24 parts Burdock Root (cut)
16 parts Sheep Sorrel (powdered)
4 parts Slippery Elm Root Bark (powdered)
1 part Turkish Rhubarb Root (powdered)
For making larger quantities, below are measurements you can use.
- 6 ½ cups of cut burdock root (note: this is approx.. 24 oz. of cut Burdock root)
- 1 pound of Sheep Sorrel herb – powdered
- 1/4 pound of Slippery Elm bark – powdered
- 1 ounce of Turkish (Turkey) Rhubarb (Rheum palmatum) root – powdered
- Mix these ingredients thoroughly and store in glass jar in dark dry cupboard.
- Take a measuring cup, use 1 ounce of the above herb mixture to 32 ounces of water depending on the amount you want to make. For a larger quantity use 1 cup of mixture to 2 gallons of water.
- Boil hard for 10 minutes (covered) then turn off heat but leave sitting on warm plate overnight (covered).
In the morning heat steaming hot and let settle a few minutes, then strain through fine strainer into hot sterilized bottles and sit to cool. Store in dark cool cupboard. Must be refrigerated when opened. When near the last when it’s thick – pour in a large jar and sit in the refrigerator overnight – then pour off all you [can] without sediment.
According to THE ESSIAC BOOK by Mali Klein (p. 29), the recipe can also be made in gram weight measurements as follows:
- 120 g Burdock (chopped)
- 80 g Sheep sorrel (powdered)
- 20 g Slippery elm (powdered)
- 5 g Turkey rhubarb
- 1.5 liters pure spring water
- Use 15 g herb mix to 1.5 liters pure spring water
- Boiling time: 10 minutes
- Basic single daily does: 30 ml herbal tea diluted in either 30 ml or 60 ml hot water, taken at bedtime or when you get up.