Culver's root
The name "Culver's root" derives from a certain Dr. Culver who was a pioneer physician of the 18th century
Veronicastrum virginicum
Culver’s root contains essential oil, phenolic acids, some bitter substances, phytosterol, alkaloids, tannins, mannitol, dextrose, resins, and saponins
The Seneca Indians used the plant in tea form to induce vomiting as a part of purification rituals.
The use of the herb, mostly in moderate doses, as a laxative and detoxifying agent was adopted early on by the European settlers.
Later the herb was used as a remedy for liver diseases and to stimulate bile production. In addition, it was also used to treat malaria and typhoid fever.
Culver’s root was once included in United States Pharmacopoeia but it’s not commonly used today because its strong potency is difficult to control
Culver’s root can affect the liver and gallbladder by increasing the production and secretion of bile, which lubricates the intestines which in turns enhances bowel movements.
The herb is therefore sometimes used as a treatment for chronic constipation, irritation of the intestines and ailments related to the liver and gallbladder such as hepatitis, cholecystitis, jaundice and other conditions which are believed to be caused by poor liver function (eg. some skin diseases).
The herb may also be of value as a remedy for diarrhea, bloating, chronic indigestion, hemorrhoids, and anal prolapse.
Culver’s root is often combined with dandelion (Taraxacum officinale) and barberry (Berberis vulgaris).
As a treatment for liver ailments and when used as a remedy for constipation it may be combined with the herb sweet flag (Acorus calamus) and goldenseal (Hydrastis canadensis).
Culver’s root usually works best in small doses that are administered repeatedly over an extended period of time.
As a decoction: 1 or 2 teaspoons of the dried rhizome and roots in a cup of cold water which is then brought to boiling point, then simmered for 10 minutes and then strained. 1 cup of the brew can be used three times daily.
As a tincture: 1-2 ml three times a day
High doses of the herb can cause nausea, vomiting, and diarrhea. Furthermore, as the herb has powerful laxative (purgative) properties it can cause dizziness and bloody stools.
Culver's root
The name "Culver's root" derives from a certain Dr. Culver who was a pioneer physician of the 18th century
Veronicastrum virginicum
Culver’s root contains essential oil, phenolic acids, some bitter substances, phytosterol, alkaloids, tannins, mannitol, dextrose, resins, and saponins
The Seneca Indians used the plant in tea form to induce vomiting as a part of purification rituals.
The use of the herb, mostly in moderate doses, as a laxative and detoxifying agent was adopted early on by the European settlers.
Later the herb was used as a remedy for liver diseases and to stimulate bile production. In addition, it was also used to treat malaria and typhoid fever.
Culver’s root was once included in United States Pharmacopoeia but it’s not commonly used today because its strong potency is difficult to control
Culver’s root can affect the liver and gallbladder by increasing the production and secretion of bile, which lubricates the intestines which in turns enhances bowel movements.
The herb is therefore sometimes used as a treatment for chronic constipation, irritation of the intestines and ailments related to the liver and gallbladder such as hepatitis, cholecystitis, jaundice and other conditions which are believed to be caused by poor liver function (eg. some skin diseases).
The herb may also be of value as a remedy for diarrhea, bloating, chronic indigestion, hemorrhoids, and anal prolapse.
Culver’s root is often combined with dandelion (Taraxacum officinale) and barberry (Berberis vulgaris).
As a treatment for liver ailments and when used as a remedy for constipation it may be combined with the herb sweet flag (Acorus calamus) and goldenseal (Hydrastis canadensis).
Culver’s root usually works best in small doses that are administered repeatedly over an extended period of time.
As a decoction: 1 or 2 teaspoons of the dried rhizome and roots in a cup of cold water which is then brought to boiling point, then simmered for 10 minutes and then strained. 1 cup of the brew can be used three times daily.
As a tincture: 1-2 ml three times a day
High doses of the herb can cause nausea, vomiting, and diarrhea. Furthermore, as the herb has powerful laxative (purgative) properties it can cause dizziness and bloody stools.