ENGLISH NAME: Grey Alder
LATIN NAME: Alnus incana
LOCAL NAMES:
Georgia: მურყანი (murqani)
Turkey: Gri kızılağaç
Bulgaria: Сива елша (Siva elsha)
COUNTRY: Georgia, Turkey, Bulgaria
WHERE TO FIND IT:
Region: All regions of Georgia; widespread in temperate regions across Eurasia
Elevation: Found from lowlands to mountainous regions
Terrain: Wetlands, riverbanks, floodplains, moist forests
DESCRIPTION:
Grey alder is a medium to tall deciduous tree (15–25 meters) from the birch
family (Betulaceae). It has smooth, grey-green bark on young trees, becoming
darker and furrowed with age. Leaves are simple, alternate, oval, and finely
serrated, dark green on top and lighter underneath. The tree produces male and
female catkins in early spring before the leaves emerge. Grey alder is
ecologically important, aiding in soil stabilization and nitrogen fixation, and
supports wildlife.
USABLE PARTS: Bark, leaves
MEDICINAL PROPERTIES:
Bark: Traditionally used for its astringent properties due to high
tannin content. Employed in folk medicine for mild inflammatory conditions,
gastrointestinal disorders, and as a topical agent for skin irritations.
Leaves: Sometimes used for their mild expectorant and anti-inflammatory
properties; leaf teas may be used for respiratory wellness or as general
tonics.
UNDESIRED EFFECTS:
Rare allergic reactions may occur in sensitive individuals.
COMBINING WITH OTHER MEDICINES:
Can be combined in topical blends with calendula or chamomile for skin health;
not commonly mixed with pharmaceutical medicines without supervision.
PREPARATION:
Bark: After drying, chop or crush the bark. For a decoction, simmer in
water for 20–30 minutes, then strain. For a tincture, soak crushed bark in
alcohol for several weeks, then strain and bottle.
Leaves: Dry leaves thoroughly, then chop for infusions. To make tea,
steep 1–2 teaspoons of dried leaves in hot water for 10–15 minutes, strain, and
drink.
HARVEST TIME:
Bark: Late fall or early spring.
Leaves: Spring or early summer.
HARVEST METHOD:
Bark: Carefully remove a small section from young branches using a clean
knife, ensuring the tree remains healthy.
Leaves: Use scissors or pruning shears to harvest healthy, undamaged
leaves, taking only what is needed for sustainability.
CONSERVATION (STORAGE):
Dry bark and leaves in a single layer in a cool, ventilated area or use a
dehydrator on low heat. Store both in airtight containers away from light and
moisture.