ENGLISH NAME: Devil’s-bit
(Devil’s-bit Scabious)
LATIN NAME: Succisa
pratensis
LOCAL NAMES:
Czechia: Čertkus luční
Turkey: Şeytan otu (literally
“Devil’s herb”, traditional equivalent)
Bulgaria: Обикновено синьоглавче
Georgia: ეშმაკის ფესვი (Eshmakis fesvi)
(translated as “Devil’s root”)
COUNTRY: Turkey,
Bulgaria, Czechia, Georgia
WHERE TO FIND IT:
Region: Central and
Eastern Europe, Black Sea regions
Elevation: 300–1,200 meters
Terrain: Moist pastures,
open meadows, and grassy woodland edges
DESCRIPTION:
Devil’s-bit is a herbaceous perennial featuring a basal rosette of elongated
leaves and upright, unbranched stems. The plant bears distinctive blue to
violet, pincushion-like flower heads composed of numerous small tubular
florets. Flowers bloom from late summer into early autumn. Its name comes from
the abrupt, bitten-off appearance of its roots.
USABLE PARTS: Stem, flowers
MEDICINAL
PROPERTIES:
Traditionally used for its anti-inflammatory and mild analgesic effects. Also
applied in folk medicine for skin conditions and fevers.
UNDESIRED EFFECTS:
No major known adverse effects in moderate use, though it is best used under
supervision in therapeutic doses.
COMBINING WITH
OTHER MEDICINES:
Can be combined with meadowsweet or chamomile for soothing herbal infusions.
PREPARATION:
Flowers are dried and used in herbal teas or for decorative purposes. Not
typically consumed in high doses.
HARVEST TIME:
Late summer to early fall, when flowers are in full bloom.
HARVEST METHOD:
Cut stems with open flowers at their base, early in the day after dew has
dried. Avoid harvesting from polluted areas.
CONSERVATION
(STORAGE):
Dry flowers completely and store them in airtight containers in a dark, dry
place. Suitable for teas or arrangements.