About 10 g (2 tablespoons) of herbs are placed in enameled dishes, poured 200 ml (1 glass) of cooled boiled water, covered with a lid and heated in a boiling water bath for 15 minutes, cooled at room temperature for 45 minutes, filtered, the remaining raw material is squeezed. The volume of the infusion obtained is adjusted to 200 ml with boiled water.
Infusion is taken orally by 1/4 cup 3 times a day for 30 minutes before meals. The course of treatment is 20-25 days.
Before use, the infusion is recommended to be shaken.