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| plant so that you have a clear understanding of its benefits, potential side effects and special requirements. |
| Teas |
| To brew a tea of fresh or dried leaves or blossoms, use 1 to 2 tsp. dry herb or 1 to 2 Tbsp. fresh herb per cup of water. Bring the water to a boil, pour it over the herbs, cover the teapot or container with a lid and let it stand undisturbed for 10 minutes. This type of tea is called an infusion. |
| Example: For a tea blend to improve capillary circulation, combine 3 parts rosemary with 3 parts gotu kola leaf and 1 part fresh grated ginger root. All three plants are mild circulatory stimulants. As in all recipes of this nature, your "parts" can be teaspoons, tablespoons, cups or any other unit of volume. Blend the ingredients well. To make 1 quart of tea, place 4 tsp. of the blend in a large teapot or jar, add 4 cups boiling water, cover and let stand 10 to 15 minutes before straining. Drink 3 to 4 cups daily. These proportions (1 tsp. tea per cup of water) make a beverage strength tea. For a medicinal strength tea, recommended for acute conditions or for the more rapid healing of chronic conditions, use up to 1 Tbsp. herbs per cup of water and let the tea steep longer. |
| Some recipes call for a cold infusion. To brew this type of tea, soak fresh or dried herbs in a measured amount of cold water for 10 hours or overnight, stirring occasionally, then strain and gently heat until warm. Cold infusions can be made with leaves, flowers, roots, seeds and bark. Be sure to cut, chop, |
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