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Angelicae radix

For feelings of fullness, flatulence and mild, cramp-like gastrointestinal complaints. To make a cup of tea, pour 1 teaspoonful of boiling water over it and strain after 10 minutes. Drink a cup of moderately warm tea several times a day 1/2 hour before meals. For the duration of the application, you should avoid prolonged sunbathing or intensive UV radiation. Close tightly again after removal. Keep out of the reach of children.

Betulae folium

To increase the amount of urine in catarrhs ​​of the urinary tract, in cases of urinary grit and to prevent urinary stones. For a cup of tea, pour 1 to 2 tablespoons of boiling water over it and strain after 15 minutes. Drink a cup of freshly made tea 3 to 4 times a day. Warning: The tea must not be used if there is water retention (edema) as a result of restricted heart or kidney activity. Close tightly again after removal. Keep out of the reach of children.

Uvae ursi folium

To increase the amount of urine in cases of catarrh of the urinary tract. To make a cup of tea, boil 1 teaspoon full of water for 15 minutes and then strain. Drink 1 cup 3 to 4 times daily. Notes: Plenty of plant-based food should ensure that alkaline urine is formed. Bearberry leaf tea should not be used for longer than 2 to 3 days without consulting your doctor. Close tightly again after removal. Keep out of the reach of children.

Herba Anserinae

For mild diarrhea, catarrh of the upper respiratory tract and mild forms of cramp-like, painful menstrual bleeding. To make a cup of tea, pour boiling water over 2 teaspoons and strain after 10 minutes. Close tightly again after removal. Keep out of the reach of children.

Herba Cardui benedicti

To stimulate the appetite. To make a cup of tea, pour 1 teaspoonful of boiling water over it and strain after 10 minutes. Drink a cup of freshly prepared tea several times a day 1/2 hour before meals. Close tightly again after removal. Keep out of the reach of children.

Folium Menthae crispae

For digestive problems. To make a cup of tea, pour 1 teaspoonful of boiling water over it and strain after 10 minutes. Close tightly again after removal. Keep out of the reach of children.

Lavandulae flowed

For states of agitation, difficulty falling asleep and digestive problems. To make a cup of tea, pour 1 teaspoonful of boiling water over it and strain after 10 minutes. Drink a cup of freshly made tea several times a day, especially in the evening before going to bed. Close tightly again after removal. Keep out of the reach of children.

Folium Taraxaci

For digestive problems and to stimulate kidney activity. For a cup of tea, briefly boil 1 to 2 teaspoons of water and strain after 15 minutes. Drink a cup of freshly made tea in the morning and evening. Dandelion root tea can also be taken alternatively. Close tightly again after removal. Keep out of the reach of children.

Malvae sylvestris flos

In catarrh of the upper respiratory tract. To make a cup of tea, pour 1 teaspoonful of boiling water over it and strain after 10 minutes. Drink a cup of freshly made tea several times a day. Close tightly again after removal. Keep out of the reach of children.

Radix Imperatoriae

To promote digestion. For a cup of tea, boil 1 teaspoon full of water and strain after 15 minutes. Take 1 tablespoon full every 2 hours. Close tightly again after removal. Keep out of the reach of children.

Passiflorae herba

Use as a tea infusion for problems falling asleep and nervous restlessness. Pour boiling water over 1 teaspoon of finely chopped drug, strain after 5-10 minutes. 1-2 cups daily. Warning: Preparation can impair the ability to react and drive. Keep out of the reach of children.

Primulae radix

To promote mucus formation in cases of catarrh of the upper respiratory tract. To make a cup of tea, add 1/2 teaspoonful of cold water, heat to a boil, let stand for 5 minutes and then strain. Drink 1 cup of freshly made tea as hot as possible several times a day, especially in the morning when you get up and in the evening before you go to bed. Close tightly again after removal. Keep out of the reach of children.

Coriander powder is made from the ground, dried seeds of the coriander plant. It is a versatile spice that has a warm, nutty, and slightly sweet flavor, with notes of citrus and sage. This flavor is distinctly different from fresh coriander leaves, which have a fresh, spicy, or often perceived as soapy aroma. The powder is an essential ingredient in many cuisines around the world, particularly Indian, North African, and Latin American cuisine. It is a key ingredient in countless curry blends, spice pastes, marinades, and masalas (such as garam masala). Often combined with cumin, paprika, or chili, coriander powder is excellent for seasoning stews, lentil dishes (dal), meat, and vegetables. Because the powder allows for even distribution of flavor, it is ideal for dishes that require a subtle, earthy, and warm spice.

Coriander seeds are the dried fruit of the coriander plant. Unlike the fresh leaves, which have a fresh, soapy, or lemony aroma, the seeds possess a warm, nutty, and slightly sweet flavor with notes of citrus and sage. Whole coriander seeds are a versatile spice in Middle Eastern, Indian, North African, and Latin American cuisine. They are often lightly toasted to release their full flavor and then pounded or ground in a mortar and pestle. They are a key ingredient in many curry powders, garam masala, and spice blends for meat marinades and pickles. Whole seeds are also excellent for adding a unique flavor to breads and baked goods. They pair well with stews, lamb, and poultry and are an essential spice for adding aromatic depth to dishes.

Long pepper, also known as pippali in Indian medicine, is an ancient and fascinating spice. Visually, it differs greatly from black pepper, as it has the shape of a small, dried ear of corn. Its flavor is similar to black pepper, but with a more complex, pungent spice accompanied by a sweet, aromatic note with hints of cinnamon and nutmeg. The aroma of long pepper is more intense and creates a long-lasting warmth on the palate. Pippali in Ayurveda: In Ayurveda, pippali is highly regarded and considered a tridoshic spice, capable of balancing the three doshas of vata, pitta, and kapha. It is a key ingredient in the famous spice blend Trikatu ("the three hot ones"), along with ginger and black pepper. Pippali is particularly used in Ayurveda to strengthen the digestive fire (agni) to improve digestion and reduce flatulence. It is also valued for its beneficial effects on the respiratory system, as it helps loosen mucus and cleanse the lungs. Due to its many positive effects, it is often considered a rejuvenating and strengthening spice (rasayana).

Cassia cinnamon is the most widely used type of cinnamon in Europe and North America. The whole sticks consist of a single, thick layer of bark that curls tightly when dried. Their flavor is robust, spicy, and intense, with a strong, peppery sweetness. Compared to the milder Ceylon cinnamon, cassia cinnamon has a less delicate but significantly more dominant aroma. The whole cinnamon sticks are ideal for cooking in dishes, as they release their aroma slowly and evenly into the liquid. They are a classic spice for braised meats and roasts, as well as for mulled wine, compotes, and preserves. To release the aroma, the stick can be slightly broken before use. Because of their intense flavor, they should be used sparingly and removed from the dish before serving.

Ingredients: Hemp, Lemon Verbena, Greek Mountain Tea, Hawthorn, Eleutherococcus, Green Oats, Marigold

Preparation: Pour 1 to 2 tablespoons of herbs into 1⁄2 liter of boiling water and let it steep for 5–10 minutes.

Ingredients: Coriander, licorice, fennel, bertram, thyme, nettle, long pepper, turmeric, cinnamon, angelica

Preparation: Pour 1 teaspoon of the mixture into 1⁄2 - 1 l of boiling water, let it steep for 5 minutes, then strain through a fine sieve or, better yet, use a paper filter.

Ingredients: Blackberry leaves, hawthorn, coriander, Roman chamomile, sweet clover, marigold, cornflower

Preparation: Pour 250–300 ml of boiling water over one teaspoon of herbs, cover, and let steep for 5–10 minutes.

Note: According to the Novel Food Regulation, chrysanthemums are not approved as food in the EU.