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Effect:
anti-inflammatory, mildly analgesic
Areas of application:
Skin injuries, wounds, colds, coughs, sore throats, laryngitis, diarrhea, stomach problems, sore gums, headaches, helps prevent heart problems
Plant parts used:
Seeds, leaves, flowers and roots
Collection time:
Seeds in early fall
Root older plants in fall or spring
Leaves and flowers in spring to autumn
To find:
On dry slopes, canyons, swamps, scrublands and coastal areas of America.
Ingredients:
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Miscellaneous:
☕ Tea: 1 tablespoon of crushed buckwheat root is stirred into 500 ml of cold water and brought to the boil. Then reduce the heat and simmer covered for 15 minutes. Strain and drink warm or cold. If you need a weaker tea, you can reduce the brewing time to 5 minutes.
☕ Tea: 1 teaspoon of dried buckwheat leaves or 1 tablespoon of fresh buckwheat leaves are poured over with 1 cup of boiled water and allowed to steep for 5 to 10 minutes. then strain and drink.
The Californian buckwheat is a sprawling shrub that grows up to 1.80 m high and up to 3 m wide. It has numerous flexible, slender branches. The leaves are 4 to 5 cm wide. They grow in a whorl-shaped cluster at the nodes along the branches. The leaves are woolly and leathery on the underside and curl at the edges. The flowers are in dense clusters that are 2.5 cm to 15 cm wide. Each individual flower is white and pink and only a few millimeters in size. They bloom from May to October. California buckwheat has small, light brown seeds.
In the kitchen you can eat the seeds raw or you can dry them. The seeds can then be ground into powder and used as flour.