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Carolina Geranium (Geranium carolinianum)

Carolina Geranium



Areas of application:

Stomach discomfort, stops bleeding, wounds, diarrhea, upset stomach, sore throat, hepatitis B

Plant parts used:

young leaves, roots

Collection time:

Root: spring and autumn

To find:

Native to the USA, Canada and Mexico. Clay and limestone meadows, lawns, roadsides and abandoned fields and farmland.


tannin, ethanol


☕ Tea: Put 2 tablespoons of dried leaves and stems in a pot and pour 1/2 liter of cold water over them, then bring to the boil and let it steep for 10 minutes.

☕ Tea: Bring 1/2 liter of cold water to the boil and then add 2 tablespoons of chopped dried root, reduce the heat and let it steep for 10 to 15 minutes. Remove the pot from the heat and let it steep for another 10 minutes. Up to 3 cups daily are sufficient.

Carolina Geranium is an annual or biennial herb. It is low-growing and does not grow taller than 30 cm. The plant got its name because of the beak-like appearance of the fruits. The palmate leaves have 5 to 7 toothed lobes, each lobe being divided again. The leaves are 2.5 to 6 cm wide, gray-green and covered with fine hairs. Each leaf usually has five segments lined with deep teeth. The pink-red stems grow upright and are covered with hairs. The white, pink or lavender flowers appear in small clusters on the stems extending from the skin stems from April to July. Each flower has five sepals and five notched petals. The approximately 1.25 cm long-stemmed fruits ripen in autumn. Ripe seeds are embedded in depressions. The plant has a taproot system that grows close to the surface.

In the kitchen, Carolina cranesbill can be enjoyed raw, cooked or as a tea. It is best to boil the root until soft for 10 minutes. The tea is often drunk with milk and cinnamon to improve the bitter taste.

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