Tibetan lofant: useful properties and contraindications, cultivation

The genus of herbaceous flowering plants polygrids (Agastache) is mainly distributed in the temperate climate of the North American continent. But since the ancestor of the genus is somewhat older than the time of the divergence of the continents, one representative of this genus also remained in Asia. Wrinkled multicolor, it is also a Tibetan lofant, a native of East Asia. In China, this plant is considered only slightly weaker than ginseng and is used in folk medicine among the 50 main herbs.

Description of the plant Lofant Tibetan

Agastache rugosa has many other names:

  • korean mint (belongs to the same family of lamb's);
  • purple giant hyssop;
  • blue licorice;
  • Indian mint;
  • wrinkled giant hyssop;
  • chinese patchouli;
  • huo xiang;
  • Tibetan lofant.

The latter is a tracing paper from another Latin name - Lophantus tibeticus. This name is synonymous with Agastache rugosa.

The distribution area of ​​this plant in the wild is the whole of East Asia:

  • Korea;
  • Vietnam;
  • Japan;
  • China;
  • Taiwan.

The Tibetan multicolor grows also in Russia in the Primorsky Territory.

Tibetan lofant is a perennial herb with a height of 0.4-1 m with quadrangular stems. The leaves are large: 4.5-9 cm long, 2-6 cm wide. The shape can be lanceolate or ovoid. The base of the leaf is cordate. The petiole is from 1.5 to 3.5 cm long. The edge of the leaf is serrated. The leaf blades are thin. On the upper side, the leaves are dark green, on the bottom - light. The leaf plates are pubescent on both sides.

The flowers are collected in spike-shaped inflorescences, the length of which is up to 10 cm and the diameter is 2 cm. The peduncles below also have leaves, which are the same in shape as the main ones. But the size of these leaves is smaller.

Flowers are bisexual and capable of self-pollination. Pollination by insects is also present. The calyx is long (4-8 mm), colored purple or lilac. The two-lipped rim is 7-10 mm long. Bloom lasts from June to September.

There are forms of Tibetan lofanta with white, purple and blue flowers. White flowers have a pungent odor than colored ones. In the photo, all three varieties of Tibetan lofant.

Important! In the process of domestication, a decorative variety of Tibetan lofant - "Golden Jubilee", which has yellow-green leaves, was bred.

Differences between aniseed and Tibetan lofant

Most multigrids are very similar to each other. Tibetan polyglass is often confused with anise / fennel lofant. Even the color of flowers in some forms of lofants is similar. Anise lofant grows higher than Tibetan, but the growth range of these herbs is the same and it is impossible to say with certainty which plant it is.

The height of the anise lofant is 45-150 cm, the Tibetan lofant is 40-100 cm. The flowers of the anise are purple or pink-blue, the Tibetan purple or blue.

The difference between the two types of lofants is in the region of origin and the aroma of the plant. The homeland of anise is North America, Tibetan is Asia. The smell of fennel resembles the smell of anise, for which the herb got its name. Tibetan has its own scent.

In the USA, anise lofant is grown on an industrial scale to obtain honey with a specific taste and smell. Plants are used for the production of spices.

Photo of a fennel lofant.Without a magnifying glass and special knowledge, the differences cannot be discerned.

Medicinal use

For medicinal purposes, both types are used only in traditional medicine. And there are 3 versions of information about them:

  • anise - medicinal, Tibetan - spice;
  • Tibetan - medicinal, anise - spice;
  • both types of lofants have similar medicinal properties.

The third version looks the most plausible. The placebo effect sometimes works wonders.

Important! The medicinal properties of none of the types of lofants have been confirmed by official medicine.

The chemical composition of the plant

The situation with the chemical composition of the plant is approximately the same as with its medicinal value. That is, serious research has not been carried out due to the lack of the value of these plants as medicinal. And when describing the chemical composition, the types of lofants are often confused. According to English-speaking sources, the plant contains:

  • estragol;
  • p-Anisaldehyde;
  • 4-methoxycinnamaldehyde;
  • pachidopol;
  • estragol (60-88%), it is also the main component of basil oil;
  • d-limonene;
  • caryophyllene;
  • hexadecanoic acid;
  • linoleic acid.

Russian-language data is slightly different:

  • hydroxycinnamic acids;
  • luteolin;
  • umbelliferone;
  • quercetin;
  • tannins (6.5-8.5%).

Often, the composition of the Tibetan lofant is written off from the more studied aniseed.

The chromium content in the Tibetan lofant has not been confirmed even by research invented for the sake of advertising. The high content of chromium, which supposedly prevents aging, is attributed to the aniseed lofant (the origin of the species is North America). And even about the aniseed lofant, there is no other data, except for the "research" of a certain Dr. V. Evans from the USA. The research was allegedly carried out in 1992 and caused a sensation. Mentions about the doctor are found only in Russian-language advertising articles.

But a certain amount of chromium is certainly present in both types of lofant. But this amount does not depend on the type of plant, but on the presence of the element in the soil.

Planting and caring for a Tibetan lofant

In the Tibetan lofant, in the first year after sowing, the seed crop ripens at the end of September. In subsequent years, the seeds should be harvested 2-3 weeks earlier. The maximum number of seeds the Tibetan polygrizzler produces in the 3-4th year of life.

The grass is unpretentious, and the cultivation of Tibetan lofant is not difficult. If "there is a choice", the lofant will prefer moisture resistant fertile soil and good sunlight. In the shade, the aroma of the plant weakens.

The Tibetan multicolor reproduces in two ways:

  • dividing the roots;
  • seeds.

The simplest and easiest way to reproduce is to grow Tibetan lofant from seeds.

Seed propagation

The fruits of a lofant are the size of a poppy seed, so they cannot be buried in the soil. Their germination is aboveground. Seeds are sown in the spring in mid-May. Sprouts appear 2 weeks after sowing.

On the prepared, very finely loosened soil, seeds are poured and "nailed" them to the ground using a spray bottle. During these two weeks, the ground is kept moist by spraying water rather than pouring it from a watering can.

You can grow a lofant through seedlings. In this case, a certain amount of seeds is placed in each container. Planting Tibetan lofant for seedlings can begin in late March or early April. Germination rules are the same as for any other seedlings.

7-12 days after germination, a blade of grass acquires a pair of opposite round leaves. A week later, a second pair appears. Roots develop in parallel. The root system of the Tibetan polygranium is quite powerful and already in a young state has 7-10 lateral roots.

At the end of May, the seedlings, together with the earthen lump, are transplanted to a permanent place. A distance of 25 cm is left between the plants.The width of the rows is 70 cm.Further care consists in timely watering and weeding weeds.

Flowering begins in late July and lasts until September. Sometimes the lofant can bloom until frost.

Reproduction by roots

The Tibetan grate can also be propagated by roots. Dig them out in late autumn or early spring. Divided and planted in a new place. The distance between the seedlings is 30 cm.

Useful properties of Tibetan lofant

The Koreans use the multicolor Tibetan as a food seasoning in their dishes. The Chinese have a different view of this herb. They believe that Korean mint can help with many types of diseases. It is used:

  • as a sedative;
  • immunostimulant;
  • to improve blood circulation;
  • as bactericidal;
  • to normalize blood pressure;
  • to increase male potency;
  • as anti-inflammatory;
  • to normalize metabolism.

There is information that a decoction of a multicolorblock dissolves sulfur plugs in the ears. But ordinary water copes with this task just as well.

Rules for the procurement of raw materials

Traditional medicine uses the entire aerial part of the plant. Fresh grass works better, but there is nowhere to get it in winter. At the same time, it is in winter that a person needs drugs that support immunity. Even if the Tibetan multicolor is not really medicinal, it will serve as a good addition to tea and an aromatic seasoning for dishes.

When preparing a Tibetan lofant, you need to follow some rules:

  • collect grass in the middle of summer;
  • after cutting off the necessary parts, all contaminants are removed from the prepared raw materials;
  • dry the grass in the shade in a draft;
  • for storage, the prepared lofant is removed in a canvas or paper bag.

The shelf life of the workpiece is 1 year.

Indications for use

In folk medicine, Tibetan lofant is used almost as a panacea for all diseases at once. Scope of its use:

  • restoration of strength in stressful situations, after a hypertensive crisis and stroke;
  • anti-inflammatory for the gastrointestinal tract;
  • increased immunity;
  • treatment of the respiratory tract from acute respiratory infections to pneumonia and bronchial asthma;
  • with liver diseases;
  • with problems with the genitourinary system.

It is also believed that sleeping on a mattress and pillow stuffed with a Tibetan grate can forever get rid of insomnia, headaches, meteorological dependence and even fungi.

Alcohol tincture of lofant is used for diseases of the CVS, paresis, paralysis, tremors of the limbs. The decoction, gel and powder from the leaves of the lofant are advertised as a good remedy for skin fungus.

Important! If fungi responded so well to treatment, there would be no need for many months of courses of potent antibiotics.

Ways to use the Tibetan lofant

In the homeland of the Tibetan multifilament, the herb is popular as a food seasoning. In South Korea, it is added to stews in meat and fish. Sometimes used for Korean pancakes.

In folk medicine, lofant is used in the form of:

  1. Infusion for internal use: 1 tbsp. l. in a glass of boiling water. Wrap and leave for 3 hours. Strain. Add honey. Drink before meals for ½ cup 3 times a day.
  2. Infusion for external use: 4 tbsp. l. for 2 cups of boiling water, leave for 2 hours. Apply the infusion to wipe the skin and rinse the hair.
  3. Tincture for internal use is made from fresh raw materials: 200 g of flowers and leaves per 0.5 l of vodka. Insist for a month in a dark place. Shake occasionally. Drink 10 drops per 120 ml of water in the morning and evening and 20 drops for lunch 30 minutes before meals.

Infusion for internal use is used for inflammation of the gastrointestinal tract, to improve the work of the CVS, to calm the central nervous system

Important! All of these properties are commonly attributed to honey.

To soothe the inflamed skin on the face, a gel is made from fresh young lofant leaves. Raw materials are ground in a mortar into a homogeneous green mass and apricot or olive oil is added there. For 100 g of fresh leaves, take 2-3 tbsp. tablespoons of oil and add 1 ml of vinegar essence.

Store the gel in refrigerators and apply as needed. If you add 50 g of fir oil and salt to it, you get a good remedy for corns.

Contraindications to Tibetan lofant

Means based on the Tibetan multicolor do not have any special contraindications. Caution must be observed for people suffering from hypotension and thrombophlebitis. But it doesn't hurt to ask the doctor a question in any case.

It is necessary to start taking drugs from Tibetan lofant carefully and with small doses, since no one can predict the individual reaction of the body. The dosage of the drug is gradually increased to the required level.

Conclusion

Tibetan lofant is a controversial plant in terms of its actual therapeutic effect. But if he does not heal, then he cannot do much harm. But it can decorate the garden and give the dishes an original taste and smell.

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