Schisandra also known as “wu-wei-zi” (five flavour fruit) in China, usually has sour, sweet, bitter, warm, and salty taste notes and has been consumed for centuries as a tea to boost the mood and help with fatigue.
Mental performance
Liver Disease (Hepatitis)
The chemicals in schisandra improve liver function by stimulating enzymes (proteins that speed up biochemical reactions) in the liver and promoting liver cell growth.
Chemicals in schisandra may also help the body have more energy, resulting in improved endurance and coordination.
Common Use:
To make a schisandra infusion in fruit juice, pour 1/2 a cup of berries into one gallon of a dark fruit juice and allow to soak for a day, then strain.
It can also be added to teas, herbal brews (soft simmer) and is effective as a liquid herbal extract and herbal capsule.
To make schisandra syrup, soak berries in vegetable glycerin for a month.
