Mandragora officinarum Linnaeus

Family

Solanaceae (Nightshade Family); Subfamily Solanoideae, Solaneae Tribe, Mandragorinae Subtribe; chemotaxonomic subgroup composed of the genera Mandragora and Scopolia (cf. Scopolia carniolica)

Associated with love, fertility, eroticism.

Propagation occurs through the seeds (which are very similar in appearance to the seeds of Datura innoxia). It is best to pregerminate the seeds (as with those of Datura discolor). The seedlings should be transplanted into very large pots, as the plant will develop a very large root over the years. The first flowers will develop when the plant is in its fourth year. The plant can be grown in topsoil to which a small amount of sand has been added. The plant should never be overwatered, especially when it is in its dormant stage.

The mandrake is a stemless perennial plant whose fleshy root can grow as long as 100 cm, sometimes taking on a bizarre or anthropomorphic shape. Most of the year, the plant is hidden in the ground.

Once every year, the long, wide leaves, which form a characteristic rosette, grow directly out of the roots. The bluish or violet, bell-shaped, quinquelobate flowers grow on short stalks from the center of the rosette. The leaves wither as the yellow berries (fruits) mature. But the root remains alive and will develop leaves and flowers again the following spring. The golden yellow fruits have a fruity scent (similar to that of the fruits of Physalis spp.) but taste more like tomatoes (fellow members of the Nightshade Family).

The mandrake is very suitable for making or improving beer and wine. Mandrake beer is brewed in the same manner as henbane beer (see Hyoscyamus niger). Fifty grams of dried root should be used for 20 liters of liquid. Cinnamon sticks and/or saffron (Crocus sativa) can be added to improve the taste of mandrake beer. As little as ½ to 1 liter of mandrake beer can produce very noticeable effects. Care should be exercised when determining dosages!

Wine

Recipe 1

Add (approximately 23 g) of chopped man-drake root (mandragorae radix conc.) to a bottle of retsina (0.7 liter). The mixture is then allowed to steep for a week. Do not filter out the root pieces; allow them to remain in the wine until it has been drunk. A few (two or three) cinnamon sticks and 1 tablespoon of saffron (cf. Crocus sativus) can be added if desired; this will considerably improve the earthy, slightly bitter taste. One liqueur glass (40 to 60 ml of wine) is an effective dosage.

Recipe 2

An aphrodisiac drink can also be made using the following recipe (after Miller 1988, 51*; modified):

1 bottle white wine (variety as desired)

28g vanilla pods(Vanilla planifolia Andr.) 28g cinnamon sticks (Cinnamomum verum J.S. Presl) 28g rhubarb root (Rheum officinale Baill. or R. palmatum L.) 28g mandrake root (Mandragora officinarum)