WARNING
Preparations of this site are given for information, in case of doubt consult your doctor.
 Infusion of coriander, angelica, dill, fennel, marjoram, common speedwell, mint, orange tree flowers, vervain, anise, caraway, lemon balm, ou lime tree. Infusion of dill seeds, anise seeds, coriander seeds, cumin seeds, fennel seeds, basil, common speedwell : 5 g of mixture per cup after the meals. An old recipe : 50 grams of quince + 50 grams of parsley + 50 grams of cabbage crushed in a bowl with a little wine. Let marinate. 1 glass after each meal. Infusion for one cup, 1/2 dessertspoon of fennel seeds or anise, 5 cups a day. Infusion for one cup, 2 cardamom seeds crushed, 5 cups a day. Infusion of vervain or mint, 5 cups a day. Decoction of centaury, blessed thistle : 5 g of mixture per cup, 1 cup before the meals. Infusion of star aniseed, anise seeds, caraway seeds, cumin seeds : 5 g per cup to drink after the meals.
Infusion of seeds before or after meals to let infuse 10 mn in 1 liter of ebullient water : add a pinch of cinnamon dill, 40 g or angelica, 15 g or anise, 15 g or caraway 10 g, or of fennel, 30 g
Mix some seeds of cumin, caraway, anise, angelica, 5 g of each for 1 liter of ebullient water, let infuse 10 mn.
Infusion 1 cup after each meal of basil, 50 g of dried flowered tops and stems for 1 liter of ebullient water, add some drops of lemon.
Infusion 2 cups a day, of calamint, 30 g of plant for 1 liter of ebullient water let infuse 10 mn.
Infusion 1 cup after the meals, of tarragon, 25 g of plant for 1 liter of ebullient water.
Infusion 1 cup after each meal, of mint, 10 g of flowers and leaves for 1 liter of ebullient water.
Infusion 1 cup after each meal : of orange tree, 10 g of flowers for 1 liter of ebullient water, or of marjoram, 25 g of dried flowered tops for 1 liter of ebullient water or tansy, 50 g of dried flowered tops for 1 liter of ebullient water, cover and let infuse 10 mn
Decoction of common speedwell, 100 g of dried flowered tops and leaves in 1 liter of cold water, to let it boil 10 mn and let infuse 10 mn, 1 cup 20 mn before the meals.
Preparations to drink cold before or after the meals : Decoction of licorice, 50 g of dried root for 1 liter of water, let it boil 5 mn and let macerate one night, 3 or cups a day.
liquor of anise, let macerate 1 month in 1 liter of brandy 60 g of crushed seeds of anise, 1 pinch of cinammon and 350 g of sugar, filtrer, 1 small glass after the meals.
Tincture of germander, let macerate 10 days, 10 g of flowered tops and leaves in 100 g of alcohol, filter, keep in a bottle, take 25 drops in half a glass of water before the meals.
Drink 1 cup after the meal : Infusion of 30 g of seeds or fruits of each plant or 30 g of mixture following your taste : wild celery, dill, anise, wild carrot, caraway, coriander, cumin, wild fennel, lovage, adding to it a lemon zest. or Infusion of motherwort, 20 g of plant for 1 liter of ebullient water, let infuse 10 mn. or Infusion of lady's mantle, 30 g of plant for 1 liter of ebullient water, let infuse 10 mn. or Infusion of southernwood, 30 g for 1 liter of water of ebullient water, let infuse 10 mn. or Infusion of basil, 40 g for 1 liter of water of ebullient water, let infuse 10 mn. or Infusion of flax dodder, 15 g of plant for 1 liter of ebullient water, let infuse 10 mn. or Infusion of tarragon, 30 g for 1 liter of ebullient water, let infuse 10 mn. or Infusion of hyssop, 20 g of flowered tops and leaves for 1 liter of ebullient water, let infuse 10 mn. or Infusion of masterwort, 30 g of rhizome for 1 liter of ebullient water, let infuse 10 mn. or Infusion of mint, 50 g for 1 liter of water of ebullient water, let infuse 10 mn. or Infusion of summer savory, 30 g for 1 liter of ebullient water, let infuse 10 mn. or Decoction of creeping thyme, 20 g of plant for 1 liter of water, let it boil 1 mn and let infuse 10 mn. or Infusion of thyme, 30 g for 1 liter of ebullient water, let infuse 10 mn. or Infusion of vervain, 15 g for 1 liter of ebullient water, let infuse 10 mn. Eat : some raw onions, radishes, brown rice, add fresh chopped chive to the dishes.
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