For May.

 Fresh using leafs as young, and  shoots for organism strengthening as salads for, juices, or hot for soups, food  forms, omelets, baking, tea are:

Casseroles herb, nettle herb, rabbits cabbage leafs, dandelion leafs, flowers, sorrel sour leafs, fragaria vesca leafs, black currant leafs, flowers, coltsfoot flowers, yarrow leafs, primula   veris leafs, flowers, spruce growths, goose foot herb.

For drying are: Chelidonius herb, chaga, lingonberry leafs, flowers, bear berry leafs, Icelandic moss , dandelion herb, pine or fir growths, oak, willow, boxwood,  and viburnum opulus bark, primula veris flowers, leafs, speedwells herb, coltsfoot leafs, cherry flowers, humulus lupulus young  growths, chickweed  herb.

Tincture preparing of birch buds, lilac buds.And of roots are: 

Tinctures preparing of big burdock dried, acorus calamus dried, garden radish dried, inula helenium dried,potentilla  erecta roots  .

1 part of acorus   calamus roots add in 5 parts of spirit or wine, infuse for week, in dark place ,closed ,shaking. Use 0.5 tea.sp. with water mixing before meal, for digestion hard, belly aches asnd gases against.

Volumetric ratio ROOT TINCTURE MAKE AQUATIC IN A RATIO OF 1 TO 1, LET IT STAND FOR 3 WEEKS AND THEN STRAIN.

Pine growths infusion.

 3 tea.sp. of fresh chopped growths A FIR , add in 2 glasses of water, warm 30 min still, infuse, filter, use 3 tbl.sp. for 4 times/day for organism strengthening  or add 2 glass in bath with water in joints diseases as gout fighting .