Yaglitsya zvichayna – common gout

family (Ariaceae), or Umbrella family (Umbelliferae); ordinary dream


It’s a disaster if the primrose has settled in your yard or garden. In a few years, the plant will grow to such an extent, forming a thick carpet, that you will have to get rid of it

will be extremely difficult. Long and juicy wire-like rhizomes penetrate the treated soil layer. Only the root, one and a half bayonet, can be saved by digging up the area with careful selection of the roots.

Primrose is a herbaceous perennial 40-100 cm tall, with an erect, branched top, hollow stem. The leaves are alternate, the lower leaves are on long petioles, trifold, sharp-serrated at the edges. The flowers are regular, bisexual, small, white, collected in an apical umbrella with 20-25 rays. The plant blooms from the end of May to July. The fruit is a dicot, ripens in August. In its wild state, primrose grows in sparse forests, mostly deciduous, thickets of shrubs, along ravines, moist forest edges, and forest glades. It is widespread in the middle zone of Russia, occurs in Western Siberia (up to the Yenisei). Further to the east, it is replaced by another species – mountain primrose, similar in properties. In Ukraine, it grows in forest areas and the forest-steppe zone — in wet places in forests, among shrubs, in gardens and orchards.

Common primrose is not only a weed, but also a food and medicinal plant.

For the preparation of medicines, the herb of the plant is used, which is used fresh or dried. Raw materials are harvested during flowering. Dry by spreading in a thin layer on paper, in the shade outdoors or in a well-ventilated room.

Fresh leaves contain ascorbic acid (vitamin C) (60-100 mg%), various micro- and macroelements.

Primrose is used as a means that improves digestion, increases urination, has a softening, anti-inflammatory, analgesic and wound-healing effect. Herbal infusions are used to treat rheumatic and gouty pains, gastrointestinal disorders, and diseases of the urinary system. Primrose is also used for hypo- and vitamin deficiency. Fresh crushed leaves are applied to diseased joints. This plant is also used in homeopathy.

Leaves that have not yet bloomed or are very young and petioles are used for food. Primrose greens are put in vegetable soups, soups, borschts, and they are used as cold drinks. Petioles are salted, marinated, green caviar is prepared from them; salted greens are used to season broths. In addition to pickling and salting, primrose is also fermented. Most often, this dish can be tasted in the Volga region and the Urals.

Herbal infusion. A teaspoon of raw materials per 400 ml of boiling water, infuse for 2 hours, filter. Take 1/2 cup 4 times a day before meals.

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