The milk curd plant comes from the Rubiaceae family and is also known as St. John’s wort, rennet herb and rennet herb.
As the name suggests, the plant has the property of making milk curd. It also helps prevent stomach, bowel, uterus or bladder spasms, facilitates the transfer of bile contained in the gallbladder to the duodenum, is astringent and an excellent natural diuretic.
The consumption of tea from the plant is indicated for those who suffer from problems such as sand in the urine, urinary incontinence, jaundice and hysterical disorders. The French naturopath and nutritionist, Raymond Dextreit, tells in one of his books that the milk curd still has a calming effect in cases of cancer.
In addition to being a great ingredient for tea, milk curd is also used for decoration, as it has beautiful yellow flowers and small, vertical and numerous leaves.
Infants, pregnant women, children and patients who have serious urinary problems should consume the tea only under the supervision of a specialist. Despite having several health benefits, drinking too much of the drink can damage the body. Therefore, avoid exaggeration.
milk curd tea
- 30 g of the milk curd herb;
- 1 liter of water.
Bring the water to a boil and add the herb. Once the water has reached the ideal temperature, turn off the heat and smother the container.