Taken from Naturheilpraxis Magazine 2/2009, "Neues Verständnis gegenüber Mikroben und deren Angehensweise unausweichlich" by Peter Kaufhold. More details can be found at www.phytomagister.com
Teasel is part of the Scabiosa family. Despite its thorny appearance, it is not actually a thistle. The short spines are quite different from those of a thistle, in that they are not sharp and needle-like, but much softer. Being a ruderal plant, it manages to grow well in a large variety of places, including waste disposal sites, on railroad embankments, on roadsides, in meadows, in loamy soils or on sunny slopes. The native teasel is a biennial - in the first year of the cycle it gathers energy in the form of a basal tuft, which it then uses to shoot up and blossom in the second year. The leaves are of the opposite variety and grow on the spiny stems, forming tiny water reservoirs at their base, otherwise known as "basins of venus", which gather rainwater and dew. Biologists tend to wonder why this reservoir forms. It is thought that the plant supplements its nitrogen intake this way, and also that it prevents insects - especially ants - from climbing up the stalks.
In July and August, the reddish-purple, four-lobed blossoms emerge and bloom in ring form, around half way up the egg-shaped flower head. The flower head is well visited by bumble bees and long-tongued insects, and has long, dry petals which resemble hooks on the front side. The biological sense in these long hooked petals is that when animals brush past, they pull back the petals in one direction, causing a coiled spring-like action, as when the plant springs back to its normal position, the seeds are catapulted metres away from the plant. This is the reason for teasel's nickname, "the catapult burr". In autumn and winter, goldfinches visit the seed pods. The seeds are light-dependent germinators; a fact to be considered for any gardener wishing to cultivate teasel. The active substances of teasel have yet to be well-researched. It contains iridoids (pseudoindicanes), saponins, caffeic acid derivatives, potassium salts, inulin, bitter substances and the glucoside scabiosid.
Plant name in English: Teasel
Plant name in Latin: Dipsacus silvester, Dipsacaceae Family
Medicinal name in English: Teasel root
Medicinal name in Latin: Dipsaci rad.
Synonyms: Dipsacus fullonum, Wild Teasel
Taste, Energy type: Bitter, spicy/ mildly warming/(dry, cold)
Glycoside (scabiosid), minerals (potassium salt), organic acids, silicic acid, saponins, flavonoids (beta-methylglycosid; madaus), caffeic acid derivatives, ethylgropionates, toluol, gentianine, daucosterol, beta-sitosterol, essential oil (alpha-pinen, beta-pinen etc.)
Solidago, jiaogluan, moringa, milk thistle fruit, burdock root
Working methods used by Heinz Machura
I have been involved in the process of manufacturing high-grade extracts from various plants since 2001, after having many eclectic experiences such as olive cultivation on Crete. Up until the end of 2004 i produced herb seasonings for a well known institute. Since then i have been marketing my products as herbal liqueur, namely as food products.
The fruit brandy i use is certified by Bioland and is neutralised using activated carbon. The seeds I use are organic, as well as the compost and soil additive "effective microorganisms". The success of my horticulture, animal husbandry and herbal liqueur production can almost certainly be traced back to the use of this aid.
The high quality of my products is also the result of my various - and sometimes unusual - aids, as well as maintenance measures which i provide for my plants. In processing the plants after harvesting, I invest much time and money in order to be able to produce this level of quality.
The cultivation of my young plants takes place with soil pellets, which are made by myself by hand, taking care to observe all of the organic guidelines, which are then sowed and provided for, before finally being replanted outdoors. Maintenance measures and time of harvest are decided, for the most part, using Steiners recommendations. Between the time of harvesting and the time of storage (after cleaning) in alcohol, it is rare that more than an hour passes. Even the roots harvested after the first frost are deposited only a few hours later in organic alcohol after having been thoroughly cleaned and chopped. The herbal liqueur is siphoned into large demijohns and is subsequently stirred 2 times a day for at least 28 days in an anticlockwise motion using a wooden stick. After 28 days, a clean filtering process takes place of the end product, in order for it to be decanted into glass bottles with no residue, and following this, can be stored until the time of sale.