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| ingredient, find an appropriate substitute. Quantities are flexible, too. As you gain experience, refer to two or three different herbal references for information about each plant so that you have a clear understanding of its benefits, potential side effects and special requirements. Also, develop your own recipes. |
| Latin names are important because the same common name may be given to three or four different plants, or the same plant may be known in different parts of the world by different names, creating confusion. Latin names appear in recipes and when plants are listed individually. |
| Teas. To brew an infusion or steeped tea, which is usually made of fresh or dried leaves or blossoms, use 1 to 2 teaspoon dry herb or 1 to 2 tablespoon 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. Strain and serve. |
| To brew a decoction or boiled tea, usually made from roots, bark or other hard, woody material, use the quantities given above and place the herbs and cold water in a stainless steel pan, cover and heat to the boiling point. Lower the heat, simmer the tea for 10 to 15 minutes, then remove from heat and let stand another 5 minutes before straining and serving. |
| Medicinal herbs can be sweetened with honey to improve their taste, or you can add flavors such as black cherry concentrate or fresh ginger or a pinch of stevia, the sweet herb widely used as a sugar substitute. Most herbalists recommend taking me- |
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