Infusions are used to prepare the delicate parts of a plant, such as the leaves, flowers, and seeds, which break down easily to release their medicinal elements into the water.

When using a teapot, you will need about 600ml (1 1/4 pints) of boiling water, and approximately 20 g (1 oz) of dried, or 30 g (1 1/2 oz ) of fresh herbs.

This will make enough tea to have three or four cups in a day. You may use a single herb, or a selection of two or three equal proportions made up to the above amount.

Drink a cup or two or three times a day, depending on what dose is appropriate.

If you are making the infusion in a tea pot, do not use a pot that has been used to make regular tea because the tannin will overpower the ingredients in the herbal tea.

To prepare a pot of tea, first warm the vessel, then place the herbs in the pot and add freshly boiled water. Replace the lid and leave to steep for 10 minutes. Using a tea strainer, pour the tea into the cup, adding honey as a sweetener if desired.

• For a single cup of tea, use approximately 2 g (1-2 tsp) of dried, or 3 g (2-3 tsp) of fresh, herbs per cup.

When making a tea in a teacup, you will need to cover it with a lid or saucer. This is because some of the constituents of the tea include volatile oils, which evaporate in steam, which will cause the tea to lose much of its medicinal value.

Place the herbs in a tea-strainer and pour freshly boiled water into the cup until it rises up and covers the herbs. Cover and leave for 10 minutes, adding honey if desired.

The tea may be drunk hot or left to cool, then placed in the refrigerator and drunk during the day. It may be kept for up to 24 hours.

Cold and Flu Tea

one-half yarrow
one-half elderflower
pinch of peppermint

This cold and flu remedy, suitable for adults, will lower a fever, 

reduce nasal catarrh, and promote sweating to help cleanse and restore the system

An infusion is also known as a tea or a tisane, a time-honored method of preparing herbs

fShare

Tweet