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Traditional Herbal Therapy over many years has been shown to help with the following health ailments:
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Cardiovascular - high blood pressure, high cholesterol, heart disease, arrythmia.
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#2 Not All Herbal Teas Are Alike - 9/8/20
When it comes to herbs that are going to be used in making herbal tea, there are some significant differences with them. An herbal tea is made from leaves and flowers from a plant - generally called 'the tops'. Harder substances such as roots, barks, and berries when made into an herbal infusion are not called teas, they are called decoctions and require different handling to extract the medicinal properties out of them. I will discuss decoctions at a later date.
I prefer making herbal teas out of fresh plant matter. Sometimes there is not a choice however in this. In a previous article I had listed the recommended dosage for dried herb as 1 Tablespoon/ 2 Cups hot water. For fresh herbs it is doubled due to the water content of the herb and is 2 Tablespoons/ 2 Cups hot water. The idea behind infusions is due to what is called 'diffusion' which is a chemical term where an exchange is made over a plant's cell wall moving from an area of higher concentration (within the plant matter) to an area of lower concentration (the water in the cup or pot). Heat helps dilate things speeding up the process. Not every infusion has to have heat, though, it just takes more time to achieve when cold.
Another thing to consider is the presence of volatile oils. When heat is added to, lets say, an herb like Lemon Balm, the volatile oils in this type of mint will quickly evaporate. So, when infusing any kind of mint it is recommended that a cover be placed over the cup or pot during the diffusion time. This way it can evaporate and get trapped on a cool lid and become a liquid drop and fall back into the cup. With dried herbs that are purchased, many times the volatile oils are lost after they are chopped up and left to dry. I always try to have a fresh supply of any kind of mints on hand - Spearmint, Peppermint, and Lemon Balm - so that I can make a tea out of fresh plant matter and not have to worry about the loss of their volatile oils.
Steeping the herb in hot water for a period of 3-5 minutes are the same for both fresh and dried herb teas, and then straining them. I like making them in a quart jar so that I have several cups made on hand. Tea can be stored in the refrigerator for up to 4 days. Adding things like stevia drops or lemon or cinnamon are nice things to add to boost the flavor especially with the more 'vegetably' flavored herbs - and when using a warming herb like ginger or cinnamon it boosts circulation within the human digestive tract speeding up the absorption rate of your product.
Next week - All About Decoctions!
Last weeks article can be found posted on my FB page found here: facebook.com/Meadowsweet-Natural-Health-118374488337126