Common Name: |
Red Cinchona |
Other Names: |
Peruvian bark, Jesuit's bark |
Botanical Name: |
Cinchona pubescens |
Genus: |
Cinchona |
Family: |
Rubiaceae |
Location: |
Equador |
Cultivation: |
Well-drained, moist soil, with high humidity, in sun or partial shade. Commercial plantations are usually coppiced (cut back nearly to the ground) when about 6 years old. In late winter cut back specimen plants hard to encourage strong new growth. |
Propagation: |
By nodal greenwood cuttings in late spring; by semi-ripe cuttings in summer at 15-18°C (59-64°F) |
Harvest: |
Bark is collected from May until September, and dried for liquid extracts, tablets, or tinctures, or powder. It may be shaved off in situ or peeled from coppiced branches. |
Height: |
25m (80ft) |
:Width |
Variable |
Warning: |
This herb, especially in the form of quinine, is subject to legal restrictions in some countries. |
Hardiness: |
Min 15-18°C (59-64°F) |
Parts Used: |
Stem and root bark |
Properties: |
A bitter, astringent herb that lowers fever, relaxes spasms, and is anti-malaria (quinine), and slows the heart (quinidine). |
Medicinal Uses: |
Internally for malaria, acute fevers, neuralgia, muscle cramps, cardiac fillibration; and ingredient of most proprietary cold and influenza remedies. Excess causes cinchonism; headache, rash, abdominal pain, deafness and blindness. Not given to pregnant women unless suffering from malaria. Externally as a gargle for sore throat. Used in homeopathy (as China officinalis) for nervous exhaustion, anemia, and convalescence. |
Culinary Uses: |
Quinine is used as a bitter flavoring in tonic water, soft drinks, and alcoholic drinks, such as Campari and Dubonnet. |
Bibliography: |
Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pg 169
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