Tea is good for your health — sekunde.lt

The medicinal properties of herbs, flowers, leaves, barks, roots, seeds and fruits are truly a priceless gift from nature.

No matter where these green medicines grow – in the forest or in your garden, they still apply time-tested folk medicine recipes that have been passed down to us from the days of our grandparents or even great-grandparents.

Nature’s green gift

The traditional method of preparing herbs is drying. Collect the herbs and tie them into bundles and hang them in a dry, well-ventilated room to dry – but not in the kitchen, as there is too much moisture there.

You can spread the herbs out on a grid or in a thin layer on paper.

Dry the herbs for five to ten days until brittle. Then store in a paper or canvas bag in a dry, cool place.

A less common way to store herbs is in the refrigerator. Its excellence is that it preserves the beneficial properties of herbs for a longer time and better. After taking them out of the refrigerator, they can be chopped before making soup, because slowly thawed herbs lose most of their vitamins and other health benefits.

Mint should be wrapped in foil before being placed in the refrigerator, and parsley, sage, and thyme should be chopped and placed in an airtight plastic container. Rosemary and basil leaves should be sprinkled with salt. Shake well before use.

For healthy life and beauty

People who suffer from inflammation of the ureter or bladder are well aware of the medicinal properties of bearberry. However, their leaves must be purchased in briquettes at the pharmacy. After all, the simplest and easily available parsley also has similar properties. Pour a spoonful of chopped parsley leaves (can be dried) into a glass of boiled water and drink a spoonful (maybe more – up to a third of a cup, depending on habits and the severity of the disease) three times a day.

People with radiculopathy (or radiculitis) should start drying burdock leaves now. When an attack occurs, place the dried leaves in a colander and place over steam until overly moist (if radiculitis occurs during the season, simply wash the burdock leaves). Then apply the light side to the painful area and wrap with a warm cloth.

By the way, herbs are collected only in dry weather and in the largest possible bags, or even better – in baskets. Crushed, broken herbs lose their active substances during drying and turn black.

Summer is the best time to dry nettle, chamomile, yarrow, and calendula. In winter, you can use their decoction to rinse your hair.

If your hair falls out a lot, grind green or dried nettles in a meat grinder, rub the roots of your hair with the mass, then wrap it in polyethylene film and wrap your head with a warm towel for about two hours. Perform this procedure once a week or once a month as needed.

It is not recommended to just randomly collect herbs in dry weather and put them into the largest possible bag, or even better – into a basket. Crushed, broken herbs after drying will not only turn black, but also lose their active substances.

Sources of vitamins

We will soon be harvesting rowan. Dried rowan berries – although it should be called a fruit – contain a lot of sugars, pectin, organic acids, vitamins C and P, carotene, potassium salts, calcium and magnesium. As a multivitamin, they are added to various vitamin teas and decoctions and used as a bile and urine stimulant.

Rowan berries are harvested in bunches (more precisely, cut with sharp scissors). The fruits can be dried in an oven heated to 60-80 degrees. The berries are suitable for use when they no longer stick together after being squeezed hard.

In winter, you can make a vitamin infusion from dried rowan berries: boil a teaspoon of rowan berries in a glass of water, let it stand for an hour and drink it 2-3 times a day (this is the daily standard).

Sea buckthorn ripens even faster than rowan. Vitamin C The richest thistle species can be recognized by the extended sepals. Only fully ripe fruits should be picked – orange, red or brown (depending on the variety). Until the first frost, because after frost, rose hips lose most of their vitamin C during thawing, although they are also rich in other extremely useful substances: vitamins B, B2, P, PP, K, E, carotene, iron salts, manganese, phosphorus, magnesium and calcium, as well as potassium, molybdenum, cobalt, chromium, copper.

It is necessary to dry the collected currants immediately – spread them thinly in the oven or in a dryer. Decoctions and infusions of rose hips are used in winter to prevent and treat influenza and vitamin deficiency. They are especially effective when there is a lack of vitamins C and P in the body – such vitamin deficiency is caused by impaired conductivity of the vascular walls.

Rosehip tea is also suitable for strengthening the body in case of infection, liver and gallbladder diseases. Its preparation method is as follows: wash 20 grams of dried rosehips with cold water, crush them, pour 1.5 liters of boiling water and boil them in a covered container for 10 minutes. Then place in a warm place for 4-6 hours and filter. This drink is rich in vitamins and mineral salts and can be flavored with sugar, honey or some berry syrup and drunk three times a day, half a cup each time.

Rose hip decoction is stored in the refrigerator, but not for more than three days.

These drinks replenish the body’s vitamin C stores very quickly, increasing resistance to infectious diseases and poisoning, and boosting immunity.