Elecampane Root 100g

Description:

100g of hand-harvested Elecampane root, carefully packaged. Its decoction or infusion boasts a wide array of pharmacological properties, including: choleretic and antiseptic; anti-inflammatory and expectorant; mild diuretic and antimicrobial (mild anthelmintic); analgesic and tonic. Harvested in the Altai Mountains, this Elecampane root is used both internally and externally, added to creams and ointments. It's also used as a spice in meat and fish dishes, and added to tea for preventative health benefits.

Uses & Indications:

Traditionally used to treat and prevent gastrointestinal disorders, Elecampane root decoction is indicated for: disorders of the secretory-motor functions of all parts of the gastrointestinal tract (including slowing bowel peristalsis); edema and hemorrhoids; inflammatory processes in the stomach (including gastritis); ascariasis (fungal infections); metabolic disorders; bladder, liver, and kidney diseases; urolithiasis; duodenal and peptic ulcers; respiratory diseases (including severe bronchitis and persistent cough). Specific pharmacological properties of Elecampane are also utilized in the management of diabetes and menstrual irregularities. The root decoction reduces pain associated with rheumatism (gout, lumbago, arthritis), eases dysmenorrhea, and sciatica. Its tonic effect is used to improve well-being during hypertensive crises, dizziness, and migraines. The infusion may help with epilepsy, chest pain, and vascular spasms.

Contraindications:

Pregnancy; chronic constipation; heavy menstrual bleeding with severe pain; gastritis with low acidity (use with caution); children under 12 years old (only as recommended by a doctor). Individual intolerance to the plant's components is also a contraindication.

Recipes & Dosage:

Decoction:

Crush 1 teaspoon of Elecampane root. Place in a container, pour 1 cup (250g) of boiling water, and simmer over low heat for 10-15 minutes. After cooling, let it steep for another 4-5 hours. Take 1 tablespoon 3-5 times a day.

Infusion:

Crush 2 teaspoons of Elecampane root into coarse granules. Pour 2 cups of boiled water over the powder. Prepare the infusion in a glass container, cover loosely with a lid or double layer of cheesecloth, and let it steep in a dark place (avoid direct sunlight) for 8-10 hours. Take 0.5 cup 3 times a day before meals.

Ointment:

Mix 1 tablespoon of powdered Elecampane root with ½ cup of fat (pork or duck). Simmer for 10 minutes, then strain through cheesecloth. Apply to affected areas twice a day.

Note: Both the decoction and infusion should be strained through cheesecloth before use. Store in a glass container for 1-1.5 days.

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