Who still knows horehound? Once a staple in every monastery garden, famous from every medieval herbal book, today it's barely known – Common Horehound (Marrubium vulgare) is one of the most underrated herbs of our time. Even Hildegard of Bingen (1098–1179) wrote about this plant in her Physica: “Anyone with a sore throat, or even a cough, should drink this horehound wine and the cough will go away.”
Horehound belongs to the mint family – a relative of sage, lavender, and peppermint. As one of the most famous Hildegard herbs, it stands for centuries-old tradition in monasteries. There's really no good reason why it fell into obscurity – it's high time to bring it back. In 2018, it was named Medicinal Plant of the Year.
In this article, you'll learn all about horehound: its role in herbal tradition, how to brew horehound tea the right way, and what Hildegard of Bingen actually wrote about this plant.
Expert Opinion: What does science say about horehound?
“Horehound has pretty much faded from memory as a medicinal plant these days. But it’s got a lot to offer: Even Dioscorides wrote that it clears mucus from the chest, and Paracelsus called it the ‘doctor for the lungs.’”
Source: PhytoDoc – Horehound: How the 2018 Medicinal Plant of the Year works, professionally reviewed by Prof. Dr. Michael Wink, medicinal plant expert and co-author of the standard reference “Handbook of Medicinal Plants” (Wiss. Verlagsgesellschaft Stuttgart, 2015).
The European Medicines Agency (EMA) also officially recognizes horehound herb (Marrubii herba) as a traditional herbal medicine.
The active ingredient marrubiin – a diterpene bitter compound found only in horehound – is now well characterized pharmacologically. The Monastic Medicine Research Group at the University of Würzburg describes it as a plant of major cultural and historical interest that’s been unfairly forgotten for various reasons.
Horehound – the forgotten herb of the monasteries
Common horehound (Marrubium vulgare) is a perennial, herbaceous plant from the mint family (Lamiaceae). It grows between 20 and 80 cm tall, with silvery-gray, velvety hairy leaves and small white flowers clustered tightly around the stem. Its scent is aromatic and spicy, and its taste is intensely bitter. Even the botanical name hints at this: Marrubium comes from the Hebrew marrub (= bitter sap).
Originally from the western Mediterranean, horehound was cultivated throughout Europe in the Middle Ages – no monastery garden was without it. The famous “Lorsch Pharmacopoeia” from the 8th century mentions it, as does the “Hortulus” by the monk Walahfrid Strabo from Reichenau Abbey. And of course, Hildegard of Bingen describes it in detail in her Physica: as “warming and drying in the second degree” – a typical classification in her teachings about the plant world.
Since the 19th century, horehound has faded more and more into obscurity – undeservedly so. In Germany, it’s now rare in the wild and even endangered, which means you can’t collect it from nature. But it’s easy to grow in your own herb garden. You can also buy it as dried herb and in ready-made products.
Key compounds in horehound herb
The most important compounds in horehound are its diterpene bitter substances, especially marrubiin (minimum content according to EMA: 0.7% in the dried herb), as well as premarrubiin and marrubic acid. There are also up to 7% tannins, ursolic acid, choline, flavonoids, and about 0.05% essential oils with limonene and camphene. This combination makes horehound a classic aromatic bitter (amarum-aromaticum) – just like wormwood, which plays a similar role in Hildegard’s teachings.
Growing horehound in your garden
In your own garden, horehound is an easy-care, perennial addition. It prefers a sunny, sheltered spot with well-drained, not too rich soil. It doesn’t like waterlogged soil. You can grow it from seed or by dividing older plants. In mild winters, it even keeps its leaves – so you can harvest fresh leaves year-round. Harvest the upper, flowering shoots, ideally from May to August.
Horehound in herbal tradition: Why Paracelsus called it the “doctor for the lungs”
Paracelsus called it the “doctor for the lungs” – and this historic nickname shows just how important horehound was in herbal tradition. For centuries, it’s been all about the airways, but in traditional use, horehound has been described as even more versatile.
Bitter-rich herb: Marrubiin is the key compound. The EMA recognizes horehound herb as a traditional herbal medicine – you’ll find details in the official EMA monograph.
Described as versatile in herbalism: Thanks to its high bitter content, horehound is considered a classic bitter herb in herbal tradition. The tannins and essential oils add to its distinctive taste. Want to know more about the role of bitters in Hildegard’s teachings? Check out our article on herbalism according to Hildegard.
Noted in research: Lab studies are looking into the compounds in horehound extracts. The Monastic Medicine Research Group at the University of Würzburg describes horehound as a plant of major cultural and historical interest.
Warming according to H
Hildegard’s tradition for ear issues: Beyond the respiratory tract, Hildegard von Bingen also mentioned horehound for deaf ears: the herb should be boiled in water, the warm steam directed into the ears, and the warm herb used as a wrap around the ears and head. Whether this use holds up to scientific scrutiny is debated—but it shows how broadly Hildegard valued the potential of this plant.
Note: Horehound shouldn’t be used if you have stomach or intestinal ulcers. Use caution during pregnancy. If you’re taking medication, check with your doctor first. Hildegard’s teachings are based on tradition and experience; effectiveness hasn’t been scientifically confirmed for all traditional uses.
Horehound Tea: Preparation According to Hildegard’s Tradition
Tea is the classic and simplest way to prepare it—and the one Hildegard von Bingen most often recommended.
The classic Hildegard recipe: Horehound Wine
Hildegard von Bingen preferred horehound not as a water-based tea, but as a wine extract—a preparation that’s still part of Hildegard’s tradition today. Her traditional recipe: boil horehound together with fennel and dill in wine, strain, and drink warm.
| Ingredient | Amount | Role in Hildegard’s teaching |
|---|---|---|
| Dried horehound herb | 3 tbsp (approx. 6–8 g) | Main bitter herb in this recipe |
| Fennel herb or seeds | 1 tbsp | Popular spice in Hildegard’s teachings |
| Dill herb | 1 tbsp | Warming ingredient in monastic tradition |
| Dry white wine | 500 ml | Carrier for the active ingredients |
How to prepare horehound wine
Bring the herbs and wine to a boil and let them simmer gently for 3–4 minutes. Then strain through a fine sieve or cloth and keep warm in a thermos. Our horehound herb mix package already contains the ready-made blend of horehound, fennel, dill, and mullein flowers—perfectly tailored to this Hildegard recipe.
Horehound tea with water—the alcohol-free version
If you want to avoid alcohol, you can also prepare horehound as a classic water-based tea:
Ingredients: 1–2 teaspoons dried horehound herb (approx. 1.5–3 g) per 150 ml boiling water.
Preparation: Put the horehound herb in a tea strainer or teapot, pour boiling water over it, and let it steep for 5–10 minutes. Then strain.
How to use: 1 cup between meals, sweetened with a teaspoon of honey if you like. Daily dose according to EMA monograph: up to 4.5 g horehound herb.
Don’t use it for longer than 4 weeks at a time without a break. Children under 12 should only have the water-based tea (never the wine extract), and only after checking with a doctor.
Horehound as a gargle
In herbal tradition, horehound tea was also used as a gargle. Just gargle the cooled (but still warm) tea several times a day without swallowing. The tannins create a slightly astringent feeling in your mouth.
Horehound in Hildegard’s Teachings: Combinations & Herbal Tradition
Hildegard von Bingen never used horehound on its own, but always in combination. Her most famous recipe combines it with fennel and dill—a trio that’s also preserved in our horehound herb mix product.
In monastic tradition, horehound was often used in herbal wine elixirs—similar to the “Hirschzungentrank”, which plays a special role in Hildegard’s writings.
Besides horehound, Hildegard’s teachings also mention hyssop, bertram, and masterwort as frequently used herbs. You’ll find an overview in our herb and spice selection based on Hildegard’s teachings.
Conclusion: Horehound—a monastic treasure worth rediscovering
Horehound is an extraordinary herb: passed down for thousands of years, recognized by the EMA as a traditional herbal medicine, and yet almost forgotten. If you’re interested in Hildegard von Bingen’s herbal wisdom, this plant is a must.
Whether as a warm horehound wine with fennel and dill following an old monastic recipe, as tea with honey, or as part of a mindful herbal tradition—horehound fits many situations. No wonder Paracelsus called it the “doctor of the lungs” and Hildegard described it as a warming herb for all sorts of traditional uses.
Browse our herb and spice selection and discover our organic horehound herb as well as the ready-made horehound herb mix based on Hildegard’s recipe. Also check out our full range inspired by Hildegard’s teachings.
