Sweet root

Description: Perennial semi-shrub plant with short, thick rhizome, sweet to taste. Stem upright, reddish, up to 1m high. Leaves consecutive, nonchipoptererest, light-colored, collected in clusters. Blooms in the summer.

Chemical composition: glycyrrhizin, sucrose, glucose, liquoricin, bitter substances, tannins, coumarin, starch, flavonoids, essential oil, vitamin C, asparagine, mannit. 

Excipient for:

internal: respiratory tract disease (laryngitis, bronchitis, bronchial asthma), arthritis, inflammation of the stomach lining, stomach ulcer and duodenal ulcer; High blood pressure and kidney disease; Has laxative and diuretic action.

External: in herpes due to anti-inflammatory and spasmolytic action. Preparation: 1 tablespoon of finely chopped roots boil in 1/2 water for 10 minutes (single dose).

Usage:

internally: 150 ml 3 times a day before meals.

Ingredients: sweet root (100%)

Measure: envelope 100 g