Cunningham’s Encyclopedia of Magical Herbs
Cunningham’s Encyclopedia of Magical Herbs by Scott Cunningham, published by Llewellyn Worldwide in 1985, is a comprehensive guide that explores the magical properties of over 400 herbs. This first edition, written in English and spanning 318 pages, delves into the historical relationship between humans and plants, highlighting how various herbs can be used for healing and magical purposes. The book provides practical insights into how everyday plants can be utilized to fulfill specific needs, from attracting love to enhancing psychic abilities.
Readers will find detailed descriptions of the magical properties of familiar herbs such as onions, apples, and garlic, alongside more traditional choices like dill and basil. The text includes extensive tables, a cross-reference of folk names, a glossary, and an annotated bibliography, making it a valuable resource for those interested in magical herbalism, gardening, and alternative medicine. This edition emphasizes the connection between folklore and the practical applications of herbs, offering a rich exploration of how these plants can influence various aspects of life.
Official synopsis Publisher
Hoping to meet that special someone? Wear a sprig of maidenhair fern. Having problems with your cash flow? Burn cloves as incense to attract riches. Want to enhance your psychic abilities? Brew up some dandelion root tea. In days gone by our ancestors lived in harmony with the earth. They knew which plants could heal and which ones could kill. They also knew that plants harbored magical powers, forces that could be harnessed and directed to fulfill a need — anything from protecting a house to finding true love. Magical herbalism is the use of these powers to create positive changes. This revised and updated fifteenth anniversary edition contains the folklore and magical properties of over 400 herbs. Far from concentrating on esoteric, unobtainable plants, many of those mentioned within are old friends. The magical properties of onions, cashews, apples, rice, lettuce — as well as dill, basil, fennel, garlic, and parsley are described. Extensive tables, a cross-reference of folk names, glossary, and annotated bibliography make this a comprehensive and valuable guide to the practice of magical herbalism.
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