Herb Tea Vs Tincture

I began my early experiments with organically grown spice herbs, which! used fresh and combined with sea salt. The outcome of these experiments culminated in the production of the well-known herb seasoning salts Herb mare and Broodmare. These products became a success, because all the vital and active substances in the two seasoning salts are from fresh plants, and they have the appealing taste of herbs fresh from the garden. Other mixtures of herb powders and salt do not have this advantage, since no organically grown fresh plants are used in their manufacture. To put it in a farmer’s words, they taste more like hay and do not appeal to everybody! Since active and aromatic rashes or slow healing wounds.

The correctly selected herb tea was also an excellent help for neuralgias, rheumatism and many other complaints. Sometimes it was necessary to prepare a well selected mixture of herbs according to old and traditional recipes. This well-tried method enabled the people to benefit from the alterative mineral substances of each herb in the mixture. Tinctures from dried herbs were also made in those days. The results were good, since the alcohol was able to dissolve resins, oils and other active substances, besides the minerals, for which reason tinctures are still made today. However, experience has shown that some minerals, such as silica, and various medicinal mucilage’s, do not dissolve easily in alcohol, but do in water. This proves that a tincture cannot in every instance replace an infusion. Encouraged by the example of my parents and forefathers, I learned as a child the beneficial effects of eating medicinal plants fresh, that is to say raw, and I often still use them this way. When! was still young I found out about the efficacy of these plants, especially diuretic herbs and those that stimulate the appetite. I also learned that fresh fruit has an entirely different influence on the body than it does if it is eaten dried.

These observations and the resulting conclusions convinced me that preparations made from fresh plants contain more active suj,stances than those made from dried ones. We call such products correctly fresh plant or fresh herb preparations. By using fresh plants the preparation incorporates enzymes and vitamins, besides the active minerals; also the aromatic substances are unchanged, and these themselves are coupled with active substances.

I began my early experiments with organically grown spice herbs, which! used fresh and combined with sea salt. The final outcome of these experiments culminated in the production of the well-known herb seasoning salts Herbamare and Trocomare. These products became a success, because all the vital and active substances in the two seasoning salts are from fresh plants, and they have the appealing taste of herbs fresh from the garden. Other mixtures of herb powders and salt do not have this advantage, since no organically grown fresh plants are used in their manufacture. To put it in a farmer’s words, they taste more like hay and do not appeal to everybody! Since active and aromatic