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Buy organic bulk herbs, spices, oils and teas
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Water infusion - This method is commonly referred to as a standard brew. Making herbal tea is almost the same as making a cup of Camellia sinensis, the herb we refer to as just "tea", with some important differences. It is not usually necessary to strain most herbal infusions as the leaves will settle to the bottom in ten minutes time. In fact it is a good idea to just let the herbs steep, as this will extract more of the medicinal properties. You need not throw out the leftovers either, and may want to reuse them as a "starter" for another fresh batch. Herbs that have a lot of tannins will get even more so the longer they steep and can be strong and bitter to drink. However, often these "bitter medicines" can be very good for you.
Herbal tea making is just as much of an art as it is a science. Color, taste, aroma all will signal you when the brew is "just right".
- Ratio : Pour two cups boiling water over one ounce dried herb, (1 to 2 tablespoons), or 1 cupped handful of the fresh herb.
- Brewing time : 10 to 20 minutes. Depends on the material. Generally, leaves and flowers will take less time than seeds, roots, or barks.
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Average Dose: The average dosage is usually 3 to 4 cups in a day. Bitter medicines need only be taken in small doses, usually 1/2 cup at a time.
- Variations : Spices like ginger, cinnamon, cardamom, cloves, and allspice add heat and energy to the infusion. Almond and vanilla extracts, raw honey, fresh lemon, or a pinch of stevia add flavor and zest.
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Tools : You don't need anything fancy, the most important tea tool is a non-aluminum pot with a tight fitting lid. Add a strainer and a tea cup and you are good to go.
Lunar and Solar Infusions
What is commonly known as "sun tea" . Put fresh or dried herbs in a glass jar filled with water and place in a hot, sunny windowsill for several hours.
A Lunar Infusion is made by placing the herb in an open crystal glass or bowl. Cover the herb with fresh water and place directly in the moon light, a full moon being the best time. Do not cover. Allow to infuse overnight and drink first thing in the morning. These infusions will be subtle, and work best with fresh, aromatic herbs like chamomile, mints and balms.
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Google has a cool gadget that converts units of weight and volume. Just enter the measure you want to convert from first, i.e. "Cups in quart".
| Equivalence Measures |
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| 1 pinch = less than 1/8 teaspoon (dry) |
| 1 dash = 3 drops to 1/4 teaspoon (liquid) |
| 3 teaspoons = 1 tablespoon = 1/2 ounce (liquid and dry) |
| 2 tablespoons = 1 ounce (liquid and dry) |
| 4 tablespoons = 2 ounces (liquid and dry) = 1/4 cup |
| 1 cup = 8 ounces (liquid) = 1/2 pint |
| 16 cups = 128 ounces (liquid) = 4 quarts = 1 gallon |
| Approximate Equivalents |
| 1 quart (liquid) = about 1 liter |
| 8 tablespoons = 4 ounces = 1/2 cup = 1 stick butter |
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