Cuff sparkling (ordinary)

Perennial herbaceous plant with a creeping rhizome. Stems arcuately ascending, densely pubescent. Basal leaves on long pubescent petioles, round-reniform, slightly wavy – with 9 lobes, rather densely hairy above, below – only along the main veins; stem leaves are smaller and on short petioles. Flowers with four stamens, greenish, small, on long stalks, collected in red balls, loose inflorescences with erect spiky branches. Blooms from late May to July.

Widespread species found in a variety of habitats.

The grass contains tannins and bitter substances, the leaves are rich in vitamins.

Medicinal raw material is a flowering herb. In Western European medicine, it is used for external and internal wounds and ulcerations.

It has an astringent, expectorant effect on the human body, improves metabolism.

In folk medicine, the cuff herb is taken orally for indigestion, bloating, and sluggish intestinal peristalsis; in catarrhs ​​of the respiratory tract – as an expectorant and in pulmonary tuberculosis – as a remedy supposedly healing cavities.

For internal use, they use grass boiled in grape wine: 30 g of grass per 1 liter of wine, especially with cavities in the lungs and diarrhea, 3-5 glasses every day.

Long-lasting persistent diarrhea can be stopped by using a hot decoction of red wine (cahors) from the cuff grass, Chernobyl branches and marshmallow root – all equally, 30 g of the mixture per 1 liter of wine. Half a glass of hot decoction is drunk on an empty stomach, and the rest is divided into 4 doses and drunk hot, each dose an hour after eating.

An infusion or decoction of grape wine is taken for pain in the heart, liver disease, diabetes, all kinds of internal bleeding, dropsy, diathesis, epilepsy.


Infusion on water: 4 teaspoons of dry leaves of the cuff are poured with a glass of boiling water and infused for 4 hours, filtered. Take 1/4 cup 2-4 times every day before meals.

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