Infusion

Preparation method
2 steps
26 herbs prepared this way

An infusion is the simplest way to prepare the more delicate aerial parts of plants, especially leaves and flowers, for use as a medicine or as a revitalizing or relaxing drink. It is made in a similar way to tea, using either a single herb or a combination of herbs, and may be drunk hot or cold.

Quantity

CUP 1 tsp (2-3 g) dried or 2 tsp (4-6 g) fresh herb (or mixture of herbs) to a cup of water (this makes 1 dose)

Steps

Place the herb in the strainer of the teacup and place a strainer in the cup. Fill the cup with freshly boiled water.
Cover the cup with the lid and infuse for 5-10 minutes before removing the tea strainer. Add a teaspoon of honey to sweeten, if desired.

Traditional amounts

Traditional texts describe the preparations below, and where those texts give specific amounts, the amounts are quoted here as part of that record. This is a record of historical practice, not a dosage recommendation - the figures are what the sources say, not what HerbMate tells you to take. Amounts, potency, and safe use vary enormously by preparation, plant part, and person.

Take 3-4 doses (2 cups/500 ml) each day.

Storage

Store in a covered jug in a refrigerator or cool place for up to 24 hours.

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Herbs traditionally prepared this way

12 of 26 herbs whose traditional preparation text names this method.

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