Gentian (Lincura)

The gentian is originated from the mountain areas of Europe. It is considered to be one of the most bitter tasting plants ever found, and as such it is used in modern herbal medicine as a digestion stimulator. The plants are cultivated here and abroad. Every bitters formula in Europe includes gentian. The medicinal use of this plant lies in its roots. It increases appetite and also may be used as a mild laxative. There are no known side effects but too much may result in nausea.

The plant flowers from June to August. You pull out the whole plant, cut off the roots then  return the top portion of the stem back so that the plant will continue to live. The root is now  washed with cold water, cut and dried quickly in the sun or in dryers. To dry the root quickly, cut it open lengthwise.There is a law that prohibits the harvesting for commercial use. Growing yellow gentian, however, can be profitable.

This  plant can live for  up to 50 years of age. The root is very long and  thick. It is  brown to dark brown on the outside and yellow inside. The stalk is round and hollow inside. The fresh root has an unpleasant odor but aromatic scent with the dried root. The flowers are a light yellow. The plants usually grows in groups among the bushes and on the mountain pastures and meadows.  Gentian from Zlatibor is known as one of the best in the world.

Dried roots are used to produce a bitter tea. Unfortunately, only a small part of gentian root collected is spent for the development of medicinal preparations. It is mostly used to produce alcoholic beverages. For making brandy use Gentian in small quantities. It takes 30 g of fermented gentian root which must first be cut into thin slices and then cover with 1 liter of grape brandy. Tightly close and leave for a week. Drain brandy and leave to stand in a clean bottle, in a dark place until ready to use.