Orris Root Cut

Botanical Name: Iris germanica

Common Name:

• English: Orris
• Ayurvedic: Paarseeka Vachaa, Haimavati, Shveta Vachaa, Baal-bach.
• Also, known as:  Orris, Iridis Rhizome, German Iris,  Blue Flag, Daggers, Flag, Flaggon, Flag Lily, Fliggers, Florentine Iris, Gladyne, Iris, Iris d’Allemagne, Iris de Florence, Iris florentina, Iris germanica, Iris des Jardins, Iris junonia, Iris pallida, Jacob's Sword, Lirio Azul, Liver Lily, Myrtle Flower, Poison Flag, Rhizoma iridis, Segg, Sheggs, Snake Lily, Water Flag, White Dragon Flower, Wild Iris, Yellow Flag, Yellow Iris

Origin: Albania

Harvested: Wild or cultivated

Parts Used: Root                                                                 

General Information:

Iris germanica, commonly called common flag or German iris, is the presumed father of most modern bearded iris cultivars. There are some 300 species in the genus Iris. The most familiar irises are at least 28 inches tall bearded irises; Iris germanica. Origin is uncertain, but species plants are probably native to southern Europe and the Mediterranean area. In general terms, plants grow 2-3' tall with sword-shaped linear leaves and large usually fragrant blooms on stalks that branch below their mid points. Basal leaves are stalkless, 25-75 cm long, smaller than stem leaves. Blade sword-shaped, with entire margin, parallel veined, usually slightly greyish green. The distinctive flowers are perianth regular, dark purple–pale blue; sometimes red, yellow or white, 10-15 cm wide; petals 6, in 2 separate whorls. Outer petals 3, curving downwards called “falls”; inner petals 3 called “standards”, same length as inner petals, broadly obovate, erect. The falls may have beards or crests. Bearded iris is so-called because they have soft hairs along the center of the falls. Flowers are fragrant. In crested iris, the hairs form a comb or ridge. It spreads by creeping rhizomes which form large clumps over time. Thousands of bearded iris cultivars in a rainbow of different colors have been introduced over the years, with cultivars now classified into several different types.

How to use:   

Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water. Bring the water to boil, reduce heat and simmer for 30-60 minutes. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal decoctions with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

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This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.