Decoctum Fructum et Florum
Decoction of Fruits and Flowers

Tradition:

Western

Source / Author:

Herb Name Figs Prunes Jujubes Sebestens Tamarinds Violet flower Borage flower Bugloss flower Rose Maidenhair Hops Endive Licorice

Latin Ficus carica Prunus domestica Ziziphus jujuba Cordia spp Tamarindus indica Viola odorata Borago officinalis Anchusa officinalis Rosa gallica Adiantum capillus-veneris Humulus lupulus Chicorium endiva Glycyrrhiza glabra Amount 5 15 20 ea. 1 ounce ea. 1 dram ea. 1⁄2 handful ea. 2 drams

Preparation:

Boil in 3 pounds of Spring Water until one-third has evaporated. The fruit is boiled first for half and hour, then the herbs and Licorice, adding the Flowers towards the end.

Function:

Strengthens the Lungs, stops Cough, clears Heat, opens Obstructions

Use:

used for Cough from Heat; it may be used similarly to Decoction of Fruit

Dose:

3–6 ounce

Cautions:

None noted

Modifications:

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