BURDOCK ROOT (Arctium
contains vitamins B complex and E. Trace minerals are potassium,
phosphorous, chromium, cobalt, iron, magnesium, silicon, zinc and sodium.
SHEEP SORREL (Rumex
Sheep Sorrel is
high in vitamins A, B complex, C, D, K and E and the minerals include
significant levels of calcium, iron, silicon, magnesium, sulphur, zinc,
manganese, iodine and copper. Sheep Sorrel also contains beta carotene and
chlorophyll; citric, malic, oxalic, tannic and tartaric acids and it is
rich in potassium oxalate.
SLIPPERY ELM (Ulmus
Slippery elm bark
contains, as its primary ingredient, a mucilage, as well as quantities of
gallic acid, phenols, starches, sugars, vitamins A, B complex, C, K and P.
It contains large amounts of calcium, magnesium, and sodium, as well as
lesser amounts of chromium and selenium, and trace amounts of iron,
phosphorous, silicon and zinc.
The Turkey Rhubarb
root contains vitamin A, many of the B complex, C, and P; calcium,
chlorine, copper, iodine, iron, magnesium, manganese, phosphorous,
potassium, silicon, sodium, sulfur, and zinc.
Burdock root 6 ½
Sheep sorrel 16
Slippery Elm bark
4 ozs. Ground
root 1 oz. Ground
Preparation of the
Measure out the
desired amount of the dry mixture.
For each eight
ounces of dry herbal mixture, use 2 gallons of distilled water, in a
stainless steel kettle.
For four ounces,
use 1 gallon of distilled water. For two ounces, use 2 quarts of distilled
Boil the distilled
water. It takes about 30 minutes for 2 gallons.
Put the dry herbal
mixture into the boiling water.
Stir it and boil
hard for about 10 minutes, with the lid on.
Cover and allow it
to sit and cool slowly for six hours.
After six hours,
stir it thoroughly with a wooden or stainless steel tool.
Let it sit for
another six hours.
Return the kettle
to the stove and bring it to a boil.
When the boiling
point is reached, turn off the heat and pour the tea thru a stainless
steel strainer into a second stainless steel kettle.
Clean the first
contents a second time from pot 2 to pot 1.
resulting herbal tea immediately into dark amber bottles and seal it while
Cool them, and
store in the refrigerator, until needed.
Heat 2 ounces or 4
tablespoons of distilled water, and then mix it with 2 ounces or 4
tablespoons of the tea taken directly from the refrigerator.
Keep the tea
refrigerated at all times. Shake well each time before pouring.
Take it on an
empty stomach, at least 2 hours after eating. Wait 2 more hours before
eating after taking the tea.