Petasites hybridus
Petasites hybridus, the (common) butterbur is a herbaceous perennial plant in the family Asteraceae, native to Europe and northern Asia.
Description
Similar to Petasites hybridus but with larger leaves. The flowers are produced in the early spring, before the leaves appear; they are pale pink, with several inflorescences clustered on a 5–20 cm stem. The leaves are large, on stout 80–120 cm tall stems, round, with a diameter of 40–70 cm. It is also called bog rhubarb, Devil's hat and pestilence wort. Synonyms include P. officinalis, P. ovatus and P. vulgaris.
Herbalism
Petasites hybridus leaves have been used in the traditional Austrian medicine internally (as tea or cold maceration in ethanol) and externally (as compresses or maceration in vinegar) for treatment of infections, fever, flu, colds, hay-fever and allergies.
In one study, published recently in the British Medical Journal, a group of Swiss researchers showed how just one tablet of butterbur extract (Ze 339) four times daily was as effective as a popular antihistamine drug in controlling symptoms of hay fever—without the traditional symptom of drowsiness that sometimes occurs.
Wort
Wort /ˈwɜːrt/ is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars that will be fermented by the brewing yeast to produce alcohol.
Production
The first step in wort production is to make malt from dried, sprouted barley. The malt is then run through a roller mill and cracked. This cracked grain is then mashed, that is, mixed with hot water and steeped, a slow heating process that enables enzymes to convert the starch in the malt into sugars. At set intervals, most notably when the mixture has reached temperatures of 45, 62 and 73 °C (113, 144 and 163 °F), the heating is briefly halted. The temperature of the mixture is usually increased to 78 °C (172 °F) for mashout. Lautering is the next step, which means the sugar-extracted grist or solids remaining in the mash are separated from the liquid wort. In homebrewing, the malt-making and mashing steps can be skipped by adding malt extract to water.
The mixture is then boiled to sanitize the wort and, in the case of most beer production, to extract the bittering, flavour and aroma from hops. In beer making, the wort is known as "sweet wort" until the hops have been added, after which it is called "hopped or bitter wort". The addition of hops is generally done in three parts at set times. The bittering hops, added first, are boiled in the wort for approximately one hour to one and a half hours. This long boil extracts resins, which provides the bittering. Then, the flavouring hops are added, typically 15 minutes from the end of the boil. The finishing hops are added last, toward the end of or after the boil. This extracts the oils, which provide flavour and aroma but evaporate quickly. In general, hops provide the most flavouring when boiled for approximately 15 minutes, and the most aroma when not boiled at all.
List of wort plants
This is an alphabetical listing of wort plants, meaning plants that employ the syllable wort in their English-language common names.
According to the Oxford English Dictionary's Ask Oxford site, "A word with the suffix -wort is often very old. The Old English word was wyrt, from Proto-Indo-European origins that connect it to root. It was often used in the names of herbs and plants that had medicinal uses, the first part of the word denoting the complaint against which it might be specially efficacious...By the middle of the 17th-century -wort was beginning to fade from everyday use.
The Naturalist Newsletter states, "Wort derives from the Old English wyrt, which simply meant plant. The word goes back even further, to the common ancestor of English and German, to the Germanic wurtiz. Wurtiz also evolved into the modern German word Wurzel, meaning root."
Wort plants
References
Wort (disambiguation)
Wort is the liquid created by the mashing of malted barley to use in brewing beer.
Wort may also refer to:
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