First Recipe

1. centaury (Centaurium erythraea) stems – 100 grams;
2. elecampane (Inula helenium) root – 100 grams;
3. bloody cranesbill (Geranium sanguineum) root – 100 grams;
4. goat`s rue (Galega officinalis) stems – 100 grams;
5. nettle leaves – 100 grams;
6. dandelion (Taraxacum officinale) stems – 100 grams;
7. thyme stems – 30 grams;
8. coriander fruit – 30 grams;
9. fennel (Foeniculum vulgare) seed – 40 grams.

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.

Second Recipe

1. centaury (Centaurium erythraea) stems – 40 grams;
2. St John’s wort (Hypericum perforatum) stems – 40 grams;
3. star gentian (Gentiana cruciata) stems – 40 grams;
4. yarrow (Achillea millefolium) stems – 40 grams;
5. yellow gentian (Gentiana lutea) root – 20 grams;
6. wormwood (Artemisia vulgaris) stems – 10 grams.

Cover 2 tablespoons of the mixture with 400 ml of boiling water and let it sit for an hour.

Drink 100 ml before a meal 4 times a day.

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