Essiac

Organic Sheep Sorrel, Burdock root, Slippery Elm, and Turkey Rhubarb root

Makes approx. 3 quarts of 1:1 concentrate (1 part water to 1 part concentrate)

                                                            ESSIAC INSTRUCTIONS

INGREDIENTS: Cut Burdock Root, Cut Sheep Sorrel, Cut Slippery Elm, Cut Turkey Rhubarb Root

MATERIALS NEEDED:

                        Large Gallon Size Stainless Steel or Glass Pot

                        1 Gallon of Distilled Water or Well Water

                        One batch of Essiac Tea

                        Three 32 oz Mason Jars

PREPARATION:

• Bring the gallon of water to a boil
• Stir in the Essaic and continue to simmer for 30 minutes
• Turn off the heat, scrape down the sides of the pot and let the tea sit overnight
• In the morning, bring the mixture back to a boil and allow it to simmer for another 30 minutes
• Allow the mixture to cool. The herbs will settle as sediment on the bottom of the pot, like sludge.   This is fine.
• The easiest way is to put the three mason jars in your sink area and then pour the mixture into the jars.   Tighten on the tops and refrigerate. Some of the sediment will get into the jars, but the sediment will again settle to the bottom of the jar as it sits in the refrigerator. This is not a problem if you consume the sediment.
• Discard the leftover herbs into the garbage, or put in your compost. Do not put the remains down the kitchen drain, as the sludge will plug it.
• Essaic should be drunk within 2 to 3 weeks. If mold develops in a jar, do not use the tea.

DIRECTIONS FOR USE:

The Essaic Tea you have just made is a concentrate, so mix half and half with water, cold or hot, as you prefer, using 2 oz of tea with 2 ounces of water.

It is best to drink Essaic on an empty stomach, either at bedtime, or first thing in the morning ( 2 hours before breakfast).   Drink as much as needed.

If you have any questions, contact the Herb Shop at 541-479-3602, or email us at:

herbshop@bulkherbshop.com