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Burnet-Saxifrage
Pimpinella saxifraga L.
Other names: Burnet Saxifrage, Lesser Burnet-Saxifrage, Wild Anise
Burnet-Saxifrage (Pimpinella saxifraga L.) is a perennial herbaceous plant belonging to the Apiaceae family, known and used in various parts of Europe for centuries. The plant is associated with long-standing traditions of using wild herbs and has a place both in European folk medicine and in the traditional herbal practices of Bulgaria.
In Bulgaria, the plant is also known as "Bedrenitsa", "Wild Anise" and "Forest Anise". The names associated with anise refer to the plant's characteristic aroma, which is particularly noticeable in its roots. The root is the main part of Burnet-Saxifrage traditionally used in herbal practices.
Burnet-Saxifrage is a perennial herbaceous plant with an upright, usually slightly branched stem that can reach approximately 50-60 cm in height. The stem may be covered with fine hairs or may be almost smooth. The plant develops a well-developed perennial root, which is the main part traditionally used.
The leaves are compound and are mainly located in the lower part of the plant, consisting of several leaflets with serrated edges. Higher up the stem, the leaves are smaller and have a different shape. The flowers are small, white or whitish, and are arranged in characteristic compound umbels.
Burnet-Saxifrage flowers during the summer months, usually from June to August. The plant has a distinctive aroma reminiscent of anise, which is particularly pronounced in the root. The root is the traditionally used part of the plant and is carefully harvested, cleaned, washed and dried.
Burnet-Saxifrage is found in various parts of Bulgaria, where it prefers dry grassy and rocky areas, foothill and mountainous regions, scrubland, woodland edges and other habitats exposed to sunlight. The species is part of the natural flora of Bulgaria and occurs at different elevations.
In Europe, Pimpinella saxifraga is a widely distributed species found across much of the continent, from Southern and Western Europe to Northern and Eastern Europe. Its natural range extends eastwards into temperate regions of Asia. The species prefers grassy habitats, dry meadows, pastures, open slopes, scrubland and woodland edges.
Burnet-Saxifrage has a long history of use in traditional Bulgarian folk medicine, with the root being the main part traditionally used. Decoctions prepared from the root have traditionally been used for various respiratory complaints, including coughs, bronchitis, pharyngitis and other conditions affecting the respiratory tract.
The root of Burnet-Saxifrage has also been used in traditional herbal practices associated with the urinary system. Historically reported uses include its application for kidney and gallstones, which is also related to the traditional use of the plant as a herb with diuretic and expectorant properties.
In various European herbal traditions, the root of Pimpinella saxifraga is likewise the main part used. Historical applications include preparations made from the underground parts for coughs and other respiratory complaints, as well as for certain digestive disorders. These uses are part of traditional folk medicine and should not be regarded as a substitute for medical treatment.
The root of Pimpinella saxifraga contains naturally occurring aromatic plant compounds, including essential oil and other secondary plant metabolites. The presence of aromatic compounds gives the root its characteristic anise-like aroma and is one of the distinctive features of the plant.
Modern research has investigated the volatile constituents and various biological properties of Pimpinella saxifraga. Some of the traditionally attributed properties of the plant are associated with its use in folk medicine, but further research is needed to evaluate specific effects and their significance for human health.
Burnet-Saxifrage - Dried Root:
Application: as an aid for: tonsillitis, bronchitis, pharyngitis, kidney stones and gallstones.
Preparation: Steep 2 tablespoons of the herb for 30 minutes in 500 g of hot water. Strain and drink 120 g three times a day before meals.
Packing: 30 g
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