Spotlight On: Nutmeg

Botanical Name: Myristica fragrans

Botanical Family: Myristicaceae

Type of Plant: Tree (the nutmeg is the pit of the tree’s fruit)

Method of Extraction: steam distillation

Nutmeg is probably best know as a culinary herb or flavouring agent.   The inside of the fruit is known as Nutmeg, and the outside is known as Mace, which has its own culinary uses.

Nutmeg is very stimulating and must be used with caution.  In large or long-term doses, it can cause neurological problems, even death.  Never use Nutmeg if you are pregnant or nursing and never administer it to children.  If you own Nutmeg EO, keep the bottle out of children’s reach at all times.  Note: consumption of the seasoning in normal food use is acceptable.

This herb is reportedly a hallucinogen in high doses.  However, anyone trying to use Nutmeg as a recreational drug will be sorely disappointed.  Before any type of ‘high’ will be achieved, the patient would be suffering from severe nausea, dizziness, heart palpations and paranoia. 

With all these warnings, why would one want to use Nutmeg?  Well, in small doses, it’s excellent for all manner of digestive problems, like diarrhea, flatulence or loss of appetite.   You can create a powerful blend for rheumatoid arthritis by mixing this oil with other woody herbaceous oils, such as Rosemary or Clove Bud.

Nutmeg has a warm, welcoming scent, sort of like Cinnamon or Clove.  It’s a very Christmas-y oil.  Try mixing it will a bit of Orange and diffusing it around the house during the holidays.  Alternatively, set a small pan of water to a simmer on the stove, and add whole nutmegs, cloves and cinnamon sticks.  Check periodically to make sure the water hasn’t all boiled away.