| Production Country |
USA |
| Weight (kg) |
0.2 |
Acorus calamus
Directions: Calamus should not have boiling water poured over it, as its healing power is lost by heat. Cold infusion should be used by steeping 1 tsp per cup of cold water used for 12 hours (overnight in fridge). Then warm to drinking temperature. It tastes just as good and it's good for you.
This aquatic plant grows by ponds, lakes, marshes and the banks of quiet waters. The rhizomes out of which numerous swordd shaped leaves shoot up to 1 meter high, creep horizontally through the mud at water's edge. The flat scape carries in its middle a cone-shaped, greenish to brownish yellow spadix. The root, the thickness of a thumb and up to 1 meter long, has a pungent, bitter taste when fresh. When dried the taste is milder. The roots are gathered in early spring or late autumn.
DIRECTIONS:
Infusion: The Calamus root tea is only prepared as a cold-infusion. A level teaspoon of Calamus roots is soaked in 1/4 litre of cold water overnight, lightly warmed in the morning and strained. Before using, warm the tea in a waterbath.
Fresh juice: Fresh roots are cleaned thoroughly and, still wet, put in a juice extractor.
Full bath: About 200 gm. of Calamus roots are soaked in 5 litres of cold water overnight, brought to the boil the nex day, allowed to infuse and added to the bath water (see General Information "full bath").
Key Features
Condition: a brand-new, pharma boxed as depicted
Active Ingredients: calamus rhizomes - 100%
Weight:1LBS 454G
Country of origin: USA
Certification: Yes
helps the proper functioning of the digestive system
