It's time to get moving! Not only am I spending more time outside, but my body systems can also use a little inspiration, as well. I tend to naturally reach for lighter foods as the days get longer and I find it makes me feel better to start with a day or two of rooty infusions as the seasons change. I think of it as tonic for my tummy and beyond!
A decoction is stronger than a tea--usually using larger quantities of herbs, often roots, barks and dried berries, and simmered and steeped for longer than a typical cup of tea. These are roots I like, and I love the extra zip and digestibility the cinnamon gives the beverage, but feel free to create your own spring "tonic" decoction using the roots, barks and herbs that work well with your body and needs.
Echinacea, Dandelion, & Cinnamon Spring Decoction
- 1 Tablespoon Echinacea Angustifolia Root
- 1 Tablespoon Suma Root
- 1 Tablespoon organic Dandelion Root
- 1 Tablepoon organic Cinnamon Chips
Combine herbs in a medium-sized saucepan and add 4-5 cups of water. Bring water to a simmer on medium-high heat and allow to simmer (steaming lightly) for about 1/2 hour to 45 minutes. I then remove the decoction from heat and allow to cool with the herbs still in the water, but you could strain at this point if you want a lighter decoction. You should end up with about 1 quart of a very strong tea after allowing to cool and strain. At this point, it can be consumed at room temperature, added to a smoothie, or you could heat it up a little if you prefer a warmer beverage. I like to put it in a Tea to Go glass tea infuser or a Mason jar with lid and sip throughout the day.
This post was originally a part of our series called "The Sunday Steep."
