Herb Finder
Add Herb Finder to Your Website!
Update Your Account Information
Gentian, Yellow | | Name : | Gentian, Yellow | | Botanical : | Gentiana lutea | | Family : | Gentianaceae | | Parts Used : | Root. | | Habitat : | The Yellow Gentian is a native of the Alpine and sub-alpine pastures of central and southern Europe, frequent in the mountains of Spain and Portugal, the Pyrenees, Sardinia and Corsica, the Apennines, the Mountains of Auvergne, the Jura, the lower slopes of the Vosges, the Black Forest and throughout the chain of the Alps as far as Bosnia and the Balkan States. It does not reach the northern countries of the Continent, nor the British Isles. At an elevation of from 3,000 to 4,500 feet, it is a characteristic species of many parts of France and Switzerland, where, even when not in flower, the numerous barren shoots form conspicuous objects: the leaves are at first sight very similar to Veratrum album, the White Hellebore, which is its frequent companion. Out of Europe, the plant occurs in the mountains of Lydia. In some parts it occupies large tracts of country, being untouched by any kind of cattle. | | Description : | The root is long and thick, generally about a foot long and an inch in diameter, but sometimes even a yard or more long and 2 inches in diameter, of a yellowish-brown colour and a very bitter taste. The stem grows 3 or 4 feet high or more, with a pair of leaves opposite to one another, at each joint. The lowest leaves have short foot-stalks, but the upper ones are stalkless, their bases almost embracing the stem. They are yellowish-green in colour, oblong in shape and pointed, rather stiff, with five prominent veins on the underside, and diminish gradually in size as they grow up the stem. The large flowers are in whorls in the axils of the uppermost few pairs of leaves, forming big orange-yellow clusters. The corollas are wheel-shaped, usually five-cleft, 2 inches across, sometimes marked with rows of small brown spots, giving a red tinge to the otherwise deep yellow. Seeds in abundance are produced by strong plants, and stock is easily raised from them. | | Constituents : | The dried Gentian root of commerce contains Gentiin and Gentiamarin, bitter glucosides, together with Gentianic acid (gentisin), the latter being physiologically inactive. Gentiopicrin, another bitter glucoside, a pale yellow crystalline substance, occurs in the fresh root, and may be isolated from it by treatment with boiling alcohol. The saccharine constituents of Gentian are dextrose, laevulose, sucrose and gentianose, a crystallizable, fermentable sugar. It is free from starch and yields from 3 to 4 per cent ash. | | Uses : | Gentian is one of the most useful of our bitter vegetable tonics. It is specially useful in states of exhaustion from chronic disease and in all cases of general debility, weakness of the digestive organs and want of appetite. It is one of the best strengtheners of the human system, and is an excellent tonic to combine with a purgative to prevent its debilitating effects. Many dyspeptic complaints are more effectually relieved by Gentian bitters than by Peruvian Bark. It is of extreme value in jaundice and is prescribed extensively.
Besides being unrivalled as a stomachic tonic, Gentian possesses febrifuge, emmenagogue, anthelmintic and antiseptic properties, and is also useful in hysteria, female weakness, etc. Gentian with equal parts of Tormentil or galls has been used with success for curing intermittent fever.
As a simple bitter, Gentian is considered more palatable combined with an aromatic, and for this purpose orange peel is frequently used. A tincture made with 2 OZ. of the root, 1 OZ. of dried orange peel, and 1/2 oz. bruised cardamom seeds in a quart of brandy is an excellent stomachic tonic, and is efficacious in restoring appetite and promoting digestion. A favourite form in which Gentian has been administered in country remedies is as an ingredient in the so-called Stockton bitters, in which Gentian and the root of Sweet Flag play the principal part.
The dose of the fluid extract is 1/2 to 1 teaspoonful in water, three times daily.
Fresh Gentian root is largely used in Germany and Switzerland for the production of an alcoholic beverage. The roots are cut, macerated with water, fermented and distilled; the distillate contains alcohol and a trace of volatile oil, which imparts to it a characteristic odour and taste. | | Dosage : | Fluid extract, 1/2 to 1 drachm. Compound infusion, B.P. 1/2 to 1 OZ. Compound tincture, B.P. and U.S.P., 1/2 to 1 drachm. Solid extract, B.P., 2 to 8 grains.
Culpepper states that our native Gentians 'have been proved by the experience of divers physicians not to be a whit inferior in virtue to that which comes from beyond sea.'Gentian: 'comforts the heart and preserves it against faintings and swoonings: The powder of the dry roots helps the biting of mad dogs and venomous beasts.... The herb steeped in wine, and the wine drank, refreshes such as be over-weary with traveling, and grow lame in their joints, either by cold or evil lodgings: it helps stitches, and griping pains in the sides: is an excellent remedy for such as are bruised by falls . . . when Kine are bitten on the udder by any venomous beast, do but stroke the place with the decoction of any of these and it will instantly heal them.'In the eighteenth century Gentian wine was drunk as an aperitif before dinner. |
|
|
