About Herbs

  • Many herbs and plants have ‘active’ constituents that assist the body’s proper functioning.
  • These active constituents (volatile oils, phenols, flavonoids and others) have to be extracted in order to be digested.
  • To extract active components in plants/herbs, men have relied on ?infusion? (= tea) for thousands of years. Most active constituents are water soluble.
  • Using the whole herb and not only chemical extractions means you are getting non active, inert, but most valuable components, too, that help the body to digest the active ingredients, successfully.
  • The simple technique of brewing tea supplies us with extracts that deliver not only the pharmacologically active components of an herb, but their nutritive components as well.

How to Make an Herbal Tea


  • Active ingredients are found in leaves, roots and bark. For tea, leaves are best used crushed, bark and rout as a powder.
  • Do not settle for dried herbs that have been sitting on the shelf for some time. Volatile oils will have evaporated. You can tell freshness by the smell, mostly.
  • Active components are more concentrated in dried herbs than in fresh ones. To make a tea you would need double amount of the fresh herb.
  • If not stated otherwise, as a rule of thumb, take 1 teaspoon dried herbs,  teaspoon for powder, and  teaspoon for seed with one cup (4 oz.) of water. (Measure a little more water, because some will evaporate while boiling.) Feel free to take more water. The measure of the herb is important, not the amount of water. (Use measure spoons and cup.)
  • Use clean water, no tab water (it contains chlorine). Bring the water to a boil and pour it onto the herb/powder/seed. Let sit for some time. If you use herb leaves, just a few minutes. If you use seeds or powder from roots or bark, at least 20-30 min. Strain and, if possible, press out every drop in order to get all the best ingredients out of the herb.
  • Don’t mind, if the tea is not clear. That only means that not all components are soluble. If these sit at the bottom: stir before drinking.