1. Aloe arb. fol. 3 parts, avena sat. fr. 3 parts, lavandula ang. herb 2 parts.
Cook,and use,like in part one.
2. Brassica sp. 100 gr, daucus sp. sem.rad. 2 parts, hippophae rhamn . fr,sem. 4 parts, cook,use ,like in part one and next recipes.
3. Empetrum nigr. rad. 3 parts, jyssopus off. herb. 1 part, lepidium sat. herb.. 2 parts, and just through mouth use.
4. Marrubium vul. herb,rad. 1 part, origanum vul. herb. 2 parts, panax pseud. rad. 2 parts.
Just through mouth use.
5. Juglans reg. fr.1 part, paeonia an. rad. 2 parts, prunus dom. fr. 3 parts.
6. Eupatoria can. rh. 2 parts, rhaponticum cart.rh. 3 parts, salvia off. herb. 1 part.
7. Arctostaphylos uv. fol. 2 part, rhodiola ros. rh. 3 parts, ribes nigr.fol. fr. 3 parts, salix sp. cort. 2 parts.
8. Allium c. bulb. 1 part, vitis vin. fr. 50 gr.
Veronica sp. herb. 3 parts.
And just through mouth use.
9. Allium sat. bulb. 1 part, verbascum th. fl. rad. 2 parts, use through mouth, use by small quantities.
10. Hyssopus off. herb 1 part, spinaca ol. rad. 3 parts, urtica ol. herb,rh. 3 parts .
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