Butcher's Broom Root
Also known as
Ruscus aculeatus, Box Holly, Jew’s Myrtle, Kneeholm, Knee Holly, Pettigree, Sweet Broom, Rusci Aculeati, Rusci Aculeati Rhizoma.
Butcher’s Broom is a low, shrubby, evergreen plant of the lily family. It is native to the Mediterranean, Southern Europe, Africa, and the Middle East. At one time its stems were used to protect curing meats from rodents and to make brooms for butcher’s stalls.
Ascorbic acid, beta-carotene, calcium, chromium, chrysophanic acid, magnesium, manganese, niacin, riboflavin, ruscogenin, rutin, selenium, tin, zinc.
The washed and dried root, chopped.
Tea or extract. To make a tea from chopped root, place 1 teaspoon of the herb in a cup of boiling water and allow to steep in a closed teapot for 10 minutes. The teapot should not be heated. Strain before drinking.
Maximum safe doses for young children, pregnant or nursing women, and persons with liver or kidney disease have not been established. Rare cases of gastric disorders and nausea have occurred.
For educational purposes only This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.