Making herbal teas or herbal infusions can be a useful part of tapping into the healthy nutrition in the herbs we grow and eat.
Peppermint and chamomile is just a couple of herbs we use in teas for their soothing and relaxing properties.
But herbs also offer nutrients for our bodies, they are packed full of vitamins and minerals and omega fatty acids.
Infused in a tea these nutrients are released and available for our bodies to use.
Think of drinking an herbal infusion as a natural whole vitamin drink. Our bodies can uptake the natural nutrients and use the complex chemicals offered by these plant to keep your systems functioning properly.
Using fresh dried herbs are best for making herbal teas. As the herbs rehydrate the vitamin, minerals and medicinal properties are released into the water. Your herbs should be freshly dried within the past year. Dried herbs should have a fragrant smell.
Old herbs loose their fragrance. Dried herbs stored in an air tight container in a dark cool place will last 6 months to a year.
Some of the common herbs used in tea and infusion include chamomile, peppermint and rose hips. But there are so many that offer extra nutrition.
These are just some that I love to use.
Blueberry you knew blueberries were good for you but I never thought of steeping the dried leaves. 1 ounce of dried leaves contain 100 mg of vitamin A, 81 mg of potassium, 14 mg of vitamin C, Calcium, phosphorus, and iron.
Dandelion our grandmothers knew the value of eating this plant. 1 ounce of dried dandelion contains a whopping 14,000 mg of vitamin A, 397 mg of potassium, 187 mg of calcium, 35 mg vitamin C, phosphorus and iron.
Mint is one of my favorite; it adds flavor and soothes a cough and in small amounts relaxes before bed. 1 ounce of dried mint contains 1,296 vitamin A, 194 mg calcium, 179 mg potassium, 64 mg vitamin C, phosphorus and iron.
Raspberry adds flavor to your teas and infusions and in 1 ounce of dried leaves there is 199 mg potassium, 30 mg calcium, 22 mg phosphorus, 18 mg vitamin C, and iron.
Red Clover surprisingly is full of isoflavones, Calcium, phosphorus, potassium, iron. The isoflavones in red clover may help with PMS and menopause. This is a great tonic herb that can be used with other herbs in your teas.
Herbs should be infused in a closed container to preserve the volatile oils. I like to use a pint or quart canning jar with lid.
1. Measure out your favorite dried herbs ¼ to ¾ cup into a jar. I like a
strong tea so I use ½ to ¾ cup of herbs to a quart of water. Mix and
match your favorite herbs based on your nutritional goals.
2. Bring water to a boil and pour into jar to top. Place lid on jar and let steep for 2-4 hours or overnight.
3. Strain herbs through fine mesh tea strainer or cotton cloth.
4. Store tea in the refrigerator for up to 2 days. Serve cold or hot with honey to taste. Tea can be cut with water if too strong.
Sipping a cup of herbal tea can be relaxing as well as delivering nutrition and liquid which we need for health. Some of my favorite blends help me relax, heal from a cold and just make me feel better. Try some of my blends and try some of your own.
Add dried herbs to a quart jar. Pour boiling water to the top of the jar. Place a lid on the jar and steep for 2 hours up to overnight.
Strain liquid through a fine mesh tea strainer or cotton cloth.
Discard dried herbs and store herbal tea infusion in the refrigerator until ready to use.
For a cup of tea, pour into a cup and warm. Add honey to taste. Sip and enjoy.
Follow directions for making herbal teas. Flavor with honey or sugar to taste. This herbal infusion is full of vitamin C and minerals. This tea is a great way to fight off infections.
Follow directions for making herbal teas. This recipe is great for colds that come with soar throat and congestion. Sage is a great herb for helping breakup flem and easing a soar throat.
Warm up a cup and add honey and lemon juice to taste.
I make sure I have plenty of dried chamomile, sage and peppermint on hand going into the winter season.
Follow directions for making herbal teas. Dried dandelion can be bitter, but is so good for you. I keep it to 1 tablespoon per quart but more can be added to taste. This is a great tonic to drink every day.
Drink 1 to 3 cups per day with honey to taste. I even use a cup of this herbal infusion as a base for my fruit smoothies in the morning. Give it a try.
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