Calamus root (Acorus cálamus) is a perennial herb of the family Acoraceae. Roots were picked and very carefully dried under low temperatures in the Upper Volga area, Zubovskiy district of Tver region in July 2016.
Calamus root contains aetherial oil, glycosides, bitters, ascorbic acid, tannins, terpenoids, palmitic acid, starch and other compounds.
In both traditional and official medecine, calamus root products are used to improve digestion and as an aperitive, to cure digestive and intestinal disorders, liver, gall bladder, spleen and kidneys problems, as a tonic for suppressed central nervous system, as well as an expectorant and bactericide to treat illnesses of upper respiratory tracts. Experiments showed that calamus root is a cardiotonic and it strengthens brain vessels. Calamus infusions and decoctions are effective as a rinse for festering wounds, furuncles, and mouth infections and to harden hair in cosmetology.
Contraindications: pregnancy, acute forms of stomach and kidneys diseases, hypotension. Use carefully in the case of high acidity of gastric juice.
Preparation: crush the roots ina mortar, put 2 - 3 g into a thermos, add 200 ml of boiling water and brew for 1 hour. Take 100 ml before meal.
The infusion has a transparent wheat colour, a gentle sweetish floral scent, and a light pleasant slightly astringent taste with a shade of bitterness.
