The preparation notebook.

Ingredients & quantities

• 3–10 g quality-controlled, dried Agrimonia eupatoria L. flowering tops
• 250 ml cold drinking water
• A clean, single-use compress

Preparation steps

1. Place the weighed herb in the 250 ml cold water.
2. Bring to the boil, then simmer for 15–30 minutes: the EMA glossary’s general method, as the monograph gives no preparation-specific time. Follow the leaflet first.
3. Strain carefully and allow to cool to a comfortable temperature before use.
4. Soak the compress and apply it to the small affected area of intact skin.

Ingredients & quantities

• 1.5–4 g quality-controlled, dried flowering tops of Agrimonia eupatoria L.
• 250 ml boiling drinking water

Preparation steps

1. Weigh the herb and pour the 250 ml boiling water over it.
2. Steep for 5–15 minutes: the EMA glossary’s general method where the monograph gives no duration. Follow the product leaflet first.
3. Strain carefully and allow to cool to a comfortable temperature before use.

Ingredients & quantities

• 1.5 g quality-controlled, dried Agrimonia eupatoria L. flowering tops
• 150 ml boiling drinking water

Preparation steps

1. Pour the 150 ml boiling water over the weighed herb.
2. Steep for 5–15 minutes: the EMA glossary’s general method where the monograph gives no duration. Follow the product leaflet first.
3. Strain carefully and allow to cool to a comfortable temperature before use.
4. Rinse the mouth, or gargle only if able to do so safely, then spit out.

Ingredients & quantities

• 1–3.5 g dried Pimpinella anisum L. fruits, whole or freshly fragmented
• 150 ml drinking water, brought to the boil

Preparation steps

1. Check the botanical name and plant part on a product intended for herbal tea; weigh the stated quantity.
2. Place the herb in a heatproof cup and pour over 150 ml boiling water.
3. Steep for 5–15 minutes unless the product leaflet specifies otherwise. This is the general method in the EMA glossary; the plant monograph does not specify a particular steeping time.
4. Strain, then let the infusion cool to a comfortable drinking temperature.

Ingredients & quantities

• 3 g dried cut leaves of Cynara cardunculus L. (syn. Cynara scolymus L.)
• 150 ml boiling drinking water

Preparation steps

1. Use artichoke leaf supplied for herbal tea, not the vegetable’s edible bracts; weigh 3 g.
2. Pour 150 ml boiling drinking water over the herb in a heatproof container.
3. Steep for 5–15 minutes unless the product leaflet says otherwise. This is the EMA glossary’s general method; the monograph gives no preparation-specific time.
4. Strain, then allow to cool to a comfortable temperature before drinking.

Ingredients & quantities

• 5–15 g quality-controlled, dried ripe Vaccinium myrtillus L. fruit
• 250 ml cold drinking water

Preparation steps

1. Place the weighed fruit in the 250 ml cold water.
2. Bring to the boil, then simmer for 15–30 minutes: the EMA glossary’s general method, as the monograph gives no preparation-specific time. Follow the leaflet first.
3. Strain carefully and allow to cool to a comfortable temperature before use.

Ingredients & quantities

• 20 g quality-controlled, dried ripe Vaccinium myrtillus L. fruit
• 200 ml cold drinking water

Preparation steps

1. Place the 20 g fruit in the 200 ml cold water.
2. Bring to the boil, then simmer for 15–30 minutes: the EMA glossary’s general method, as the monograph gives no preparation-specific time. Follow the leaflet first.
3. Strain carefully and allow to cool to a comfortable temperature before use.
4. Rinse the mouth, then spit out without swallowing.

Ingredients & quantities

• 2–5 g dried, identified Sambucus nigra L. flowers supplied for herbal tea
• 150 ml boiling drinking water

Preparation steps

1. Weigh the identified, dried, cut plant part supplied for this use.
2. Pour 150 ml boiling drinking water over the herb.
3. Steep for 5–15 minutes: the EMA glossary’s general reference, as the monograph gives no specific duration. Follow the product leaflet first.
4. Strain and allow to cool to a comfortable temperature before use.

Ingredients & quantities

• 1–2 g quality-controlled dried Calendula officinalis L. flowers
• 150 ml boiling drinking water

Preparation steps

1. Pour the 150 ml boiling water over the weighed flowers.
2. Steep for 5–15 minutes: the EMA glossary’s general method, as the monograph gives no plant-specific time. Follow the tea’s leaflet first.
3. Strain, then allow to cool to a comfortable temperature before use.
4. Rinse the mouth, then spit out the preparation.

Ingredients & quantities

• 1–2 g quality-controlled dried Calendula officinalis L. flowers
• 150 ml boiling drinking water
• A clean single-use compress

Preparation steps

1. Pour the 150 ml boiling water over the weighed flowers.
2. Steep for 5–15 minutes: the EMA glossary’s general method, as the monograph gives no plant-specific time. Follow the tea’s leaflet first.
3. Strain, then allow to cool to a comfortable temperature before use.
4. Soak the compress, then apply to the small affected area, avoiding the eyes.
5. Remove after 30–60 minutes, as specified by the monograph.

Ingredients & quantities

• 0.5–2 g dried Carum carvi L. fruits, whole or fragmented
• 150 ml drinking water, brought to the boil

Preparation steps

1. Check the botanical name and plant part on a product intended for herbal tea; weigh the stated quantity.
2. Place the herb in a heatproof cup and pour over 150 ml boiling water.
3. Steep for 5–15 minutes unless the product leaflet specifies otherwise. This is the general method in the EMA glossary; the plant monograph does not specify a particular steeping time.
4. Strain, then let the infusion cool to a comfortable drinking temperature.

Ingredients & quantities

• 1–4 g dried cut flowering aerial parts of Centaurium erythraea Rafn.
• 200 ml boiling drinking water

Preparation steps

1. Check the botanical name and plant part on a quality-controlled herbal tea; weigh the herb.
2. Pour 200 ml boiling drinking water over the herb in a heatproof container.
3. Steep for 5–15 minutes unless the product leaflet says otherwise. This is the EMA glossary’s general method; the monograph gives no preparation-specific time.
4. Strain, then allow to cool to a comfortable temperature before drinking.