Shepherd's purse is an important medicinal herb of the Cruciferae family. An infusion made from its dried powdered form is considered by herbalists to be effective in stopping all kinds of hemorrhages. It has been used to treat hemorrhages in the stomach, lungs and uterus and has been found to be particularly effective in cases of kidney bleeding. Its hemostyptic properties are said to equal those of ergot. The infusion has also be used to treat earache. It can be used as a poultice to treat inflammation in the joints and other parts of the body. Its extracts can be made into an ointment and used to apply on wounds. In England, herbalists have long used it to treat diarrhea as well as to stop purging in calves.

The decoction or infusion can be used in cases of hematuria, Hemorrhoids, chronic diarrhea and dysentery. Cotton swabs dipped in the infusion and inserted into the nostrils have been used to stop nasal bleeding. Its anti-inflammatory actions are helpful in relieving pain in cases of rheumatism. Lactating women who suffer from swollen breasts have also reported relief after application of the herb. Cases of uterine hemorrhage, especially those with accompanying cramps and colic, also respond well to it.

Shepherd's purse has been used to treat catarrhal conditions of the bladder and the uterus as well as ulcers and abscesses of the bladder. It is a diuretic and helps to increase the flow of urine. It also provides relief in cases where white mucus is present in urine. Its diuretic effect has been useful in treating cases where insoluble phosphates, uric acid or carbonates cause irritation in the urinary tract. It is also known as an effective cure in cases of excessive menstruation with persistent discharge.

The bitter taste of the herb makes it rather unpleasant to drink. This unpleasant taste can be disguised by mixing it with a little 'Spirits of Juniper', 'Pellitory of the Wall' and 'Nitrate of Potash'. The infusion should be made using one ounce of powdered herb and twelve ounces of water, reduced by boiling it to half a pint, then strained and cooled.