Butterbur: The unexpected herbal hero for ailments and allergies

In Poland, there are four species of butterbur: white, pink, tomentose, and bald. Due to its health-promoting properties, pink butterbur is the most commonly used.

It is commonly found and inhabits various environments, thriving most abundantly in moist riverside thickets, along stream banks, in ditches, ravines, and clear, damp forests. In some places, it forms large, single-species clusters. Interestingly, butterbur's fleshy petioles and stems can "pretend" to be asparagus.

Butterbur's leaves, flowers, and roots are medicinal raw materials. This plant is particularly valued in folk medicine. The rhizome was previously given to induce menstruation. Ground or finely chopped rhizomes were used as poultices for ulcers and festering wounds, and an infusion was given for a cough.

Butterbur exhibits strong anti-inflammatory properties, making it useful for chronic inflammatory conditions such as rheumatism or gout. It’s also effective in treating fever and respiratory tract infections. Moreover, it acts as an expectorant, soothes migraines and rheumatic pains, may help treat gallstones and kidney stones, acts as a calming agent, and aids with insomnia.

Butterbur is particularly known for its beneficial effects on people suffering from allergies and hay fever, which studies confirm. These studies show that the plant is as effective in treating these ailments as oral antihistamines. Additionally, butterbur does not cause excessive drowsiness, apathy, or lethargy.

Butterbur is not only a medicinal plant but also a surprisingly tasty addition to many dishes. The fleshy petioles and stems of butterbur can perfectly "pretend" to be asparagus. The petioles of Japanese butterbur are consumed as a vegetable in Asia, while its flower buds are used as a spice.

Ingredients:

          
• 7 ounces of butterbur petioles
• 0.5 ounces of clarified butter
• 1 clove of garlic
• Fresh parsley
• Salt and freshly ground pepper
• Lemon juice

Preparation:

          
1. Wash and dry the butterbur stems, then peel off the outer skin and fibers.
2. In a pot, bring salted water to a boil. Add the butterbur stems to the boiling water and cook for up to 7 minutes until they are firm and tender.
3. Drain the cooked stems and set aside.
4. Cut the garlic into thin slices. Heat the clarified butter in a pan and start frying the butterbur stems. After 2 minutes, add the garlic.
5. Fry until the stems are golden brown. Be careful not to burn the garlic.
6. At the end, season the dish with salt, pepper, lemon juice, and parsley.