Table 7.
Medicinal preparations for oral application reported in Karst and Gorjanci
| Preparation method | No. of plants | |
|---|---|---|
| Fresh and dried plant material | Dried fruits | 3 |
| Raw fruits | 1 | |
| Juice | 1 | |
| Leaf for chewing | 1 | |
| Seeds | 1 | |
| Bulb | 1 | |
| Heat-processed plant material | Infusion | 48 |
| Decoction | 1 | |
| Compote from dried fruits | 2 | |
| Leaves cooked in (caramel) milk | 2 | |
| Cooked in wine | 1 | |
| Roux soup with eggs and flowers | 1 | |
| Egg omelet with plant material | 3 | |
| Eggs cooked in a frying pan and sprinkled with flowers | 1 | |
| Distillation | Essential oil | 1 |
| Alcoholic distillate | 1 | |
| Maceration | Maceration in schnapps | 16 |
| Maceration in wine | 2 | |
| Syrup | 9 | |