Medicinal Plants

Exostema sanctae-luciae
First discovered and used as a quinine substitute by Alexander Anderson in the late 18th century, china is a common and irreplaceable ingredient of many of the tonics produced by St. Lucia herbalists, mostly for fever, the complications of colds such as switcouch and fe mal and blood purification in the case of boils and skin ulcers. These tonics are varied but most often use the pulverized bark in wine or rum with cinnomon (Cinnamomum verum), nutmeg (Myristica fragrans) and cloves (Syzygium aromaticum). If used as a blood purifier, kasialata (Cassia alata) is added as a purge. Or, when there is fever, go ponpon (Leonotis nepetaefolia) and lime (Citrus aurantifolia), three leaves of each. Chinna bark is put in wine and a wine glass full drunk every morning for rhematism, worms and for ``inward fever that is hot inside, cold outside, with a bitter feelings in the mouth.’’