How to make a loose herbal infusion: flowers, leaves, fruit and roots

Amount and water

For a 200 ml cup use 2 to 3 grams: two teaspoons of leaves or fruit, a little more for light flowers such as chamomile. Use boiling water at 100 °C.

Cover the cup

Put a lid or a saucer on the cup while it steeps. The aromas of flowers and herbs are volatile and escape with the steam if the cup is left open.

Times

• Flowers and leaves, such as chamomile, mint and lemon balm: 5 to 7 minutes.
• Fruit and berries: 8 to 10 minutes, because the pieces are harder.
• Roots and bark, such as ginger, liquorice and cinnamon: 10 minutes, or a few minutes of simmering in a small pan.

Cold infusions

In summer put 8 to 10 grams in a litre of cold water and leave it in the fridge for 6 to 8 hours, then strain. It works very well with fruit, hibiscus and mint.

Worth trying

Adjust to taste: more for a stronger cup, less for a lighter one. If you are looking for something caffeine-free for the evening, or a blend to give as a gift, at the counter we let you smell the different varieties before you choose.

Infusion or decoction

Flowers and leaves are infused: boiling water is poured over the herbs, then they rest with the cup covered. Roots, bark and hard seeds are made into a decoction: the herbs go into cold water, it is brought to the boil and simmered for 5 to 10 minutes. That way even the toughest parts release their flavour.

Homemade blends

You can create your own blend from a base plus an aromatic touch. A few combinations that work:

• Chamomile with a pinch of lavender.
• Peppermint with orange peel.
• Rooibos with cinnamon and a cardamom pod.
• Hibiscus with dried apple and ginger.

Frequently asked questions

• Can I reuse the herbs for a second cup? With flowers and leaves the second infusion is much weaker. Roots, on the other hand, can be simmered a second time.
• Do herbal infusions expire? They do not become harmful, but after about a year they lose most of their aroma.