Description: In standing water and at the edge of the ponds, it grows a herb which is called "buckbean". Those leaves have been of great interest for humans under the therapeutic aspect since a relatively short time. They were in fact variously used as food and medicine due to a bitter substance called meliantina, which has very similar characteristics to the bitter of gentian. And no wonder, since the buckbean (Menyanthes trifoliata) is a species very close to the gentian.
As Gentian in fact the buckbean was used, especially in England, to impart the characteristic bitter taste to beer (instead of hops). Today an active ingredient is extracted from its leaves, similar to the active ingredient of the Enzian, which plays a major role in the treatment of dyspeptic forms of neuropathy. And finally, the plant is ideally suited for the aromatization of a grappa.
Notes: High doses are emetic.
Ingredients: - few leaves of the buckbean - 1 liter of Grappa
Preparation: The preparation of the Grappa with the use of the leaves instead of the roots: it takes only a few leaves and let age them for three months in a liter of Grappa, to get a good digestif with pleasantly bitter taste and a green color.
