Effect:
detoxifying, blood purifying, uric acid boosting, anti-inflammatory, antirheumatic, wound healing, antimicrobial, metabolism stimulating, digestive, anticarcinogenic, pain relieving, calming
Areas of application:
Gout, cardiovascular diseases, poorly healing wounds, rheumatism, arthritis, sciatica, insect bites, kidney and bladder problems, intestinal disorders, hemorrhoids
Plant parts used:
Leaves
Collection time:
March to September
To find:
Often grows in moist bushes, often in riparian forests and on the edges of streams and rivers. The plant is a dreaded weed in the garden.
Ingredients:
Calcium, magnesium, phosphorus, silicon, vitamin C, nitrates, caffeic acid, essential oil
Other:
☕ Tea: Pour 1/4 liter of boiling water over 2 tablespoons of crushed leaves, let steep for 5 minutes, then drain. 3 cups daily are enough.
The Greedy is a perennial plant and can grow to a height of between 30 and 100 cm. It has a vigorous rhizome where the runners can form colonies. The stem is angularly furrowed, bare in the lower part, but in the upper part there are short, mostly protruding, pointed, cone-shaped hairs, finely bristly and fluffy, which can only be seen with a magnifying glass. The alternately arranged leaves are divided into petioles and leaf blades. The petiole has a triangular shape in cross section. The leaf blade is doubly trifoliate or bipinnate. The leaflets are ovoid, elongated, pointed and have an unequal single to double serrated edge with pointed saw teeth. The upper leaves are sessile and have bulbous, expanded leaf sheaths. The double umbel inflorescence is flat and has 12 to 25 rays. The white flowers are inconspicuous and fivefold. The petals are obversely heart-shaped, with two lobes at the tip and a pointed, folded lobe.
Before collecting it, you have to be able to identify the goutweed precisely, as it is often confused with poisonous umbelliferous plants. With Greedy you can easily remember the number “three”. It has a toothed, tripartite leaf shape and a triangular stem.
The toadstool makes a medicinal tea for a spring treatment, using the fresh leaves. The tea made from the dried herb can be a remedy for gout nodules and poorly healing wounds, as well as rheumatism and sciatica.
Wherever parsley fits, groundweed also tastes good. In the kitchen, gourd can be used as a salad or vegetable. The young, tender, barely unfolded leaves are best suited as a salad. Raw leaves can also be added to spreads or soups. In general, they are suitable for preparing spinach, patties, herb and vegetable soups, stews, vegetable fillings or vegetable casseroles. The flowers can be eaten as an edible decoration.
The young, green leaves contain (100 g each) approximately: 200 mg vitamin C, 5 mg carotene, 130 mg calcium, 5 mg magnesium, 3 mg iron and 2 mg copper.