ENGLISH NAME: Great Burnet
LATIN NAME: Sanguisorba officinalis
LOCAL NAMES:
Czechia: Černohlávek velký
Turkey: Büyük kan otu
Bulgaria: Кръвавка, Кръвец, Динка
Georgia: თავსისხლა (Tavsiskhla)
COUNTRY: Turkey, Bulgaria,
Czechia, Georgia
WHERE TO FIND IT:
Region: Guria and other temperate to subalpine areas
Elevation: 800–2,000 meters above sea level
Terrain: Meadows, wetlands, and along riverbanks
DESCRIPTION:
Great Burnet is a perennial plant reaching 60–90 cm tall, with compound leaves
made up of many lance-shaped leaflets. The plant’s most distinctive feature is
its dense, maroon to reddish-brown, bottlebrush-like flower spikes, which may
reach up to 10 cm in length. It has a clump-forming habit and grows from a deep
taproot, thriving in moist and fertile soils of meadows and wetlands.
USABLE PARTS: Leaves; roots
MEDICINAL
PROPERTIES:
– Leaves: Dried leaves are
prized for their astringent qualities and are traditionally used in herbal teas
and infusions to help address excessive fluid discharge and mild diarrhea.
– Roots: Rich in tannins,
flavonoids, and other bioactive compounds, root extracts are believed to have
anti-inflammatory and antioxidant effects, supporting general health and
helping with inflammation-related conditions.
UNDESIRED EFFECTS:
– Some individuals may experience allergic reactions when using Great Burnet
preparations.
COMBINING WITH
OTHER MEDICINES:
– No significant interactions are well-documented, but as with all astringent
or tannin-rich herbs, consult a healthcare provider if combining with
prescription medications.
PREPARATION:
– Tea: Steep 1–2 tsp dried
leaves per cup of hot water for several minutes, then strain; drink for
astringent and soothing effects.
– Tincture (Roots): Clean and
chop roots, cover with high-proof alcohol in a jar, steep in a cool, dark place
for several weeks, shaking occasionally; strain and use in small, measured
doses.
– Infused Oil (Leaves): Submerge
dried leaves in a carrier oil, infuse in a sunny spot for a few weeks, then
strain for topical use or as a base for salves.
HARVEST TIME:
– Late spring to early summer (when leaves are vibrant and flowers are
developing)
HARVEST METHOD:
– Harvest in the morning after dew dries but before midday heat. Use sharp
scissors or shears to cut leaves and flower spikes, leaving enough for the
plant to continue thriving. For roots, dig carefully and leave part of the root
system to support regrowth.
CONSERVATION
(STORAGE):
– Rinse leaves with cool water, air-dry thoroughly in a shaded, ventilated
area. Ensure material is fully dry and crisp. Store in airtight containers away
from direct sunlight and moisture.