Occurrence & cultivation of the Alpen-MutterwurzThe so-called feverfew, as the Alpine nutroot is also popularly called, joins the genus of Umbelliferae (herbaceous plants).
The Alpen-Mutterwurz is a perennial, hardy plant that grows between 10 and 50 centimeters high. The flowers of the plant are white to pink and smell strong and spicy. It is an old medicinal plant and a valuable animal feed that grows in the Alps in the meadows, as well as in the mountains of southern and central Europe. The motherwort thrives best on fresh soils, pastures and snowy valleys (shallow depressions and hollows in the high mountains).
The leaves of the plant are triangular and pinnate hairy two to three times. The umbels (inflorescence) have no bracts. The aromatic scent of the flowers, reminiscent of fennel or lovage, can be clearly seen in the meadows between June and August. In the fall, the seeds that grow about six millimeters long and three millimeters thick develop from the flowers of the Alpine nutroot.
Effect & application
The flowers of the Alpine nutwort are collected between May and September. The plant contains essential oils, monoterpenes (constituents of essential oils that prevent cancer and reduce cholesterol), fats, vitamins, minerals and protein. Suitable plant parts are the fresh leaves, seeds and rootstock.
The main application specializes in the digestive tract and female genitalia. So the herb should alleviate flatulence and colic, as it has a slightly warming in the intestine. When loss of appetite she looks appetizing. While discomfort associated with menstruation, it is impulsive and revitalizing. Especially after birth, it is recommended to increase the milk yield. In witch medicine she was once used for this purpose and has therefore also received the name "Mutterwurz".
Other conditions in which the intense, aromatic root is used are constipation, liver, kidney and bladder problems. Due to the aphrodisiac and toning effect, many older people, and people suffering from loss of appetite, also take in alpine maternal roots. It also relieves heart failure and lung mucus. In the form of teas and tinctures, the plant parts are used in curative medicine.
The leaves have an appetizing effect and promote digestion. In crushed form they are used against skin diseases or gouty pains. For digestive problems, the leaves are dried and then poured over with hot, no longer boiling water. After a brewing time of ten minutes, the tea is drunk.
It is also possible, the seed, which one decreases, as soon as it is ripe, with hot water to pour up and let let 20 minutes. The decay of the seeds works against migraine, lack of appetite and bladder problems.
Importance for Health, Treatment & Prevention
In order to make a tincture, the root of the Alpine nutwort is doused in a sealable glass with double grain or alcohol until all parts of the plant are covered. The mixture is left to drain for 2 to 6 weeks. After straining, place in a dark bottle to protect the tincture from light. From the tincture can be taken daily between 10 and 15 drops. It can of course be diluted with water.
An external application of alpine nutworm in the form of tea or diluted tincture is possible in the form of envelopes or baths. With this type of application, skin diseases are relieved. To apply the tincture like an ointment, it can be mixed with beeswax.
If the root is to find application in curative medicine, there should be a hundred percent certainty that it is actually the Alpine nutroot. In nature, there are similar plants that are poisonous. The occurrence of feverfew has become rare due to many wild collections. It takes up to seven years for a plant to grow big enough.
After digging, the root is cleaned, cut and dried well in the airy shade. It is stored in a closed container, so that the essential oils do not evaporate. A decoction of the root helps primarily in digestive problems.
Not only in natural medicine, the Alpine nutroot finds its use. It is also part of herbal schnapps and liqueurs. Main ingredient in these products is the root; so the Bärwurzlikör is made from the root of the Alpen-Mutterwurz. Mostly the schnapps is drunk after the meal. It tastes very good and also promotes health through its deflagrating and detoxifying effect.
In the kitchen, the fresh leaves that can be compared to fresh parsley are used in the refinement of dishes because of their essential oils. Soups, salads and cheese are refined and the seeds are used as a spice.
The intake of Alpine nutroot in the form of teas or other products mentioned at moderate dose have no side effects. Ingested in larger amounts, it can cause headaches. In general, there is no group of people harmed by a therapy with alpine nutroot. In any case, a consultation by a doctor or a pharmacist is recommended. Especially if persistent complaints or sequelae occur.