TURKEY RHUBARB (Rheum palmatum)

The Turkey Rhubarb root contains vitamin A, many of the B complex, C, and P; calcium, chlorine, copper, iodine, iron, magnesium, manganese, phosphorous, potassium, silicon, sodium, sulfur, and zinc.

Essiac Recipe

Burdock root 6 ½ cups Chopped, Sheep sorrel 16 ozs. Ground, Slippery Elm bark 4 ozs. Ground, Turkey rhubarb root 1 oz. Ground

Preparation of the herbal tea:

Measure out the desired amount of the dry mixture.

For each eight ounces of dry herbal mixture, use 2 gallons of distilled water, in a stainless steel kettle.

For four ounces, use 1 gallon of distilled water. For two ounces, use 2 quarts of distilled water.

Boil the distilled water. It takes about 30 minutes for 2 gallons.

Put the dry herbal mixture into the boiling water.

Stir it and boil hard for about 10 minutes, with the lid on.

Cover and allow it to sit and cool slowly for six hours.

After six hours, stir it thoroughly with a wooden or stainless steel tool.

Let it sit for another six hours.

Return the kettle to the stove and bring it to a boil.

When the boiling point is reached, turn off the heat and pour the tea thru a stainless steel strainer into a second stainless steel kettle.

Clean the first kettle thoroughly.

Strain the contents a second time from pot 2 to pot 1.

Bottle the resulting herbal tea immediately into dark amber bottles and seal it while still hot.

Cool them, and store in the refrigerator, until needed.

Directions for use:

Heat 2 ounces or 4 tablespoons of distilled water, and then mix it with 2 ounces or 4 tablespoons of the tea taken directly from the refrigerator.

Keep the tea refrigerated at all times. Shake well each time before pouring.