An infusion is a fancy word for making a tea the old fashioned way. This method can be used for leaves, buds, and flowers, because pouring boiling water over this material is sufficient to break the plant cells open and release their medicinal content. Leave to infuse for 5 minutes. Can be drunk hot or cold. If you are taking medicinal teas, it may be worth buying a wire tea-infuser from a kitchen shop (about £ 1.50 each) which can be used for an individual cup and saves you the hassle of cleaning out the teapot afterwards. Infuse material, which contain volatile oils (i.e. most plants with heavy scents) in a cup with a saucer or top or in a thermos flask to stop the valuable medicinal oils from evaporating. Quantities are 30 grams of dried herb to ½ litre or 1 pint of water or 1 heaped teaspoon per cup. With fresh plant material use 3x these quantities for medicinal purposes.
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