Common in the southern region of the country, the labaça is a plant that belongs to the Polygonaceae family. As with so many other specimens of the world’s flora, this plant also has healing properties, extracted from the use of roots and leaves. However, before including it in the treatment, it is good that the doctor is consulted.

Depending on where it is found, the labaça can be known by several other names, such as sorrel-greud, consolid-brava and comfrey-bravo. She is kind of small, reaching up to a meter in height.

Its leaves surround the stem and are gathered in bunches, rising at the ends of the branches. The fruit contains a single seed and is protected by three sepals inside the cup.

medicinal properties

In natural medicine, the part of the plant used is the roots and leaves, however, after drying. Through its purifying effect, the plant can be used as a liver detoxifier, stimulates the production of biliary juice, regulates intestinal functions and as a laxative.

Labaça is also effective against skin conditions, itching, dermatitis, eczema and erysipelas. It even replenishes minerals lost by the body.

Side effects

The consumption of fresh parts of the plant can lead to the appearance of nausea and even vomiting episodes. What’s more, it also irritates mucous membranes. Patients who experience biliary or kidney irritation or stones formed by calcium oxalate should avoid the plant.

There are no reports of studies on its pharmacokinetics and uses among pregnant women. However, it is good to be alert to this point in the first three months of pregnancy. To avoid any problems, always consider looking for a doctor.

Labassa tea

After getting to know a little more about the labace, it’s time to learn how to prepare tea from the plant. Remembering that this is one of the most used forms of treatment among patients. For this you will need 200 ml of filtered water and a tablespoon of sliced ​​​​root.

First, bring the water to a boil. As soon as it reaches the boiling point, add the root lard and let it simmer for about five minutes. Turn off the heat and leave the container covered for about 10 minutes. After this time, remove the root and the drink is ready to drink.

The indication is that the daily consumption does not exceed three cups, always before the main meals.