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| steep for 10 to 20 minutes. Strain and drink. An infusion can be taken hot or cold and sweetened with honey, maple syrup, natural sugar (like Sucanat) or with sweet herbs such as licorice or stevia. |
| A strong infusion is made by placing 1 ounce of dried flowers or leaves into a 1-quart canning jar (which is made of tempered glass and can withstand boiling water) or other nonmetal container. Pour just-boiled water in to fill the jar and fasten the lid tightly. This prevents the volatile constituents from escaping. Steep for 15 to 30 minutes. Some herbs can be steeped longer, depending upon the plant constituents. Strain and compost the spent herbs. Drink 1/2 to 1 cup of tea two to three times a day. If you don't drink all the tea right away, store any extra in the refrigerator for up to three days. |
| An ingenious way to make an infusion is in a French press coffee maker (available in most department stores and specialty coffee shops). Place the herbs in the French press pot and pour boiling water over them to fill the coffee maker. After 15 to 30 minutes, press the plunger down, pushing the herbs to the bottom of the pot. Pour out the infusion as you would coffee. You can pour the infusion into a thermos bottle so you can have warm tea to drink throughout the day. An automatic tea-maker is also now available. Produced by the same company that makes Mr. Coffee coffee makers, this one is aptly called Mrs. Tea. |
| Decoctions: Decoctions are usually made from the tougher, denser parts of plants, such as roots, barks, seeds and berries. The standard method for making a decoction is to put one ounce of dried herbs into a nonmetal pot (enamel, tempered glass, Pyrex or Corningware). Pour one quart of cold water over the herbs and cover with a well-fitting lid. Bring to a simmer over very low heat, and simmer for 15 to 30 minutes. Strain out the herbs and |
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