An Herbalist's Guide to Growing & Using Goldenseal by Kathleen Brown

Author:Kathleen Brown
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1999-03-25T16:00:00+00:00

There are two ways to prepare herbal tea. You can make an infusion, in which the herb is steeped, or you can make a decoction, in which the plant matter is simmered over time.

Infusions. To extract medicinal properties from leaves, flowers, berries, or seeds, you’ll want to infuse them. These ingredients easily release their essential oils when they’re steeped in hot water — and they easily lose their value when they’re simmered. To infuse a cup of tea, pour 1 cup (237 ml) boiling water over 1 to 2 teaspoons (5–10 ml) dried herbs or 2 to 4 teaspoons (10–20 ml) fresh herbs. Cover, let steep 10 to 15 minutes, strain well, and drink.

Decoctions. Decoctions are made by simmering root, bark, and other woody parts of the plant, then drinking the cooled liquid. The simmering is necessary to extract the valuable properties. To decoct a cup of tea, add 2 teaspoons (10 ml) dried root to 1 cup (237 ml) water. Cover, bring to a boil, then simmer 15 to 20 minutes. Strain the herbs (they make a nice addition to your compost pile!) and enjoy.

Combinations. When you’re making a tea with both roots and leaves, you’ll both infuse and decoct: Simmer the roots 20 minutes, remove the pot from the heat, add the leaves and stir, then cover and steep 10 to 20 minutes.

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