< previous page | page_72 | next page >
Page 72
| a root rich in a volatile oil such as valerian root. The woodiness would suggest decocting, but if the roots are simmered the therapeutically important volatile oil would boil off. |
| To make an infusion: |
| Take a china or glass teapot which has been warmed and put about 1 teaspoonful of the dried herb or herb mixture into it for each cup of tea. |
| Pour 1 cup of boiling water in for each teaspoonful of herb that is already in the pot and then put the lid on. Leave to steep for 10 to 15 minutes. Infusions may be taken hot (which is normally best for a medicinal herb tea) cold or iced. They may be sweetened with liqorice root, honey or brown sugar. Any aromatic herb should be infused in a pot that has a tight-fitting lid to ensure that only a minimum of the volatile oil is lost through evaporation. |
| Herbal teabags 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. These teabags may be ordered from the suppliers listed in Appendix 3. |
| To make a decoction: |
| Put 1 teaspoonful of dried herb or 3 teaspoonfuls 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 ounce of dried herb for each pint of water. The container should be glass, ceramic or earthenware. If using metal it should be enameled. |
| Add the appropriate amount of water to the herbs. |
| Bring to a boil and simmer for the time given for the |
< previous page | page_72 | next page >

If you like this book, buy it!