Horehound (Marrubium vulgare) from Baldeneysee

Horehound, botanically known as Marrubium vulgare, is one of the oldest and most effective herbs in European monastic medicine. Even in antiquity, healers described its special power in treating respiratory illnesses. The Benedictine monks of Abbey Werden They adopted this knowledge, cultivated the plant systematically, and made it an integral part of their medicinal tradition. In monastic herbals, horehound was frequently referred to as the "herb of the chest"—a reference to its ability to soothe coughs, clear the bronchi, and loosen mucus. Furthermore, it was considered a cleansing and strengthening herb that supported the entire organism and eased breathing.

Even today, horehound grows in the historic herb and medicinal plant garden of the abbey (Werden,), where it serves as a reminder of the long tradition of monastic medicine. The plant prefers sunny, dry locations and thrives particularly well in poor soils – conditions deliberately created in monastic gardens. Horehound was traditionally cultivated in dry herb beds, often alongside wormwood or southernwood. As a robust, hardy perennial, it required little care, though it did need regular pruning to maintain a compact shape. Its nectar-rich blossoms also made it a valuable plant for bees. Year after year, horehound provided a reliable and abundant harvest, making it especially precious to the monks.

In monastic medicine, horehound played a central role, especially in treating respiratory ailments. The Benedictines used it in the form of tea, syrup, or infusions to treat coughs, bronchitis, and hoarseness. Horehound tea was considered beneficial for the respiratory system, while horehound syrup was valued as a classic cough remedy. Furthermore, the plant was used in bitter tinctures that stimulated digestion and strengthened the body. The monks described horehound as an herb that "opens the chest and eases breathing" and used it accordingly in a variety of ways.

In the kitchen, horehound played only a minor role due to its intense, bitter taste. Nevertheless, it occasionally found its way into herbal liqueurs, bitter wines, or tonics, where its aroma was valued for its digestive and stimulating properties. However, its culinary use always remained closely linked to its medicinal significance.

Besides its medicinal uses, horehound was also used as a fragrant herb and incense. Its pungent, spicy scent was considered purifying and invigorating, which is why it was used in incense, herbal bundles, and bitter mixtures. In monastic tradition, it was attributed with a clarifying effect that was meant to cleanse both the space and the mind.

Horehound was not only a medicinal and fragrant herb, but also a plant with symbolic power. It was associated with purification, strength, and protection, and was considered a herb that "strengthens the breath of life." This spiritual significance blended harmoniously into the monastic world, where physical and spiritual health were closely intertwined.

The Benedictine monks of Abbey Werden processed horehound in a variety of ways. They produced syrups, tinctures, teas, and herbal wines, and dried the plant for later use. Due to its reliability and effectiveness, horehound was one of the most important herbs for treating coughs, respiratory ailments, and digestive problems.

In modern naturopathy, horehound is experiencing a remarkable rediscovery. Its traditional role as a cough remedy is making it popular again, and many herb gardens are cultivating it today – including the Werdener Herb and Medicinal Plant Garden, where the plant continues to evoke the rich history of monastic medicine.