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Shiksha: medicinal and beneficial properties. Video
Shiksha is an evergreen shrub that grows in the northern latitudes of our country. By autumn, it becomes strewn with juicy black berries, which have a slightly sour taste. Shiksha is not for nothing called a miraculous herb – its berries and stems have been used for a very long time to treat various ailments and strengthen immunity.
Shiksha: beneficial properties
Useful properties of shiksha and its uses
First of all, the value of shiksha lies in the high content of vitamin C – in terms of the amount of ascorbic acid, this plant is several times higher than lemon. That is why this herb is especially useful for food in the dank off-season, when the danger of getting the flu and colds is especially great.
Shiksha grows in the subalpine belt of the Altai Mountains, Western and Eastern Sayans, in the tundra in the north of Siberia, you can also find it in Antarctica
Shiksha also has a beneficial effect on the state of the nervous system. It is recommended to be included in the diet for insomnia, psychological discomfort, nervous disorders and exhaustion, as well as for chronic fatigue syndrome.
In addition, shiksha is indispensable for epilepsy. To relieve the exacerbation of the last disease, it is necessary to steam 3 tbsp. tablespoons of berries with a glass of boiling water, steam in a water bath for half an hour and leave for 12 hours. The finished infusion should be taken in 1 tbsp. spoon every two hours.
This black berry is extremely useful for treating manic-depressive syndrome caused by prolonged use of drugs or alcoholic beverages. An infusion from it helps to relieve addiction and effectively quenches thirst. It is believed that a handful of berries from this medicinal plant replaces a glass of water.
To prepare the infusion, pour 4 tbsp. tablespoons of chopped shiksha berries with a liter of whey and let it brew for 2 hours in a cool place. Drink 1 glass 3-5 times a day
Shiksha has a tonic effect on the body, effectively relieves fatigue, because it contains carbohydrates, tannins and incredibly useful for the body andromedotoxin, which is very rare in plants. In addition, shiksha berries contain flavonoids and essential oils, and the leaves contain alkaloids, phenol carboxylic acids, coumarins and anthocyanins.
It is not surprising that shiksha is also used to cleanse the body, as a diuretic and disinfectant. It is used for diarrhea, metabolic disorders, gastritis, colitis, scurvy, dropsy, edema and headache. It helps to heal ulcers, wounds, and helps to eliminate rashes and acne.
Storing and eating shiksha
It is useful to eat shiksha berries raw or make decoctions from them. For the winter, they can be used to make drinks or jam, and the cake remaining after that is useful to chew to strengthen teeth and gums. In addition, shiksha cake perfectly cleanses the intestines. The berries and leaves of this plant can also be frozen – in this form, they do not lose their beneficial properties. Contraindication to the use of shiksha is pregnancy and lactation.