A hardy herbaceous perennial, it grows on a thick taproot, to a height of 1-2 m (3-6 ft.). Erect stems have fleshy, ribbed leaves in pairs, joined at the base, and bright-yellow flowers, with short, tubular petals, borne in clusters in the leaf axils. It usually flowers about three years after planting.
History and traditions
Gentians are said to be named after a King Gentius of Illyria (an ancient country of the East Adriatic), who was credited by Pliny and Dioscorides as having been the first to recognize its medicinal properties. In the middle Ages it was popular as a counter-poison and the German physician and botanist Hieronymus Bock in his Neue Kratiter Buch, 1539, refers to the use of the roots in dilating wounds. Nicholas Culpeper, inventive as ever, recommends it as a healing decoction for cows unlucky enough to be bitten on the udder by venomous beasts. It is not certain which species were used in former times, but G. lutea has proved to be the most important from a medicinal point of view. In former times gentian wine was taken as an aperitif.
Growth
Grow in well-drained, humus-rich soil, in sun or partial shade, and keep fairly moist heavy, waterlogged soil is likely to induce root rot. Propagated by division or offshoots in spring, or by seed sown in autumn.
Uses
Medicinal
The most bitter of herbs, yellow gentian has been used in tonic medicines for centuries. It is said to be anti-inflammatory and to reduce fevers and is taken internally for digestive complaints and loss of appetite. Said to stimulate production of blood corpuscles and to reduce anemia.
General
An ingredient of commercially produced tonics and bitter aperitifs.
