Angelica Panchicha



Perennial herbaceous plant 1.5 m high, with pinnate leaves on short petioles with strongly swollen sheaths. The uppermost lobes of the leaves are large, falling, with sharp-toothed edges. Inflorescence – complex umbrellas with many rays; there is no wrap at the bottom of the main beams; under the pedicels there is a wrapper of many leaves. The flowers are white; calyx teeth well developed. The fruit is oblong-elliptical with pterygoid-widened lateral ribs and three thin dorsal ribs. Blooms in summer.

It grows in shady and damp rocky areas and on the banks of streams in the mountainous strip of the Caucasus.

Roots and fruits are used for medicinal purposes. The roots contain 1.5% essential oil and coumarin derivatives, which have an anesthetic and spasmodic effect. Fruit content not specified.

A decoction of the roots is recommended as an emollient for sore throats, flu, coughs, colic in the stomach and intestines, as a diuretic and sedative for nervous excitability.


Preparation of a decoction: 2 teaspoons of crushed root are poured into a glass of water and boiled for 10 minutes.

A decoction of fruits is prepared in the same way, observing the proportion: for a teaspoon of fruits – a glass of water.

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