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Ban Lasun (Wild Garlic) Tincture

A traditional tincture preparation using Ban Lasun (Wild Garlic) (Allium wallichii), addressing immune support, digestive issues, heart health.

tinctureshimalayan-nepaliIntermediate⏱ 4–6 weeks (steeping)Shelf life: 1–2 years in a dark glass bottleDosage: 20–40 drops in water, 2–3× daily

Generated from this herb's full profile — safety warnings, contraindications, and sourcing.

Benefits

Immune SupportDigestive IssuesHeart HealthAntimicrobialFever

Ingredients

  • Ban Lasun (Wild Garlic) — As needed

Instructions

  1. Pack dried Ban Lasun (Wild Garlic) into a jar and cover with 40–60% alcohol.
  2. Seal and steep for 4–6 weeks, shaking daily.
  3. Strain and store in a dark dropper bottle.