Dry herbs for the production of Swedish mustards

Mixture of Swedish herbs for the preparation of delicious and proven mustards!

Swedish Herbs get their name from their inventors - two physicians from Sweden who worked in the 16th century and were great followers of Paracelsus. The composition or combination of herbs, which was inherited from generation to generation, was unknown until this century.

Swedish herbal drops have become well-known and increasingly popular after the recommendation of the Austrian "herbalist" Marie Treben, who in her book describes more than 40 possible uses for them.

An old and versatile combination of 14 herbs.

Dry Herbs contain, among other things:

• Angelica archangelica(Angelica archangelica), traditionally used to aid digestion,
• poinsettia(Acorus calamus), which aids digestion and contributes to the normal function of the intestinal tract,
• fennel(Phoeniculum vulgare), which supports appetite, digestion, excretion, and digestive tract,
• dandelion (Taraxacum officinale) and cardamom (Elettaria cardamomum), which stimulate digestion,
• gentian(Gentiana lutea), traditionally used to support digestion and contribute to comfortable digestion,
• valerian(Valeriana), which stimulates the activity of the digestive system.

Use

Preparation: Add contents to 1.5 litres of corn or juniper brandy. Soak for 1 week and stir daily. The herb mixture will settle to the bottom of the bowl - you can either strain it or leave it in the bowl.

Ingredients

Ingredients: archangel root, horsetail root, manna, isiote, wormwood, fennel, dandelion root with leaves, myrrh, gentian root, valerian root, anise, orange peel, cinnamon, cardamom, saffron.

Net weight: 160 g

Warnings

Warning: This product is not a substitute for a balanced and varied diet and a healthy lifestyle.