Decoction

In West Java, Indonesia, a decoction of the leaves is commonly drunk.

Bark boiled in water, sometimes sweetened with honey, taken up to 4 times a day for pain.

In Jamaica, the plant is boiled with other roots and herbs, such as chaney root, sarsaparilla and ginger, into a "roots tonic" drink.

Herbalists simmer 1 to 2 teaspoons of the dried root in a cup of water for 2 minutes, then steep it covered for 15 minutes.

Herbalists simmer the root in water as a tea (decoction), and in Ayurveda it's traditionally cooked in milk or ghee (clarified butter).

The root is boiled (decocted) with other herbs, such as licorice and honey, for coughs.

It's one of the four herbs in Sijunzi decoction, with ginseng, poria and licorice.

The bark or leaves are simmered into a decoction or tea.

The bark is boiled into a tea for fever and cough.

The crude bark can also be taken as a decoction.

The dried berries are simmered in water to make a liquid that's used in the mouth, for example as a rinse.

Herbalists simmer 1 to 2 teaspoons of the dried root in a cup of water.

The dried stem bark is made into infusions and decoctions.

It's the main ingredient in Chinese herbal decoctions such as Gubi decoction.

The hard woody mass is boiled to make a tea.

In Jamaica, the roots are soaked, then brewed in water for about 10 minutes with other roots and herbs, such as sarsaparilla and ginger, and sweetened to taste.

The cut root can also be simmered in water as a decoction, once a day.

A tea made by boiling purified root was tested in rats.

Corn silk has also been taken as a decoction (simmered in water).

It's one of the six herbs in Liuwei Dihuang decoction, a classic Chinese formula.

It's used crude or in preparations such as decoctions, dripping pills and injections.

The root is simmered in water as a decoction, and the roasted root is used as a caffeine-free coffee substitute.

In the Ivory Coast, decoctions are used for diabetes and to increase urination.

Herbalists simmer 1 to 2 teaspoons of the root in a cup of water for 2 minutes, then steep it covered for 15 minutes. Wine infusions are a traditional Chinese preparation.

The root is traditionally boiled in water to make a decoction.

The usual dose of 2 to 5 g is taken as a water decoction, or as pills or powder.

The root is used raw or processed (boiled in black-bean liquid), as decoctions and in Chinese patent medicines.

The hooks are traditionally added to a boiling decoction only for the last 5 to 10 minutes, because long boiling breaks down its main compounds.

It's usually taken as a decoction, often with other herbs such as chuanxiong.

In one study of patients with liver injury, people had taken it as tablets or decoctions.

The dried root is also simmered in water as a decoction.

Herbalists simmer 1 to 2 teaspoons of the dried root in a cup of water.

It's used in Chinese formulas such as Yiguanjian decoction and Yiwei decoction.

The whole plant is boiled in water as a decoction.

The dried rhizomes and roots are taken as a powder or a decoction.

TRAMIL's recipe for diarrhea or vomiting: 30 grams of fresh leaves (young shoots preferred) boiled for 5 minutes in 1 liter (4 cups) of water, optionally with a little salt and sugar; 1 cup 3 to 4 times a day.

The formula is also prepared as Guipi decoction.

The dried fruit is boiled in water as a decoction.

The dried plant is simmered in water to make a liquid that's applied to the skin.

It's also taken as a decoction.

Herbalists simmer 1 to 2 teaspoons of the dried root in a cup of water. The root is also added to tea blends for sweetness.

Herbalists simmer 1 to 2 teaspoons of the root in a cup of water for 10 to 15 minutes. A cold infusion helps keep its slimy mucilage.

Leaves boiled in water, the traditional way it's taken.

It's widely taken as a decoction.

In Togo, a decoction of the root is taken for painful periods.

Herbalists simmer 1 to 2 teaspoons of the root in a cup of water.

It's mostly used as Chinese patent medicines, simple preparations or decoctions.

It's used in decoctions such as compound fuling and licorice decoction.

The root is boiled in water as a decoction.

The dried roots and rhizomes are made into infusions or decoctions.

Herbalists simmer 1 to 2 teaspoons of the root in a cup of water.

A rosehip decoction can be used on sensitive skin as an astringent moisturizer.

In Jamaica, the root is one of those boiled into the "roots tonic" or "strong back" drink.

The Chinese Pharmacopoeia describes 3 to 9 g of dried berries, usually boiled in water as a decoction.

It's an ingredient in many formulas, such as Huangqin decoction.

5 grams of leaves and roots are boiled for 10 minutes, or steeped, in 4 cups (1 litre) of water.

Herbalists simmer 1 to 2 teaspoons of the root in a cup of water.

The formula is prepared as a decoction, made by a pharmacy or by patients.

Herbalists simmer 1 to 2 teaspoons of the dried inner bark in a cup of water for 10 to 15 minutes; the decoction can be made into a cough syrup.

In Iraqi tradition, the whole plant is boiled and used as a wash.

The Choctaw and Koasati boiled the bark to make a wash for the skin.

The plant was boiled to make a tea for chills and fever.

It's one of the seven herbs in Baiheqingjin decoction, a Chinese formula.

In Jamaica, redgal (Morinda royoc) is one of the plants boiled into a "roots tonic" or "strong back" drink.

In the Philippines, a tea is made by boiling the plant in water.

Slices of dried root are boiled in water and the tea is drunk.

The dried, cut leaves are simmered in water to make a liquid for the skin or for rinsing the mouth.

Traditionally, it's used as a decoction or tincture.

Root boiled in water, taken for colds, coughs, stomachaches and pain.