- Qualities: Traditionally used as a warming agent, appetite stimulant, carminative, anti-emetic, peripheral circulatory stimulant, diaphoretic, cardiotonic, emmenagogue
- Parts used: Dried and fresh rhizome
- Origin: India, China
- Cultivation: Certified Organic & Kosher Certified
Contraindications: Some sources suggest using caution during pregnancy, despite its traditional use against nausea-as a safety precaution, pregnant women should ingest no more than 1g daily.
How to Brew Herbal Teas
As a rule of thumb, for single herbs add 1 tsp. dried herb per cup hot water (though you can make your tea as strong or weak as you’d like). For blends of more than 2 herbs, use 1 Tbsp. dried herb blend per cup of hot water.
INFUSIONS are for plant materials that are relatively fragile (leaves, fruits, seeds, flowers and roots with high volatile oils like Valerian or Goldenseal). Place a tight fitting lid over the tea, and allow to steep for 10-20 minutes, or overnight – depending on the flavour and strength you wish.
DECOCTIONS are like infusions, but are used when the plant material is tenacious (such as roots, barks, nuts and non-aromatic seeds). This method makes very concentrated teas, so the plant material can be used 2-3 times before discarding. Bring water to a boil. Add herb to boiling water, cover with tight fitting lid, and allow to simmer on low heat for 15-20 mins. Remove from heat and strain.
How to brew when your blend has both fragile and tenacious herbs?
You do both methods! First decoct your roots, barks or seeds as described above. Turn off the heat, and then add the leaves/flowers and leave to steep for as long as you desire.
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