The liver is a herbaceous perennial, with short stock and numerous fibrous roots. The leaves are rather leathery, with three lobes and perfectly symmetrical whole, often have small white patches on the beam, and are sustained by long tails and hair smooth and silky lining the floor especially when young. The flowers grow directly from the strain, also are supported by long stalks and are composed of 6 to 8 leaves alike, often of a beautiful blue.
One grows in shady areas of the Pyrenees and the Cantabrian mountain range. They are found at altitudes ranging from 100 m. Up to 2,200 m. High.
According to the various localities of origin, flowering occurs towards spring, although most of the time begins to bloom in January. The most used for therapeutic purposes are its beautiful leaves, which are harvested between March and September and always with great care, because the fresh plant is vesicant, ie it produces blisters in direct contact with skin.
The plant contains a substance called anemonol, which irritates the skin. When the plant is subjected to a drying process, this substance is converted into other harmless character. This can be seen with the cattle graze fresh hay when it is mixed in a high percentage of herbs of the Ranunculaceae family, usually appear toxic effects such as diarrhea, vomiting etc.. By contrast, when the hay dries, there is no danger that livestock suffer from any disease-preventing measure poisoning and the potential economic loss that it would result for the farmer.
Anemonol addition, the liver contains a glucoside called hepatrilobina and has also found an saponin.
In our country, folk medicine has been attributed properties vary, but generally is considered a good decongestant liver, no doubt this is based on the theory of the sign, since its leaves are lobed, similar to the liver viscus. However, these properties on the liver are still to be demonstrated. What seems certain is its diuretic and anti-inflammatory bowel disease. Should remember never to use fresh, but must be subjected to a total dried and stored in airtight jars.
Infusion. One tablespoon per cup of coffee, taking 2 to 3 cups a day or applied externally as a wash.
Maceration. According to popular wisdom, is the best way to use this plant. In both water into wine is macerated overnight at room temperature and takes the next morning before breakfast. The recommended dose is 3 grams. Grass in 100 ml. Water or wine.
HABITAT: Pyrenees and Cantabrian mountains
PART USED: Sheets
CASTILIAN: Hierba del hígado
CATALAN: Herba fetgera
BASQUE: Gibel bedarr
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