Infusion
An infusion is a beverage made like a tea by combining hot water with medicinal herbs and steeping to extract their active ingredients.
Directions: Use one (1) Tablespoon [recommended amount may vary] of herb per cup of water. Using a glass, porcelain or stainless steel pot, put the dry herb into the pot and pour hot water over the herbs. Cover the pot with a tight-fitting lid. Steep for 5-15 minutes. Strain the infusion to drink. Note: longer steeping generally extracts more of the herbs’ active and non-active constituents.
Decoction
A decoction is used to extract primarily the mineral salts and bitter principles of an herb and is used to prepare tea from roots or barks.
Directions: For leafy herbs, use (1) Tablespoon [amount may vary] plant parts per cup of water. Using a glass, porcelain or stainless steel pot, bring the water to boiling, turn down to simmer and add the herbs. Simmer 3-4 minutes, remove from heat and steep covered for 2-10 minutes. Strain and drink.
For roots and stems of herbs, use (1) Tablespoon plant parts per cup of water. Using a glass, porcelain or stainless steel pot, bring the water to boiling, turn down to simmer and add the herbs. Simmer for 10-20 minutes, remove from heat and steep covered for 5 minutes. Strain and drink.