Genziana: properties, benefits, CONTRAINDICATIONS and how to make the liqueur

Genziana: properties, benefits, CONTRAINDICATIONS and how to make the liqueur The genziana is a plant belonging to the Genzianacee family, which includes about 400 species. This natural remedy grows spontaneously in temperate areas and in the mountains of tropical areas, with the exception of Africa, in acidic and not very humid soils.

The best known species, as well as the most valuable, is the so-called greater

genziana (genziana Lutea) , characterized by a stem that can exceed one meter in height, fleshy root, oval green leaves and characteristic yellow flowers that

appear after ten years of plant life. It lives in the Alpine and Apennine areas, in very sunny places located at an altitude between 1000 and 2500 meters. Only the root is used of the plant, which must necessarily be dried, since, if it were eaten fresh, it would be poisonous, as are the leaves.

genziana is a protected species, which cannot be freely harvested. It is strongly advised not to violate this prescription, because in addition to committing a criminal offense, if inexperienced the very survival of the species would be jeopardized, as the root should be removed by uprooting it only partially, in order to allow the plant to continue to live. Furthermore, in appearance the genziana is very similar to the hellebore or hellebore, both very poisonous plants. The dried

genziana root can and should be easily purchased in herbal medicine.

Its therapeutic virtues have been known since ancient times, having found wide use in the treatment of fever until the invention of quinine . The Greeks used it mainly as an antipyretic and laxative , while the Romans used it in the treatment of intestinal disorders and for its vermifuge properties.

With its characteristic bitter taste, genziana root carries out its benefits mainly in gastric and digestive tract diseases, but also has toning and strengthening powers of the immune system , as well as being used topically for skin care.

Amarogentina , in fact, that is the substance that gives it the bitter taste, together with the other active ingredients, is able to stimulate the production of gastric juice and the activity of the digestive tract.

Properties of the genziana Schematic, at the level of the gastrointestinal system , the genziana: ● stimulates stomach motility and helps fight gastritis ● has digestive properties ● it has vermifuge properties, as it prevents parasites from forming in the intestine ● it stimulates the appetite and is useful for fighting anorexia ● it has choletheric properties, in the sense that it stimulates the production of bile by the liver ● it has astringent properties, as it helps fight diarrhea ● has antifermentative properties Read also SUPPLEMENTS TO PROMOTE DIGESTION But this plant also has extraordinary virtues on the immune system and the general well-being of the organism. In summary:

● it has purifying properties, as it promotes diuresis and the elimination of toxins ● has antipyretic properties ● fights asthenia ● stimulates and strengthens the immune system ● fights anemia ● is an excellent remedy for infections ● has antibiotic properties ● has antimalarial properties ● has antidepressant properties (flowers or drops) Read also Serotonin: what it is, where it is found and how to stimulate the hormone of happiness Finally, the infusion prepared with its roots has beneficial effects on the epidermis, especially on oily skins full of freckles.

Schematically, the genziana: ● reduces dark spots and complexion discoloration ● purifies oily skin ● fights blackheads ● reduces wrinkles ● illuminates the epidermis

genziana: ways of use To take advantage of the extraordinary benefits of genziana, we can consume it in the form of an infusion, decoction, mother tincture or liqueur.

Infusion of genziana To prepare a digestive infusion or to apply on the skin, it is sufficient to macerate about 5 grams of dried root in half a liter of boiling water. Let it cool, filter and drink the infusion after meals or use it for face cleansing.

If, on the other hand, 40 grams of dry genziana root and orange peel are left to macerate for 5 days in half a liter of alcohol, a tonic with a stimulating and invigorating power is obtained. After maceration, the infusion is filtered. The drink obtained, drunk just before meals, helps to stimulate the appetite, while if

consumed during the day it is an excellent remedy to stimulate the immune system.

Genziana decoction The genziana decoction can be used to combat asthenia as it is a valid help against physical and mental fatigue . Just boil 2 grams of dry root in 250ml of water for about a minute and then strain the drink. It is recommended to take one cup a day. The decoction obtained from the flowers, on the other hand, has antidepressant properties. It is necessary to macerate them in water for about 5 hours. After that, the flowers are boiled in water and left to rest for about 10 minutes. The decoction is filtered and drunk in small sips throughout the day.

Mother tincture of genziana Alternatively, both as a mood tonic and to purify the body or promote gastric functionality and stimulate digestion, we can use the mother tincture of genziana.

20 grams of dried root are left to macerate in 100 grams of alcohol at 60 degrees.

A few drops of mother tincture are filtered and dissolved in a little water. In this case the recommended dose varies from 1 to 4 ml to be taken 3 times a day.

genziana liqueur genziana liqueur is an excellent aromatic digestive. With a particularly bitter taste, it is the typical Abruzzo liqueur.

To prepare it at home, you can follow the following recipe. genziana liqueur, ingredients: ● 1 liter of white wine ● 1 bottle of 95% alcohol ● 40 grams of dried genziana roots ● 1/2 cinnamon stick ● 8 cloves ● peel of an organic lemon ● 300 grams of sugar ● 1 liter of water Other spices (optional): 10 coffee beans or 1 tablespoon of chopped nutmeg and 1 small piece of ginger Preparation of the genziana liqueur Use a dark glass container with a lid. Soak the genziana root together with the lemon zest and the spices in the alcohol, taking care to choose a dark, cool and

dry place. Shake the liquid well every day. After 15 days, filter and add the solid part of the sugar previously dissolved in water. Boil for 20 minutes and strain again. Add the solution of sugared and macerated water to the alcoholic infusion and mix. Pour into a bottle and let the liqueur rest for a month before drinking it.

Contraindications of genziana The consumption of genziana is contraindicated in case of: ● gastritis ● ulcer ● hiatal hernia ● hyperacidity ● abdominal cramps ● esophagitis ● pregnancy and breastfeeding Beyond the aforementioned cases, if taken in excessive doses,genziana can still cause vomiting, nausea, ulcer, gastritis, gastric reflux and esophagitis.

In addition, it has a tendency to accentuate the gastric injuries of some medicines, so its consumption in conjunction with non-steroidal antiinflammatory drugs (NSAIDs) is not recommended.

Curiosities about the genziana The word genziana derives from Genzio, the king of Illyria, (a region currently corresponding to the western part of the Balkan peninsula), who was the first to discover its therapeutic virtues. It seems that this ruler, who reigned from 180 to

167 BC, used the genziana root macerated and then boiled to cure a very high fever.

Widely used by the Romans, genziana is mentioned by Pliny the Elder (1st century AD) in his book of Natural History as an excellent antidote against snake venom.

A medieval legend links this plant to King Ladislaus of Hungary (1077-1095).

This sovereign was a standard bearer of Christianity and an advocate of the moralization of customs, to the point of deserving the nickname of 'saint'. Legend has it that his kingdom was hit by a plague epidemic.

To eradicate the scourge, the king asked the Lord for help, who appeared to him in a dream in the guise of an angel. The cherub revealed to him that it would be his arrow to show him the solution to defeat the epidemic. Tomorrow the king would have to take his bow, stand in front of his tent and shoot an arrow without taking aim. Ladislao followed the instructions of the angel, and shot an arrow that hit a genziana plant. This plant proved effective in defeating the plague. For this reason, in Central Eastern Europe, genziana is still known today as "St. Ladislaus's herb".

In addition to the liqueur of the same name, genziana is used to flavor other alcoholic beverages, including some bitters and aperitifs . It is an ingredient of the Amaro Sibilla, a historic digestive product produced in the Marche Apennines, as well as of Angostura, Fernet Branca and Aperol.

Amarogentina, the main substance responsible for the bitter taste of genziana, is the most bitter natural compound that has ever been isolated.