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Butcher’s Broom, also known as Box Holly or Knee Holly, is a common, short evergreen shrub of the family Liliaceae or Lilly family, native throughout the Mediterranean region from the Azores to Iran. The Rhizome, or Root, is the most common part of the plant used today. The name “Butcher’s Broom” came from Europe, where butchers would bundle the shrub into a broom to sweep and cleanse their cutting blocks, due to the stiffness of the material.
Europeans have been using the shrub as a laxative and diuretic for almost 2000 years. Many cultures soaked the rootstock in water or wine to help alleviate abdominal complaints. In the first century CE, Greek physicians used Butcher’s Broom to treat kidney stones. In the 17th century, the English herbalist Nicholas Culpepper used Butcher’s Broom to help the healing of fractured bones. Early investigations during the 1950’s indicated that extracts of Butcher’s Broom could induce vasoconstriction and therefore might have used in the treatment of circulatory diseases. The increasing popularity of natural and herbal remedies in Europe in the 1970’s reaffirmed its position in modern medicine.
The energetics and taste are sweet at first and the after taste is slightly bitter and acrid astringent drying. This plant has an affinity toward the circulatory system, kidneys, bladder, liver, gallbladder and digestive system.
How to use:
1 teaspoon of Butcher’s Broom to one cup of boiling water. Simmer for 15 minutes, strain and drink one to two cups a day.
Cautions & contraindications:
Butcher’s Broom is mainly safe for most people when taken by mouth for up to 3 months. It may cause stomach upset, nausea, vomiting, diarrhea and heartburn.
This information is for educational purposes only and is not intended to diagnose, treat or cure any disease or illness. Please consult your healthcare provider before the use of this product if you are pregnant, nursing, taking medications or have a medical condition. Individual results may vary.