Alhemilla vulgaris was already known in the Middle Ages. It was considered a magical plant and was used for various rituals. Today, the herb is mostly used as an infusion, but Lady's mantle also finds its use in the kitchen. The plant contains, among other things: lutein, flavonoids and phytosterols.
Alhemilla vulgaris was already known in the Middle Ages. It was considered a magical plant and was used for various rituals. It grows under natural conditions in almost all of Europe.
Lady's mantle thrives in open to semi-open lush vegetation or on meadows, roadsides and beaches. The plant needs a sunny or semi-shady location on dry or healthy sandy soil.
Lady's mantle has a nice taste, the mildly bitter leaves are suitable for herbal drinks, soups and for baking. They also taste good in salads or on bread. The flowers and seeds are suitable as a spice.
The herb contains, among other things: flavonoids, phytosterols, saponins, tannic acid and is a source of vitamins, especially vitamin C, and minerals.
Ingredients: Lady's mantle dried herb
Dosage: Brew a cup of herbal tea with 1-2 teaspoons of dew cap and let steep for 5-10 minutes.
Storage: Store dry, dark and well sealed.
Country of origin: Poland
Do not use in case of allergic reactions. Do not use during pregnancy and breastfeeding.
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