Vanilla is extracted from the beans produced by the orchid Vanilla planifolia (syn. Myrobroma fragrans, Vanilla fragrans). This is an unusual plant, because as well as being an orchid, it’s also a vine!

The vanilla orchid also has other names, including Bourbon vanilla, flat-leaved vanilla, Tahitian vanilla and West Indian vanilla (the latter name is shared with Vanilla pompona). It requires a minimum temperature of 10ºC (50ºF) day and night to survive, so in temperate regions must be grown in a greenhouse or in a pot indoors for at least part of the year. Although it does require support for the vine, it can be grown successfully in a large pot in a similar way to the Swiss cheese plant (Monstera deliciosa), see picture below.

It will take up to 5 years for the first flowers to be produced, and if you want to get any crop, you will have to perform the actions of a Mexican bee and pollinate the flowers (which only open for a single day) by transferring the pollen grains from the male part of the flower onto the female part. You can use a good quality artist’s paintbrush to do this. If you manage to get your plant to produce some beans, you need to harvest them when they are light yellow and about 12-20cm (5-8″) long, blanch them briefly in boiling water, dry them and put them in a sunny position, turning now and then until they go dark brown and wrinkly.

Vanilla is one of the most expensive spices, almost as expensive as saffron. For this reason, the vanilla you buy as essence may well be fake, so is not suitable for use as a remedy, although you can buy genuine vanilla pods from upmarket grocers and some of the larger supermarkets. This is probably a more practical way of obtaining supplies for use in remedies. You can also get some benefit by using genuine vanilla in recipes. The old way to make custard, for example, involved boiling a vanilla pod in the milk to flavor it (you could also use vanilla sugar, made by storing your vanilla pods in the sugar for several weeks). Vanilla pods were often used over and over again, simply rinsing, drying and storing to be used again next time. A vanilla pod will keep its flavor for at least 3 years.

Vanilla should be avoided by anyone suffering from Gilbert’s syndrome (chronic fatigue syndrome/CFS, chronic fatigue immune dysfunction syndrome/CFIDS or myalgic encephalomyelitis/ME).

Traditionally, vanilla was used to treat insomnia and stomach ulcers and as an aphrodisiac. Vanillin, the active ingredient in vanilla, has been shown to prevent DNA mutations that lead to cancer and inhibit growth of cancer cells. A study in mice showed that it prevents metastasis of breast cancer cells. Vanillin is antioxidant and research shows that it may reduce the occurrence of damage in degenerative diseases such as Alzheimer’s and Parkinson’s; studies are still ongoing. If you have 100% natural vanilla essence, a few drops in soda or milk will calm an upset stomach. Another way, if you only have the pods, is to warm some milk with a vanilla pod in it and drink. Rinse off, dry and return the vanilla pod to its storage jar after use.

The essential oil is used in aromatherapy for anxiety, depression, insomnia and also as an aphrodisiac.