Large nasturtium

Nasturtium - Tropaeolaceae. Common names: salad color, capuchins. Parts used: whole plant. Pharmacy name: nasturtium herb - Tropaeoli herba (formerly: Herba Tropaeoli).

Botanical description. The most characteristic feature of nasturtium is that the blades of its lush green shield-shaped rounded leaves are attached to the petiole in the middle on the lower side; Such attachment of the leaf blade to the petiole is very rare in plants. The diameter of the leaves is 3-5 cm, the edge of the leaves is smooth. All parts of the plant are succulent, the orange-red flowers are large and delicate. Blooms from May to autumn.

The homeland of this plant is Peru. From there it came to Europe as a decorative item. Here nasturtium continues to grow for many centuries in boxes on the balcony and in flower beds. Sometimes it occurs as a wild plant, but only specially cultivated plants are used for medicinal purposes.

Collection and preparation. Nasturtium is not suitable as a medicine for teas. To prepare herbal preparations, the whole plant is used, mainly in a fresh state. Collected during flowering.

Active ingredients. Essential oil (benzyl mustard), which has antibacterial and antifungal effects. Related substances have not yet been sufficiently studied. Together they strengthen the body's defenses.

Healing action and application. In their homeland, Peru, fresh leaves have been used since ancient times to treat a wide variety of wounds, especially infected ones. Recently, we have also begun to use herbal preparations prepared from this plant for infectious diseases affecting the kidneys and ureters, as well as for bronchitis. In folk medicine, the fresh leaves are used as a blood-purifying spring salad and - although rarely - as a cooling compress on wounds.

Side effects. Eating too many leaves in a salad can cause stomach and intestinal irritation, as well as kidney irritation. The use of prescription herbal medicines does not lead to side effects, except, perhaps, a decrease in resistance to alcohol.