Geographical Origin & Distribution
From its Mediterranean origin, Vitex agnus castus (Agnus Castus) spread to various parts of Europe, Asia, and the Middle East. Today, it is naturalised in many regions worldwide, including North America and Australia.
Historical Use
The name “Agnus Castus” comes from two Latin words: “agnus” (meaning “lamb”) and “castus” (meaning “chaste” or “pure”). This reflects the plant’s ancient association with chastity and the belief that it helped reduce sexual desire. Its use has been mentioned in the ancient Greece and Rome, and is often associated with chastity and purity. During the Middle Ages, Agnus Castus continued to be used in monastic settings to maintain chastity, as it was believed to have an anaphrodisiac effect (reducing libido). This is where the name “Monk’s Pepper” comes from, as it was commonly used by monks for this purpose.
Agnus Catus is also known as Chastebery, Chaste tree, Monk’s Pepper, Abrahamstrauch, Keuschlamm, Keuschbaum, Liebfrauenbettenstroh, Schäfmülle, Agneau chaste, or Arbre au poivre.
Medical Use
The fruits are harvested in autumn and used dry in whole, crushed, or milled before feeding. Alternatively, the fruits are prepared as a liquid extract.
Common Applications
Stress & Anxiety: the action of flavonoids and saponins make it a useful natural remedy for anxiety and stress relief.
Anti-inflammatory: Agnus Castus may reduce levels of inflammatory cytokines, which play a role in chronic inflammation and autoimmune condition).
Antispasmodic: iridoid glycosides help to relax muscles and alleviate cramps.
Hormonal Balance: Agnus Castus relieves symptoms such as mood swings & irritability, may help to balance hormones, and alleviate menopausal symptomes.
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Active Substances
- Iridoid Glycosides: anti-inflammatory and antioxidant properties, regulatory effect on the female reproductive system. These include eurostide, agnuside, and aucubin.
- Flavonoids: powerful antioxidants with anti-inflammatory and hormone-modulating properties. These include casticin, vitexin, kaempferol, isovitexin, and orientin.
- Diterpenes: plant compounds known for their hormone-modulating effects. These include viteagnusin, vitexilactone, rotundifuran, and 6-beta,7 beta-diacetoxy-13-hydroxy-labda-8,14-dien.
- Essential Oils: Agnus castus contains a variety of essential oils that contribute to its medicinal aroma and pharmacological properties. These include limonene, sabinene, cineol, and pinene.
- Triterpenoids: Compounds, such as 3-epi-maslinic acid, with anti-inflammatory and antioxidant effects, supporting the plant’s overall health benefits.
- Tannins: astringent compounds, such as catechin, with antioxidant and antimicrobial properties that may contribute to Agnus Castus’ ability to relieve inflammation and protect against infections.
Chemical Breakdown (per 100 g of dried Agnus Castus berries)
Iridoid Glycosides: agnuside (0.5%–0.8%), aucubin (0.6%–1.0%)
Flavonoids: casticin (0.01%–0.08%), kaempferol (traces), isovitexin (traces)
Diterpenes: rotundifuran (0.02%–0.05%), vitexilactone (0.01%–0.03%)
Essential Oils: 0.5%–1.0%
Triterpenoids: traces
Tannins: 3%–4%
HOT
Hot remedies are natural substances or preparations that generate warmth,…
stimulate circulation, or counteract the effects of cold or damp conditions in the body. These remedies are often used in herbal medicine, Ayurveda, Traditional Chinese Medicine (TCM), and other healing systems.
Warming: create a sensation of heat in the body.
Stimulating: often promote blood flow, energy, and digestion.
Spicy or Pungent: tend to have a sharp, intense flavor.
Applications: treat conditions like cold hands/feet, stiffness, respiratory congestion, and poor digestion.
In modern times this might translate as thermogenic and circulatory stimulant effects. Heating remedies are used to counter the impact of cold, reducing any symptoms made worse in the cold.
BITTER
Bitters are herbs and substances known for their bitter taste, which stimulates…
digestion, detoxification, and other physiological processes. They play a foundational role in many traditional healing systems like Ayurveda, Traditional Chinese Medicine (TCM), and Western herbalism as a very complex group of phytochemicals that stimulate the bitter receptors in the mouth.
Taste: their distinct bitter flavor activates receptors in the mouth and digestive system.
Action: stimulating bile production, enhancing digestive enzyme secretion, improve appetite and digestion.
Tonic Effect: bitters are considered tonics for the digestive system, promoting overall balance and function.
Energetics: used to reduce heat, inflammation, or excess dampness in the body.
They were some of the most valuable remedies in ancient medicine. Many of these reputations are being supported by new research on the role of bitter receptors in the mouth and elsewhere round the body. Bitters were also seen as ‘cooling’ reducing the intensity of some fevers and inflammatory diseases.
Planting & Harvesting
Preferred Location
Basic Information
Leaves
The leaves are palmate (resembling the shape of a hand) with 5 to 7 lance-shaped leaflets. The leaflets are long and narrow, tapering to a point. Interestingly, the upper side is dark green, while the underside is greyish-green.
Flowers
The flowers are usually lavender or violet, though white or pink flowers are less common. They bloom from late spring to early fall in spiked clusters at the end of branches and have a pleasant, slightly spicy fragrance that attracts pollinators such as bees and butterflies.
Fruit
The fruits are small, round, and berry-like, measuring about 3-5 mm in diameter. They turn from green to dark purple or black as they mature. They have a peppery flavour, which is why Agnus Castus is sometimes called Monk’s Pepper. Those are the parts most commonly used for medicinal purposes, particularly in herbal remedies.
Pruning
Pruning is best done in autumn to avoid reducing the number of flowers unnecessarily.
Harvest
Agnus Castus berries are harvested in late summer or early autumn once the plant has finished flowering. By then, the berries have fully ripened and turned dark purple. Dry the seeds in a warm, dry, and ventilated area. Test the ripeness by gently squeezing a berry—if it releases its dark purple juice, the berries are ripe and ready for harvest.