TEA STOPFLU

**Ingredients:** Thyme stalks (Thymi serpylli), oregano stalks (Hb. Origarii), white comfrey roots (Rad. Inulae), bell sticks (Hb. Hyperici), primrose flowers (F1. Prirmilac), belted leaves (Fol. Farfarae), and mint leaves (Fol. Menthae pip.).

**Uses:** Recommended for the initial signs of a cold or flu.

**Application:** Acts as an expectorant, bronchodilator, and disinfectant for acute upper respiratory tract infections, bronchitis, whooping cough, bronchial asthma, dry cough, and lung inflammation. It also supports the digestive system, aiding in chronic gastritis, stomach ulcers, intestinal and stomach colic, and flatulence. Additionally, it may help alleviate nervous agitation, insomnia, headaches, and joint and muscle pain.

**Directions for use:** Steep three tablespoons of the mixture in 600 ml of boiling water for 10-15 minutes. Strain the tea and enjoy it sweetened with honey, taking it three times a day.