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Page 24
| Leaves: Peppermint, spearmint, lemon balm, rosemary, sage, thyme, hyssop, vervain |
| Berries: Hawthorn, rose hips |
| Seeds: Anise, caraway, celery, dill, fennel |
| Roots: Licorice |
| Herbal tea bags can be made by filling little muslin bags with herbal mixtures, taking care to remember how many teaspoonfuls have been put into each bag. They can be used in the same way as ordinary tea bags. |
| To make a decoction: |
| 1. Put 1 tsp. of dried herb or 3 tsp. of fresh material for each cup of water into a pot or saucepan. Dried herbs should be powdered or broken into small pieces, while fresh material should be cut into small pieces. If large quantities are made, use 1 oz. of dried herb for each pint of water. The container should be glass, ceramic or earthenware. If using metal it should be enameled. |
| 2. Add the appropriate amount of water to the herbs. |
| 3. Bring to a boil and simmer for the time given for the mixture or specific herb, usually 10 to 15 minutes. If the herb contains volatile oils, put a lid on. |
| 4. Strain the tea while still hot. |
| Every herbalist has personal favorites when it comes to teas. If you are unable to sleep because your nervous system and mind feel overactive, the following teas can be taken every day to help calm the body |
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