To prepare the infusion, about 10 g (2 tablespoons) of the collection is placed in enameled dishes, poured into 200 ml (1 glass) of hot boiled water, covered with a lid and heated in a boiling water bath for 15 minutes, cooled at room temperature for 45 minutes, filtered, squeeze out. The volume of the infusion obtained is adjusted to 200 ml with boiled water.
Take in a warm form for 1/2 cup 3 times a day after meals. The course of treatment is 2-3 weeks.
Before use, the infusion is recommended to be shaken.