Hildegard of Bingen - Horehound Herb Cut 50g

Horehound was already valued in the Middle Ages due to its versatile use.

The herb is characterized by its distinctive, slightly bitter aroma.

In historical records, including those of Hildegard von Bingen, horehound is mentioned in various preparations, such as in wine infusions or herbal formulations.

Also known as: Horehound, White Horehound, Common Horehound.

Application

Horehound herb wine: Boil 3 tablespoons of horehound herb in 3/4 liter of wine with 100 g of honey for 3 to 5 minutes. Leave the herb in the mixture and drink 3 liqueur glasses daily. According to Hildegard, the horehound herb wine should be consumed for up to 6 months, with breaks of one to two weeks after 4 weeks.

Ear compresses: Boil the horehound herb in water. Then place the warm herb on your ears. A bathing cap or a cloth is helpful for better hold of the herb.

Horehound cream soup: Boil 1 tablespoon of horehound herb with 1 cup of cold water for 3 minutes, strain, add cream or butter, and bring to a boil again with wine for 2 minutes. Drink warm in sips, once daily for a week.

Ingredients

Horehound herb.