Vranil grass or black oregano (lat. Origanum vulgare) – used to treat the digestive, respiratory, inflammatory processes of the skin and mucous membranes. This fragrant plant grows on dry slopes, forest glades, meadows and elsewhere. It is often over half a meter high. The small flowers clustered at the top of the branches are reddish or rarely whitish in color. The tops of the branches in the flower (Oregano herba) are picked. They are dried in a thin layer on the draft or in the shade. They have a pleasant smell and a pungent and slightly bitter taste. The flowers contain up to 1% of essential oil, tannins and bitter ingredients. Vranil herb is used as a medicinal accuracy for the treatment of digestive and respiratory organs. It is used externally for rinsing and dressings against inflammatory processes of the skin and mucous membranes. The essential oil of this plant contains up to 50% thymol and other ingredients. They act as antiseptics. The plant Saturea hortensis acts similarly to vranil grass. A plant related to vranil grass is marjoram (Origanum maiorana). It is used as a pleasant spice in the kitchen and canned meat, fish and vegetable industry. The marjoram plant uses leaves and herbaceous tops collected before the plant blooms. The leaves and herbaceous tips are carefully dried. Then they are chopped and ground. Seal well in jars and store in a dry and cooler place. The essential oil contained in marjoram has a mild and aromatic scent. Marjoram has healing properties. Improves appetite and increases the secretion of gastric juice. Reduces indigestion, prevents bloating and the like.
Sage (lat. Salvia officinalis) is a plant that treats tuberculosis, nervous and other diseases. The plant is 2 to 3 inches tall or more. The tree is half bushy at the bottom and very branched with erect branches. The leaves are whitish, rough and reticulate. The lower leaves are planted on the stalk of the plant. It has eyelets at the bottom. The upper leaves are without a stalk and are pointed. The flowers are stacked in bunches. Sage has a strong odor. The taste of sage is spicy and a bit bitter. In ancient times, doctors used sage against diseases of digestion, lungs, nervous diseases, against rheumatism, fever, against scurvy (lack of vitamin C in the body), against heavy sweating and tuberculosis. Sage tea is an excellent beverage or milk in which sage (fresh or dried sage) is boiled. If you drink a sage drink with milk two to three glasses every day. If you drink a beverage with water (tea), you should drink less than 3 glasses every day. A handful of sage is enough for 3 glasses of water or milk. It is good and useful to bathe in water with sage. It is good to drink wine in which sage has been brewed for tooth and gum disease. Rinse your mouth with this liquid every day. It is even better to use wine vinegar instead of wine for rinsing. Medicinal sage tea can be drunk by people who sweat too much at night and feel discomfort and fever. Sage tea is good against all pains of the uterus and female genitals. Drink three smaller glasses a day. Or rinse the external and internal genitals with tea. This tea helps breastfeeding mothers when their milk is constantly leaking from their breasts. Stronger sage tea is desirable for rinsing the genitals. It is good to chew sage (two to three sage leaves) every morning before breakfast to prevent all diseases. Toothpaste and toothpaste: beat birch charcoal and dry sage. Brush your teeth with this powder three to 4 times every Sunday. Sage grows mostly on the coast and on the islands, although it is possible to grow it on the continent, even on balconies. Sage contains fragrant oil that evaporates, tannin, resinous and bitter substances. The fragrant oil contains the ingredient cineole. Due to the thujone it contains in larger quantities in sage, this plant can be harmful and even poisonous. In modern medicine, sage leaf (Salvie folium) is used today. The leaf is used alone or as an ingredient in mixtures and tinctures for rinsing the mouth and throat. It has a mild antiseptic effect, which is a bit astringent (due to tannins). In the United States, sage is often used as a spice in the preparation of roasted meat.