Butterbur: The versatile wild herb for health and culinary delight

There are four species of butterbur: white, pink, tomentose, and bald. Pink butterbur is most commonly used due to its health-promoting properties.

Butterbur is commonly found and inhabits a variety of environments, thriving most abundantly in moist riverside thickets, appearing along the banks of streams, in ditches, ravines, and in clear and damp forests. In some places, it creates large, single-species clusters. Interestingly, butterbur's fleshy petioles and stems can "pretend" to be asparagus.

Butterbur's leaves, flowers, and roots are medicinal raw materials. This plant is particularly valued in folk medicine. The rhizome was previously given to induce menstruation. Ground or finely chopped rhizomes were used as poultices for ulcers and festering wounds, and an infusion was given for a cough.

Butterbur exhibits strong anti-inflammatory properties, so it can be used in chronic inflammatory conditions (e.g., rheumatism or gout) or fever and respiratory tract infections. Moreover, it acts as an expectorant, soothes migraines and rheumatic pains, may help treat gallstones and kidney stones, acts as a calming agent, and aids with insomnia.

Studies confirm that butterbur is particularly beneficial for people suffering from allergies and hay fever. The plant is as effective in treating these ailments as oral antihistamines. Additionally, butterbur does not cause excessive drowsiness, apathy, or lethargy.

Butterbur is not only a medicinal plant but also a surprisingly tasty addition to many dishes. It turns out that the fleshy petioles and stems of butterbur perfectly "pretend" to be asparagus. The petioles of Japanese butterbur are consumed as a vegetable in Asia, and its flower buds are used as a spice.

Ingredients:

• 200 grams of butterbur petioles,
• 15 grams of clarified butter,
• 1 clove of garlic,
• fresh parsley,
• salt and freshly ground pepper,
• lemon juice.

Preparation:

1. Wash and dry the butterbur stems, then peel off the outer skin and fibres.
2. In a pot, bring salted water to a boil. Add the butterbur stems to the boiling water and cook for up to 7 minutes, until they are firm and tender.
3. Drain the cooked stems and set aside.
4. Cut the garlic into thin slices. Heat the clarified butter in a pan and start frying the butterbur stems. After 2 minutes, add the garlic.
5. Fry until the stems are golden brown. Be careful not to burn the garlic.
6. At the end, season the dish with salt, pepper, lemon juice, and parsley.