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Buckbean - a remedy with a bitter taste

In Poland buckbean occurs wherever it finds a suitable humidity - on the lakeshores, in swamps and wet meadows.

Raw material

Leaves without petioles are the medicinal raw material for buckbean - they should be harvested in May and June. They are relatively difficult to dry, so they are spread out with a very thin layer.

Active substances in buckbean

In the buckbean leaves, there is a meniantin with a bitter taste. In addition, it contains flavonoids, alkaloids such as gentianin, gentianidin and others, as well as essential oils, saponin and ascorbic acid.

What is the effect of buckbean on our body?

The operation of the buckbean is associated with a bitter taste. The irritation of the bitter taste receptors on the tongue is associated with the transmission of the stimulant effect to the stomach. The production of gastric acid, saliva and pancreatic juice increases. Digestion and appetite improve, thanks to which the appetite returns. In too high doses, buckbean may cause nausea, diarrhea and vomiting.

When to use buckbean?

It is used in the case of anorexia and with low gastric acid secretion.

Buckbean preparations that we can make at home

Buckbean leaves decoction is made from half a tablespoon of leaves in a glass of boiling water. It is heated to boiling and cooked on a low heat for 5 minutes. After removing from heat, wait another 10 minutes and strain the decoction. It is drunk an hour before a meal in the amount of one tablespoon.

Herbs for digestion are made by mixing in equal parts buckbean leaves, peppermint leaves, sweet flag rhizome, licorice root, yarrow herb, melilot herb and thyme. The decoction is prepared from one tablespoon of herbs, boiled for 2-3 minutes. Eat it in the amount of 1/4 cup before eating.