Common Name: Yellow Gentian

General Information

Gentiana lutea is a herbaceous perennial plant producing a single (occasionally a few), erect, robust stem; it usually grows around 60 - 90cm tall, occasionally to 180cm[, ].
The root of this species is the major source of gentian root, a well-known and popular herbal remedy that is especially useful as a tonic, stomachic and appetizer, used in treating digestive problems, low energy etc. It is harvested in large quantities from the wild, and also cultivated, the roots being collected on a commercial basis for use in making liqueurs and a range of proprietary medicines.
Gentiana lutea is widespread with stable populations in parts of its range and therefore the risk of the species going completely extinct in Europe is quite low. However, it is concerning that the species is classed as threatened on various national red lists and the main threat is still overharvesting of this medicinal plant - adequate measures to prevent this are needed and the populations should be continuously monitored. The plant is classified as 'Least Concern' in the IUCN Red List of Threatened Species(2013)[].

Known Hazards

None known

Botanical References

, ,

Range

Mountain regions of central and southern Europe east to Turkey

Habitat

Grassy alpine and sub-alpine pastures, marshlands and stony habitata, usually on calcareous soils; at elevations up to 2,500 metres[, ].

Properties

Conservation Status	Least Concern
Edibility Rating
Medicinal Rating
Habit	Perennial
Height	1.00 m
Pollinators	Bees, Flies, Beetles, Lepidoptera
Cultivation Status	Cultivated, Ornamental, Wild

Cultivation Details

Gentiana lutea is native to mountainous regions in the temperate zone of central and southern Europe to western Asia, where it can be found at elevations up to 2,500 metres. A very cold-tolerant plant, when fully dormant it can withstand temperatures down to about -25°c[].
Gentiana species generally grow best when there is ample moisture to the roots in the growing season, but they also require very good drainage[]. Often being native to mountainous regions, they require a certain minimum of atmospheric humidity; a high light intensity; but also a site where temperatures are not too high in the growing season[]. They are therefore more difficult to grow in areas with hot summers and in such a region they appreciate some protection from the strongest sunlight[, ]. Gentiana lutea grows at high elevations in glades of humid pine forests, rocky and shaded grasses. It does not stand high temperatures and needs high precipitation[]. It is, however, a fairly tolerant plant to cultivate, long lived (60 years or more) though slow to become established[].
Plants are intolerant of root disturbance[]. This species is easily grown in any good garden soil so long as it is deep enough to accommodate its roots[, ], though it prefers alkaline conditions[]. It prefers full sun but succeeds in partial shade[]. A slow-growing plant, it takes many years to reach its full stature[].
A moisture loving plant, growing well by water, it prefers to grow with full exposure to the sun but with plenty of underground moisture in the summer and it grows better in the north and west of Britain[].
Plants are very deep-rooted and are intolerant of root disturbance[, ]. They are very long lived, to 50 years or more[].
A very ornamental plant[], it takes about 3 years to reach flowering size from seed[].
Cultivated as a medicinal plant in Europe[, ].

Edible Uses

The root has an intensely bitter flavour and is used in the manufacture of bitter liqueurs, known as gentian bitters or gentian brandy. At lower concentrations the roots are mainly seen as a flavouring in an alcoholic beverage, but at higher concentrations the roots have distinct medicinal benefits - improving the appetite, stimulating gastric secretions and the flow of bile, and improving digestion. They are used as appetizers, or are drunk when eating heavy, fatty foods in order to aid the digestion[].
The roots are also used to flavour rice dishes[].
The root contains sugar and mucilage[] (this is probably a reference to its medicinal properties).
The root was occasionally used as a flavouring in beer before the use of hops (Humulus lupulus) became widespread[].

Medicinal

Gentian root has a long history of use as a herbal bitter in the treatment of digestive disorders and is an ingredient of many proprietary medicines. It contains the glycosides 'gentiopicrin' and 'amarogentin' - these are some of the most bitter compounds known and are used as a scientific basis for measuring bitterness[, ].
The root is especially useful in relieving states of exhaustion from chronic disease and in the treatment all cases of debility, weakness of the digestive system and lack of appetite[]. It is one of the best strengtheners of the human system, stimulating the liver, gall bladder and digestive system and helping to regulate the thyroid gland[], and is an excellent tonic to combine with the use of a purgative in order to prevent its debilitating effects[].

The root is anthelmintic, anti-inflammatory, antiseptic, bitter tonic, cholagogue, emmenagogue, febrifuge, refrigerant and stomachic[, , , , , ]. It is taken internally as a general tonic, appetiser and digestive, and also in the treatment of liver complaints, indigestion, gastric infections and anorexia[].
The root should not be prescribed for patients with gastric or duodenal ulcers[].
The root, which can be as thick as a person's arm and has few branches[], is harvested in the autumn and dried for later use[]. It is quite likely that the roots of plants that have not flowered are the richest in medicinal properties[].

The plant is used in homoeopathy, where it acts as a tonic, increasing the appetite[].

Other Uses

None known

Propagation

Seed - best sown as soon as it is ripe in a light position in a cold frame[]. It can also be sown in late winter or early spring but the seed germinates best if given a period of cold stratification and quickly loses viability when stored, with older seed germinating slowly and erratically[, ]. It is advantageous to keep the seed at about 10°c for a few days after sowing, to enable the seed to imbibe moisture[]. Following this with a period of at least 5 - 6 weeks with temperatures falling to between 0 and -5°c will usually produce reasonable germination[]. It is best to use clay pots, since plastic ones do not drain so freely and the moister conditions encourage the growth of moss, which will prevent germination of the seed[]. The seed should be surface-sown, or only covered with a very light dressing of compost. The seed requires dark for germination, so the pots should be covered with something like newspaper or be kept in the dark until germination begins[]. Pot up the seedlings into individual pots as soon as they are large enough to handle and grow on in light shade in the greenhouse for at least their first winter. The seedlings grow on very slowly, taking 2 - 7 years to reach flowering size[]. When the plants are of sufficient size, place them out into their permanent positions in late spring or early summer.
Cuttings of basal shoots in late spring[].