Flowers are yellow and grow at the top forming narrow petals. They blossom between June and August and fructify in September. It grows on calcareous soils, on mountains or hills.
It’s gathered in autumn and spring and the root, which can be of a length of 60 cm and yellow inside, is mostly used.
The root must not be washed and it must be dried in the sun. After rubbing it, to throw ground away, cut into pieces and bind into bunches.
It’s kept then in hermetic pots in dry places, since with humidity and water, the gentian acts like salt, that is it absorbing.
It has eupeptic properties and stimulates appetite. Therefore, it’s really good to drink macerated as appetizer or as after-dinner drink after meals.
Appetizer and digestive infusion (maceration): in a glass of cold water, let 5 g (0.17 oz) of gentian root standing overnight. The morning after it will be ready and you can sip it during the day.
This drink will surely have a very bitter taste. That’s why someone may prefer
bitter wine: 30 g (1.05 oz) of gentian root, 60 ml of alcohol, 60 ml of wine in a glass pot. The day after, add 1 l of white or red wine and let it soak for 10 minutes, shaking sometimes. Drain and put in a bottle.
Drink a small glass of it before meals as appetizer and after meals as after-dinner drink.
photo by anisn.it
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