Artichoke, Artichant -( Cynara scolymus L Asteraceae; compositae)

The Artichoke was considered as an aphrodisiac plant in the XVIth century but its value as a choleretic agent has been known in the XXth century. It is now reported in the 10th century of the French Pharmacopoeia for its choleretic properties.

The leaves are reported to contain a bitter principle, the cynarine, as well as inulin- a carbohydrate which is well tolerated by diabetics.

Parts used:Leaf, Flower.

Description:

Herbaceous plant reaching up to 1.5m in height, somewhat spiny and with erect stems. Leaves deeply divided, soft and bearing a greyish tomentum underneath. Capitules large and having dark red flowers with oval-triangular bract, imbricate, fleshy and armed with a strong spine.

Habitat:

The plant originates from the Mediterranean region and was well-known to the ancient Greeks, Egyptians and Romans. It is now cultivated as a vegetable. It is a rather striking plant with its white and spiny leaves.

Preparation and utilisation:

1. An infusion of the 50-100g of the stem and leaves are made in 1L of water. 3 cups of this infusion is drunk before meals against biliary colics and also as a choloretic (stimulate liver functions). The fresh juice extracted from the leaves are also used.

2. The above mentioned infusion is also well-known for its hypolipidemic properties ;i.e. it lowers the cholesterol and other lipids in the blood.

3. An infusion made with leaves of Artichoke along with those of Chireta (Swertia chirata) and taken 2-3 times daily, is effective against fever.