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| hard or woody material such as roots, barks or nuts. The denser the plant or the individual cell walls, the more energy is needed to extract cell content into the tea, thus explaining the value of decocting. An important exception would be a root rich in a volatile oil such as valerian root. The woodiness would suggest dococting, but if the roots are simmered, the therapeutically important volatile oil would boil off. |
| To make an infusion: |
| 1. Warm a china or glass teapot and put about 1 tsp. of the dried herb or herb mixture into it for each cup of tea. |
| 2. Pour 1 cup of boiling water in for each tsp. 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 drunk hot (which is normally best for a medicinal herb tea), cold or iced. They may be sweetened with licorice root, honey or brown sugar. Any aromatic herb should be infused in a pot that has a well-sealing lid to ensure that only a minimum of the volatile oil is lost through evaporation. |
| Apart from their purely medicinal uses, herbs make an exquisite addition to one's lifestyle and can open a whole world of subtle delights and pleasures. They are not only medicines or alternatives to coffee, but can by their own right make excellent beverages. While everyone will have their own favorite herbs, here is a small list which may be used either singly or in combination. Selection can be based upon both taste and medicinal properties. |
| Flowers: Chamomile, elder flower, hibiscus, linden, red clover |
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