Rhodiola rosea - rhodiola rosea

Other names: golden root, pink root.

Family of the Tolstyankovs (Crassulaceae).

Родиола розовая – Rhodiola rosea Родиола розовая – Rhodiola rosea Родиола розовая – Rhodiola rosea

Botanical characteristics. Perennial herbaceous plant of the Tolstoyan family. It has a fusiform fleshy root, which goes into a wooden standing stem, and also in a solid straight, multi-headed root, which in a dry form has a pleasant smell. Stem height 10 - 35 cm, straight, simple. The leaves are green, sessile, elliptical, pointed, fleshy, glabrous. Flowers are regular, unisexual, dioecious, with four or five-membered flower circles, in the apical tabby-shaped multicolor thick inflorescence. Petals yellow or greenish, blooms in June - July. Fruit is an oblong leaflet.

Spread. It grows in natural conditions in the Carpathians, in Siberia on stony soils, it is cultivated in specialized farms. In Russia it is cultivated by amateur gardeners.

Used parts of the plant. For medicinal purposes, a rhizome is used with rhodiola rosea roots, which are excavated during the period from the end of flowering of the plant to the completion of vegetation. It is not recommended to dig out young plants with 1 - 2 stems. To preserve reserves, it is necessary to leave at least 40% of the plants in the area for harvesting, to use the same site not more often than in 10 to 15 years.

The collected roots are cleaned of brown cork and decayed parts, washed with water, rhizomes are waxed in the fresh air. Cut into pieces 2-10 cm long and dry in a dryer at a temperature of 50-60 ° C. Shelf life of dry raw materials is 3 years. Raw pharmacies are not released.

Chemical composition. Rhodiola rosea rhizome contains tannins of the pyrogallic group (up to 20%), essential oil (up to 1%), proteins, fats, sugars, wax, flavonoids (kaempfer, quercetin, isokvecetine, hyperoside), phenolic glycoside salidroside (up to 1% Anthraglycosides, organic acids (gallic, malic, succinic, citric, oxalic), mineral substances (manganese, zinc, titanium, copper, cadmium, chromium), etc.

The roots of the plant contain ascorbic and nicotinic acids.

Application in medicine. The plant is traditionally used in folk medicine as a means of increasing immunity, adaptive properties of the body, enhancing physical and mental activity, regulating metabolic processes, as anti-inflammatory, antipyretic and antiallergic.

Appoint the plant's preparations for physical exhaustion, mental overwork, with neuroses, to increase appetite, reduce irritability and discomfort in the heart, diabetes.

Rhodiola rosea preparations are used in the treatment of acute and chronic radiation damage, with hypothermia, overheating, oxygen starvation as a recognized adaptogen. Preparations from the plant accelerate the healing of wounds, improve the course of the postoperative period, increase hearing and visual acuity.

Preparation

  • Broth rhizomes rhodiola rosea: 1 tsp. Dry powdered raw materials pour a glass of boiling water, boil for 15 - 20 minutes. Defend and filter. Take 1 tbsp. L. 3 times a day before meals with overwork, diabetes.
  • Tincture rhizomes rhodiola rosea: Rhizome crushed in powder, pour 40-degree alcohol at a ratio of 1: 5, insist 3 weeks at room temperature in a dark place. Filter, use 20 drops 3 times a day for 15 - 20 minutes before meals with diabetes, overwork, to improve immunity.
  • Tincture rhizomes rhodiola rosea: Crushed dry raw material is poured 70-degree alcohol at a ratio of 1:12, kept at room temperature in a dark place for 2 weeks. Filter, use 10 drops 3 times daily before meals with diabetes, impotence, hypertension.
  • Infusion rhizomes rhodiola rosea: 1 tbsp. L. 300 ml of boiled water is poured into the shredded raw material, it is insisted in a thermos for 4 hours. Filter, for 2 - 3 days use as a lotion for suppurating wounds, pressure sores.

Contraindications. Preparations of the plant are contraindicated in cases of increased excitability, hypertension, psychosis!

Use in nutrition

Boiled roots of rhodiola rosea

Young soft rhodiola rose roots are boiled in salted water. For better digestion, water is acidified with vinegar or citric acid, or a handful of blueberries and cranberries are dropped. The portion is put no more than 2 tsp. Root puree. In the evening, the dish is not consumed.

Salad leaves of rhodiola rosea

Fresh leaves and young shoots of rhodiola finely chopped, mixed with carrots, grated on a small grater. Season with sour cream, sprinkle with crushed kernels of walnut. Used for fatigue, recovery, to enhance the body's resistance to adverse environmental factors.

  • Leaves and shoots of Rhodiola - 50 g,
  • Carrots - 60 grams,
  • Sour cream - 20 grams,
  • Kernels of walnut - 7 g.