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.
Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!LEARN MORE