How should calamus root be brewed, and when is it best to drink it?

Crushed calamus root is one of the bitter herbs, and the way it is prepared affects how pronounced its taste and action are. According to the instructions, pour 1 glass of boiling water over 1 teaspoon of the root, cover with a lid, leave to infuse for 30 minutes and strain.

The infusion is drunk hot or warm, 1/3 glass 3 times a day half an hour before meals: this is when the bitter substances most effectively stimulate the secretion of digestive juices. If you drink the infusion during or after a meal, this effect will be less pronounced.

Calamus has a distinctive taste — spicy, slightly bitter, with a light pungency. Mixing calamus with other herbs (for example, chamomile or mint) is common practice in herbal medicine: it helps balance the flavour and complement the blend.

The length of the course is not stated on the label; the recommended daily amount should not be exceeded. Calamus is not recommended during pregnancy and breastfeeding, and children are given it only on a doctor’s advice; consult a specialist before starting, especially if you have a sensitive stomach or take medicines on a regular basis.