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Making an Herbal Tea

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Making an Herbal Tea Making an Herbal Tea If you’ve ever made a cup of tea with a teabag then you’ve made an herbal infusion. Tea bags are certainly convenient, but if you want to prepare your own herbal blends or concentrated medicinal teas, then learning how to use dried herbs, in the form of infusions and decoctions, is indispensable. Buying herbs in bulk is substantially cheaper than purchasing tea bags. And if you grow or gather your own herbs, tea can be free! Personally, I love the sensory pleasures of blending dried herbs—homemade teas enhance my enjoyment of each herb’s texture, color, and aroma. Before we delve into the details of tea preparation, let’s take a look at the benefits and downsides of water extraction as a delivery method for medicinal herbs. Benefits and Advantages of Tea ♥ Tea is one of the most ancient forms of medicine and can be very comforting and pleasurable to drink. ♥ Drinking tea made from loose herbs is more affordable than taking capsules or tinctures (alcohol extracts), and the body is able to assimilate tea easily. Plus, if you gather or grow your own herbs, tea can be free! ♥ Medicinal teas have the added benefit of hydration, except, of course, if the herbs are diuretic (promoting water loss through urination). ♥ Teas are a better choice than tinctures for those who want or need to avoid alcohol. Making an Herbal Tea Native Roots Apothecary 1 ♥ Water is an excellent solvent for minerals, mucilage, and most medicinal constituents, although it doesn’t easily extract resins or some alkaloids. ♥ Teas are a better choice than alcohol-based tinctures for extracting the minerals from mineral- rich herbs such as: nettles (Urtica dioica), chickweed (Stellaria media), violet (Viola sororia), red clover (Trifolium pratense), alfalfa (Medicago sativa), dandelion leaf (Taraxacum officinale), and bladderwrack (Fucus spp.). ♥ Teas are also a better choice than alcohol-based tinctures for extracting mucilage from mucilaginous, or demulcent, herbs, such as slippery elm (Ulmus rubra), marshmallow (Althaea officinalis), corn silk (Zea mays), violet (Viola spp.), comfrey* (Symphytum officinale), linden (Tiliaspp.), cinnamon (Cinnamomum zeylanicum and other species), and licorice (Glycyrrhiza glabra or G. uralensis). *Comfrey has a number of contra-indications due to its pyrrolizidine alkaloids (PAs). Topical use is not a concern. Do not use internally if pregnant or nursing and do not give to children. ♥ Teas are ideal for some immunomodulatory herbs and mushrooms—remedies that have a balancing and supportive effect on the immune system. High alcohol levels destroy some of the central compounds involved in immunomodulation—long-chain polysaccharides. These compounds are most effectively extracted in water, especially with prolonged decoctions (2 hours plus). ♥ Water extractions are also ideal for prebiotic compounds—non-digestible types of fiber that feed intestinal flora (bacteria). These compounds Making an Herbal Tea Native Roots Apothecary 2 (inulin is one example) can be extracted in water but not alcohol. Examples of herbs with prebiotic properties are the roots of dandelion (Taraxacum officinale), burdock (Arctium minus and A. lappa), and chicory (Cichorium intybus). Eating these foods is likely to be the optimal form of ingestion. Note: when these roots are roasted, their prebiotic compounds are transformed, and they are no longer effective at feeding intestinal flora. Sourcing Herbs The best place to get your herbs will be from your backyard or nearby of course!! Unfortunately, some of us don’t have the land or the resources to grow LOTS of herbs so purchasing herbs is another option. Try to find a local farmer who grows the herbs you need and buy there. Local herbs are specially conditioned to local weather and seasonal patterns and deal with the same stressors and climate fluctuations that you do. Local sourcing also usually means better quality herbal products with a reduced carbon footprint. These herbs may cost a little more but you will also be able to use less to achieve a desired herbal action, as locally sourced herbs are fresher and retain better potency than herbs that have been sitting in shipping containers for months before arriving at a distributor. If there’s not a nearby farmer, then I would suggest getting your herbs from a source that you know is reliable and uses sustainable methods in harvesting and growing herbs (they don’t overharvest or use chemicals). Two such places that I purchase from is Mountain Rose Herbs and Frontier Herbs. They both have a website and you may be able to get discounts and coupons if you look around the internet! Harvesting Tips Making an Herbal Tea Native Roots Apothecary 3 In general, you should harvest herb and wildflower leaves just before the blooms emerge. Leaves can become bitter after the herb has flowered. Mint leaves should be harvested in early Spring when they are sweet and tender. When you are harvesting flowers, get them just as they are beginning to open when the flavor will be most intense. The time of day to harvest is best in early morning just after the dew evaporates but before the strong sunlight dilutes the aromatic oils for the day. You may get lucky and harvest after a nighttime rainfall that washes the dust from the leaves. Washing herbs and flowers can leave them soggy and make them difficult to dry successfully without molding. That’s why rain or dew provides just the right rinse to clean the herbs and flowers of any dust. You could water with a sprinkler and let water evaporate before harvesting as well. Remove leaves or flowers that seem to have damage either from insects or disease. If you are using fresh plant material, you can remove the leaves and flowers from the stems immediately, but if you are drying your herb to use later, then leave them on the stems to dry easily. Wash roots that will be used for tea carefully to remove dirt. They can also be used fresh or dried in a tea. – Making an Herbal Tea Native Roots Apothecary 4 Drying Methods Drying herbs is simple, but failure to remove enough moisture can lead to mildew or mold. Once leaves or flowers have been dried successfully they can be stored in a glass airtight jar in a cool, dark place for a year or two. Roots can be sliced or grated and dried then kept in the same way. More on storage later. To air dry herbs, you may join the stems together with a rubber band and hang to dry in a clean attic or in a room with fairly constant flow of warm, dry air. You can also use a paper bag to dry your herbs. You may choose to also tie them together and place in the bag, but I usually just put the herbs on the stems in the bag and leave to dry. Air circulates through the bag and leaves the herb nice and dry. The bag also keeps dirt and dust off the herbs. Don’t overfill the bag so that air can circulate easily. Another way to air dry is to put the herbs on cookie sheets in a SINGLE layer and leave out to dry. This works with flowers better than with leaves. Cover the cookie sheets with cheesecloth to keep bugs and dust off the herb. There is also the method of mechanical dehydration which includes the use of a dehydrator. There’s choices of electrical dehydrators and solar ones. Times vary on each herb/plant, so don’t mix the herbs in the dehydrator. Basic Equipment Making an Herbal Tea Native Roots Apothecary 5 Making small batches of tea at home doesn’t require much equipment except maybe a digital scale to weigh your herbs and some bowls and spoons for mixing. You may also want or need a measuring cup or spoon. A notebook will come in handy to write down your recipes as you try them to see what works and what you like. Working in Parts Tea recipes are broken down into parts. First thing that you need to decide is how many ounces of tea you would like to make. Once you know, then it is a simple math problem to figure out how much of each herb to blend into your tea. If you want to make 16 ounces of tea, then you would add all of the total parts in the following recipe…2 parts chamomile….2 parts lavender….1 part skullcap….1/2 part passionflower…..1/2 part valerian….so 2 + 2 + 1 + .5 + .5 = 6 Then divide the total ounces by your total parts 16/6 = 2.67 In order to make things a little easier to measure, round your answer up or down accordingly 2.67 rounded to 2.5 (for easier measuring purposes). Then take each part and multiply by your rounded amount to get the amounts needed for each herb. Here’s your recipe: Making an Herbal Tea Native Roots Apothecary 6 2 pts x 2.5 = 5.0 oz Chamomile 2 pts x 2.5 = 5.0 oz Lavender 1 pt x 2.5 = 2.5 oz Skullcap .5 pt x 2.5 = 1.25 oz Passionflower .5 pt x 2.5 = 1.25 oz Valerian Total ounces of mixed tea would be 15. See how easy? Of course, you don’t HAVE to do the math and just decide what you want to use as a part. I will sometimes decide that 1 part equals 1 cup and go from there but I must warn you that you may end up with A LOT of mixed tea lol. Just know how to work with the parts and decide what works for you.
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