Tincture : method

The term tincture refers to a preparation with alcohol, vinegar, wine or glycerine. Herbal tinctures are alcoholic or water-alcoholic. Alcool is a better solvent than water for extracting plant constituents. In general, tinctures are solutions that contains at least 45 percent alcohol with the ration 1:4.

These are the ratios of herbs to menstrua:

  • Tinctures of dried herbs : 20 gm of dried herb in 100 ml of tinctures (1:5 or 20%)
  • Tinctures of dried toxic herbs : 10 gm of dried herb in 100 ml of tinctures (1:10 or 10%)
  • Tinctures of fresh herbs : 50 gm of fresh herb in each 100 ml of undiluted ethyl alcohol (1:2 or 50%).

The dosage depends on the herb. Tinctures are more concentrated than either infusions or decoctions.

The concentration of alcohol varied between 40 percent to 60 percent. One of the best choice is a eighty-proof vodka that is a 40 percent alcohol by volume. Hundred proof represent a 50 percent alcohol by volume. Only 30 percent alcohol is sufficient to preserve a tincture. For the dried plant preparation, 40 percent is adequate. But with the fresh plant, because of the juice, maybe a 50 percent is more judicious.

Tincture recipe for dry plant : Grind dried herb to a powder. Weigh the plant. Place the powder into a large jar with a top. Add the alcohol. Stir the mixture well and add enough menstruum to the wet herb (¼ inch of extra menstruum sits atop the herb). If the her is floating, add ¼ inch below the herb. Cap jar tightly and check the jar after one day to check the menstruum. Some herbs absorbed it. You can add extra liquid if it happen. Shake the tincture for 14 days. Day 15, pour off the clear tincture from the top. Press the remaining wet pulp and combine these two liquids. Filter. Bottle.

Tincture recipe for fresh plant : Chop and weigh the fresh plant into a small pieces and stuff them into a canning jar. Filling it to the top and pack the herb into the jar very tightly. Add 190 proof ethyl alcohol. Filling the jar to the top and make sur all the herb is covered by the alcohol. Cap jar tightly. Shake the tincture for 1 days. Day 15, decant the liquid, press the remaining wet pulp and combine the two liquids. Filter and bottle.

Tincture by percolation

Maceration consists by extracting soluble constituents by simply soaking them in a solvent. But percolation is a process of extracting the soluble constituents of an herb by the slow passage of a solvent through a column of dried powdered plant which has been packed in a percolator.

The percolation process offers a tincture in 24 hours whereas maceration ordinary takes 14 days, sometimes longer. Percolation is easier and faster to prepare more highly concentrated dry plant tinctures and fluid extracts. The soluble constituents of an herb can be collected more completely by percolation than by soaking or pressing. The liquid left in the residue is pure menstruum.

To prepare the percolation, you need a percolator cone. The transmogriefied water bottle that  will sit upside down could be a glass canning jar. You can also need a packing rod.

Recipe :
  • Grind and sift your dried plant. Run the powder through your sifter and remove all chunks.
  • Weigh the freshly ground herb. Pack the herb into a measuring cup to determine the compressed volume that herb fills (exemple : 200 ml). A volume of menstruum will be retained by the marc and discarded along with the marc at the completion of the percolation. For these reason, an amount of menstruum must be added to the full volume of menstruum that is required to produce a 1:5 tincture. This extra menstruum will be added to your original mensrtuum (800 ml + 200 ml).
  • Prepare the menstruum of 40% to 60% alcohol, 60% of 190-proof ethyl alcohol or 40% of distilled water.
  • Moist the herb slowly before the herb is packed into the cone. Add approximately 200 ml of menstruum to the powered herb and mix it. The mixture must be moist enough but not gets too moist.
  • Place the moistened powder into a container that can be tightly sealed to prevent evaporation and let it sit for 1 hour to 6 hours.
  • Pack lightly a coffee filter cone with some of the moist powder.
  • Slide the filled paper cone down into the neck of the glass percolator cone. Once it is in place, make sure the paper cone is adhering to the glass and is sealed completely around.
  • Gradually add more of the moist powder on top and tamp it down evenly with the packing rod. Be sure the top surface of the final layers is flat and level.
  • Lay a second piece of filter paper coffee on top of the packed herbs. If you ant, you can place a quartz crystal to weigh the paper down.
  • Set the packed percolator down into the cane jar. Make sure the top surface of the powder is level.
  • Slowly pour the menstruum onto the column of herb.
  • Having made sure that at least one inch of menstruum covers the top of the moist powder, so no air gets into the column.
  • Cover the cone with a plastic bag.
  • Left the herb macerate for at least 12, hour but 24 or 48 hours is the best.
  • After the period of maceration, remove the plastic bag, let the menstruum carrying with the extractive to drip slowly into the cane jar. Slowly lift the cone and set it in a second jar to continue dripping.
  • Continue to add fresh menstrum until it all drips through.
  • Observe the quantity of tincture in the jar versus the among of menstruum remaining. The next time, you can adjust the extra menstruum depending on the herb used.

Reference : James Green : The herbal medicinemaker’s handbook: a home manual

Decoction : method

A decoction is made by boiling water either fresh or dehydrated herbal substances with water or other fluids. A decoction is a chief method used to extract herbal constituents for use as fomentations, syrups, and enemas. We use the decoction for herbs that will not yield their active virtues at a lower temperature. Decoctions secure the soluble active principles of herbs that are hard or have a dense texture. This method is good for the roots, barks, and some seeds.

Some herbs should never be subjected to decoction. These herbs contain volatile principles (valerian root, peppermint), depends on resinous constituents (gumweed), or contain substances liable to be changed into insoluble and inert materials under boiling heat (marshmallow and slippery elm).

A decoction that includes aromatic herbs should be kept closely covered until it has cooled down. The herb to be decocted should be cut or ground. Some woody herbs could be reduced to a moderately fine powder, and soaked in cold water for 12 hours before bringing the water to boil.  If fresh herbs are used in a decoction, the roots should be cut into very thin slices, leaves and whole herbs only moderately cut and woods should be cut in small pieces.

Glazed earthenwater, porcelain, or glass vessels should be used for preparing decoctions. The water used for the decoction should be clear water, rainwater, or distilled water.

Decoctions are intended for immediate use within 48 hours period. Preserving the decoction is difficult because of the decomposition of the starches and the mucilaginous principles. For these reasons, decoctions are made in small quantities.

The proper dosage of a decoction depends on the age, body, weight, and temperament f the individual. In general, give a cup of herbal tea three times a day.

Recipe : Place 1 ounce of the herb into a vessel with a cover. Pour upon it 500 ml of cold water. Cover the container and bring it slowly to a boil. Decrease the heat and simmer for 15 minutes. After decoction, press the herb hard to make sure all the solution is removed from the marc. Allow the decoction to cool and strain the liquid. Pour enough water through the marc to return the volume of water to 500 ml.

Herb that are well prepared by decoction: burdock seeds, dandelion root, echinacea root, ginger fresh, reishi, Chaga, willow, comfrey.

Reference: James Green, The herbal medicinemaker’s handbook: a home manual

Wine and Vinegar infusion

Wine infusion

Wine is characterized as a spirituous liquid, the result of the fermentation of grape juice. The other ingredients of the wine are sugar, gum, tannic, malic, acids, coloring, tartrate of lime, and volatile oils (bouquet).

Medicated wines are one of the oldest classes of Galenic preparations. They are hydro-alcoholic solutions made from various plants and employing white or red wine as the principal solvent. The acid that wine usually contains serves in some instances to increase its solvent power.  Herbal wines seem to have a more festive relationship with the human mind and body.

Wine using for medicinal therapies needs to be a premium quality. The primary properties of wine is antispasmodic. Medicated wines are relatively low alcohol content tinctures prepared usually by maceration. The dosage depend on one each person, but in general, a tablespoonful two or three times a day is required.

There is a variety of wine used in pharmacy for making medicated wines: grape wine, sherry wines, port, sparkling wines, apple cider, Madeira, mead, Grand Marnier, and claret.

Recipe :

  • Reduce the dried herb to powder.
  • Combine with pure wine of your choices.
  • Macerate for 14 days and shaking the mixture frequently.
  • Pour into a sterilized bottle, cap, and store in a cool location.
Vinegar infusion

Vinegar is an aromatic sour liquid formed by a two step fermentation. The first step is accomplished when microorganisms turn sugar-containing liquids into alcohol. These base can be sugar and water mixture or a fruit juices. The second step is accomplished by the microorganisme nammed Mycoderma aceti which takes over and turns the alcoholic liquids into a dilute acetic acid. The microorganisme is resident in all air.  The transition of alcohol to vinegar can take about four months if you are using a mother. But sometmes, it can take merely a few weeks to upp to six months depending on the temperature during the fermentation.

Vinegar who is a derivative of apples or grappes, contains sugar, starch and gum. The fruits contains minerals salts. Vinegar has the advantage to be pure and naturally fermented.  It is an excellent tonic for the digestive tract and can help the boby to regulate its acid/alkaline balance.

Medicinal vinegar is agood alternative for those who resist the use of alcohol. The best vinegar contains the natural “mother” of vinegar. This mother can be filtred out and passed on from batch to batch.

Pure vinegar is know for promotes the flow of saliva, helps alleviate restlessness, promotes the secretion of the kidneys and respiratory mucus membranes, diminish  the frequecy of the pulse and the heat of the skin.

Medicinal vinegars are intended for internal or external use. It is made by macerating medicinal plnta in vinegar. You can do a medicinal vinegar by infusing leaves and flowers or by infusind roots and barks. Note that for the root, you need to heat the infusion to the boiling point afer the strain.

Recipe :

  • Reduce the dried herb to a powder.
  • Combine with pure undiluted vinegar. The weight to volume depend on the plant. It is between 1:2 to 1:5.
  • Macerate for 10 to 14 days and skake the mixture frequently.
  • Strain, filter, pour into sterilizes bottle and cap.

Reference : James Green,The herbal medicinemaker’s handbook: a home manual

Homemade Oil infusion

Oil infusions are an infusion of medicinal or culinary herbs in a fixed oil menstruum. Medicinal oil infusions facilitating the absorption of the herbal remedies. Oil infusions  are well utilized as food and as medicines.

Oils infusions are made with fixed oils, also called fatty oils because they are  chemically the same as fats. Oils vary greatly in their point of congelation. They are lighter than water and they do not evaporate easily. Oil infusions must be store in a cool and dark location.

Use Olive, Sesame, Almond oils. The herbs that are well prepared as oil infusions : burdock root, calendula, cayenne, comfrey, ginger, plantain, nettle leaf, marshmallow, elder, neem.

Recipe with dried plant
  • Prepare the proportion of 1 part powder by weight to 5 parts oil.
  • Grind the dried plant to as fine a powder
  • Place the powder in a jar that can be capped tightly.
  • Add a fixed oil to completely wet the herb.
  • Stir the mixture well.
  • Let the her settle, then add enough oil to cover the wet herb (¼ inch).
  • Check your mixture 24 hours later. If absorption has occured, add enough oil to re-establish the extra measure of oil.
  • Cap the jar tightly and place it in the sun for 7 days or more.
  • Shake the mixture several times every day.
  • Strain the oil from the herb and press the remaining pulp.
  • Let the infusion to sit indoors for several days (3 to 5 days).
  • Decant and filter.
  • Bottle in glass containers. Cap tightly and store.
Recipe for hot infusion
  • Grind dried herb to a powder.
  • Measure the oil in proportions of 1 part herb powder by weight to 8 parts fixed oil by volume.
  • Mix togheter.
  • Place in a closed vessel over a water-bath and digest at 140-160 dregres F for 4 hours.
  • Remove from heat, allow to cool and leave for 12 hours.
  • Pour off the clear oil.
  • Bottle, cap tightly and store.
Digestion method
  • Grind dried herb to a powder. Place in a jar.
  • Add a fixed oil in the proportion of 1 part powder by weight to 5 parts oil.
  • Place in a water bath and maintain a consistent temperature of around 100 degrees F.
  • Stir the mixture well and cover.
  • Let the digestion continue for 10 days and nights. Stir it frequently.
  • Let the sediment accumulate for a few days, decant and filter.
  • Bottle, cap tightly and store.
Oil with fresh plant
  • Chop the freshly plant to a fine pulp.
  • Place into a yogurt maker, meat roaster or apparatus with thermostatic control.
  • Add a fixed oil of your choice.
  • Stir well.
  • Set the thermostat at 100 degrees F and cover the mixture. Let the digestion for 10 days and nights at 100 degrees F.
  • Strain the oil from the herb and press the remaining pulp. The water fermentation of water in a fatty oil favors fermentation and rancidity.
  • Let tour oil infusion sit in a jar for 4-5 days.
  • The water and other impurities will settle in a jar to the bottom. Decant and discard the water portion.
  • Bottle, cap tightly and store in a cool dark place.

Reference : James Green, The herbal medicinemaker’s handbook: a home manual

Types of solvent in Herbal medicine

There are 5 types of solvents that are used traditionally in herbal medicine: water, vinegar, ethyl alcohol, wine, oil. Water is remarkable solvency extract for diverse substances. Vinegar is generally classed among the derivatives of alcohol because it is produced by the oxidation of alcoholic liquids. Wine could be a good solvent for the herbs. In ayurvedic medicine, the use of wine is a part of the pharmacopeia. Ayurveda calls Draksha the medicated wine used for a variety of remedies. Ethyl alcohol is a good solvent for extracting resins, essential oils, glycosides, chlorophyll, alkaloids, and bitter constituents. Oil is a good solvent too. Ayurvedic medicine use ghee that is clarified butter. Ghee is a very good substance to improve the absorption of medicinal properties of herbs particularly those who heal the nervous system.


Called the universal solvent, water is the most abundant solvent available on this planet. The cold water is a good solvent for plant constituents (proteins, coloring matter, tannins, mucilaginous substances), but hot water implicated that the plant swells and bursts the cells. It is important to know the medicinal properties of a plant to choose good water extraction. Heating a water menstruum encountered disadvantages like the separation out from the solution.


The use of apple cider vinegar is requested but we also use the rice vinegar, plum vinegar or balsamic vinegar. The vinegar is a sour liquid on account of acetic acid. It has valuable properties as a solvent. The role is to fix and extract certain alkaloids and can be substituted for alcohol. Vinegar’s action is excellent for the preservative of herbal properties. Pure vinegar preparations are said to be more liable to change than tinctures. Vinegar is commonly added as 5 percent to 10 percent of an alcohol-based for adjusting the pH.


The maceration of the herbs in wine is highly recommended. Wine has a low alcoholic content. White wine is preferred as menstrua for making medicinal wines because of their small proportion of tannins. With 16% of herbs, we use 24% alcohol.

Ethyl alcohol

Alcohol does not abstract mucilaginous, gums, starch, albuminous materials. Alcohol paralyzes enzymes and prevents the growth of yeast, fungi, and most bacteria.  It has the advantage to eliminate microbial activity, inactivate the enzymatic action which most of the time destroys the alkaloids and glycosides. Alcohol can be mix with water in all proportions for many active plant substances.


Fixed oil is obtained from both vegetable and the animal kingdom. There are insoluble in water but are capable of being mixed with water with the assistance of mucilage. The oils are decomposed in the intestine by the digestive juices into fatty acids.


Infusion: Methods of preparation

An infusion is a liquid preparation made by treating fresh or dehydrated vegetable substances. The nutritional and medicinal principles are extracted with cold or hot water. The infusions can be made in three ways which are maceration, digestion, and percolation. Maceration consists of soaking the chopped herb in a menstruum until complete dissolution. Digestion is a maceration subjected to moderate continual heat below boiling temperature. The herbs contain a valuable volatile constituent, the use of cold water is a better choice (chamomile, peppermint). We use the cold water when the herb contains a constituent that is not desired and not readily dissolved by cold water (Safran). Some principles could be deteriorated by the hot water like Wild Cherry bark.

The infusions made with boiling water extracted starch. The cold water extracted albumin (plant protein), but the gum, sugar, and other extractive are dissolved by both.

The most suitable vessels for infusions are made of glazed earthenware, porcelain or glass. When the plant contained an astringent constituent, the iron, aluminum, and other metallic vessels are unsuited.

Hot infusion is made by pouring boiling water upon the herb. We can let it stand for 20 minutes in a warm place. For some herbs, it is important to strain and press out the marc (pulp) for bulky herbs and flowers. This method retains a considerable proportion of the extract.

Cold infusions are made by putting the herb into the water overnight at room temperature. It is recommended to suspend the herb in a small cotton pouch and to squeeze out when the infusion process is completed.

Cold infusion: burdock root, chamomile, cleavers, comfrey root, crampbark, marshmallow root, mugwort, nettle, peppermint, uva ursi, slippery elm.


Reference : James Green: The Herbal Medicine-Maker’s Handbook: A Home Manual


Le millepertuis contre la dépression

La dépression est un trouble médical qui peut toucher n’importe qui, à n’importe quel moment. Elle est accompagnée de nombreux symptômes émotionnels, cognitifs, physiques et comportementaux. Elle se manifeste, entre autres, par de la tristesse, un sentiment d’inutilité, des difficultés à prendre des décisions, de la fatigue, un manqué d’énergie. Les personnes dépressives ont un déficit ou un déséquilibre de certains neurotransmetteurs comme la sérotonine. Ce déficit perturbe la communication entre les cellules nerveuses du cerveau. De nombreuses études ont montrées que les personnes dépressives ont généralement plus de carences en vitamines que les personnes qui ne sont pas en dépression. De nombreux individus sont en carences sans le savoir, puisque les symptômes de carence physiques (anémie, palpitations cardiaques, stérilité, nécrose du foie, décalcification…) mettent parfois plusieurs années avant de de déclarer.

Le millepertuis, Hypericum perforatum, fait partie de la famille des hypéricacées ou clusiacées. La principale substance active du millepertuis serait l’hyperforine. Elle serait d’ailleurs aussi responsable de la plupart des interactions du millepertuis avec de nombreux médicaments.

Le millepertuis est un puissant antidépresseur naturel contre la dépression légère à modérée. Il soulage partiellement ou totalement les symptômes. Il est même efficace contre la dépression hivernale ayant des effets comparables à la photothérapie. Les personnes qui vivent une « mauvaise période » pourraient elles aussi en prendre. On observe les effets de la plante au bout de trois semaines. Les données sur l’efficacité des extraits standardisés de millepertuis sont convaincantes. Plusieurs méta-analyses ont conclu que l’extrait de millepertuis est plus efficace qu’un placebo et qu’il l’est autant que les antidépresseurs de synthèse. Les antidépresseurs auxquels on a comparé le millepertuis comprennent aussi bien ceux du type fluoxétine (Prozac®) que le citalopram (Celexa®). Le millepertuis s’est également révélé efficace et sans danger à long terme pour prévenir une rechute. Il faut prévoir 4 semaines avant que les effets se manifestent pleinement.

Le millepertuis serait aussi efficace chez les patients souffrant de troubles psychosomatiques. À raison de 300 mg 2 fois par jour pendant 6 semaines, l’extrait de millepertuis a été plus efficace qu’un placebo pour soulager les symptômes de la maladie. Le millepertuis s’est aussi montré efficace contre la dépression atypique.La dépression atypique se caractérise notamment par des sauts d’humeur, une consommation excessive d’aliments sur une courte période et une somnolence durant la journée. D’autres plantes telles que la verveine, camomille, valériane, verveine et passiflore sous forme d’infusion peuvent aider à calmer les états dépressifs et certains troubles psychosomatiques.

Manger les mauvaises herbes

On les appellent les mauvaises herbes du potager, mais nous devrions plutôt parler d’herbes nutritives ou d’herbes médicinales. Les herbes sauvages ou mauvaises herbes sont les ennemis de propriétaires de potagers. Et pourtant! Mère nature ne fait rien au hasard. En plus d’apporter des minéraux aux autres plantes, les herbes sauvages sont quasi toutes savoureusement comestibles et parfois même bien plus nutritives qu’une botte d’épinards que l’on achète à l’épicerie!

Que faut-il faire de ces herbes? Si elles vous gênent, car vous voulez que votre potager soit “aseptisé” de mauvaises herbes ou si vous pensez que leur travail de minéralisation avec les autres plantes est terminé, alors oui, arrachez-les et passez-les en salade, potages, smoothies ou jus!


Galinsoga (Galinsoga ciliata)

Galinsoga (Galinsoga ciliata)

Bien que ses feuilles présentent quelques poils en surface, le galinsoga est une de ces “mauvaises herbes” énormément nutritives et riches en minéraux. Contrairement à de nombreuses herbes sauvages, le galinsoga n’est pas amer en bouche. Cette plante aime aider les plants de tomates à se développer mais est aussi l’ami des curcubitacés.

À cause de sa texture plutôt “molle”, les feuilles de galinsoga seront plus intéressantes à manger en smoothies et en soupe plutôt qu’en salade. Dans la cuisine est asiatique, le galinsoga est préparé en soupe.


Recette de smoothie aux feuilles de galinsoga
  • 1 tasse de feuilles de galinsoga lavées
  • 1/2 avocat
  • 1 citron pressé
  • 1 datte Medjol dénoyautée
  • 1 tasse d’eau


Valeur nutritive pour 100g de feuilles de Galinsoga :
  • 4g eau
  • 2g protéine
  • 1.g fibre
  • 284 mg calcium
  • 60 mg magnésium
  • 58 mg potassium
  • 3 mg fer
  • 3. mg zinc
  • 4 mg carotène
  • 7 mg vitamine C
  • 08 mg thiamine
  • 21 mg riboflavine
  • 21 mg niacine

Guna du galinsoga : Astringent


Oxalis corniculé (Oxalis corniculata)

Oxalis corniculé (Oxalis corniculata)

Oxalis corniculé (Oxalis corniculata) est une petite plante rampante qui donne des fleurs jaune or.

Les fleurs d’oxalis corniculé peuvent être consommées en salade et crues. Certains en font de la limonade à la suite d’une macération. Les feuilles contiennent des oxalates ce qui fait qu’il ne faut pas les consommer en grande quantité.

Valeur nutritive
  • 2,3 % protéine
  • 150 mg calcium
  • 78 mg phosphore
  • 8 mg fer
  • 0,6 mg niacine
  • 78 mg vitamine C

Propriétés médicinales

  • Les feuilles broyées soulagent les morsures d’insectes
  • En phytothérapie, l’oxalis corniculé est utilisé comme diurétique et stomachique.


Pourpier (Portulaca oleracea)

Pourpier (Portulaca oleracea)

Le pourpier (Portulaca oleracea) est une plante rampante qui pousse très facilement dans le potager ou sur les bords d’une terrasse. Plante médicinale et plante gustative, le pourpier n’est pas assez reconnu pour ses nombreuses vertus. Si le pourpier pousse dans votre potager, c’est que votre sol est carencé en calcium.

Le pourpier est très consommé en Grèce. Il a un léger goût acidulé. Les feuilles sont mangées crues ou cuites.

Recette de salade de pourpier
  • 2 tomates coupées en dés
  • 1/2 tasse d’olives noires
  • 1/2 tasse de tomates séchées coupées en dés
  • 1/2 tasse de feuilles de pourpier
  • 2 c. à thé de graines de chanvre

Mélangez tous les ingrédients ensemble. Ajoutez un filet d’huile d’olive.

Valeur nutritive pour 100 g de feuilles de pourpier
  • 1,3 g protéines
  • 0,9 g fibres
  • 494 mg potassium
  • 45 mg sodium
  • 68 mg magnésium
  • 0,11 mg cuivre
  • 44 mg phosphore
  • 1,99 mg fer
  • 65 mg calcium
  • 21 mg vitamine c–
Propriétés médicinales
  • Plante laxative (en grande quantité), elle améliore le transit intestinal
  • La pâte de feuilles de pourpier mélangée à de l’huile d’amande douce soigne les entorses
  • Le jus de feuilles de pourpier a une action hypotenseur
  • La tisane de feuilles de pourpier est diurétique et apaisante


Chou gras (Chenopodium album)

Chou gras (Chenopodium album)

Le chou gras, ou chénopode blanc est une plante de la famille des amaranthaceae. Elle aime pousser sur les terrains labourés et donc dans les potagers! Sa taille peut atteindre les 6 pieds de haut.

Les feuilles du chou gras se consomment crues ou cuites. On les prépare comme des épinards. Cependant, à cause de la saponaire qu’elle contient, on aura tendance à la manger cuite, car ses feuilles sont plutôt molles. Tout comme les épinards, le chou gras contient des oxalates (des oxydants qui fabriquent des radicaux libres). Il faut donc le consommer en accompagnement et de temps en temps. Le chou gras est très riche en fer et en protéines.

Recette de poêlée de chou gras et chanterelles
  • 1, 5 tasse de chanterelles
  • 1, 5 tasse de feuille de chou gras
  • 3 c. à soupe de pignon de pin légèrement grillés
  • 2 pincées de sel d’Himalaya

Dans une poêle, faites revenir dans un peu de matière grasse les chanterelles lavées et épongées. Ajoutez les feuilles chou-gras lavées. Mélangez le tout à feu moyen pendant 30 secondes. Arrêtez le feu. Ajoutez les pignons de pain. Ajoutez le sel.

Valeur nutritive pour 100 g de feuilles de chou gras
  • 24 g de protéines
  • 15 g de fibres
  • 2300 mg calcium
  • 500 mg de phosphore
  • 25 mg de fer
  • 0 mg magnésium
  • 0 mg sodium
  • 0 mg potassium
  • 0 mg zinc
  • 31583 mg vitamine A
  • 67 mg thiamine
  • 58 mg riboflavine
  • 5 mg niacine
  • 0 mg pyridoxine
  • 0 mg vitamine C

Propriétés médicinale du chénopode

  • Rafraîchissante
  • Les feuilles broyées pourraient soulager des piqures de moustiques



Sources des valeurs nutritives :