Wild Dagga 75g

Dried Wilde Dagga also known as lion's tail and wild dagga, is a plant species native to South Africa and southern Africa. This product consists of the aerial parts for the Wilde Dagga botanical (i.e. leaves, stems, flowers, seeds, etc); a wonder mixture often for the creation of powerful herbal infusions. 

MEDICINAL HERBS BY ACTIONS & TARGETS IN THE BODY

Antifungal

Alfalfa, Aloe Ferox, Burdock, Cinnamon, Rosemary.

Anti-Inflammatory

Alfalfa, Aloe Ferox, Billberry, Birch, Boldo, Buchu, Butcher’s Broom, Calendula (Marigold), Catnip, Chamomile, Devil’s Claw, Echinacea, Elder, Fenugreek, Feverfew, Flaxseed, Ginger, Juniper Berries, Lady’s Mantle, Liquorice, Meadowsweet, Mullein, Mustard Seed, Rosemary, Turmeric, White Willow Bark, Wild Yam, Witch Hazel.

Antioxidant

Billberry, Burdock, Celery, Elder, Ginger, Ginkgo, Green Tea, Mate Tea, Milk Thistle, Olive Leaf, Rosemary, Turmeric.

Cleanser or Detoxifier

Alfalfa, Dandelion, Elder, Garlic, Ginger, Liquorice, Mate Tea, Pau D’arco, Rosemary.

Bones or Joints

Alfalfa, Black Cohosh, Cayenne, Celery, Dandelion, Devil’s Claw, Feverfew, Flaxseed, Garlic, Ginger, Olive Leaf, Pau D’arco, Peppermint, Raspberry, Sarsaparilla, Scullcap, Stinging Nettle, St. John’s Wort, Wild Yam.

Brain or Nervous System

Astragalus, Billberry, Catnip, Celery, Chamomile, Chaste Tree, Devil’s Claw, Dong Quai, Eyebright, Fennel, Fenugreek, Feverfew, Ginger, Ginseng, Gotu Kola (Hydrocotyle), Hops, Lavender, Lemongrass, Liquorice, Marshmallow, Mate Tea, Motherwort, Oat Straw, Passionflower, Peppermint, Plantain, Rosemary, Sage, Sarsaparilla, Scullcap, Thyme, Valerian, Vervain, White Willow, Wormwood.

Circulatory or Cardiovascular

Aloe Ferox, Barberry, Billberry, Black Cohosh, Borage, Butcher’s Broom, Cayenne, Chickweed, Cinnamon, Devil’s Claw, Elder, Garlic, Gentian, Ginger, Ginkgo, Ginseng, Gotu Kola (Hydrocotyle), Green Tea, Hawthorn, Hops, Horse Chestnut, Hyssop, Liquorice, Motherwort, Olive Leaf, Parsley, Passionflower, Pau D’arco, Peppermint, Rosemary, Scullcap, Uva Ursi (Bearberry), Valerian.

Gastrointestinal or Digestive System

Alfalfa, Aloe Ferox, Aniseed, Billberry, Boldo, Buchu, Burdock, Catnip, Cayenne, Chamomile, Cinnamon, Cloves, Dandelion, Devils Claw, Fennel, Fenugreek, Flax, Garlic, Gentian, Ginger, Ginseng, Gotu Kola (Hydrocotyle), Green Tea, Juniper Berries, Lady’s Mantle, Lemongrass, Liquorice, Marshmallow, Mate Tea, Meadowsweet, Olive Leaf, Parsley, Peppermint, Plantain, Red Clover, Raspberry, Rosemary, Sage, Slippery Elm, Thyme, Turmeric, Uva Ursi (Bearberry), Valerian, Vervain, Wormwood.

Hair, Nails or Teeth

Burdock, Cloves, Hops, Irish Moss, Lemongrass, Raspberry, Sage, Stinging Nettle, Vervain, White Willow Bark.

Immune System

Astragalus, Burdock, Devil’s Claw, Echinacea, Eyebright, Elder, Garlic, Ginseng, Green Tea, Liquorice, Mate Tea, Milk Thistle, Myrrh, Red Clover, White Willow Bark.

Muscles

Celery, Feverfew, Ginger, Hawthorn, Horse Chestnut, Lady’s Mantle, Liquorice, Meadowsweet, Scullcap, Uva Ursi (Bearberry), Valerian, Wild Yam.

Reproductive System

- Menopause: Chaste Tree, Dandelion, Devils Claw, Liquorice, Motherwort, Sage, Wild Yam.

- Menstruation: Black Cohosh, Calendula (Marigold), Chamomile, Chaste Tree, Indian Cornbeard, Dong Quai, Feverfew, Liquorice, Motherwort, Raspberry, Rosemary, Sarsaparilla, Valerian, Wild Yam.

- Prostate: Buchu, Hydrangea, Juniper Berries, Liquorice, Milk Thistle, Parsley, Pumpkin seeds, Saw Palmetto, Uva Ursi (Bearberry)

- Sexual Function/Hormones: Alfalfa, Chaste Tree, Dong Quai, Gotu Kola (Hydrocotyle), Sarsaparilla, Saw Palmetto.

Respiratory Tract

Aniseed, Astragalus, Catnip, Cayenne, Chickweed, Elder, Fennel, Fenugreek, Feverfew, Garlic, Ginkgo, Ginseng, Green Tea, Irish Moss, Juniper Berries, Liquorice.

How to make a good cup of tea

Tea made from botanic material (leaves, seeds, flowers etc.) is called, herbal tea.

This can be divided into:

- infusions or tisane

- decoctions

A herbal tea can be made from fresh or dried botanic material – be that leaves, flowers, seeds, or roots and is made by pouring boiling water over the material and letting it steep for a few minutes. This is called an infusion.

The seeds and roots normally require the mixture to be boiled to release the ingredients. The tea “infusion or tisane” is then strained, sweetened with honey if so desired, and served.

The material can be mashed to extract the compounds and oils. Quantities of the herb required to make a cup of tea is usually between 1 – 2 teaspoons. Please look at the information leaflets inside every box for more specific information.

INFUSION/TISANE:

• Leaves, flowers, or powders

Take the required quantity of herbs and place in one cup of boiled water. Steep for 10 - 15 minutes. Strain and drink hot or cold.

DECOCTION:

• Root, seeds, or barks

Take the required quantity of herbs and place in 500ml of water. Bring to the boil on the stove and remove from heat. Let it steep for 15 - 20 minutes. Strain and drink hot or cold.

MIXTURES OF VARIOUS HERBS:

If a mixture of two or more herbs have been made. Use a teaspoon of the mixture when making your tea.