We're still working on the leftovers from Thursday's big feast and we've already jumped into the hustle and bustle of the upcoming season with great abandon. After all, we're staring headlong into the frosty eyes of December! My belly could use a reprieve from all the tasty treats and maybe more of a boost than can be had from an ordinary cup of tea. This is the perfect time for a stronger infusion or a decoction. While tea is a type of infusion, sometimes it is helpful to steep herbs for longer than the usual 3-5 minutes--especially some of the woodier roots and nutrient-packed plants.
For this infusion, I like to let the herbs steep in water overnight and then drink the next day...
- 1/8 cup organic Burdock Root
- 1/8 cup organic Marshmallow Root
- 1/8 cup organic Dandelion Root
- 1 Tablespoon organic Cinnamon Chips
- optional (Anise, Fennel seed, Spearmint leaf, or other digestion-friendly herbs)
Put all the herbs in a quart Mason jar and pour boiling water over (4 cups of water.) Cover loosely with a lid, cheesecloth, or towel. This allows the steam to escape as the infusion steeps. You can even put it in the fridge at this point, if you'd like, but I just keep it on the counter and let it come to room temperature and then I screw on a tighter lid.
After 6-8 hours, or the next morning, strain the herbs from the decoction (compost the herbs) and put the infusion back in the jar, or in a tea infuser, canteen or glass and enjoy throughout the day. This is best consumed within a few hours or put in the fridge where it can last up to 24 hours.
This post was originally a part of our series called "The Sunday Steep."