* Do not use aluminum utensils to prepare your herb tea. Use only stainless steel, glass (Pyrex) or earthenware.Â
* Use approximately thee quivalent of one teaspoon of herb to every cup of water (fresh herbs may need more than one teaspoon).Â
*Â Do not use white sugar or artificial sweeteners. Use honey or raw sugar if you want to sweetenÂ
INFUSION- The most common way of preparing herbs. The usual amount is a teaspoon of leaves, blossoms or flowers to a cup of boiling water. The water is poured over the herb; then steeped for 3 to 5 minutes. Strain before using. Honey may be added to taste.Â
DECOCTION- To extract the deeper essences from harder or coarser herbs such as stems,barks, and roots. The herbs are usually simmered uncovered for 10 to 20 minutes until 1/3 of the water has decreased through evaporation. Strain before using.
STEEP- Recommended preparation for fresh herbs. Heat herb in water until it reaches a full boil. Turn down heat, let cool, strain, and drink.