Kanlli

Margyricarpus pinnatus

A low, prickly shrublet of the rose family with fine, pinnate leaves and edible white or pink berries ('perlilla'). Root and leaf are regarded as diuretic and astringent; research in people is lacking.

Safety notes

Little studied; not in pregnancy or while breastfeeding. Inhaling smoke irritates the airways. Traditional use is no proof of effect; consult a doctor or pharmacist if you are pregnant or breastfeeding, take medication or have a medical condition.

Cautions by tradition (1)

Kallawaya healing in Bolivia: Not in pregnancy.

Preparation

Boil a handful of leaves for 10 minutes.

Use in traditions

In Bolivia the shrublet is called canlli or pampa duraznillo, in Argentina perlilla. According to Girault, who calls it chuki kanlla, the Kallawaya drink a decoction for tertian fever and one in milk for flu, and a decoction of roasted leaves with sutuma as an expectorant for cough. They burn dried leaves with lavender and inhale the smoke for severe headache. A seventeenth-century chronicle tells that women fumigated themselves with the smoke in childbirth.

Applications

Use by tradition

How different herbal traditions describe this herb. Amounts are traditional guidelines checked for obvious errors; they are not medical advice. For poisonous plants no dosage is given on purpose.

Kallawaya healing in Bolivia

Attributed effects

For fever, flu, cough and bronchitis.

Preparation and amount

Boil a handful of leaves for 10 minutes, in water or milk.

Caution: Not in pregnancy.

Sources

All herbs from South America →