Description: A biennial to triennial, rarely perennial plant, with a black, nearly unbranched root. From the root rise several stems forming short branches in the upper part. Stems 30-80 cm high, covered with rough hairs.’ Basal leaves in the first year are up to 20 cm long, narrowing into a petiole; during the flowering period they are already dry, and only the lanceolate shorter stem leaves, sessile at their cordiform base, remain on the plant. Flowers relatively small, with tubular corolla, first crimson-red, later deep violet-blue. Flowers arranged in short, dense coils, flowering from May to September.
Origin and Distribution: Native to eastern and central Europe, and introduced to the West. Fairly abundant on dry hillsides, pastureland and other sunny places on high and low ground.
Harvesting and Preparation: The whole herb is gathered during the flowering period and dried in shade.
Constituents: The flowering herb contains the following alkaloids: cynoglossin, consolidin, consolicin, tannins (up to 9 per cent), and numerous minor and little-known substances such as saccharides, a dye, organic acids, mucilages and mineral salts.
Cosmetic Uses: Although alkanet is little used today, either in commercial or folk medicine, it remains quite popular for beauty care. Thepulped fresh herb can be used in the form of a herb pack to cool and soothe sensitive or irritated skin. The pulp can also be applied to painful, swollen areas and all types of insect bite, as it relieves the pain, reduces swelling and stops itching. Baths with the addition of an alkanet decoction (200 g per litre of hot water, extracted for 20 minutes) are recommended for soothing irritated skin, in eczema and for opening dirt-clogged pores.
Other Uses: Alkanet contains nectar, but a related species, Anchusa italica Retz., especially in its cultivated forms, contains more and is more widely used for this purpose.
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