Effect:
Promotes expectoration, antiseptic, diaphoretic, diuretic, antispasmodic
Areas of application:
Cough, bronchitis, whooping cough, catarrhs of the upper respiratory tract, in preparation for childbirth, painful contractions, anemia, menopause, nervous disorders, insomnia, lichen, rashes, melancholic states, depression, upset stomach, headaches, rheumatism, sprains, bruises, fresh wounds , bloodshot areas, warts, ulcers, flatulence, supports digestion
Plant parts used:
the flowering herb
Collection time:
July to September
To find:
On dry walls, meadow embankments, field edges, roadsides and in dry, sunny forest clearings.
Ingredients:
Essential oils, thymol, pinene, carvacrol, tannins, flavonoids, bitter substances, vitamins, minerals
Other:
☕ Tea: 2 heaped teaspoons of herb are poured with 1/4 liter of boiling water and allowed to steep for 10 minutes. 3 cups per day are sufficient.
The dwarf shrub, like the thyme, is a mint family. It has a branched, barely woody rootstock from which stems sprout that spread across the ground. The leaves are egg-shaped and face each other. In summer it produces clusters of pink to purple-red flowers that have an intense scent.
Quendel gives fresh breath when there is no toothpaste at hand.
Prevents the spread of chicken mites in the chicken coop.
In the kitchen you can use Quendel in the same way as with thyme. It is slightly milder than thyme and goes well with all chicken dishes, crabs, shrimps, fish, game, potatoes and vegetables.
Hildegard von Bingen: If the brain is sick and empty, powder Quendel and mix the powder with the food and it will get better. A person whose body flesh is scabby also eats it often; he is internally cleansed and healed.