Essiac is a cancer fighting remedy that is named for Rene Cassie, the nurse who pioneered its use in the European population, and got the recipe out there for people to use.

Herbal Tea mix:

1 lb sheep sorrel (root & herb, cut and sifted)

1 lb slippery elm (cotton cut or c/s or ground)

½ lb burdock root, c/s

1/4 lb Turkey rhubarb

To make tea:

Put one ounce tea solids per quart of water in a saucepan; best is stainless steel or enameled, not aluminum or cast iron. You may want to make it in larger batches, if you do, keep it refrigerated. All pans, bottles and utensils should be sterile. Anything you can’t boil, like the bottles), use a hydrogen peroxide solution to sterilize, then air dry, before filling.

Bring to a boil, boil folr 10 minutes, then let cool. Let stand for several hours (overnight). Next day, bring to a simmer for about 5 minutes, and then let it settle.  Strain the tea through a sieve lined with cheese cloth (note: a fine mesh sieve will not let the slippery elm bark go through the holes since it’s rather gluey). Pour into bottles Store refrigerated in capped pint or quart bottles (I like the “Grolsh” bottles that are easily capped and uncapped.)

Arwen uses canning jars which have gone through the dishwasher and the lids put into boiling water for 5 minutes or so, then cans the jars in a large pressure canner, at 10 psi for 10 minutes.  If you can the jars, they can be stored at room temperature, but opened jars should be refrigerated.

The tea should be taken on an empty stomach. Best is first thing in the morning. Add 2 ounces (1/4 cup) essiac tea into 4-6 ounces hot water (basically, add hot water to your cup or mug, and then sip.

You may sweeten it with honey or sugar. Heck, my mother, with liver cancer, cut hers with whiskey, and it still helped. Go fig.

Dosage is once a day to prevent cancer, three doses a day if you’re actively fighting cancer, and twice a day if you’ve recovered and want to prevent recurrence.

HOW TO MAKE ESSIAC TEA (the version I got from the internet)

The following Essiac tea instructions have been simplified as much as possible to save time and to make it easier for people new to Essiac to make the tea.  The supplies for making Essiac tea can usually be found in your local hardware or grocery store in the canning supplies section.  Do not use any aluminum utensils as aluminum can react with Essiac tea.

Supplies Needed:  Enameled or stainless steel pot with lid.  Canning jars, lids & rings.  Strainer and funnel or a glass measuring cup.

The following recipe is for making one gallon of tea using 1/2 cup (2 oz) of Essiac tea herbs.  You can make a smaller, two-quart batch by dividing this recipe in half, etc.  It is best to make just enough Essiac tea to last about two weeks because Essiac tea is perishable and will eventually spoil in the refrigerator.  You can increase the shelf life of Essiac tea by sterilizing all utensils, jars, rings, lids, etc. in a boiling water bath for at least 15 minutes.  One can skip the sterilization step to save time and therefore one can make Essiac tea in small batches to drink it up quickly before it spoils.

  1. Pour one gallon of unchlorinated water into pot and bring to a boil.  (Optional:  Add extra water to compensate for water boiling off and water absorption of herbs.)
  2. Add 1/2 cup (2 oz) of dried Essiac tea herbs to boiling water and boil hard for 10 minutes (making sure it doesn’t boil over).  (To make a two-quart batch use ¼ cup of herbs; one quart use 2 tbsp.)
  3. Scrape down the sides of the pot and allow the tea to sit, covered, in a warm place (room temperature) for about 12 hours.
  4. Reheat the tea in the covered pot until steaming hot, but do not boil it twice.
  5. Allow the tea to sit covered and undisturbed for several minutes so that the herbs will settle to the bottom of the pot.
  6. Place funnel and strainer on top of preheated canning jars.  (If you don’t have a funnel and strainer, you can use a glass measuring cup to pour the tea into the jars.)
  7. Carefully pour off (decant) the liquid from the pot into the canning jars so as to keep sediment out as much as possible.  Screw the lids on, allow to cool and then refrigerate.  The sediment can be used for poultices or can be discarded.  Some sediment at the bottom of jars is quite usual and acceptable.


Pour 1 to 2 fl. oz. of the concentrated Essiac tea (1/8 to 1/4 cup) into a mug and add hot water, once or twice daily.  Do not microwave the tea.  Drink Essiac tea on an empty stomach.  Take the time to sip your Essiac tea slowly; don’t gulp it down.  For maximum effectiveness, hold tea in mouth as long as possible to absorb sublingually (under the tongue).  Essiac tea is detoxifying so it is very important to drink plenty of pure water during the day and to have regular bowel movements.  Discard Essiac tea if it tastes sour or when white mold appears floating on the surface.  Essiac herbs and tea are light and heat sensitive so it is important to store in a cool, dark place.

Sovereigns Health Freedom Network —


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