The Carlina Angelica is an herbaceous perennial plant that only reaches perfection in the course of two years during the first formed a rosette of leaves at ground level and at the end of year, flows from his heart a sort of capitulum great, which is where are the flowers. Some species are totally stem, the capitulum looking out from the same root. Others, however, are subject to a short stem.
It breeds in the grasslands of the Pyrenees and in general throughout the range.
Flowers in the summer of sophomore year. Is used for medicinal root that is usually very fat and a length not less than one meter. For a good start, agencies should pick and shovel, then you have to dig deep to make sure nothing remains of root, is carefully cleaned and cut into slices, then make it to dry in dryer at a temperature of 35 grados CelsiusC. Finally, it is kept in sealed containers. The best time for collection is in autumn before they reach the cold and snow. Also in this season is when most active concentration is the root.
The angelic carlina is rich in inulin, which can contain up to 50%. It also contains tannins, resins and up 1.3% carlina essence. It is a brown liquid and odor similar to fenugreek. Diuretic properties are attributed to him, and colagoga stomach, plus many others that have not been proven scientifically. What is certain is that a component of the root carlina oxide has antibiotic properties. The diuretic action and colagoga is due in part to the presence of flavonoids.
It is especially useful in dermatitis, biliary tract problems, flu, cystitis, scanty urine and kidney stones.
Carlina wine. To exploit its toning and snacks prepared carlina wine from the fresh root. You must use a good wine, preferably white, and if not, sherry. To this are added 100 gr. Root cut into small pieces. It remains to macerate in a tightly closed bottle and stir every day for a month and a half, after which the filters with filter paper. You can have a drink before dinner.
Infusion. With 5 gr. Root per 200 cc. Water standard infusion is prepared, allowed to stand for 20 minutes, taking up to 3 cups daily, sugar properly.
In many southern countries fleshy receptacle to prepare the way of vegetables, which is a delicacy. In the Alps, for example, are preparing these receptacles cut into slits and stews, or simply boiled in salted water. They say the taste is very similar to the artichoke.
FAMILY: Composite tubulifloras
HABITAT: Pyrenees Mountains
FLOWERING: Summer of the second year
PART USED: Root
CASTILIAN: Cardiguera, cardo dorado
BASQUE: Astalarr, otorraska, karda-lora
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