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| Health Benefits of Pansy Plant |
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Pansy
Pansy, also known as Wild Pansy, is a plant used from the most ancient times, in treating various affections.
Description
Pansy is a herbaceous plant, which is found near forests, moist watersides, hayfields, clearings, slopes, and rocky regions, especially in the hillsides and the subalpine area. Its stem is short, about 20-30 cm, green colored and covered in fine puff. The leaves are oval, elongated. The flowers have light or white colored superior petals and white, yellow or bluish-purple lateral petals. They have no fragrance.
The plant blooms in May till August, and it resists in low temperatures but does not tolerate higher temperatures in the summer. It develops well in clayish-sandy, permeable soils which are rich in nourishing substances.
Properties
Pansy contains mucilage, mineral salts, carotenoids, small quantities of essential oil, vitamin C, and tannin, which gives the plant diuretic, expectorant and antialergic properties.
Treatments
The plant is used internally with an inflammatory, detoxifying action, favoring the metabolic cellular change. Because it helps rebalance the body’s redox system, it is used as an adjuvant in various forms of allergies.
Pansy is also used for treating bronchial asthma, bronchitis or vaginal leaks.
For external use, it is effective in cases of intoxications, urticaria, eczemas or furuncles, as well as being a good blood detoxifier. It is also useful in treating constipation. Moreover, it is utilized in afflictions such as rhinitis, or under the form of nasal irrigations or inhalations.
Mixtures
This plant can be consumed under various forms: tea, tincture, infusion, nectar.
Pansy infusion is prepared out of 2 teaspoons of plant added to a cup of water. Two cups of the mixture per day are consumed. In allergic afflictions it is frequently used in a mixture along with marigold flowers and hawthorn leaves and flowers.
Pansy tincture is administered under the form of 30 drops 3 times per day, diluted in water.
The tea is obtained from 1-2 teaspoons of plant on which 200 ml of hot water is poured. It is kept covered for a period of 10-15 minutes, then it is filtered. Three tea cups per day are consumed with half an hour before main courses.
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