Parts used:
leaves and flowers
Uses and properties:
widely used in Ligurian cuisine for fillings, to flavour meat, roasts, mushrooms, salads, meatballs, omelettes and dishes at the end of cooking.
Parts used in phytotherapeutic preparations:
flowering tops, leaves
Dominant active ingredients:
- essential oil (terpinene, lerpincnol, thuycnol, linanol, ccc.)
- tannin
- flavonoids
- rosmarinic acid, caffeic acid, ursocolic acid, oleanolic acid
- arbutin, hydroquinone
- vitamins (A, C)
Tropism towards organs and systems:
digestive system, respiratory system, mucous membranes
Properties:
- aromatic, balsamic
- digestive, stomachic
- antispasmodic
- antiseptic, anti-parasitic
- bechica, expectorant
- stimulating
- mildly diuretic, depurative
Beneficial activities on the organism:
- facilitates digestion
- decreases abdominal bloating and flatulence
- helps the physiological intestinal microenvironment
- adjuvant in the treatment of colds
- spasmolytic action
- soothing and thinning action on coughs and bronchial catarrh
- antiseptic and anti-parasitic action (intestines, urinary tract)
- tonic and antiasthenic action
Undesirable effects associated with high dosages:
- not reported (usual precautions for essential oil derivatives)
Use as a curative remedy (main pharmaceutical forms, consult an expert for dosages):
- Infusion, decoction
- Essential Oil
- Suffumigation
- Powder
- Mother Tincture
Pot size:
Bush Ø 14 - 18 Organic Ø 14