Butchersbroom

Butchersbroom (Ruscus aculeatus) is a small, evergreen shrub in the family Asparagaceae. It is native to Europe, parts of North Africa and western Asia.

It is a low, perennial plant typically reaching 15–60 cm in height, with upright stems bearing flattened, leaf-like shoots known as phylloclades. The true leaves are reduced to tiny scales. Flowers are small and green, produced on the upper surface of the phylloclades in spring. The fruit is a single red berry about 1 cm in diameter, which ripens in autumn.

Distribution and habitat: Butchersbroom grows in woodlands, hedgerows and shaded banks, often on moist, well-drained soils. It tolerates a range of light conditions from deep shade to partial sun and is common in temperate regions of Europe and adjacent areas.

Uses and name: The common name butcher’s-broom derives from a medieval practice of using the stiff, broom-like stems to brush blood from meat. In cultivation, it is valued as an ornamental plant for shade gardens and as ground cover. The flattened phylloclades are also used for winter foliage in floristry.

Toxicity and medicinal notes: The red berries are poisonous to humans if ingested, causing nausea and vomiting. The plant contains saponins and other compounds. Extracts of Ruscus aculeatus have been used in traditional medicine as venotonic agents, but modern evidence is limited and products should be used with caution and under professional guidance.