Recipe 1
- hawthorn flowers – 40 g;
- horsetail (Equisetum arvense) stems – 40 g;
- birch leaves – 80 g;
- valerian (Valeriana officinalis) root – 80 g;
- mint leaves – 25 g;
- St John’s wort (Hypericum perforatum) stems – 25 g;
- willow bark – 20 g;
- barberry (Berberis vulgaris) bark – 20 g;
- bearberry (Arctostaphylos uva–ursi) leaves – 20 g;
- 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
- bloody cranesbill (Geranium sanguineum) root – 200 g;
- horsetail (Equisetum arvense) stems – 200 g;
- sour cherry stems – 60 g;
- star gentian (Gentiana cruciata) stems – 60 g;
- yellow gentian (Gentiana lutea) root – 200 g.
Method: see the recipe above.