Ash

Latin name

Origin

Used part

Active components

Flavonoids (quercetin): antioxidant and anti-inflammatory action.

Coumarin (fraxin, fraxetin): antioxidant and anti-inflammatory action.

Secoiridoids: anti-inflammatory action through anticomplement action

Usage

Ash is used in the culinary world. The young seeds are soaked in salt and vinegar and are then used as condiments. Ash leaves are sometimes added to tea or other types of infusions to adjust the flavour or to add their effect. An edible oil, similar to sunflower oil is obtained from the seeds. There is also a carbonated drink made using ash leaves: ash cider or frênette. The leaves, which are covered in a sweet substance, are decocted and then fermented. This sweet substance comes from an ash exudate resulting from the activity of an aphid. This drink, ash cider or frênette, is best known in northern France. Traditional medicine notes the use of leaves for their diuretic, sudorific and laxative effect. The plant has particularly been used in the treatment of gout and rheumatism. Recently, studies have demonstrated a stimulant effect on the kidneys resulting in the increased elimination of water and toxins.₁ Ash also contributes to the flexibility of joints, muscles and tendons. It helps to alleviate joint pain._2-20

Bibliographical references