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Holy thistle tea – Benefits and properties

by Dianna Leon

Widely used in ancient times to cure the pests of the time, thistle is a plant from Mediterranean Europe that grows in Portugal and in the regions of Trás-os-Montes and Alto Alentejo. It is a short plant, has long, green leaves and is full of thorns. Between the months of April and June, the flowers of thistle yellow appear. They have a soft and pleasant smell. The plant came to Brazil from India with the intention of curing the migraines of Emperor Frederick III of Germany. It is also known as thistle-benedite and thistle-bento, and belongs to the Asteraceae family.

General features

  • Herbaceous;
  • Yearly;
  • Upright;
  • Little branched;
  • Prickly;
  • Purple and pubescent stems;
  • Can grow up to 60 cm tall;
  • Aromatic white roots;
  • Whole leaves, cartaceous with thorns. The leaf measures up to 16 cm in length, however, it usually varies between 10 and 14 cm;
  • Yellow solitary flowers, protected by thorny bracts.

Main indications of thistle tea

  • Anorexia;
  • Anxiety;
  • Antithermal;
  • contraceptive;
  • Depression;
  • Diarrhea;
  • Dyspepsia;
  • Lack of appetite;
  • Fever;
  • Wounds;
  • Flatulence;
  • Bleeding;
  • Mucus;
  • Ulcers.

How to use the holy thistle herb?

The flavor of the holy thistle is quite bitter, not being very pleasant. Some tips, such as adding honey or sugar in the preparation of holy thistle tea, are a great suggestion.

Another method often used to ingest the benefits of thistle, masking the bitter taste, is to place some wads of the dried plant inside a dark bottle of dry wine and leave it for about 5 days, in a dark room. Drink a glass before meals.

The herb can be used externally to apply to infected ulcers and wounds. Just boil the herb in water and apply it at a warm temperature to the damaged skin.

The tea

The entire plant can be used to make tea, however, it must be used dry and must be harvested at the beginning of flowering (emergence of flowers).

Recipe: holy thistle tea

  • 2 tablespoons of dried and chopped holy thistle leaves and flowers;
  • 500 ml of water;
  • Honey to taste.

Place the 500 ml of water in a pan and add the 2 tablespoons of the holy thistle herb. Simmer for about two minutes. Turn off the fire and wait for it to warm. Add honey to taste. Tea should be consumed once a day, preferably after lunch or dinner.

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