Small -flowered yellowish (Latin Galinsoga Parviflora) Naturally, it occurs in South America, it was brought to Europe only in the 18th century. It is spread by the wind, and its stalks are easily rooted, so you can find it on wasteland, copper, pastures, as well as in home gardens. It has small flowers with white petals, quite large, ovate leaves with characteristic, serrated edges, grows up to 100 cm high. It is also known as Yellowish, yellow or cell weed. Today it is sometimes called “weed” from Peruduring the time when it was once widely used in folk medicine. Not only does it have a healing effect, but you can also use it in the kitchen.
Small -flowered yellow -flowered leaves have a soothing and antiseptic effect. It is present in them vitamin Cwhich has an immunity supporting effect and antioxidant properties, helps in the fight against the harmful effects of free radicals. Vitamin C has anti -inflammatory, delays premature aging, and also participates in collagen synthesis, and is necessary for properly absorption of iron. The leaves of this plant are also found minerals, potassium, magnesium, calcium, phosphorus and silicon. Such a combination of substances has bone strengthening effects, teeth, and also helps to care for the condition of hair and nails.
What’s more, The presence of potassium affects the regulation of blood pressure. In the past, small -flowered yolkly was prepared An infusion that allowed to break too high blood pressure. Such a decoction also copes well with infections, so it’s worth drinking it during a cold.
The leaves of yolkin in folk medicine were also used as compresses and even to accelerate wound treatment. Therapeutic tinctures were also prepared from them, which were rubbed into the skin to alleviate the symptoms of rheumatism and joint pain. On the other hand, yellow -like decoctions can be used as a tonic for acne leather or eczema. The infusion of yolkly is also used for washing in the treatment of conjunctivitis.
Yellowish leaves can be an interesting addition to spring dishes. Of course, only those that were collected in areas distant from the main roads and industrial buildings should be used. You can eat them raw, for example by adding for salads of fresh vegetables, or as a syntax of cocktails and smoothie. In this version, however, not everyone will taste. Yellowish can also be used for cooked dishes, soups, vegetable stews, stews, casseroles, skewers or dry pies. Under the influence of thermal treatment nutty flavor. Yellowlish in some countries is used as Ppellets. In Colombia, it is a component of the soup called Ajiaco.
Sources: Teragotzie.pl, Koradnikogrodniczy.pl, Biokurier.pl
