This iron tonic is a combination of herbs noted for their high iron content and for their success in increasing iron levels in the blood. 

Because these ingredients are in plant form, they are more easily digested, absorbed and assimilated by the body than synthetic forms of iron supplements.

½ cup fresh, chopped dandelion root (or ½ ounce, dried)

½ cup fresh, chopped yellow dock root (or ½ ounce, dried)

1 cups fresh, chopped nettle (or ⅓ cup, dried)

Put all in quart jar.  

Fill jar with almost boiling water.

Cover tightly.

Infuse for 4-8 hours.

Simmer liquid off to 1 cup liquid (¼ of original).

Stir, turn off heat, cool.


Add ½ cup of blackstrap molasses.

May preserve with a splash of brandy.

Store in refrigerator.


Use 1 to 2 tablespoons daily. 

This tonic tastes very nice in hot water.

Taking it with 250 mg. of Vitamin C will help to better absorb the iron and make it more available to the body.

An iron tonic is typically taken in the morning.  It can be taken in the afternoon when energy is waning, but not too late in the day or the added energy may inhibit sleep.