Iceland Moss
Also known as- Cetraria islandica, fucus and muscus.
Introduction
Iceland moss is a lichen harvested, as its name suggests, in Iceland and across Scandinavia. Throughout history, Iceland moss has been used as both food and medicine by people in Iceland, Finland, Norway, Russia, and Sweden. Not just a famine food, it has been made into flour for bread, mixed with almonds, chocolate, or lemon to make puddings, and even used to make molasses.
Powdered Icelandic moss must be soaked in lye for 24 hours to release its useful lichen acids. The soaking step also removes any heavy metal contaminants, however this is best reserved for powdered material as the cell structure is different for either whole or cut material.
Constituents
Complex polysaccharides with immunostimulant action.
Parts Used
Dried whole lichen
Typical Preparations
Cough drops, gargles, infusions, and tinctures.
Summary
In the challenging environment of Iceland, the tiny Iceland moss guards its food supply by secreting antimicrobial chemicals. These chemicals also counteract bacterial and viral infections in the ears, nose, mouth, and throat. Iceland moss is also useful for preventing irritation caused by breathing through the mouth, as experienced by users of PAP machines for apnea or people recovering from nasal surgery. Research is underway for use of chemicals in Iceland moss as treatments for peptic ulcer disease, cancer, and HIV.
Precautions
None.
