Saxifrage thigh is a medicinal herb. Distributed in Europe, often found in the Crimea, in the temperate latitudes of Russia, in the Caucasus and the Far East, in Siberia and Southeast Asia. The saxifrage throat is used not only in medicine, but also in cooking. In this article, we consider the beneficial properties and medicinal recipes based on this plant.
Description
The rhizome of the plant is short, brown in color. The root is fleshy, light yellow, in length it can reach 20 cm. The stalk of the saxifrage femur is dense and thin, with a height of 20 to 60 cm. The upper leaves consist of three blades, and the lower leaves are of five parts. The flowers of the plant are white, with 5 petals. They are collected in a complex umbrella, which reaches 8 cm in diameter. The saxifrage throat blooms from June to October.
The plant grows in well-lit areas. Most often found in meadows and clearings, as well as in forests.
Composition
The root of the saxifrage thigh is saturated with saponins (glycosides), tannins, and resins. It also has aromatic compounds: phenol derivatives, propylbenzene.
The aerial parts of the plant contain many useful substances: vitamins, carbohydrates, proteins, fiber and flavonoids. Seeds are saturated with fatty oils, which contain stearic, oleic, palmitic and other acids. During flowering, carotene and ascorbic acid were found in the leaves.
All parts of the plant are rich in essential oils.
Collection and Harvesting
In folk medicine, all parts of the plant are used. Roots and rhizomes are harvested in October (after the end of the flowering period) or in early spring. Store the dried parts of the saxifrage thigh in the refrigerator in porcelain or glass containers. It is also not recommended to cut the roots before drying, as they lose their beneficial properties and pleasant aroma.
Leaves are collected and harvested just before flowering begins. During this period, they are saturated with protein, fiber, ascorbic acid and carotene. The leaves of the saxifrage thigh are dried in well-ventilated areas or salted.
Plant seeds are harvested only ripened (they should have a light brown color). As a rule, they are harvested from August to September. Dried seeds are stored in dark rooms in a transparent glass container.
Pharmacological properties
- Derivatives of furocoumarin, which are found in all parts of the plant, relieve spasms.
- The roots of the saxifrage thigh include a bitter, water-insoluble substance - pimpinellin. It is able to activate the excretory function of the gastric glands.
- The saxifrage hip has an expectorant, anti-inflammatory, analgesic, diaphoretic, antipyretic, astringent effect.
- The roots and rhizomes of this plant are often part of vasodilators and blood purifiers.
- In Europe, the antitumor properties of the saxifrage thigh are being studied.
History of use in medicine
Grass saxifrage was known already in antiquity. In ancient Greece and Rome, this plant was grown as a medicinal plant and was used in the treatment of heart and vascular diseases, infertility and other disorders of female health, diseases of the male genital area.
In the Middle Ages and the New Age, the saxifrage thigh was used as an anti-inflammatory, antibacterial, antipyretic and analgesic during cholera and plague. The roots of the plant were actively used by Norwegian and Swiss healers.
Today, preparations based on the saxifrage thigh are widely used in folk and traditional medicine. So, with what ailments does this plant help to fight?
The use of saxifrage thigh in modern medicine
- Stimulates sputum production in case of upper respiratory tract disease. Tinctures and decoctions of the saxifrage thigh facilitate coughing and the general condition of the patient. Preparations based on this plant in combination with other medicines are prescribed for pneumonia, bronchitis, tracheitis.
- Improves digestion and metabolism in the body.
- It has a diuretic effect. It is actively used in cases of kidney stone disease, diseases of the kidneys and biliary tract.
- Drugs, which include the saxifrage femur, are prescribed for viral diseases, acute respiratory infections, fever, bronchial asthma.
- The plant has an analgesic, anti-inflammatory, diuretic, antiseptic effect in gastritis, enterocolitis. It is used for constipation.
- Gargling with a diluted tincture of the thigh is indicated for tonsillitis, laryngitis and scarlet fever.
- Compresses from the juice of the roots of the plant are used to eliminate age spots.
- Flowers and seeds are used in the treatment of vitiligo.
Prescriptions for medicinal tinctures
In folk and traditional medicine, tincture of the saxifrage thigh is most often used. Reviews indicate that already 2 weeks after the start of treatment, the patient's condition improves significantly, unpleasant symptoms of the diseases disappear.
Tinctures are prepared as follows:
- Grind the roots of the thigh and pour 100 g of alcohol into 100 g. The mixture should be infused for 14 days. The finished medicine is drunk 3 times a day for 15 drops.
- Grind the roots, take 15 g and fill them with 500 ml of boiling water. Then the mixture must be steamed in a water bath for 15 minutes and left under a closed lid for 4 hours. For colds, tracheitis, bronchitis and kidney disease, you should drink 2 cups of medication per day for 4 approaches.
- Mix the roots of the saxifrage thigh with water and vodka in a ratio of 2: 2: 5. When dropsy, the mixture is drunk 30 drops several times a day.
Cooking use
Even in ancient times, the saxifrage thigh was used as a spice, as it had a pleasant aroma and unusual bitter taste. Today, this plant is often included in various seasonings. Ripe thigh seeds have a pleasant carrot and vegetable smell and are used during the preparation of stews and dishes from zucchini and eggplant.
Inflorescences-umbrellas are added to the brine when pickling cucumbers and tomatoes.
Also, cumin and anise are often replaced with a thigh during the preparation of meat, fish and vegetable dishes.
This plant is used as a natural flavor in the manufacturing process of mayonnaise and vinegar.
Thigh seeds are used in the production of bread, cheese, and roots and leaves are used to flavor sausages, beer and other drinks.