ETYMOLOGY
Valerian is derived from a Latin adjective form of the personal name Valerius.

BOTANICAL INFORMATION

Family: Valerianaceae

Description: Valerian is a hardy perennial flowering plant, with heads of sweetly scented pink or white flowers. The flowers bloom in the northern hemisphere from June to September. The bulk herb is usually the entire or sliced erect rhizome, which is dark yellowish-brown externally and gives off numerous slender brittle roots from 2 1/2 to 4 inches long. Short, slender, lateral branches (stolons) are also present on occasion. The rhizome is formed where the stolons grow off from the mature root-stocks tand produce independent plants. The roots of Valerian have coloring similar to the rhizome, and are striated longitudinally; a transverse section will show thick bark and little wood. Valerian root has a camphoraceous, slightly bitter taste and a characteristic, powerful, sometimes as discribed as “disagreeable” odor, which gradually develops during the drying process. This odor is due to a change in the composition of its volatile oils that occurs with drying: the fresh root is devoid of this smell. The unique coloring and odor of the Valerian rhizome does however aid in the recognition of the plant.

Habitat:Valerian is native to Europe and western Asia.

Cultivation: Valerian prospers in all soils, but prefers rich, heavy, moist soils. Wild plants may be collected and transplanted to prepared land. It is preferable to collect the roots of younger flowering plants, which develop towards the close of summer, at the end of slender runners given off by the perennial rhizomes of old plants. These should then be planted 1 foot apart in rows, 2 or 3 feet apart. The soil should be heartlied watered and weeds should be romoved as needed. The plant may also be propagated by seed, either sown in March or April. Regardless, the plant should be transplanted in May to permanent soil. To ensure the best alkaloidal percentage, it is best to transplant and cultivate the daughter plants of the wild plant.

Method of Harvest: Fall is the the plant’s normal season of harvest. The flowering tops should be cut off as they appear on the plant; this will encourage the development of the rhizome. Many of the young plants do not flower in the first year, but instead produce a luxuriant crop of leaves, and yield rhizomes of good quality in the autumn.

Parts Utilized: Root and rhizome.

ACTIVE CONSTITUENTS: Alkaloids: actinidine, catinine, valerianine, and valerine, Isovaleramide, Gamma-aminobutyric acid (GABA), Valeric acid, Valepotriates, acevaltrate, isovaltrate and valtrate, Volatile oil containing active sesquiterpenes (acetoxyvalerenic acid, valerenic acid), Flavanones such as hesperidin, 6-methylapigenin and linarin

MODE OF ACTION

Actions: Valerian acts in general as a mild sedative. Its extractives appear to have some affinity for the GABAA (benzodiazepine) receptor. Valerian also contains isovaltrate, which has been shown to be an agonist for adenosine A1 receptor sites. A combination of these actions may contribute to the herb's sedative effects.

Precautions: Few adverse events have been reported. Excessive doses may result in stomach discomfort. Because of the herb's tranquilizing properties, it may cause dizziness or drowsiness. In very rare cases, individuals may be allergic to Valerian. Overall, Valerian produces very mild side effects and is considered safe and gentle.

COMMON INDICATIONS

As a medicinal herb: Valerian helps relieve stress and is a safe, non-addictive relaxant that reduces nervous tension and anxiety and promotes restful sleep. It also decreases muscular spasms and is useful for treating cases of nervous digestion and menstual cramps. Valerian is approved by ESCOP and the Commission E of the German BGA monographs for nervousness and temporary sleep disorders.

Traditional use: Culpepper recommend the use of both the plant’s aerial parts and root, and gives the herb accolades for its longevity and many comforting virtues, reminding us that it is 'under the influence of Mercury, and therefore hath a warming faculty.' Among other uses, he adds: “The root boiled with liquorice, raisons and aniseed is good for those troubled with cough. Also, it is of special value against the plague, the decoction thereof being drunk and the root smelled. The green herb being bruised and applied to the head taketh away pain and pricking thereof.” The famous Engligh herbalist, John Gerard related that the dried root was held in such esteem as a medicine among the poorer classes in the northern counties of Britain and the south of Scotland, that “no broth or pottage or physicall meats be worth anything if Setewale (the old name for Valerian) be not there.” It was well known to the Anglo-Saxons, who used it as a salad. It has been suggested that the famous Pied Piper of Hamelin owed his irresistible power over rats to the smell of Valerian roots that persisted about his person. In the Middle Ages, the root was used not only as a medicine but also as a spice, and even as a perfume. It was customary to lay the roots among clothes as a perfume, which is how some of the Himalayan Valerians are still used in the East.

PREPARATION AND USE

Internal Use: 300-500mg of the bulk herb or by other preparations supplying equivalent amounts of the active constituents. A tea should not be prepared with boiling water, as this may boil-off the lighter oils.

HISTORY AND LEGENDS

Valerian has been used as a medicinal herb since at least the time of ancient Greece and Rome. Hippocrates described its properties, and Galen later prescribed it as a remedy for insomnia. In medieval Sweden, it was sometimes placed in the wedding clothes of the groom to ward off the "envy" of the elves.

*These statements have not been evaluated by the Food and Drug Administration.
References
“Valerian.” Am Fam Physician. 2003 Apr 15;67(8):1755-8.
“Valerian for sleep: a systematic review and meta-analysis.” Am J Med. 2006 Dec;119(12):1005-12

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