How to make an infusion from an herbal blend properly

An infusion is the simplest way of making tea, and also the easiest to spoil. The herb is covered with boiling water, covered and left to stand. Each of these three steps has its reason.

The ratio is one teaspoon of the dried blend to a cup, that is about two decilitres of water. With roots and bark we take a little more, with flowers less; flowers are lighter, and the same spoon holds a good deal more of them.

The water should be boiling, but it should not be left boiling in the pan with the herb. The boiling carries off the volatile substances that, in mint, chamomile and lemon balm, are really what we are after. So we pour over the herb water that has only just boiled.

Cover it. This is the step we most often leave out, yet it is the most important of all; under the lid stays what would otherwise leave with the steam. Ten minutes is enough for leaves and flowers, roots and bark need longer.

Finally, strain and drink it fresh. An infusion that has stood for a few hours is no longer what it was.