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Effect:
metabolism stimulating, astringent, antiseptic, slightly diuretic
Areas of application:
Rashes, acne, scabies, eczema, chronic skin diseases, anal fissures, hives, ulcers, coughs, throat problems, blood purification, wounds, cuts, bruises
Plant parts used:
Leaves, flowers and roots
Collection time:
April to August, root spring and autumn
To find:
On nutrient-rich meadows, on forest edges, roadsides, semi-dry grasslands, fields.
Ingredients:
Minerals, vitamins, essential oil, flavonoids, bitter substances, tannins
Miscellaneous:
☕ Tea: Pour 1/4 liter of boiling water over 2 teaspoons and let steep for 10 minutes. 2 cups daily are sufficient.
The field scabious is a perennial plant and can grow to between 30 and 80 cm in height. It forms a rhizome and is a semi-rosette plant. Its stem is covered with stiff hairs on the back. The oppositely arranged leaves are mostly pinnately divided and are matt grey-green. There are no chaff leaves in the roughly hairy, slightly domed, capitate-shaped inflorescences, which are surrounded by a common sheath. The flower heads contain up to 50 flowers. The flowers are four-petaled and their calyx is covered with eight to sixteen bristles. The petals are fused to form a corolla tube that ends in four corolla lobes.
In the kitchen you can use the small leaves of the leaf rosettes and the leaves on the stem of the Field scabious, in small quantities, in any leaf salad and as a vegetable. The taste is mild and slightly sour, but without bitterness.
The use of the plant has become rare and is more commonly used homeopathically.