- Dill (Anethum graveolens); Dill tincture – 15 spoons of powder, for 100 milliliters of 60% alcohol. The bottle is hermetically sealed and left to macerate for two weeks. It must be shaken daily, and then filtered. The treatment consists in one tea spoon of tincture diluted in 100 milliliters of water three times a day on an empty stomach for two weeks. A one week break is needed.
- Licorice (Glycyrhiza glabra); Licorice tincture – 5 spoons of powder, for 100 milliliters of 60% alcohol. The bottle is hermetically sealed and left to macerate for two weeks. It must be shaken daily, filtered and the resulting substance must be stored in small dark bottles. It must be taken four times a day, one tea spoon diluted in some water for two weeks followed by one week break.
- Angelica (Angelica arhangelica); powder – three tea spoons must be held under the tongue for three minutes and swallowed with a little water, three times a day before meals.
The flowers, stalks and seeds are grinded, through an electric grinder or, well crushed and then sieved. The fine powder must be kept in a cool dry place, in glass closed jars, for maximum two weeks.
- Pine (Pinus); a 1 cm layer of fir sprouts is put in a jar and then a 1 cm layer of honey consecutively until the jar is filled, closed hermetically and then left to macerate in a dark and cool place for a month. The content must be filtered, and the syrup placed in small dark bottles. The treatment consists in 8 tea spoons of pine syrup a day, on an empty stomach, in two months cures
- Cow parsnip (Heraclea sphondylium); tincture – the flowers and seeds are usually used for a tincture, taken three times a day for three months, followed by a two week break.
The tincture is obtained form grinded inflorescences and seeds. The power is placed in a jar 1/3 filled covered in 70% alcohol. The bottle is hermetically sealed and left to macerate for two weeks. It must be shaken daily, and then filtered.
- Basil (Ocimum basilicum); infusion from a spoon of dried, chopped basil for 200 milliliters of boiling water. Two cups of warm infusion must be drunk every day, in rare sips, after the main meals.