Bearwort is one of the ancient European medicinal plants. However, in modern times, the herb is hardly known.
Occurrence and cultivation of bearwort
Bearwort (Meum athamanticum) is the only representative of the genus Meum. It is part of the family of umbelliferae (Apiaceae). The medicinal plant reaches a height of growth between 15 and 60 centimeters and a width of about 30 centimeters. It has a hardy rhizome and a hollow plant stem. The rhizome is also equipped with a fibrous head, while the leaves are finely pinnate. Bearwort is one of the perennial herbaceous plants. Its flowering period takes place in the months of May and June. One of the typical features of the medicinal plant is its strong smell, which can be perceived even when dried. In autumn, the yellowish-white bearwort flowers give rise to the seeds, which are about seven millimeters long. The home of the bearwort is found in Western and Central Europe. However, the plant’s range can extend as far as Bulgaria and Calabria in southern Italy. Specimens of the bearwort can even be found in Morocco. Preferred sites of the medicinal plant form scree slopes, pasture grasslands and stony places below krummholz.
Effect and application
The ingredients of bearroot include essential oils, phthalides, monoterpenes, resin, fats, ligustilide, caffeic acid, sugar, starch and gum. Bearwort is used not only as a medicinal plant, but also in the kitchen, where it serves as a spice herb. Thus, the roots and the dill-like foliage provide a hearty taste. In Bavaria, Bärwurz schnapps is also very popular. The fresh leaves of the plant are used in the kitchen like parsley. They have the property of stimulating the appetite and promoting digestion. For medicinal purposes, bearwort can be administered in various ways. For example, the leaves can be crushed and applied as compresses to the affected areas in case of gout or skin diseases. It is also possible to use it internally as a tea. In this case, a teaspoonful of dried leaves is poured over with 250 milliliters of boiling hot water. The tea is steeped for about ten minutes. After straining, the preparation can be ingested. The tea is considered effective for digestive problems. In addition to the tea, the seeds of bear root can also be poured over 250 milliliters of boiled water. Before straining, they must infuse for about 20 minutes. The seeds are suitable for the treatment of bladder problems, migraine and loss of appetite. Other forms of administration of bear root are a decoction of the roots and a tincture. The tincture can also be prepared by the user. For this purpose, the user fills the roots of the plant in a screw-top jar. Then he pours the contents with ethyl alcohol or double grain. Once all parts of the plant are covered, the mixture is sealed and left to infuse for a period of two to six weeks. After that, the mixture is strained into a dark bottle. The tincture is then taken one to three times a day with ten to 50 drops. If the concentration of the tincture is too intense, it is possible to dilute it with water. In addition to internal use, bearwort tea can also be administered externally. This is done through washes, poultices or baths.
Importance for health, treatment and prevention.
As a medicinal plant, bearwort is nowadays largely forgotten. Thus, it is hardly found in the herbal books of the present. Great appreciation experienced the plant for it already in antiquity. It was recommended by physicians such as Dioscorides in the 1st century and Galenos in the 2nd century AD to treat urinary retention, joint problems or hysteria. In the medical work Physica, the polymath Hildegard von Bingen (1098-1179) also mentioned bearwort favorably. Thus, the positive properties of the medicinal plant were praised for gout and fever. Even today, Hildegard’s medicine uses bearwort against fever as well as against cardiac insufficiency. The plant is also used in homeopathy. In contrast, conventional medicine does not attach any importance to bearwort. It was also mentioned in 1539 in the herbal book of Hieronymus Bock (1498-1554). His student Jakob Dietrich (1522-1590), also called Tabernaemontanus, acknowledged the plant as a component of the medieval antidote theriac. The cultivation of bearwort often took place in monastery gardens.Witchcraft medicine used the plant as a motherwort. It was also used during childbirth. Dried bearwort also served as cattle feed, because the cattle avoided fresh specimens. From the 19th century onwards, bearwort was used almost exclusively in veterinary medicine. Instead, the plant increasingly served as a kitchen spice. In Bavaria, Bärwurz is still used today as a basic ingredient to make Bärwurz liquor. This promotes digestion and strengthens the stomach. Folk medicine recommends Bärwurz for the treatment of various diseases. These include flatulence, loss of appetite, intestinal catarrh, problems with digestion, jaundice (icterus), diseases of the bladder, cardiac insufficiency, gout, poisoning, kidney disease, white discharge and colic. Other indications include menstrual cramps, migraine, rashes on the skin, stress, age-related complaints, and hysteria. In addition, bearroot is said to have flatulence-relieving, appetite-stimulating, stomach-strengthening, purifying, detoxifying, tonifying, diuretic and warming effects. In addition, the medicinal plant strengthens the heart and has a positive effect on female menstruation. However, it is warned against too high a dosage of bearworm root. Thus, it may cause headaches.
