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"Ech and Roots"-Inspired Herbal Decoction Recipe

Hand holding echinacea and roots tea blend while reading a book about teas with book open and fresh dandelion flowers

Although I love herbal infusions, I often crave the earthy and grounding taste of a root decoction. Decoctions take a bit more time and effort to brew than infusions, but they are better for extracting the herbal goodness from hard roots, barks, and berries than an herbal infusion. Decoctions are typically simmered, as opposed to herbal infusions in which hot water is poured over leafy herbs or flowers and left to steep.

This recipe from our product archives is based off the herbal blend we formerly carried named “Echinacea & Roots Tea”. Robust in flavor, it is a favorite in any season and my go-to when in need of a little extra herbal support.

Hand with finger pointing to tea blending recipe with recipe ingredients on table

Echinacea & Roots Tea Decoction Recipe



  1. Blend all ingredients together.
  2. Store the rooty blend in a airtight glass jar until ready to brew.

Brewing (makes 2 servings)

  1. Place 2 tablespoons of herbal root blend into a small saucepan.
  2. Add 2 cups of cold water.
  3. Slowly heat to a simmer.
  4. Cover and gently simmer for 15 to 20 minutes, being careful not to boil.
  5. Strain into a teapot or directly into two mugs for serving.
  6. Enjoy!

Pro Tips

  • If you prefer a stronger flavor, this blend can be simmered for an additional 10 to 20 minutes.
  • If desired, you can brew a larger batch and refrigerate the strained decoction in a mason jar for 2 to 3 days.


Looking For More Herbal Tea Blends?

Make Your Own Herbal Tea With Raspberry Leaf


You may also enjoy: 

Echinacea Root Tea Decoction Blend Recipe Pin

Topics: Recipes, Tea & Herbal Drinks


Written by Miriam on June 25, 2018

Miriam Bohondoney, blog contributor and folk herbalist born and raised on the west coast, has been studying the art and science of herbalism since childhood. Primarily self taught from books and experience, she had the good fortune to attend a year long herbalism course taught by naturopathic doctor and herbalist Dr. Sharol Tilgner. In recent years she has had the opportunity to study at the Columbines School of Botanical Studies and learn from acclaimed herbalist Howie Brounstein. In addition to writing for the Mountain Rose Herbs blog, Miriam is an avid student of aromatherapy and formulates her own natural perfume line using botanicals and pure essential oils. She is a trained pastry chef and baker. During her free time she enjoys dancing, singing, crafting alchemical potions, spending time with loved ones, and practicing Qigong.

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