Recipe 1

1. hawthorn flowers – 40 g;
2. horsetail (Equisetum arvense) stems – 40 g;
3. birch leaves – 80 g;
4. valerian (Valeriana officinalis) root – 80 g;
5. mint leaves – 25 g;
6. St John’s wort (Hypericum perforatum) stems – 25 g;
7. willow bark – 20 g;
8. barberry (Berberis vulgaris) bark – 20 g;
9. bearberry (Arctostaphylos uva–ursi) leaves – 20 g;
10. sour cherry stems – 30 g.

Boil 2 tablespoons of the herb mixture in 400 ml of water for 5 minutes. Drink 120 ml before a meal 3 times a day.

Recipe 2

1. bloody cranesbill (Geranium sanguineum) root – 200 g;
2. horsetail (Equisetum arvense) stems – 200 g;
3. sour cherry stems – 60 g;
4. star gentian (Gentiana cruciata) stems – 60 g;
5. yellow gentian (Gentiana lutea) root – 200 g.

Method: see the recipe above.

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