Greater burnet-saxifrage

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Herbs profile

[/vc_column_text][ultimate_icon_list icon_size=”16″][ultimate_icon_list_item icon=”Defaults-angle-double-right” icon_color=”#53a600″]Latin Name: Pimpinella major[/ultimate_icon_list_item][ultimate_icon_list_item icon=”Defaults-angle-double-right” icon_color=”#53a600″]Pimpinelladie: Origin of the name is unclear[/ultimate_icon_list_item][ultimate_icon_list_item icon=”Defaults-angle-double-right” icon_color=”#53a600″]Maior: lat. bigger[/ultimate_icon_list_item][ultimate_icon_list_item icon=”Defaults-angle-double-right” icon_color=”#53a600″]Family: umbellifers / Apiaceae[/ultimate_icon_list_item][ultimate_icon_list_item icon=”Defaults-angle-double-right” icon_color=”#53a600″]Feed type: Herbs[/ultimate_icon_list_item][/ultimate_icon_list][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”24120″ img_size=”medium” alignment=”right” style=”vc_box_shadow_3d”][/vc_column_inner][/vc_row_inner][vc_column_text]

Greater burnet-saxifrage – Pimpinella major

The Pimpinella major is a very versatile, persistent plant with a strong rootstock. It reaches a growth height of about 40 – 100 cm.

The plant has a bare, hollow stem with sharp-edged furrows. The leaves are simply pinnate, the individual leaflets are toothed.

When they are rubbed, they exude an aromatic smell. The small flowers are arranged in umbels.[/vc_column_text][vc_message message_box_style=”solid-icon” message_box_color=”green” icon_fontawesome=”fa fa-check”]Best cheeses due to selected alpine herbs and meadow herbs. We ♥ cheese![/vc_message][vc_column_text]

Occurrences Greater burnet-saxifrage

The large plant is a fatThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info meadow plant that thrives on nutrient-rich, loamy soils. In the valleys white flowering breeds are common, in the higher regions pink ones.

Effect Greater burnet-saxifrage

The fodder value of the plants is good, they are also often eaten by grazing cattle.

Humans have been using the beaver’s nettle since the 16th century, among other things as a preventive measure against the epidemics that were rampant at the time.

Today, the rootstock is mainly used as a cough remedy, for oral hygiene and to strengthen the digestive organs. Beavernelle is also added to gastric bitternelle for flavouring. The essential oils coumarin and saponin are pharmacologically relevant.

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