With Spring upon us, and the need for Earth's medicine as strong as ever, now is a wonderful time to learn to make exquisite herbal infusion blends. The word 'medicinal' comes to mind, though the intent here is to create magnificent concoctions that satiate both your palate and the health of your body at the same time. Tasty, exceptionally healthy herb teas, made at home, for a fraction of the cost you'd find, well, absolutely anywhere -- and here's how to do it...
First a quick, educating note on the true meaning of the word "tea" - this term really only applies to leaves from the actual tea plant Camilla sinensis, not to any herbal formula. When a brew is made in water with plants other than the tea plant, the finished product is known as an "infusion", or "tisanes" or even "decoctions" (these are all fairly synonymous). Not that it's a big deal to call it "tea", though if you get really into it and are discussing your practices with other herbalists, this will help everyone be clear on what you're making. "Tea" still gets the idea across, and we'll use both terms here.
It is tempting to dismiss the idea of making your own herbal infusions when you can choose from fifty pre-made herbals at just about any grocery store nowadays. BUT! Remember the abundance of nature we get so excited about earlier? Commercial herbals do not reflect the true rainbow of medicinal and edible plants and herbs available to modern infusion drinkers. Most of these blends do not include hundreds of healing and tasty herbs that can easily be bought in bulk, either online or at a local apothecary or health food store. Ever consider tossing lemon verbena in your hot water? Rose petals? How about juniper berries? An enormous variety of plants in endless combinations makes herbal infusion making a creative and healing endeavor.
Infusions and tisanes are made when the soft sections of plants - flowers, stems and leaves - are brewed in hot water. These herbs can be set in a brewing basket in a cup or allowed to infuse in a French press. If you want to use herbs that come from the tougher parts of the plant, such as the roots, berries or bark, let these herbs simmer on the stove for fifteen minutes so that their medicinal and gastronomic qualities stand the best chance of coming out. Always cover your infusions and decoctions when they are brewing to ensure essential oils are not lost in the cooking process. If you want to drink your herbs later, or over the course of a few days, most herbs will stay viable for 72 hours if they are refrigerated.
Opinions on brewing strengths and the amount of herb to use vary widely. Be loose with your measurements and brew times -- you never know what new delicacy might emerge by allowing the herbs to sit longer than expected or by doubling the strength of an ingredient. A basic rule of thumb: herbal teas intensify with increased brewing time, and therefore more phytochemicals are infused in your tea, so if you LOVE peppermint, feel free to let it sit for thirty minutes. If, however, you don't enjoy the rush of mountain air peppermint carries into your belly, reduce the brew time and herb amount. Some herbs become bitter if brewed too long, while others release delicious tastes that cannot be found if they only briefly sit in the water. Another thing to remember: the healing potential of herbal infusions increases when the plant is allowed to brew at least fifteen minutes. If you're worried about your tea becoming cold, brew the infusion strong and fill your mug with half infusion/half hot water.
Venturing into herbal infusion making is an inexpensive and nourishing experiment in creativity. There are hundreds of herbs available and many reliable resources for finding the medicinal qualities of these herbs. Each herb has a distinctive taste and lends a different note to the infusion, as well as its own healing qualities. It is sufficient to start with ten or twelve herbs, a brewing basket, a mug you adore and maybe a few jars to keep your herbs fresh.
A short list of basics for your home herbal pantry includes: lemon balm, peppermint, ginger root, chamomile (if you aren't allergic), lavender, nettles, hibiscus, lemongrass, rose hips and licorice. Try to stock a broad spectrum of plants for a variety of situations, and consider trying herbs from different parts of the plant (flowers, leaves, roots, etc.). An added joy is using sweet plants, such as licorice and stevia, as natural sweetners, but most infusions take well to honey, too.
The beauty of herbal infusion making is that your creations are indicative of what you enjoy, what works best with your system and health concerns and what is available at the time. If you've always wanted to try coltsfoot or blue vervain, do so. There is no wrong way to make an herbal infusion, and, in fact, discovering your own blends can empower you to widen your appreciation and understanding of herbology, botany and horticulture. Rather than merely dropping a commercial tea bag into a cup of water, consider making "tea time" a moment of healing and creativity. You won't see you "cuppa" the same way ever again! - 14130
First a quick, educating note on the true meaning of the word "tea" - this term really only applies to leaves from the actual tea plant Camilla sinensis, not to any herbal formula. When a brew is made in water with plants other than the tea plant, the finished product is known as an "infusion", or "tisanes" or even "decoctions" (these are all fairly synonymous). Not that it's a big deal to call it "tea", though if you get really into it and are discussing your practices with other herbalists, this will help everyone be clear on what you're making. "Tea" still gets the idea across, and we'll use both terms here.
It is tempting to dismiss the idea of making your own herbal infusions when you can choose from fifty pre-made herbals at just about any grocery store nowadays. BUT! Remember the abundance of nature we get so excited about earlier? Commercial herbals do not reflect the true rainbow of medicinal and edible plants and herbs available to modern infusion drinkers. Most of these blends do not include hundreds of healing and tasty herbs that can easily be bought in bulk, either online or at a local apothecary or health food store. Ever consider tossing lemon verbena in your hot water? Rose petals? How about juniper berries? An enormous variety of plants in endless combinations makes herbal infusion making a creative and healing endeavor.
Infusions and tisanes are made when the soft sections of plants - flowers, stems and leaves - are brewed in hot water. These herbs can be set in a brewing basket in a cup or allowed to infuse in a French press. If you want to use herbs that come from the tougher parts of the plant, such as the roots, berries or bark, let these herbs simmer on the stove for fifteen minutes so that their medicinal and gastronomic qualities stand the best chance of coming out. Always cover your infusions and decoctions when they are brewing to ensure essential oils are not lost in the cooking process. If you want to drink your herbs later, or over the course of a few days, most herbs will stay viable for 72 hours if they are refrigerated.
Opinions on brewing strengths and the amount of herb to use vary widely. Be loose with your measurements and brew times -- you never know what new delicacy might emerge by allowing the herbs to sit longer than expected or by doubling the strength of an ingredient. A basic rule of thumb: herbal teas intensify with increased brewing time, and therefore more phytochemicals are infused in your tea, so if you LOVE peppermint, feel free to let it sit for thirty minutes. If, however, you don't enjoy the rush of mountain air peppermint carries into your belly, reduce the brew time and herb amount. Some herbs become bitter if brewed too long, while others release delicious tastes that cannot be found if they only briefly sit in the water. Another thing to remember: the healing potential of herbal infusions increases when the plant is allowed to brew at least fifteen minutes. If you're worried about your tea becoming cold, brew the infusion strong and fill your mug with half infusion/half hot water.
Venturing into herbal infusion making is an inexpensive and nourishing experiment in creativity. There are hundreds of herbs available and many reliable resources for finding the medicinal qualities of these herbs. Each herb has a distinctive taste and lends a different note to the infusion, as well as its own healing qualities. It is sufficient to start with ten or twelve herbs, a brewing basket, a mug you adore and maybe a few jars to keep your herbs fresh.
A short list of basics for your home herbal pantry includes: lemon balm, peppermint, ginger root, chamomile (if you aren't allergic), lavender, nettles, hibiscus, lemongrass, rose hips and licorice. Try to stock a broad spectrum of plants for a variety of situations, and consider trying herbs from different parts of the plant (flowers, leaves, roots, etc.). An added joy is using sweet plants, such as licorice and stevia, as natural sweetners, but most infusions take well to honey, too.
The beauty of herbal infusion making is that your creations are indicative of what you enjoy, what works best with your system and health concerns and what is available at the time. If you've always wanted to try coltsfoot or blue vervain, do so. There is no wrong way to make an herbal infusion, and, in fact, discovering your own blends can empower you to widen your appreciation and understanding of herbology, botany and horticulture. Rather than merely dropping a commercial tea bag into a cup of water, consider making "tea time" a moment of healing and creativity. You won't see you "cuppa" the same way ever again! - 14130
About the Author:
In addition to writing about making your own herbal infusions, the author has made available much information about aromatherapy, such as using myrrh essential oil and other therapeutic essential oils.
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