Herbal infusions (teas)

Herbal infusions (teas)
Medicinal herbs are most often administered in tea form. The Chinese, who have a 5,OOO-year history of herbal medicine, teach that the heat of the water and the taste of the herb enhance its effectiveness. Steeping an herb in hot water draws out the therapeutic essence of the plant.

To prepare hot tea from herbs, measure out 2 heaping tablespoons of herb for every cup of tea (unless the label directs otherwise), and place them in a china or glass teapot or cup (plastic and metal containers are not suitable for steeping herbs). For each cup of tea, pour 8 ounces of freshly boiled water over the herbs. Cover the container. As a general rule, teas made with the leaf or flower of the herb should be allowed to steep for five to ten minutes; teas using roots or bark should be simmered for ten minutes and allowed to steep for an additional five minutes. After steeping, strain the tea, cool it to a comfortable temperature, and serve. If you prepare more
than one cup of tea at one time, you can keep it at a comfortable sipping temperature in a thermos bottle.

To make an herbal tea from a tincture or extract, put the suggested number of drops of the extract into a hot cup of water. Let the mixture sit for five minutes to allow some of the alcohol to evaporate.