– allium ursinum l.
Botanical characteristic. Lily family. Herbaceous, bulbous plant with a trihedral stem. At the base of the stem, two leaves with long petioles develop. The leaf blade is elliptical-lanceolate. The flowers are milky white, 9-12 mm long, located at the top of the stem on long stalks, collected in an umbrella. Blooms in May – June.
Spreading. It occurs in shady mountain forests of the European part of the USSR and the Caucasus.
Medicinal raw materials. Flower arrows, along with bulbs and young leaves, are harvested before the plant begins to bloom.
Chemical composition. Contains essential oil, the composition of which is similar to the essential oil of garlic.
pharmacological properties. It has a strong bactericidal and bacteriostatic effect.
Application. Used, like garlic, to stimulate appetite, improve digestion, as a ruminator. Doses and forms of application, as in garlic.
From the bulbs and roots of the bear’s onion, an ethereal extract was obtained – urzall – a hazy liquid of yellow-green color, with a pungent smell of garlic. The application is similar. Doses inside: cattle 15-30 ml, sheep 5-10 ml, dogs 10-20 drops 2 times a day.