State Forests describethat goldenrod grows in meadows, gardens, drainage ditches and fields near rivers. The herb prefers clayey and moist soils, and its growth is also supported by a system of underground rhizomes. In Poland, there are mainly three of the many species of “golden rods” – Canadian goldenrod, late goldenrod and common goldenrod.
Goldenrod begins to bloom in the second half of August. The herb has many medicinal properties.
Goldenrod is said to contain saponins, essential oil, gentian, tannins, mucilage, sugars, alkaloids and antioxidants. Herbalists collect mainly its young shoots and flowering tops before the flowers develop on them. Then the parts of the herb are dried.
“Golden rods” are used primarily as a diuretic and as an aid in the treatment of urinary tract infections. An infusion of goldenrod has antispasmodic and cleansing effects, which also supports the body in cases of digestive tract inflammation. It can be used to rinse the mouth and throat, and externally, the herb is used for anti-inflammatory and antifungal effects, as it disinfects the skin and accelerates the healing of bruises. Interestingly, goldenrod flowers and leaves can also be used to prepare an antibacterial tea. It is supposed to help with allergies and strengthen the body. The herb can also be eaten, but raw it has a noticeable bitterness, which disappears only after heat treatment.
Goldenrod is eagerly visited by bees. Honey from the herb also has health benefits.
The State Forests report that the honey yield of “golden rods” reaches 800 to 900 kg per hectare. Goldenrod honey is obtained from them, which is, however, exceptionally difficult to obtain on the market. The reason for this is the fact that beekeepers leave some of it for the bees as food for the winter.
It should be emphasized that goldenrod honey is recommended for the treatment of upper respiratory tract, bile ducts, joints and kidneys, and its consumption additionally improves the condition of the heart. In the liquid state it is characterized by a light yellow color, but after the crystallization process the honey becomes even lighter, and its consistency is more creamy. It is supposed to taste sweet with a noticeable sour-bitter note.