Makes 1 quart
• 1 part dong quai root
• 1 part cornus fruit
• 1 part white peony root (Paeonia lactiflora)
• 1 part Chinese wild yam root (Dioscorea opposita)
• 1 part morinda root (Morinda officinalis)
• 1 part American ginseng root (Panax quinquefolius)
• 1 part nettle (Urtica diocia)
• 1 quart water
1. In a medium saucepan, simmer 3 ounces of the herbs in 1 quart of water for an hour.
2. Strain into a bottle and refrigerate.
3. Drink a cup both morning and evening.
Christopher Hobbs is an Herbs for Health editorial advisor, herbalist, and licensed acupuncturist. He is the author of St. John’s Wort: The Mood Enhancing Herb, (Botanica, 1997) and many other books.
“Case studies from an herbalist’s notebook” are not intended to replace the advice of your health-care provider.
Click here for the original article, Case Studies.