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Contains essential oils (pinene, camphene, cineole, borneol, camphor). It also has flavonoids (apigenin, luteolin, genkwanol glycosides), phenolic acids (caffeic, chlorogenic, rosmarinic) and a bitter principle (picrosalvin or carnasol).
How to use:
- Infusion : Put 1 teaspoon of plant per cup. Add boiling water, let stand 5-10 minutes and filter.
- Decoction: (root, stems): Pour the plant into boiling water, boil for 2-5 minutes, let it rest for 5-10 minutes and filter, in the proportion of 1 teaspoon per cup.