This month’s herb of the month is a familiar plant that has been consumed as a food and feed source for millennia: Avena sativa, or the common oat. The plant’s dried stems and seeds used for medicinal purposes are referred to as oatstraw.
Originally a cross between wheat and barley in the Fertile Crescent, A. sativa was believed to be domesticated about 3000 years ago around the Tigris and Euphrates Rivers. Eventually it spread to the wetter, cooler climates of Europe, where it became widely popular as a cereal grain along with wheat, rice, and barley. This member of the grass family grows a long, slender stalk with blade-like leaves, and florets which are harvested, and processed into rolled oats, steel cut oats, oat groats, etc.
Nowadays oats are mostly cultivated and sold as animal feed, but the plant has had its place in herbal medicine for centuries. It’s best known for its gentle restorative and nervous system-supporting properties. It may even help improve blood flow and brain function and reduce inflammation. Oatstraw is also highly nutritive and mineral-rich, containing iron, calcium, magnesium, vitamins, and protein. Oats are popular in many cosmetic applications as well, such as exfoliating body washes or soothing bath gels.
Oatstraw is best used as a long-term nerve tonic, rather than a fast-acting tincture. The immature florets (“milky oats” or “oat tops” due to the white starch that is exuded from the flower head at this phase of the plant’s development) can be tinctured for more acute situations. Oatstraw is commonly blended into herbal teas or added to bath and body formulations. Herbalists and naturopaths recommend oatstraw for people who are chronically burnt out, those who may drink too much coffee, or those who are feeling frazzled after going through a stressful time or illness. Taken regularly over time, oatstraw can help such individuals feel revived by supporting their nervous systems.
To make a simple oatstraw decoction, bring 4 Tbsp. dried herb and 1 quart water ALMOST to a boil in a lidded pot. Lower to a simmer for 30-45 minutes. Take off heat and let sit until cool enough to drink. Strain and sip throughout the day.