Chrysanthemum, Shungiku, Spagyric Tincture

This Shungiku Chrysanthemum Spagyric Tincture is made with the leaves Chrysanthemum plant, also known as spring chrysanthemum, tong ho, garland chrysanthemum, edible chrysanthemum, crown daisy, and chop suey greens. Our Spagyric Tinctures are made with Organic, Ecodynamic, or Wildharvested Biomass and Tinctured with Organic Cane Spirits as our Veg Mercury. Once the tincture is made, we add Spagyric Salt of Salt of the Vegetable Kingdom and digest until reactions have stopped. Historically, Shungiku Chrysanthemum has been eaten across East Asia as aromatic bitter greens rich in vitamin C, calcium, iron, carotene, flavonoids, and potassium. Historically, it has been used for weight loss, skin/mucous membrane support, coughing, protection against cardiovascular problems, kidney stones, cellulite, bloating, bone loss, support for stomach and intestines for better digestion and nutrient absorption. We make no claims as to the uses or efficacy of this product. There may be an enormous differ