Gerard's Herball

John Gerard's Elizabethan herbal in its glorious original prose — medow-grasse to the barnacle tree, with the vertues, the folk-lore, and the long s intact.

HomeContents › Of Herbe Two-Pence

Of Herbe Two-Pence

The Description. 1 HErbe Two-pence hath a smal and tender root, spreding and dispersing it selfe far within the ground, from which rise up many little, tender, flexible stalks trailing upon the ground, set by couples at certaine spaces, with smooth greene leaves somewhat round, whereof it tooke his name: from the bosome of which leaves shoot forth small tender foot-stalks, whereon do grow little yellow floures, like those of Cinkefoile or Tormentill. The Place.

It groweth neere unto ditches and streames, and other waterie places, and is somtimes found in moist woods: I found it upon the banke of the river of Thames, right against the Queenes palace of White-hall; and almost in every countrey where I have travelled.

The Time.

It floureth from May till Summer be well spent.

The Names.

Herb Two-pence is called in Latine Nummularia and Centummorbia: and of divers Serpentaria. It is reported, that if serpents be hurt or wounded, they do heale themselves with this herb, wherupon came the name Serpentaria: it is thought to be called Centummorbia, of the wonderfull effect which it hath in curing diseases; and it is called Nummularia of the forme of money, whereunto the leaves are like: in English, Money-woort, Herbe Two-pence, and Two-penny grasse.

The Vertues.

The floures and leaves stamped and laid upon wounds and ulcers do cure them: but it worketh most effectually being stamped and boiled in oile olive, with some rosin, wax, and turpentine added thereto.

Boiled with wine and hony it cureth the wounds of the inward parts, and ulcers of the lungs; & in a word, there is not a better wound herb, no not Tabaco it selfe, nor any other whatsoever.

The herb boiled in wine, with a little hony or mead, prevaileth much against the cough in children, called the Chin-cough.

← Of PimpernellOf Bugle or Middle Comfrey →