Bärwurz – a gift from the European mountain meadows

The Bärwurz (Meum athamanticum) is a typical mountain herb. Its main distribution area extends from Spain in the west to Poland in the east, Bulgaria in the southeast, as well as Calabria and Morocco in the south. It can be found in the Alps as well as in the Carpathians, the Pyrenees, and the Ore Mountains, Giant Mountains, and Balkan Mountains. Bärwurz feels most comfortable at medium to higher altitudes below the tree line. It prefers rather nutrient-poor and calcareous soils and likes to have meadows around it, but it also copes with rocky slopes. Additionally, it needs to be nice and sunny.

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Bärwurz and its Relatives

This perennial herb belongs to the Apiaceae family or umbellifers. Within this family, Bärwurz belongs to the large subfamily Apioideae and forms the only species of the genus Meum. Besides Bärwurz, the subfamily includes species such as celery, fennel, anise, carrots, lovage, dill, caraway, cumin, coriander, chervil, parsnips, and many more. The Bärwurz most closely resembles fennel, to which its distinctive intense scent also refers. Thus, it carries alternative names such as bear fennel, alpine fennel, or mountain fennel.

Bärwurz – Meaning of the Word and History

The name Meum for Bärwurz goes back to the Greek term for "midwife" – a strong indication of the herb's original use. The German name Bärwurz or "bear root" probably has less to do with the bear than with the verb "to give birth".

Bärwurz has been used as a remedy since antiquity. It is mentioned by Galen of Pergamon, as well as by the slightly earlier Pedanius Dioscorides from Tarsus in Asia Minor. He dedicates a whole paragraph to Bärwurz in his epochal work "De materia medica" ("On Medicinal Substances"). In it, he attributes to the herb pain-relieving effects for bladder, kidney, and other digestive complaints as well as joint ailments. Applications to support menstruation are also mentioned. As a thickened syrup with honey, it is said to help against chest rheumatism.

Hildegard of Bingen also liked to use thickened syrups. However, she processes Bärwurz, which she calls bear fennel, into a powder and uses it against high fever and gout. In section 135 of her natural history work "Physica," she describes the herb as warm and of dry strength. According to her, the fresh roots crushed in vinegar also have an effect against jaundice.

What is in Bärwurz?

The main constituents of Bärwurz include essential oils and the associated aromatic-smelling monoterpenes. In addition to other oils, secondary plant compounds such as phenylacrylic acids, mainly in the form of caffeic acid and phthalides including ligustilide and diligustilide, are present.

How is Bärwurz Used?

In the past, Bärwurz was certainly used more frequently. Today, it has become rare both as a medicinal herb and in the kitchen. Nevertheless, "the Bärwurz" from the Bavarian Forest, a liqueur in stoneware bottles with extracts of the Bärwurz root, is certainly known to many. Well-known Bärwurz specialties also include the Bärwurz herb salt from the Black Forest and the Bärwurz or Köppernickel soup from the Ore Mountains. For both, the young green parts of the Bärwurz are used. It is also recommended to use the green parts of Bärwurz best together with chives for herb dips, quark, and cheese.