GENTIAN

How to Dry Herbs Flowering basil Flowering basil Drying herbs is a simple way of keeping your garden bounty for longer. Drying your own herbs allows you to have total control over the origin of the herbs and the amount. There are three principal ways to dry herbs: hanging, freezing or steeping in oil. Each has its benefits. Here's how to dry your own herbs in any way you choose. [edit] Steps 1. Harvest herbs from the garden. Use strong scissors or a kitchen knife to snip the herbs. If the herb can survive winter (i.e. it is a perennial with over-wintering abilities), cut the stems at the base of the plant. Other herbs can be entirely pulled out and the roots and woody parts composted after cutting. Cut all herbs used for drying in a way that leaves them with long stems. See "Tips" for hints on best times to harvest. 2. Wash dirty herbs carefully. If you have to wash your herbs because of dirt, the best thing to do is to gently spray them with a fine mist sprayer and then wipe them. (Otherwise there may be a risk of mildew problems during storage.) Pat them with a kitchen towel or shake dry. 3. Hanging: * Remove lower leaves from the stems and tie the bunch of herbs together close to the top of the stems. Ideally, a bunch should contain no more than 5 - 10 stems to facilitate ventilation. * Drying lavender Drying lavender Find a dry, warm (not humid), dark and well ventilated place that is out of the way of pedestrian traffic or constant rummaging. The ideal temperature for drying is around 68ºF/20ºC. If you do not have a dark spot in the house, you can try tying paper lunch bags over each bunch and piercing airholes in the bag. This has the added bonus of also keeping the dust off. * Leave the herbs to dry for 1 - 3 weeks. Check them every now and then to see how they are drying - thicker stemmed herbs will take longer. Check to see if their consistency has become crumbly by rubbing a leaf between two fingers. If they crumble, they are ready to be taken down. * Remove the leaves and bottle them in airtight glass herb jars (or other jars you have around). Pick out any fluff, woody pieces and other foreign material as you remove the leaves. You can keep the leaves whole, crush them in your fingers to make a really fine ground mix for cooking (but use this quickly to retain flavour) or leave them in leaf shape for tea, garnishes on soups, etc. (these should not be too crumbly). Seeds should be left whole and crushed only when needed for cooking. * Label the jar and date it. Store the herbs for up to one year. 4. Freezing: * Select appropriate herbs for freezing. Usually this method works best for soft-leaf herbs such as basil, tarragon, lovage and parsley. Some herbs can only be frozen as they don't dry, such as chives. * Wash and dry freshly picked herbs, as above. Strip the leaves off and place them into freezer bags or containers. Label and date them as they should keep for up to 3 months. If you want them to last longer, blanch them for a few seconds in hot water and then dip straight into ice-cold water and pop them into the freezer in bags/containers. Blanched herbs will freeze for up to 6 months. * Some cooks prefer to freeze herbs in ice-cube trays, so that they have handy little sizes for cooking use. If you choose to do it this way, freeze approximately one-third chopped herbs to two-thirds water. Basil is great pureed with olive oil before freezing in ice cubes (don't add water). Remove herbs frozen as ice cubes and store in plastic freezer bags. Remove pieces as needed. 5. Steeping in Oil: (see warnings below) * Harvest and clean herbs as per instructions above. * Choose an oil; olive oil is preferred but any other oils that you like are generally fine. * You have the choice of keeping the leaves attached to the stem or removing them and adding them separately. If you want to use the oil as herbal flavoured oil, the stems are fine. Place in a bottle as a container; herbs remaining on their stem inside the oil bottle look very attractive as ornamental arrangements, as well as being useful culinary items. If you wish to remove the herbal leaves for cooking, a shorter, wider container is preferable to enable you to put in a spoon and scoop out the herbs and oil. * Keep in a cool or refrigerated place, especially during warmer months. Use within 6 months of preparation. 6. Another effective drying method is to lay a clean kitchen towel on counter top; lay another one on top of this. Snip washed leaves off stem and arrange in rows on 1/2 of the towel. Lay another kitchen towel folded in 1/2 over leaves. Add another layer of leaves and bring other 1/2 of first 2 towel layers to cover this. Leave it to dry about 2 days or 3 depending on leaf thickness. You know they're dry when you can crumble a leaf in your hand. Place in a zippered plastic bag or plastic container. 7. HERB DRYING To quick dry herbs you need to spread on a mesh rack or herb drying rack and place in a slow oven set from 100-degrees to 125-degrees F. If you use more heat it will cause the volatile oils in the plants to be destroyed. Leave the oven door open, and stand nearby because some leaves dry fast. To Air-Dry Herbs: Find a safe place that will not be exposed to rodents or insects. You can hang air-drying herbs inside paper bags to keep the dust off. But just be sure to punch many holes into the bags to let the air in and keep moisture out. Mildew may be factor in cold climates so make sure your area is dry, well ventilated and out of direct sunlight. Some type of low heat maybe required for enhancing the herb drying process. Herbs Herbs Butler, Fiona Buy this Art Print at AllPosters.com When hanging bunches of herbs to dry don't make the bunch too large because it may turn black or moldy.Some herbs dry very well when spread on trays, but don’t spread them too thickly. Parsley leaves, for instance, are so thick they can be spread only one layer deep. Thyme, however, holds so little moisture you can just leave a big pile in a basket. In order to dry herbs you need to have the herbs to dry, just click on HERB PLANTS for a real selection of herbs. If drying small leaved plants like thyme put the stems of the plant togerther and dry in bunches. When they are dry on the stems then you can easily strip the leaves off the stem with your fingers. On the other hand when drying larger leaved plants pick the leaves off and spread out to dry. With the right conditions they both should dry in 4-7 days. The larger the leaf the more time to dry and may take 2 weeks. To check for dryness crumble a few in your hand and if they crumble cleanly then they are ready. If not then keep drying. Peak of flavor is right when they are picked. Pick at midmorning just as the leaves are dried but before it is too hot. To avoid harming the plant you can cut off as much 3/4 of it.Rinse quickly in cool water and dry with paper towel. Also to pick at the right time of the year is to pick just before the blooms come out. A tip for drying is to bundle your herbs in a cool place in a paper bag. Make the bundles small so they don't touch the sides of the bags. When they crumble easy they are ready to store in glass jars for storage. Harvesting Herbs Herbs should be harvested when the oils responsible for flavor and aroma are at their peak. Proper timing depends on the plant part you are harvesting and the intended use. Herbs grown for their foliage should be harvested before they flower. While chives are quite attractive in bloom, flowering can cause the foliage to develop an off-flavor. Harvest herbs grown for seeds as the seed pods change in color from green to brown to gray but before they shatter (open). Collect herb flowers, such as borage and chamomile, just before full flower. Harvest herb roots, such as bloodroot, chicory, ginseng, and goldenseal, in the fall after the foliage fades. Some general guidelines to use include: • Begin harvesting the herb when the plant has enough foliage to maintain growth. Up to 75% of the current season's growth can be harvested at one time. • Harvest early in the morning, after the dew dries, but before the heat of the day. • Harvest herbs before flowering, otherwise, leaf production declines. • Herb flowers have their most intense oil concentration and flavor when harvested after flower buds appear but before they open. • Herb flowers harvested to dry for craft purposes should be picked just before they are fully open. • Annual herbs can be harvested until frost. • Perennial herbs can be clipped until late August. Stop harvesting about one month before the frost date. Late pruning could encourage tender growth that cannot harden-off before winter. • Harvest tarragon or lavender flowers in early summer and then shear the plants to half their height to encourage a second flowering period in the fall. Preserving Herbs Herbs acquire their fragrance and flavor from oils that evaporate into the air when the leaves are crushed. Ideally, you should use fresh herbs for cooking, but it is possible to retain some quality for later use. There are several methods to preserve herbs. Freezing is one of the easiest methods to preserve herbs. Rinse the herbs quickly in cold water, shake off the excess, then chop coarsely. Place generous pinches of herbs in water-filled ice cube trays and freeze. Transfer herb-cubes to plastic bags or air tight plastic containers. Another method for freezing is to spread the herbs loosely onto a cookie sheet to freeze, then transfer the herbs into a large plastic bag and seal. When they thaw, herbs will not be suitable for garnish, but can be used in cooking. Do not re-freeze herbs after thawing. Drying is the traditional method of herb preservation. If the herbs are clean, do not wet them. Otherwise, rinse dust and dirt from the foliage, shake off the excess water, and spread the herbs out to dry on paper towels or dishcloths until all surface moisture has evaporated. Remove any dead or damaged foliage. Then, tie the stems into small bundles with twine or string and hang them upside down in a warm, dry, airy place out of the sun. Be sure to make small, loose bundles and allow for good air circulation around each bunch. UV rays from the sun and moisture from dew and frost can discolor and severely reduce the quality of many herbs. Thus, it is best to dry herbs indoors in a large empty closet, attic, or unused corner of a room. Drying herbs look quite attractive drying in a kitchen or pantry. If none of these places are practical, herbs can be dried in a barn, shed, or (least desirable) under the cover of a porch. Sage, thyme, summer savory, dill, and parsley are easy to dry. Basil, tarragon, and mints may mold and discolor if not dried quickly. An alternative to hanging herbs to dry in bunches is to spread the herbs out on window screens. Suspend the screens over sawhorses or the backs of chairs. Turn the leaves often to ensure even drying. To air dry herbs with seeds, tie the herbs in small bundles and suspend inside a paper bag with holes punched in the sides. Suspend the bag in a dark area with good air circulation. Collect the seeds when they are dry, and store in rigid light-proof containers. Microwave drying is a quick and easy method to dry small amounts of herbs. Lay a single layer of clean, dry leaves between dry paper towels and place them in the microwave for 1 to 2 minutes on high power. Drying will vary with the moisture content of the herb and the wattage of the microwave oven. Let the leaves cool. If they are not brittle, reheat for 30 seconds and retest. Repeat as needed. Thick leaved herbs may need to be air dried for several days before microwaving. Conventional ovens can also be used to dry herbs. Spread the herbs on cookie sheets and dry at the lowest temperature setting possible. Home food dehydrators also do an excellent job of drying herbs. Follow the directions provided with the dehydrator. Herbs are sufficiently dry when they are brittle and crumble easily. When the leaves are dry, separate them from their stems and package the leaves in rigid containers with tight fitting lids. Glass or hard plastic are best, although heavy-duty zip-lock plastic bags can be used. To preserve full flavor, avoid crushing the leaves until you are ready to use them. Store dried herbs in a cool, dry place away from sunlight, moisture, and heat. Many herbs can be keep for a year if stored properly. Desiccation Noun 1. Dryness resulting from the removal of water. 2. The process of extracting moisture (as by heat). Source: WordNet 1.7.1 Copyright © 2001 by Princeton University. All rights reserved. Etymology: Desiccation \Des`ic*ca"tion\, noun. [Compare to the French expression dessiccation.]. (Websters 1913) Specialty Definitions: Desiccation Domain Definitions Energy The process of removing moisture; involves evaporation. Geography The process by which a region suffers a complete loss of its water, due to decrease of rainfall, failure to maintain irrigation or deforestation or overcropping, or to changes in other climatic controls. Desiccation is manifested by the drying up of streams and lake, the destruction of vegetation, the loss of surface soil, etc. Source: European Union. Health Removal of moisture from a substance (chemical, food, tissue, etc.). Mechanical Engineering The complete removal of water from a material. Source: European Union. Mining A drying out, as in loss of water from sediments, or evaporation fromwater bodies in arid regions, producing evaporites. http://www3.interscience.wiley.com/cgi-bin/abstract/109800409/ABSTRACT?CRETRY=1&SRETRY=0 Influence of drying mode on iridoid bitter constituent levels in gentian root Andrée Carnat, Didier Fraisse, André-Paul Carnat, Catherine Felgines, Denis Chaud, Jean-Louis Lamaison * Laboratoire de Pharmacognosie, Faculté de Pharmacie, Université d' Auvergne, Clermont-Ferrand, France email: Jean-Louis Lamaison (j-louis.lamaison@u-clermont1.fr) *Correspondence to Jean-Louis Lamaison, Laboratoire de Pharmacognosie, Faculté de Pharmacie, Université d' Auvergne, 28 place Henri Dunant, 63000 Clermont-Ferrand, France Keywords gentian • Gentiana lutea • iridoids • gentiopicroside • xanthones • fresh root • dried root • HPLC Gentian From Wikipedia, the free encyclopedia Jump to: navigation, search Gentian Gentiana verna Gentiana verna Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Gentianales Family: Gentianaceae Genus: Gentiana L. Species See text. For the cultivated flower known as a Gentian or Tulip Gentian see Eustoma. For the saint of this name, see Victoricus, Fuscian, and Gentian. Gentiana is a genus of flowering plants belonging to the Gentian family (Gentianaceae), tribe Gentianeae and monophyletic subtribe Gentianinae. This a large genus, with about 400 species. Gentiana frigida Gentiana frigida This is a cosmopolitan genus, occurring in alpine habitats of temperate regions of Asia, Europe and the Americas. Some species also occur in northwest Africa, eastern Australia and New Zealand. They consist of annual, biennial and perennial plants. Some are evergreen, others are not. Gentians have opposite leaves that are sometimes arranged in a basal rosette, and trumpet-shaped flowers that are usually deep blue or azure, but may vary from white, creamy and yellow to red. Many species also show considerable polymorphism with respect to flower color. Typically, blue-flowered species predominate in the Northern Hemisphere, with red-flowered species dominant in the Andes (where bird pollination is probably more heavily favored by natural selection). White-flowered species are scattered throughout the range of the genus but dominate in New Zealand. All gentian species have terminal tubular flowers and most are pentamerous, i.e. with 5 corolla lobes (petals), and 5 sepals, but 4-7 in some species. The style is rather short or absent. The corolla shows folds (= plicae) between the lobes. The ovary is mostly sessile and has nectary glands. Gentians are fully hardy and like full sun or partial shade, and neutral to acid soil that is rich in humus and well drained. They are popular in rock gardens. According to Pliny the Elder, Gentian is an eponym of Gentius (180-168 BC), the King of Illyria, said to have discovered its healing properties. Some species are of medicinal use and their roots were harvested for the manufacture of tonic liquor, for instance in France "Suze" or similar liquors. Gentian is also used as a flavouring, for example in bitters, and the soft drink "Moxie" which contains "Gentian Root Extractives". [edit] Species * Gentiana acaulis ('Stemless Gentian') * Gentiana affinis ('Pleated Gentian') * Gentiana alba ('Plain Gentian') * Gentiana algida ('Whitish Gentian') * Gentiana alpina ('Alpine Gentian') * Gentiana altaica ('Altai Gentian') * Gentiana amarella ('Autumn Dwarf Gentian') * Gentiana amoena * Gentiana andrewsii ('Closed bottle Gentian') * Gentiana angustifolia * Gentiana asclepiadea ('Willow Gentian') * Gentiana austromontana ('Appalachian Gentian') * Gentiana autumnalis ('Pinebarren Gentian') * Gentiana bavarica ('Bavarian Gentian') * Gentiana bellidifolia * Gentiana boryi * Gentiana brachyphylla * Gentiana bulleyana * Gentiana burseri * Gentiana cachemirica * Gentiana calycosa ('Rainier Pleated Gentian') * Gentiana catesbaei ('Elliott's Gentian') * Gentiana cephalantha * Gentiana cerina * Gentiana clausa ('Bottled Gentian') * Gentiana clusii ('Trumpet Gentian') * Gentiana crassicaulis * Gentiana crinita ('Fringed Gentian') * Gentiana cruciata ('Cross Gentian') * Gentiana dahurica * Gentiana decora ('Showy Gentian') * Gentiana decumbens * Gentiana dendrologii * Gentiana depressa * Gentiana dinarica * Gentiana douglasiana ('Swamp Gentian') * Gentiana elwesii * Gentiana farreri * Gentiana fetisowii * Gentiana flavida ('Pale Gentian') * Gentiana freyniana * Gentiana frigida * Gentiana froelichii * Gentiana fremontii ('Moss Gentian') * Gentiana gelida * Gentiana gilvo-striata * Gentiana glauca ('Pale Gentian') * Gentiana gracilipes * Gentiana grombczewskii * Gentiana heterosepala ('Autumn Gentian') * Gentiana hexaphylla * Gentiana kesselringii * Gentiana kurroo * Gentiana lawrencii * Gentiana lhassica * Gentiana linearis ('Narrowleaf Gentian') * Gentiana loderi * Gentiana lutea ('Great Yellow Gentian') * Gentiana macrophylla ('Bigleaf Gentian') * Gentiana makinoi * Gentiana microdonta * Gentiana newberryi ('Newberry's Gentian') * Gentiana nipponica * Gentiana nivalis ('Snow Gentian') * Gentiana nubigena * Gentiana nutans ('Tundra Gentian') * Gentiana ochroleuca * Gentiana olivieri * Gentiana ornata * Gentiana pannonica ('Brown Gentian') * Gentiana paradoxa * Gentiana parryi ('Parry's Gentian') * Gentiana patula * Gentiana pennelliana ('Wiregrass Gentian') * Gentiana phyllocalyx * Gentiana platypetala ('Broadpetal Gentian') * Gentiana plurisetosa ('Bristly Gentian') * Gentiana pneumonanthe ('Marsh Gentian') * Gentiana prolata * Gentiana prostrata ('Pygmy Gentian') * Gentiana przewalskii * Gentiana pterocalyx * Gentiana puberulenta ('Downy Gentian') * Gentiana pumila * Gentiana punctata ('Spotted Gentian') * Gentiana purpurea ('Purple Gentian') * Gentiana pyrenaica * Gentiana quadrifolia * Gentiana rigescens * Gentiana rostanii * Gentiana rubricaulis ('Closed Gentian') * Gentiana saponaria ('Harvestbells Gentian') * Gentiana saxosa * Gentiana scabra * Gentiana scarlatina * Gentiana sceptrum ('King's scepter Gentian') * Gentiana septemfida ('Crested Gentian') * Gentiana setigera ('Mendocino Gentian') * Gentiana setulifolia * Gentiana sikkimensis * Gentiana sikokiana * Gentiana sino-ornata * Gentiana siphonantha * Gentiana speciosa * Gentiana squarrosa * Gentiana stictantha * Gentiana stragulata * Gentiana straminea * Gentiana tenuifolia * Gentiana terglouensis ('Triglav Gentian') * Gentiana ternifolia * Gentiana tianshanica ('Tienshan Gentian') * Gentiana trichotoma * Gentiana triflora * Gentiana trinervis * Gentiana tubiflora * Gentiana utriculosa ('Bladder Gentian') * Gentiana veitchiorum * Gentiana venusta * Gentiana verna ('Spring Gentian') * Gentiana villosa ('Striped Gentian') * Gentiana waltonii * Gentiana wutaiensis * Gentiana yakushimensis * Gentiana zollingeri Autumn Gentian ( Gentiana amarella ) Autumn Gentian ( Gentiana amarella ) Closed Bottle Gentian (Gentiana andrewsii) Closed Bottle Gentian (Gentiana andrewsii) Rainier Pleated Gentian (Gentiana calycosa) Rainier Pleated Gentian (Gentiana calycosa) Great Yellow Gentian (Gentiana lutea) Great Yellow Gentian (Gentiana lutea) Marsh Gentian (Gentiana pneumonanthe) Marsh Gentian (Gentiana pneumonanthe) Willow Gentian (Gentiana asclepiadea) Willow Gentian (Gentiana asclepiadea) Bottle Gentian (Gentiana clausa) Bottle Gentian (Gentiana clausa) Rainier Pleated Gentian (Gentiana calycosa) Rainier Pleated Gentian (Gentiana calycosa) Parry's Gentian (Gentiana parryi) Parry's Gentian (Gentiana parryi) Crested Gentian (Gentiana septemfida) Crested Gentian (Gentiana septemfida) Spring Gentian (Gentiana verna) Spring Gentian (Gentiana verna) Wikimedia Commons has media related to: Gentiana [edit] References * Lena Struwe (Editor), Victor A. Albert (Editor), Gentianaceae , Cambridge University Press, 2002; ISBN 0521809991 * Gentian Research Network * Medical Benefits of Gentian [edit] Gentian in Culture * Gentian roots from the Auvergne region of France are the basis for Gentiane, an apéritif (liquer). Varieties include Suze, created since 1795, at the distillerie Rousseau, Laurens et Moureaux à Maisons-Alfort; Ambroise Labounoux's La Salers, made since 1885 at the Distillerie de la Salers; and L´Avèze, created in 1929 in Auvergne. Picon, made of equal parts gentian root and Cinchona root with sugar syrup and caramel was created by Gaétan Picon, in 1837, when he was stationed in Algeria with the French army. He returned to France in 1871 bringing with him the "first African apéritif." * Gentian is mentioned in the ninth of Rainer Maria Rilke's Duino Elegies. * "Gentian" is the title of a short story by Mary E. Wilkins Freeman. * "Bavarian Gentians" is the name of a poem by D. H. Lawrence. * It is mentioned multiple times in Thomas Pynchon's Gravity's Rainbow. Also, a character in the book is named Enzian, which is the German term for Gentian. * Gentian root is a major flavor component in New England's regionally popular soft drink Moxie. * Poet William Cullen Bryant has a poem entitled "To the Fringed Gentian." * Used in Queen's University Engineering traditions. Retrieved from "http://en.wikipedia.org/wiki/Gentian" Categories: Gentianaceae | Medicinal plants Gentiana lutea From Wikipedia, the free encyclopedia Jump to: navigation, search Gentiana lutea Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Gentianales Family: Gentianaceae Genus: Gentiana Species: G. lutea Binomial name Gentiana lutea L. Gentiana lutea (Great Yellow Gentian) is a species of gentian native to the mountains of central and southern Europe. Other names include 'Yellow Gentian', 'Bitter Root', 'Bitterwort', 'Centiyane', and 'Genciana'. It is a herbaceous perennial plant, growing to 1-2 m tall, with broad lanceolate to elliptic leaves 10-30 cm long and 4-12 cm broad. The flowers are yellow, with the corolla separated nearly to the base into 5-7 narrow petals. It grows in grassy alpine and sub-alpine pastures, usually on calcareous soils. [edit] Uses Gentiana lutea Gentiana lutea It is remarkable for the intensely bitter properties residing in the root and every part of the herbage, hence they are valuable tonic medicines. The root is the principal vegetable bitter employed in medicine, though the roots of several other species are said to be equally efficacious. Before the introduction of hops, Gentian, with many other bitter herbs, was used occasionally in brewing. It is a principal ingredient in Angostura bitters.[1] The medicinal parts are the dried, underground parts of the plant and the fresh, above-ground parts. Its name derives from Gentius, King of Illyria (180-167 BC) who discovered the plant's healing value. It was used in the Middle Ages as an antidote to certain poisons. Gentian root has a long history of use as a herbal bitter in the treatment of digestive disorders and is an ingredient of many proprietary medicines. It contains some of the most bitter compounds known and is used as a scientific basis for measuring bitterness. Its blossoms are a lot like the Amnara Senczaina flowertips: a pale creamy, icy color and white/hazel tipped. They sometimes have red spots on the inner side, and plants with these are said to ease breathe if cooked and vapors are smelt. It was considered especially useful in states of exhaustion from chronic disease and in all cases of debility, weakness of the digestive system and lack of appetite. It was also considered one of the best fortifiers of the human system, stimulating the liver, gall bladder and digestive system, and was thought to be an excellent tonic to combine with a purgative in order to prevent its debilitating effects. The root is anthelmintic, anti-inflammatory,antiseptic, bitter tonic, cholagogue, emmenagogue, febrifuge, refrigerant and stomachic. It is taken internally in the treatment of liver complaints, indigestion, gastric infections and anorexia. It should not be prescribed for patients with gastric or duodenal ulcers. The root, which can be over 5 cm thick and has few branches, is harvested in the autumn and dried for later use. It is quite likely that the roots of plants that have not flowered are the richest in medicinal properties. Gentianaceae From Wikipedia, the free encyclopedia Jump to: navigation, search Gentian family Gentiana acaulis Gentiana acaulis Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Subclass: Asteridae Order: Gentianales Family: Gentianaceae Genera Many, see text Gentianaceae, or the Gentian family, is a family of flowering plants of 87 genera and over 1500 species. [1] Flowers are actinomorphic and bisexual with fused sepals and petals. The stamens are attached to the inside of the petals (epipetalous) and alternate with the corolla lobes. There is a glandular disk at the base of the gynoecium, and flowers have parietal placentation. The inflorescence is cymose, with simple or complex cymes. The fruits are dehiscent septicidal capsules splitting into two halves, rarely some species have a berry. Seeds are small with copiously oily endosperms and a straight embryo. The habit varies from small trees, pachycaul shrubs to (usually) herbs, with ascending, erect or twining stems. Plants are usually rhizomatous. Leaves opposite, less often alternate or in some species whorled, simple in shape, with entire edges and bases connately attached to the stem. Stipules are absent. Plants usually accumulate bitter iridoid substances; bicollateral bundles are present. Ecologically, partial myco-heterotrophy is common among species in this family. Distribution is cosmopolitan. The family consists of trees, shrubs and herbs showing a wide range of colours and floral patterns. Economically, some species are cultivated ornamental plants and many species yield bitter principles used medicinally and in flavorings. Gentian root (bitterwort, yellow gentian) Gentiana lutea L. This page contains information on gentian root and how it is used as a herb in alternative herbal treatments to treat ailments and problems, such as gastric problems. It is used as a liver tonic and for the making of Angostura bitters. gentian root, gastric problems On this page * Botanical classification of gentian root * Description of gentian root * Parts used * Properties of gentian root * Internal use * External use * Use of essential oil * Safety precautions and warnings * Used in the following products * Herbal Index Please note that we are not advocating that people stop using their normal medication, but would like to make people aware that some alternative therapies can be very effective to help treat problems and create a healthier, younger and more vital you. For more information on our range of products, please click here. Although we believe in the therapeutic and healing properties of herbs, care must be taken in the use thereof, as they are powerful compounds. Botanical Classification gentian root Family Gentianaceae Genus and specie Gentiana lutea L. Other names Yellow gentian root, yellow gentian or bitterwort. Description of the herb gentian root kruie-produkte-ageless-herbal-products Herbaceous perennial with fleshy roots, fat hollow stems, ovate pleated leaves and yellow flowers. The root smells aromatic and tastes sweet at first and then bitter. Parts used The roots and rhizomes are used in herbal preparations. Properties Gentian is a bitter, astringent, cleansing, anti-inflammatory and gastric stimulant herb that reduces inflammation and lowers fevers. It contains gentiopicroside (also known as gentiopicrin), swertiamarin and sweroside and a very small amount of amarogentin (0.084% of the dry weight but with a bitterness value of 50,000,000), which causes the bitter taste. Also present are xanthones (gentisin, isogentisin, gentioside), phytosterols, phenolic acid, trisaccharides (gentianose) and polysaccharides (pectin). Therapeutic uses liver tonic * Internal use o Gentian is used as a liver tonic, to treat loss of appetite, digestive problems, flatulence and insufficient production of gastric juices and saliva. o It stimulates the taste buds and promotes the flow of saliva, gastric juices and bile as a reflex via the nervus vagus. o Furthermore it can be used in cases of anorexia and is also an ingredient of homeopathic medicine. o It is used in the making of liquors and schnapps and is a key ingredient of Angostura bitters. * External use o None noted. * Aromatherapy and essential oil use o None noted. Safety precautions and warnings making Angostura bitters Not to be used if gastric or duodenal ulcers are present. Yellow gentian should not be confused with the toxic Veratrum album as it has very similar leaves. Gentiana lutea (L) Synonyms: bitter root, bitterwort, gentian root, pale gentian, yellow gentian Order: Gentianaceae Description: Gentiana is a perennial herb indigenous to the alpine and sub-alpine pastures of central and southern Europe. Ringed and forked, the thick wrinkled root is brown on the outside and yellow on the inside. The simple, erect, glabrous stem grows to a height of 120cm, giving off opposite bluish-green elliptical leaves with prominent curved veins. Three to ten yellow flowers arise together in the axils of bowl-shaped bracts after the root is about ten years old. The fruit is an oblong, two-valved capsule. Parts used: dried root and rhizome Collection: The root and rhizome are unearthed in late summer and autumn in the second or third year, before the plant is mature enough to flower. They should be sliced and dried slowly, during which time the characteristic odour, colour and taste develop. Constituents: bitter principles of secoiridoid types (gentiopicrin, amarogentin, sweroside, swertiamarin); alkaloids (gentianine, gentialutine); oligosaccharides (gentianose); triterpenes; sugars (gentianose, gentiobiose), sucrose; polysaccharides (inulin, pectin); xanthones (gentisin, gentisein, isogentisin, gentioside, which impart the yellow colour to the root); phenolic acids (gentisic, caffeic, protocatechuic and others); traces of a complex volatile oil. Actions: pronounced bitter gastric stimulant, sialagogue, cholagogue, tonic, antemetic, anti-inflammatory, febrifuge, refrigerant Indications: anorexia, lack of appetite, atonic dyspepsia, gastrointestinal atony. Therapeutics and Pharmacology: Gentiana is a much-used gastric stimulant, specifically indicated in dyspepsia with anorexia, but useful to digestive atony of any sort. It may be used in the treatment of insufficient gastric secretions, intestinal and gastric inflammations, hepatic and gallbladder disease, and is a useful adjunct to fever management and in conditions of chronic inflammatory disease where digestion appears to be less than ideal. Its action begins as soon as it is absorbed by the mucous membrane of the mouth. The secoiridoid bitter principles, particularly amarogentin, stimulate gustatory receptors in the taste buds, causing a reflex increase in the secretion of saliva, gastric juice and bile, thereby stimulating the appetite. Amarogentin is one of the most bitter substances known. It also accelerates emptying of the stomach and improves gastric tone, so that heavy food is more easily digested. Gentiana contains no tannin, so there is no astringent or irritant effect. One of its alkaloids, gentianine, has been shown to be anti-inflammatory. The fresh leaves placed on wounds and inflammations act as a refrigerant; and they also make soothing footbaths. Combinations: Gentiana combines well with Zingiber, Elettaria and Rheum palmatum. Caution: Caution is indicated with a sensitive, irritable stomach where there is excess acid because Gentiana can aggravate the symptoms of hyperacidity. It should not be used in cases of gastric or duodenal ulcers. Preparation and Dosage: (thrice daily) Regulatory Status: GSL Schedule 1 To be taken about an hour before meals Dried rhizome and root: 0.6-2g or by infusion or decoction Tincture: 1:5 in 45% alcohol, 1-4ml Additional Comments: Gentian is named after Gentius, King of Illyria in the 1st century BC, who is said to have discovered the plant's ability to reduce fevers. Gentian root is used in many bitter liqueurs. Other species of Gentiana, known as longdan, are prescribed in Chinese medicine for similar conditions to those outlined above, as well as for conjunctivitis, urinary tract infections, jaundice, hepatitis, eczema and other skin problems Bibliography BHMA 1983 British Herbal Pharmacopoeia, BHMA, Bournemouth. Bradley, P.R. (ed.) 1992 British Herbal Compendium, Volume 1, BHMA, Bournemouth. Grieve, M. 1931 A Modern Herbal, (ed. C.F. Leyel 1985), London. Hoffmann, D. 1990 The New Holistic Herbal, Second Edition, Element, Shaftesbury. Lust, J. 1990 The Herb Book, Bantam, London. Mabey, R. (ed.) 1991 The Complete New Herbal, Penguin, London. Mills, S.Y. 1993 The Essential Book of Herbal Medicine, Penguin, London (First published in 1991 as Out of the Earth, Arkana) Mills, S.Y. 1993 The A-Z of Modern Herbalism, Diamond Books, London. Ody, P. 1993 The Herb Society's Complete Medicinal Herbal, Dorling Kindersley, London. Polunin, M. and Robbins, C. 1992 The Natural Pharmacy, Dorling Kindersley, London. Weiss, R.F. 1991 Herbal Medicine, Beaconsfield Arcanum, Beaconsfield. Wren, R.C. 1988 Potter's New Cyclopaedia of Botanical Drugs and Preparations, C.W.Daniel, Saffron Walden. Gentian Gentian (Gentiana lutea) Family: Gentianaceae 2 pixels 2 pixels Description Common names: Balmony Bitter root Bitterwort European gentian Felwort Fillwort Pale gentian Yellow gentian Habitat: Native of the alpine and sub-alpine pastures of southern and central Europe. It is also found in Asia Minor and is cultivated in the United States. Description: This plant has a thick, branching, yellowish-brown root that produces a hollow, erect stem reaching four feet in height. The stem bears opposite obovate leaves which are bright green, sessile, and have five prominent veins. Lower leaves are also present and emerge from the root. Large, orange-yellow flowers bloom from July to August, appearing in the upper leaf axils, growing in whorls of 3 to 10 blossoms. The fruit is an obovate capsule. Medicinal parts: root and rhizomes - collected in the late summer and autumn, then dried slowly. CHEMICAL COMPOSITION Amarogentin Beta-amylin Bitter principles Carbohydrates Gentialutine Gentianine Gentianose Gentiobiose Gentiopicrin Gentisein Gentisin Lupeol Swertiamarin Triterpenic acids Volatile oils Xanthones * For definition of the some of the above terms see the dictionary section of this book. Return to top FOLKLORE Gentian root is one of the strongest bitters known. It embodies the best of the bitters' known characteristics: stomachic, cholagogue, choleretic, sialagogue, secretagogue, appetite stimulant, and digestive tonic. Gentian has given excellent results in the treatment of dyspepsia and several other forms of digestive disease. As a cholagogue its actions is reliable, but not the strongest. The herb has antibacterial properties, and several of its components are anti-inflammatory. It generally stimulates the digestive system and produces a mild rise in blood pressure. Clinical or in vivo tests routinely demonstrate the plant's ability to promote secretion of digestive juices. METHOD OF ACTION Gentian is the standard bitter Gentian root is the standard bitter against which all others are measured. At dilutions of 1:12,000 it still has a bitter taste. Pure amarogentine, one of the constituents, is bitter at dilutions as high as 1:50,000. Gentian is a cholagogue Gentian has been shown to be a true cholagogue, but not one of the strongest - it raises bile secretion by about 20%. This action is due to the heterocyclic, nitrogen-containing constituents. Gentian Root has antibacterial and anti-inflammatory properties Gentiopicrine, a constituent, has antimalarial and antiamoebic properties. Several of the constituents of gentian have good anti-inflammatory activity (in formalin-induced aseptic inflammations of rat paws), including oliverine, gentianine, gentianadine, gentianamine, with the former two being more active than the latter two. Gentianine's anti-inflammatory property has been studied in rat hind leg inflammation caused by subcutaneous injection of egg white at the ankle joint. Administered intraperitoneally at dosage of 90 mg/kg, 30 minutes before egg white, it was effective in reducing swelling and causing its disappearance sooner than controls. Further study revealed that the substance does not work on the adrenal glands per se; its action is mediated by the nervous and hypophyseal system. In formalin-induced arthritis, gentianine was more effective than sodium salicylate, and just as effective as chloroquine and cortisone. Return to top Gentian Root has strong action on all aspects of digestion The ability of gentian extract to stimulate the appetite, stimulate the secretion of saliva and gastric juices, and accelerate the emptying of the stomach, has been investigated and substantiated. Gentian, in a preparation that also included lesser amounts of cayenne, ginger root and wormwood, was very effective in relieving the symptoms of indigestion and heartburn in human subjects. Gentian root has been shown to reflexively stimulate the gallbladder and pancreas, and mucous membranes of the stomach, thus contributing to an increase secretion of digestive juices and enzymes. Gentian preparations have been found to most effective if administration precedes mealtimes by about one-half hour. Its activity begins about five minutes after reaching the stomach, as digestive juices begin to flow and the secretion of bile increases. Whatever level of digestive liquid is achieved in 30 minutes will maintained for 2-3 hour without increasing further. This provides for better digestion of fats and proteins. Gentian has an effect on the vascular system - the abdominal organs are better fed by blood and there is a slight rise in blood pressure. Gentian can raise blood sugar levels Intraperitoneal doses of gentian have been found to raise blood sugar levels. This effect begins 30 minutes after injection and lasts for three hours. DRUG INTERACTIONS Possible Interactions If gentian is being used on a daily basis, the following drugs may be imperfectly absorbed: tetracycline derivatives, oral anticholinergics, phenothiazines, digoxin;, isoniazid, phenytoin, and warfarin. Furthermore, certain antipsychotic drugs, such as phenothiazines, as well as other psychoactive agents which are poorly absorbed in the gastrointestinal tract, may be even more poorly absorbed if gentian is also being used. The urinary excretion of alkaline drugs, such as amphetamines or quinidine, may be inhibited by the antacid nature of gentian. The antacid nature of this herb may also decrease or delay the absorption of nalidixic acid and the sulfonamides. Return to top Comments The ability of gentian to increase insulin production and secretion may be antagonized by heparin. The use of large amounts of gentian on a continuous basis may partially block the digestion, absorption or resorption of a wide variety of drugs and fat-soluble vitamins. Conversely, this herb may potentiate the effects of oral coumarin anticoagulants, such as warfarin and dicumarol, to the extent that it stimulates the liver to catabolize and excrete cholesterol and it by-products via the biliary route. It should also be noted that drugs utilized to treat angina pectoris, such as nadolol and propranolol HCl, may reduce atrio-ventricular conduction induced by gentian. TOXICITY FACTORS Large doses have been known to cause gastroenteritis-like irritation, while smaller doses will help to alleviate many gastrointestinal related problems Gentians Family: N.O. Gentianaceae * Gentian, Yellow * Gentian, Japanese * Gentian, Autumn * Gentian, Field * Gentian, Marsh * Gentian, Spring * Gentian, Cross-Leaved * Gentian, Five-Flowered The Gentians are an extensive group of plants, numbering about 180 species, distributed throughout all climates, though mostly in temperate regions and high mountains, being rare in the Arctic. In South America and New Zealand, the prevailing colour of the flower is red, in Europe blue (yellow and white being of rarer occurrence). The name of the genus is derived from Gentius, an ancient King of Illyria (180-167 B.C.), who, according to Pliny and Dioscorides, discovered the medicinal value of these plants. During the Middle Ages, Gentian was commonly employed as an antidote to poison. Tragus, in 1552, mentions it as a means of diluting wounds. GENTIAN, YELLOW Yellow Gentian Yellow Gentian (Gentiana lutea LINN.) Click on graphic for larger image Botanical: Gentiana lutea (LINN.) * Description * Cultivation * Part Used * Substitutes * Constituents * Medicinal Action and Uses * Preparations and Dosages ---Part 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. All the known species are remarkable for the intensely bitter properties residing in the root and every part of the herbage, hence they are valuable tonic medicines. That most commonly used in Europe is Gentiana lutea, the Yellow Gentian. The root of this species is the principal vegetable bitter employed in medicine, though the roots of several other species, including our native ones, are said to be equally efficacious. Before the introduction of hops, Gentian, with many other bitterherbs, was used occasionally in brewing. Gentian roots are collected and dried in central and southern Europe, much of the supply for this country having formerly come from Germany, though it is also imported from Switzerland, France and Spain, and French Gentian is considered of special excellence. Yellow Gentian is one of the many herbs so far not cultivated in England for medicinal use, though preparations of the root are in constant use in every dispensary, and it is much prescribed also by veterinary surgeons. Though the plant is indigenous in central Europe, it can readily be grown from seed in England, and could quite easily be cultivated as a garden or field crop in this country. Though not often met with, it has been grown in gardens since the time of Gerard, who tells us that a learned French physician sent him from Burgundy plants of this species for his garden on Holborn Hill. It is a highly ornamental plant, forming one of the most stately hardy herbaceous perennials for the garden border, and when successfully treated will grow luxuriantly, even if in the neighbourhood of London. [Top] ---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. ---Cultivation---For the successful cultivation of G. lutea, a strong, loamy soil is most suitable, the deeper the better, as the stout roots descend a long way down into the soil. Plenty of moisture is also desirable and a position where there is shelter from cold winds and exposure to sunshine. Old plants have large crowns, which may be divided for the purpose of propagation, but growing it on a large scale, seeds would be the best method. They could be sown in a frame, or in a nursery bed in a sheltered part of the garden and the young seedlings transplanted. They take about three years to grow to flowering size. It is, however, likely that the roots are richest in medicinal properties before the plants have flowered. A big clump of G. lutea is worthy of a conspicuous position in any large flower garden, quite apart from its medicinal value. ---Part Used---The rhizome and roots collected in autumn and dried. When fresh, they are yellowish-white externally, but gradually become darker by slow drying. Slow drying is employed to prevent deterioration in colour and to improve the aroma. Occasionally the roots are longitudinally sliced and quickly dried, the drug being then pale in colour and unusually bitter in taste, but this variety is not official. The dried root as it occurs in commerce is brown and cylindrical, 1 foot or more in length, or broken up into shorter pieces, usually 1/2 inch to 1 inch in diameter, rather soft and spongy, with a thick reddish bark, tough and flexible, and of an orange-brown colour internally. The upper portion is marked with numerous rings, the lower longitudinally wrinkled. The root has a strong, disagreeable odour, and the taste is slightly sweet at first, but afterwards very bitter. [Top] ---Substitutes---G. purpurea, G. pannonica, G. punctata and G. acaulis are European gentians having similar medicinal properties to G. lutea and are used indiscriminately with each other and the official root, from which they differ but little in appearance, though are somewhat smaller. American Gentian root is derived from G. puberula, G. saponaria and G. Andrewsii. This drug is said to have properties practically identical with those of European varieties. Belladonna and Aconite roots, and the rhizomes of Orris and White Hellebore have been found mixed with the genuine root, and the powdered root of commerce is frequently adulterated, ground almond shells and olive stones having been used for this purpose. ---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. ---Medicinal Action and 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. ---Preparations and Dosages---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. [Top] GENTIAN, JAPANESE Botanical: Gentiana scabrae * Descripton * Other Species ---Synonym---Ryntem Root. ---Part Used---Root. ---Description---The rhizome is dark greyish brown, attaining about 10 cm. in length and 5 mm. in diameter. It is irregularly annulate, and bears on the top stem-bases occasionally stem-remnants, and on the lateral and lower sides numerous roots. The crosssection of the rhizome is dark brown, and shows in the wood fibro-vascular bundles, running irregularly. The roots are brownishyellow, attaining about 20 cm. in length and 3 mm. in diameter, and longitudinally wrinkled. The cross-section of the root is brown, having a darker coloured wood, which shows radially arranged trachea at the periphery. It does not contain sclerenchymatous cells; the parenchymatous cells contain many oxalate crystals, but no starch grains. It has a very bitter taste. It may be used as a substitute for radix gentianae. (From The Chemist and Druggist of August 19, 1922.) ---Other Species--- The two most frequently found nativeGentians are Gentiana amarella, the Autumn Gentian, and G. campestris, the Field Gentian, which were formerly pronounced by both Linnaeus and Scopoli to be merely variations of the same species, but are now universally described as separate species. Both have been used for their bitterness instead of hops, and also as a medicine, in common with others of the same genus, and the dried root and dried herb of the Field Gentian are still sold by herbalists for use as a bitter tonic, having the same properties as the foreign Gentian. The old English names for these Gentians - Bitterwort and Felwort (Fel being an old word for the gall) testify to their bitter qualities being popularly known. [Top] GENTIAN, AUTUMN Botanical: Gentiana amarella (LINN.) ---Synonyms---Bitterwort. Felwort. Baldmoney. ---Part Used---Root. The Autumn Gentian (Gentiana amarella, Linn.) is not uncommon in calcareous soils and in dry pastures, in most parts of Europe, flowering from July to September. It has an annual root, twisted and yellowish, somewhat thready. The stem is square, erect, bearing several pairs of stalkless, dark green leaves, each with three prominent veins, and clothed from top to bottom with flowers on short stalks in the axils of the leaves, one flower terminating the stem. The calyx is pale, with green ribs, divided half-way down into five lance-shaped, nearly equal segments. The corolla is salver-shaped, blue-purple in colour, the tube quite as long as the calyx, and five-cleft, the lobes being nearly equal; the mouth of the tube is provided with a purple, upright fringe, which conceals the stamens. In sunshine, the lobes of the corolla are spread wide horizontally, forming conspicuous blue stars. [Top] GENTIAN, FIELD Botanical: Gentiana campestris (LINN.) ---Synonyms---Bitterroot. Felwort. ---Part Used---Root. The Field Gentian (Gentiana campestris, Linn.) resembles the Autumn Gentian in general character, though the plant is as a rule smaller, 4 to 12 inches high. Its stems are erect and much branched, the branches long with leaves and flowers scattered the whole length, whereas G. amarella, when branched, has the branches short, even the lower ones not exceeding the length of the leaves from which they spring, and the upper ones mostly much shorter. The flowers are fewer in number than those of amarella, though larger and on longer flower-stalks. The essential difference between the species, however, is that both calyx and corolla are four-cleft in G. campestris, the two outer, oval lobes of the calyx being also much larger, completely enfolding and concealing the two smaller ones, which are not a fifth part as broad. The salver-shaped corolla is of a dull purplish colour, fringed in the throat, as in G. amarella. The roots are small, but penetrate some distance into the soil. This species grows in pastures, particularly near the sea, but is not so much confined to a calcareous soil as G. amarella. It is an annual, and flowers in August and September. This is the principal species used by the peasantry in Sweden in lieu of hops in brewing beer. [Top] GENTIAN, MARSH Botanical: Gentiana Pneumonanthe (LINN.) ---Part Used---Root. The Marsh Gentian (Gentiana Pneumonanthe, Linn.), though occasionally found on moist, boggy heaths, is a plant of much more local occurrence in Great Britain than the two previous species. Its stems are 3 to 18 inches high, the leaves 1 to 2 inches long. The flowers, 1 1/2 to 2 inches long are rather few in number, pale blue externally, with five paler stripes and dark, vivid blue within, variegated with white in the throat. Gerard tells us of this pretty little plant, which is quite worthy of cultivation, that 'the gallant flowers hereof bee in their bravery about the end of August,' and goes on to say that 'the later physicians hold it to be effectual against pestilent diseases and the bitings and stingings of venomous beasts.' It has the bitterness and other qualities of the preceding species. This variety grows in moist places on heaths near Swanage, Dorset. [Top] GENTIAN, SPRING GENTIAN, SPRING GENTIAN, SPRING (Gentiana verna) Click on graphic for larger image Botanical: Gentiana verna ---Part Used---Root. The flowers are of such a startling blue that A. C. Benson has described it as 'the pure radiance of the untroubled heaven.' The flowers grow singly on exceedingly short stalks, and only open if the sun is shining when they stretch their blue petals wide and face the blue above them. There is a narrow, green calyx-cup and a blue tube issuing therefrom which opens out into five lobes star-wise. The leaves grow in pairs, stalkless, clasping the stem. They are not very numerous on the short flower-stalks, but form close rosettes of foliage near the soil. The flower-stems are rigidly erect, about 4 to 12 inches being their usual height. It flowers in April and May and is to be found in Westmorland, but is not so much at home in England as it is on Irish soil; it grows in profusion, too, on the Isle of Arran. It likes limestone and chalky ground. We have only six varieties of Gentians in Great Britain, one of which (G. nivalis) is found on the Breadalbane and Clora Mountains. Another species (G. acaulis) most nearly resembles our G. Pneumonanthe. The flowers are bright blue and rather elongated, 1 to 2 inches in length. [Top] GENTIAN, CROSS-LEAVED Botanical: Gentiana cruciata ---Part Used---Root. Gentiana cruciata (Cross-leaved Gentian), so called because its leaves grow in the form of a cross, has been recommended in hydrophobia. In homoeopathic medicine a tincture of the root is used in hoarseness and sore throat. [Top] GENTIAN, FIVE-FLOWERED Botanical: Gentiana quinqueflora ---Part Used---Root. A tincture is also made from the fresh flowering plant of Gentiana quinqueflora (Five-flowered Gentian) and used in homoeopathy as a tonic and stomachic, and in intermittent fevers. Herb Information Name: Gentian Biological Name: Gentiana lutea Other Names: Gentian, bitterroot, bitterwort, gentian root, yellow gentian, pale gentian, felwort Parts Used: Root Active Compounds: Gentian contains some of the most bitter substances known, particularly the glycosides gentiopicrin and amarogentin. The taste of these can be detected even when diluted 50,000 times. Besides stimulating secretion of saliva in the mouth and hydrochloric acid in the stomach, gentiopicrin may protect the liver. History: Gentian root and other highly bitter plants have been used for centuries in Europe as digestive aids (the well-known Swedish bitters often contain gentian). Other folk uses included topical use on skin tumors, decreasing fevers, and treatment of diarrhea.1 Its ability to increase digestive function, including production of stomach acid, has since been validated in modern times. Remedies For: Stomachic, tonic, anthelmintic, antibilious Useful for: Indigestion Poor appetite Purifies blood, good for liver complaints, dysentery, jaundice, excellent for spleen, improves appetite an strengthen digestive organs. Also used for gastritis, indigestion, heartburn, stomach aches; it increases circulation, benefit the female organs, and invigorates the entire system. Useful for fevers, colds, gout, convulsions, scrofula, and dyspepsia as well as for suppressed menstruation and scanty urine. Description: This plant comes from meadows in Europe and Turkey. It is also cultivated in North America. The root is used medicinally. Several other similar species can be used interchangeably. Dosage: Up to 20 drops of gentian tincture dissolved in a small glass of water should be sipped, at least fifteen minutes before meals. Safety: Gentian should not be used by people suffering from excessive stomach acid, heartburn, stomach ulcers, or gastritis.