Herb name: Oak, Quercus robur or Quercus petraea
Useful plant parts: Peeled off bark from young branches
Description: Oak is a deciduous tree with characteristic gnarled branches, that can grow over 30 meters in height. The bark is relatively smooth on younger branches, while the older branches usually have thicker bark. The leaves are bare, 10-15 cm long and asymmetrically shaped. Oak is also known by its characteristic fruit, acorns.
Certain mushroom species are known to grow often near chestnuts: Amanita caesarea, Amanita muscaria, Amanita pantherina, Amanita phalloides, Boletus aereus, Boletus edulis, Boletus splendidus, Boletus splendidus, Gymnopilus junonius, Hericium erinaceus, Leccinum griseum, Lentinula edodes, Macrolepiota procera, Tuber magnatum, Russula emetica, Russula cyanoxantha, Russula heterophylla and many other.
Collecting period and locations: In the spring, the bark from the younger branches is collected. The thickness of the branches should not be greater than 6 cm. Bark from older branches isn't useful, especially not from branches that have lichen and algae growing on them. The separated bark must be dried quickly, as it can otherwise lose too many active substances.
Medicinal properties and applications: Oak bark contains considerable quantities of tannins, and because of this, the bark can be used for the treatment of various inflammations. It can stop diarrhea, and it can also strengthen the work of intestines. In the case of inflamed gums, larynx and oral cavity, using bark tea has given good results.
Active compounds: Mainly tannins.
Recipe: 1 to 2 full teaspoons of sliced dried bark is added to a quarter liter of cold water, which is than heated up to the boiling temperature, and cooked for about 5 minutes. The tea is then strained, and when it cools down, it can be drinked (usually 2-3 cups a day).