Infusions, herbal teas, decoctions. We are often very confused about how to prepare and take the active compounds that are good for us. Here is how to get it right.
An infusion typically involves using the leaves and flowering tops of a single herb, chosen for its properties.
Pour boiling water directly over the herbs and cover the cup or small saucepan with a lid for a steeping time that varies depending on the active compound you wish to extract, from 10–15 minutes up to one hour. Strain through a sieve without pressing.
From 1 to 10 parts of herb matter per 100 parts of infusion, that is, from 10 to 100 grams per litre, or, if you prefer, one teaspoon per cup of boiling water. An infusion can have a more or less mild effect; if fairly concentrated, it can also be diluted and drunk throughout the day, provided it is kept cool and stored in a dark glass bottle.
These preparations have been used in pharmacopoeia for barely a decade, yet they are
the most widespread. An herbal tea involves a blend of herbs: one that represents the base remedy, one that supports the properties of the first remedy (a synergist), and a third that acts as a flavouring agent to improve the taste.
Before use, the herbs are cleaned, then finely chopped and sieved to remove any dust. The blend must also be homogeneous in terms of preparation time (no
more than 10–15 minutes). As with an infusion, boiling water is poured over the herbs and the saucepan is covered with a lid. Then strain without pressing.
10–20 grams of blend per 1 litre of water. An herbal tea can also be drunk throughout the day.
A decoction is the drink obtained by extracting active compounds through the boiling of the hard parts of plants, such as roots and seeds. The difference from the first two methods is that in this case the herbs are boiled together with the water.
The herbs must be crushed with a pestle before boiling, so that the active compounds can be released. The boiling time depends on the herb: it is therefore always best to seek advice from a herbalist (a prolonged boiling time could cause oxidation, the release of harmful compounds, or chemical changes).
Here too, the rule of one teaspoon per cup of water applies.
