Pour simmering water over the dried flowering tops and let steep for about ten minutes, covered. Traditionally drunk about fifteen minutes before meals, in short-term courses. 1 to 2 g of dried plant per cup, up to two or three cups per day, before meals.
Preparation by alcoholic maceration traditionally made by an herbalist or specialized laboratory. A professional should be consulted to determine the dosage, as the strong bitterness and concentration make self-preparation unsuitable for home use. Dosage must be validated with a healthcare professional or recognized pharmacopoeia before use.
Heat the plant gently for a few minutes in water without bringing to a prolonged strong boil, then let steep off the heat. This gentler method was sometimes preferred to soften the bitterness while preserving the active constituents, but should still be reserved for short courses. Dosage must be validated with a healthcare professional or recognized pharmacopoeia before use.
It can still be found in the wild in dry meadows and limestone grasslands of Europe, as well as dried in herbal shops in the form of flowering tops.
Traditional harvesting of the flowering tops takes place in summer, during full bloom, in dry weather.