Parts Used
Properties
Common Uses
Locating and Handling
Caution
Origin
"When simply freed from the husks, this grain gets the name of 'groats,' but it is more frequently ground into 'oatmeal.' Groats are made use of in broths. Oatmeal is baked with salt and water into cakes, or, with the same additions, is boiled to form porridge. An infusion of the husks in water, allowed to remain till it becomes acidulous, is boiled down to a jelly, which is called 'sowins.' In all these forms it is nutritious, and easy of digestion.
MEDICAL USE -- Gruels or decoctions, either of groats or oatmeal, either plain or acidified, or sweetened, form an excellent drink in febrile diseases, diarrhea, dysentery, &c.; and from their demulcent properties prove useful in inflammatory disorders, coughs, hoarseness, roughness and ulcerations of the fauces. Porridge is also frequently applied to phlegmonous swellings to promote their suppuration.
This also may be deemed rather an 'adjuvant,' than an active medicine, and in sickness gruel forms an excellent supper. Mixed with bread and milk it is called porridge, and makes a good breakfast or supper for children, sweetened with a little sugar; others put butter to it. In incipient sore throats pepper is employed, and taken at bed-time, which occasions the swellings to disappear."
Seeds and whole plant
Nutritive, nervine, anti-depressant, demulcent, anti-diarreheal
Use in the form of cooked oatmeal or raw in granola-type cereals for general "well-being." Believed to act as a nervine tonic during periods of stress. Cooked oatmeal is used as a poultice to soothe inflammation of the skin, and is a familiar component of cosmetics and herbal bath preparations. Also used to relieve diarrhea.
Purchase rolled oats at grocery store. Other oat preparations are available at health food stores.
None.
Europe
