ENGLISH NAME: White Iris
LATIN NAME: Iris florentina
LOCAL NAMES:
Czechia: Bílá kosatka
Turkey: Floransa süseni
Bulgaria: Перуника бяла
Georgia: თეთრი ირისი
COUNTRY: Turkey, Bulgaria, Czechia, Georgia
WHERE TO FIND IT:
Region: Old gardens, monastery surroundings, dry open
slopes
Elevation: Up to 800 meters
Terrain: Well-drained,
calcareous or sandy soils, full to partial sun
DESCRIPTION:
White Iris is a perennial herbaceous
plant with large, fragrant white to pale violet flowers and sword-shaped
leaves. The rhizomes are thick and fleshy, emitting a distinctive violet-like
aroma after aging.
USABLE PARTS: Rhizome (dried and aged)
MEDICINAL
PROPERTIES:
Used traditionally for respiratory
support, mild expectorant action, and digestive discomfort. It also plays a
significant role in perfumery and oral care.
UNDESIRED EFFECTS:
Fresh rhizome can be toxic, causing nausea or irritation. Only dried, aged
rhizomes should be used.
COMBINING WITH
OTHER MEDICINES:
Often used with thyme or licorice in respiratory herbal blends.
PREPARATION:
Rhizomes must be peeled, dried, and
aged for at least one year. They are then powdered for teas, lozenges, or
cosmetic use.
HARVEST TIME:
Late summer to early autumn, after the plant finishes blooming.
HARVEST METHOD:
Dig up rhizomes carefully, rinse and peel them, then allow to dry and age in a
dry, ventilated space.
CONSERVATION
(STORAGE):
Store fully dried rhizomes in airtight containers in a cool, dark place. Properly
stored, they retain their properties for years.