(Valeriana officinalis)
Description
Valerian is a perennial herb, 30 to 150 cm tall, with a short, thick rhizome from which roots with a characteristic smell emerge. The stem is strait, fistula (hollow on the inside), cylindrical, stripped and covered with opposite leaves. The leaves are deeply divided, with a longer terminal segment. Flowers are pinkish white, fragrant, placed at the top of branches and stems. Each flower has five petals joined together by a short tube. One of the petals has a small bulge at its base. It blooms beginning in May through July. It grows in wet hay meadows and forest clearings.
Harvest
In autumn, after the herbaceous of Valerian dries off, the rhizome is harvested together with the roots. If the roots are collected in spring, removing them from the earth is made in February-March.
Drying Mode
Valerian roots are dried in well ventilated rooms. They are spread in thin layers and turned over in the early days to even the drying process. Roots can also be dried in hot air or drying rooms at a temperature between 35 and 40 degrees C. The slower the drying process, the better aroma for the product. 4-5 kg of fresh roots are needed to obtain 1 kg of dry product.
Uses
Valerian roots have a calming effect on the nervous system. Internally: sedative, reduces gastric secretions, antispasmodic, antitiemetic.
Observations
Valerian may be confused with hemp (Eupatorium canabinum), because of their similar height, opposite and divided leaves and umbeliform type inflorescence. Botanical characters are significantly differentiated and the root is devoid of smell.
Source: www.sanatateverde.blogspot.com
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