VALERIAN - VALERIANA OFFICINALIS
VALERIAN - VALERIANA OFFICINALIS
Local name: კატაბალახა
Where to find it: Guria
Terrain: Meadows and along riverbanks
Description:
Valeriana officinalis, or valerian, is a perennial plant that grows between 1 to 2 meters tall. It boasts erect, hollow stems with dark green, fern-like leaves arranged oppositely along the stem. The leaves are composed of several pairs of serrated leaflets. At the top of these stems, valerian forms umbrella-shaped clusters of small, fragrant flowers that can be pink, white, or lavender. What makes valerian particularly interesting is its robust root system, characterized by thick, gnarled roots emitting a strong earthy and musky aroma.
Usable parts: Roots, leaves, and flowers:
Medicinal properties:
Roots: The roots of valerian, are rich in compounds like valerenic acid and valeranon. The roots are renowned for their mild sedative properties. Traditionally, valerian root has been employed in herbal medicine to alleviate symptoms associated with sleep disorders, anxiety, and stress. It is believed to promote relaxation and contribute to a sense of calmness.
Leaves, and Flowers: These above-ground parts, although less commonly used, may contain trace amounts of certain compounds. Valerian leaves and flowers, for instance, may contribute to the overall profile of volatile oils and other constituents present in the plant.
Undesired effects:
Valerian is known for its sedative properties, and as a result, it may cause drowsiness or sleepiness. It’s advisable to avoid activities requiring alertness, such as driving, after taking valerian.
Preparation:
To make valerian tea start by cleaning and drying the roots thoroughly. Cut the roots into small pieces, and for each cup of tea, use about 1 teaspoon to 1 tablespoon of dried valerian root. Steep the roots in hot water for 5 to 10 minutes, strain, and drink the tea.
Tinctures involve steeping the roots in alcohol for a period of time, typically several weeks, to extract the active compounds. The resulting liquid is strained and used in small, controlled doses.
Similar to the roots, clean and dry the leaves and flowers thoroughly. For tea, use about 1 to 2 teaspoons of dried leaves and flowers per cup. Steep in hot water for 5 to 10 minutes, strain, and consume. Keep in mind that the above-ground parts are generally milder in their effects compared to the roots.
Harvest time:
Late summer or early fall
Harvest method:
To harvest valerian, begin by digging around the base of the plant to expose the roots. Gently loosen the soil, and then carefully extract the roots using a garden fork or spade. Shake off excess soil, but avoid washing the roots to preserve their potency. Trim the foliage, leaving only a few inches of stem attached to the roots. It’s crucial to harvest selectively, leaving some plants in the area untouched to allow for natural reseeding and the continued growth of the valerian population. After harvesting, clean the roots by brushing off soil and debris without water.
Conservation:
The best conservation method involves thorough drying and proper storage. After harvesting, clean the roots by gently brushing off excess soil without using water. The goal is to preserve the active compounds, and moisture can compromise their integrity. Once cleaned, lay the roots in a single layer in a well-ventilated area away from direct sunlight. Allow the roots to air dry completely, which may take several weeks. Ensure that the drying location has good airflow to prevent mold or mildew.
After drying, store the valerian roots in a cool, dark place to protect them from light and heat, which can degrade their quality. Using airtight containers, such as glass jars, helps prevent exposure to moisture and external contaminants. Label the containers with the date of harvesting to monitor freshness. Regularly check stored roots for any signs of moisture or deterioration, and discard any compromised material.
