These are made in the same way as a cup of tea using the soft parts of plants - the leaves, stems and flowers. The standard dose is 1 oz (25 g) of dried herb, or 2 oz (50 g) of fresh herb to 1 pint (600 ml) boiling water. You can vary this according to taste - it is important to make your herb teas palatable so that you drink them regularly when you need to. Put the herbs in warmed teapot, pour on boiling water, leave covered to infuse for ten minutes and then strain. A cupful is generally taken three times daily for chronic conditions, and six times daily or more in acute illness. An infusion will keep for up to two days in a refrigerator.
Some herbs, particularly those with a high mucilage content, such as comfrey, need to be prepared in the same way but with cold water. Most infusions are taken hot, except when treating the urinary system, when they need to be drunk lukewarm to cold. When making infusions you can blend several herbs together to make a tasty brew, the addition of aromatic herbs such as mints, lemon balm, lemon verbena, fennel, lavender, and licorice to more bitter medicinal herbs is recommended to make them more palatable, especially for children.

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