Mode of Administration and Dose

Freshly pulverised caraway fruit is used for teas, infusions, and other galenical preparations like syrups and wines. Fructus carvi for internal use is often mixed with other herbs with similar or additional properties. Here are some recipes for caraway preparations according to Ozarowski and Jaroniewski (1987) and Lutomski and Alkiewicz (1993).

1. Caraway honey: mix ca. 1g pulverised fruits with one tablespoonful of honey—take 24 times a day as a carminative.

2. Caraway tea: pour 1.5 glass (ca. 0.351) of boiling water over 1 tablespoonful of pulverised fruits in a thermos—drink ca. 0.5 glass 2-3 times a day, after meals.

3. Caraway syrup: pour 1 glass (ca. 0.251) of boiling water over 1 tablespoonful of pulverised fruits, leave covered for half an hour, then strain through a dense strainer or gauze, add honey—serve one teaspoonful after each meal as a carminative for children.

4. Carminative compositions:

(a) Mix fruit of caraway (Fructus carvi), fruit of anise (Fructus anisi), pepper mint (Folium menthae), chamomile (Anthodium chamomillae) and thyme (Herba thymi) in equal proportions. Pour a glass (0.251) of boiling water over 1 tablespoonful of herbs, keep covered for half an hour, drink 0.5 glass, 2 times a day, after meals.

(b) Mix fruit of caraway (Fructus carvi), fruit of anise (Fructus anisi), fruit of fennel (Fructus foeniculi) in equal proportions. Pour a glass (0.251) of boiling water over 1 tablespoonful of herbs, keep covered for half an hour, drink 0.5 glass, 2 times a day as a carminative and galactagogue.

(c) Mix fruit of caraway (Fructus carvi)., fruit of anise (Fructus anisi), fruit of fennel (Fructus foeniculi) and fruit of coriander (Fructus coriandri) in equal proportions. Pour a glass (0.251) of boiling water over 1 tablespoonful of herbs, keep covered for half an hour, drink 0.5 glass, 2 times a day.

5. Digestive preparations

(a) Mix a double proportion of fruit of caraway (Fructus carvi) to fruit of fennel (Fructus foeniculi), herb of yarrow (Herba millefolli), herb of thistle (Herba cnici), root of liquorice (Radix glycyrrhizae) in equal proportions. Pour 2 glasses (0.51) of boiling water over 1.5 tablespoonful of herbs in a thermos, keep covered for one hour, drink 0.5 glass, about half an hour before meals.

(b) Mix fruit of caraway (Fructus carvi), fruit of anise (Fructus anisi), pepper mint (Folium menthae)., chamomile (Anthodium chamomillae) and thyme (Herba thymi)

in equal proportions. Pour 0.751 of white, dry wine over 3 tablespoonfuls of herbs. Leave for two weeks, shaking from time to time—drink about 50ml two times a day after meals.

6. Composition recommended for vegetative neurosis:

Mix fruit of caraway (Fructus carvi), flower of yarrow (Flos millefolli), root of valerian (Radix valerianae), herb of St. Johns Wort (Herba hyperici), leaves of Buckbean (Folium menyanthidis) and leaves of Bahu (Folium melissae). Pour 0.51 of boiling water over 2 tablespoonfuls of herbs in a thermos and leave closed for half an hour, drink about 0.5 a glass, three times a day between meals.

7. Liniment for external use:

Dissolve 10g of caraway essential oil (Oleum carvi) and 5g of thyme essential oil (Oleum thymi) in 15ml of 95% ethanol. Mix with 150g of castor oil, or some other plant oil. Use for curing scabies and mycosis.

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