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Infusions

The aerial parts of herbs (leaves, flowers, and stems) can easily be made into teas or tisanes by infusing them in water. The usual Western approach is to use 10z/25g of dried herb to 1pt/500ml of water that is just off the boil. Infuse the mix for ten minutes, then strain and drink in three equal wine-glass or cup doses during the day. The infusion should be stored in a pitcher, covered, in a cool place and used within 24 hours. Alternatively, use 1-2tsp of the dried herb per cup and make a dose at a time. If using fresh herbs, three times as much plant material (i.e. 3az/75g) is needed. For cold infusions, see macerations below.

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Chinese decoctions

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Ayurvedic remedies

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Tinctures

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