Recipe 1

1. St John’s wort (Hypericum perforatum) stems – 60 g;
2. mint leaves – 60 g;
3. agrimony (Agrimonia eupatoria) stems – 60 g;
4. lemon balm (Melissa officinalis) leaves – 60 g;
5. alder buckthorn (Rhamnus frangula) root – 60 g;
6. chicory (Cichorium intybus) root – 40 g.

Boil 2 tablespoons of the herb mixture in half a litre of water for 5 minutes. Drink 120 ml before a meal 4 times a day.

Recipe 2

1. vervain (Verbena officinalis) stems – 40 g;
2. agrimony (Agrimonia eupatoria) stems – 40 g;
3. horsetail (Equisetum arvense) stems – 40 g;
4. wormwood (Artemisia absinthium) stems – 20 g;
5. chicory (Cichorium intybus) root – 20 g;
6. dandelion (Taraxacum officinale) root – 20 g;
7. celandine (Chelidonium majus) stems – 30 g.

Method: see the recipe above.

Recipe 3

1. dwarf everlast (Helichrysum arenarium) flowers – 100 g;
2. lingonberry leaves – 50 g;
3. centaury (Centaurium erythraea) stems – 50 g;
4. elecampane (Inula helenium) root – 40 g;
5. horsetail (Equisetum arvense) stems – 40 g;
6. barberry (Berberis vulgaris) root – 40 g;
7. wormwood (Artemisia absinthium) stems – 30 g;
8. rhapontic rhubarb (Rheum rhaponticum) root – 40 g.

Boil 2 tablespoons of the herb mixture in half a litre of water for 10 minutes. Drink 120 ml before a meal 4 times a day.

Recipe 4

1. yellow gentian (Gentiana lutea) root – 60 g;
2. star gentian (Gentiana cruciata) stems – 60 g;
3. Mexican marigold (Tagetes Erecta) stems – 60 g;
4. blackthorn (Prunus spinosa) root – 60 g;
5. plantain (Plantago) stems – 60 g;
6. horsetail (Equisetum arvense) stems – 20 g.

Method: see the recipe above.

 

Gallstones

Recipe 1

2. chicory (Cichorium intybus) root – 40 g;
3. horsetail (Equisetum arvense) stems – 40 g;
4. yarrow (Achillea millefolium) stems – 40 g;
5. St John’s wort (Hypericum perforatum) stems – 40 g;
6. hemp seed – 40 g;
7. dill seed – 60 g;
8. rhapontic rhubarb (Rheum rhaponticum) root – 60 g;
9. restharrow (Ononis spinosa) root – 60 g;
10. yellow gentian (Gentiana lutea) root – 50 g;
11. juniper berries – 70 g.

Boil 2 tablespoons of the herb mixture in half a litre of water for 10 minutes. Drink 120 ml before a meal 4 times a day.

Recipe 2

1. yarrow (Achillea clypeolata) stems – 50 g;
2. St John’s wort (Hypericum perforatum) stems – 50 g;
3. wall germander (Teucrium chamaedrys) stems – 50 g;
4. plantain (Plantago) stems – 50 g;
5. water pepper (Polygonum hydropiper) stems – 50 g.

Method: see the recipe above.

FUNCTIONAL DISORDERS OF THE GALLBLADDER AND THE BILE DUCTS

Recipe 1

3. barberry (Berberis vulgaris) root peels – 40 g;
4. dwarf everlast (Helichrysum arenarium) flowers – 40 g;
5. celandine (Chelidonium majus) stems – 40 g;
6. white horehound (Marrubium vulgare) stems – 30 g;
7. wormwood (Artemisia absinthium) stems – 30 g;
8. birch leaves – 30 g;
9. juniper berries – 30 g;
10. corn silk – 30 g;
11. star gentian (Gentiana cruciata) stems – 30 g;
12. centaury (Centaurium erythraea) stems – 30 g;
13. yellow gentian (Gentiana lutea) root – 30 g.

Boil 2 tablespoons of the herb mixture in half a litre of water for 10 minutes. Drink 120 ml before a meal 4 times a day.

Recipe 2

1. Kazanlak rose (Damask rose) flowers – 50 g;
2. camomile flowers – 50 g;
3. parsley stems – 50 g;
4. wormwood (Artemisia absinthium) stems – 20 g;
5. yellow gentian (Gentiana lutea) root – 20 g;
6. barberry (Berberis vulgaris) root peels – 30 g.

Boil 2 tablespoons of the herb mixture in half a litre of water for 10 minutes and let it sit for 2 hours. Drink 120 ml before a meal 4 times a day.

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