Family: Garlic family
General Characteristics:
It is a small plant with a four-angled stem that remains green throughout the year. Its leaves are few in number and resemble garlic leaves.
Its root is shaped like a knotted bulb or rock. The root is covered with a protective sheath. When the sheath is removed, a white substance is revealed inside. The root is cut into pieces and dried in sunlight. If it is exposed to sunlight for too long, its medicinal properties are believed to decrease. Traditionally, the plant is dried in bright sunlight during the month of Baisakh (April–May).
Flowers:
The flowers range from white to purple in color.
Collection:
The seeds are generally collected in April, when the fruits ripen, while the roots are collected in May.
Chemical Constituents:
It contains:
- Colchicine (Suranjan essence): approximately 5%
- A very small amount of veratrine
- Non-volatile oil
- Gum
- Sugar
- Starch
- Other constituents
Temperament:
Hot and dry, second degree.
Actions:
It is traditionally considered soothing, tonic, laxative, and expectorant.
Uses:
It is traditionally used for weakness of the stomach. A poultice prepared with saffron is used traditionally to help reduce swelling and pain in the joints and spinal region.
It is also traditionally administered internally for gout. It is believed to help relieve blockages associated with phlegm and promote the expulsion of thick mucus.
When combined with anise and black pepper, it is traditionally considered beneficial for strengthening the stomach.
Special Benefit:
Traditionally considered beneficial for relieving joint pain.
Harmful Effect:
May be harmful to the stomach and liver.
Dosage:
2–3 tablets.
Safety Note:
Colchicum contains colchicine, a highly toxic compound. Excessive or improperly prepared colchicum can cause severe poisoning. The traditional dosage given above should not be used for self-treatment without qualified medical supervision.
