Herbal Teas For Health

Revised 2008

 How To Make A Herbal Tea
Herbal tea from leaves or berries: The usual method is to use one teaspoon per cup. Add boiling water to the pot and leave to infuse for ten minutes. This is longer than for regular (black) tea. Herbal teas do not 'stew' if left to infuse for a second cup.

Herbal Tea from roots or twigs: If you make a tea out of roots or twigs, these need a slightly different approach. The only 'roots or twigs' given in this article, are Licorice and Ginger. These are usually simmered gently for a few minutes to extract the taste and the benefits. You may also want to simmer seeds - such as Aniseed or Caraway for a couple of minutes to get the flavour when making tea with them. Both are great herbal teas to take after a meal.

If you want to get hold of a particular tea and can't find it, then it is fine to use a combination tea, which contains the ingredient you want along with a few others.

Heart and Circulation: Hawthorn berry.

Stomach and Intestines: Meadowsweet, Chamomile, Peppermint, Aniseed, Caraway, Slippery Elm, Licorice, Ginger.

Nerves: Motherwort, Clover Blossoms.

General, detox: Clover Blossoms, Motherwort, Green Tea, Chickweed, Nettle.

Women: Raspberry Leaf, Motherwort, Clover Blossoms.

Immune System: Pau d'Arco.

Kidneys: Parsley, Buchu.

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