The power of plants in just a cup

Even in ancient times, people used medicinal plants in herbal teas or infusions to cure several disorders. Nowadays, they are still a common preparation to mitigate many kinds of discomfort.

A legendary origin

According to the legend, the origin of infusions seems to date back to 2737 BC, in the time of the Chinese emperor Sheng Tun, when water had to be heated before being consumed. One day, while he was resting in the countryside, some tea leaves fell into his bowl because of the wind, and the emperor tasted the liquid, as he liked its aroma. The consumption of this new drink was initially popular among the wealthy classes, and then throughout China and worldwide, other beneficial plants with medicinal properties were also used.

The quality of the plant used in the preparation of the infusion is quite relevant. We need to contrast the origin of the raw material and try to use plants from clean crops in which no pesticides or chemical fertilizers have been used.

Not all infusions are prepared in the same way

Not all medicinal drinks are prepared in the same form. It is important to know how to prepare them to benefit from all their therapeutic and aromatic properties. The method of preparation will depend, especially, on the part of the plant that we use.

• INFUSION. When using the most delicate parts of the plant, such as leaves or flowers, these are watered with very hot water to boiling point, but without boiling. It is covered and left to stand for five or ten minutes before straining. In this way, it is guaranteed that some active principles of the plants are not lost, which, in the case of boiling, would volatilize.
• DECOCTION. The hardest parts of the plant (stem, root, bark, etc.) are kept boiling for five to ten minutes with the container covered. Afterward, the mixture is set aside for the same time and then strained.

Infusions to protect you

GEEN ANISE (Pimpinella anisum L). Contributes to eliminating flatulence and reducing bloating. Its fruits contain an essence with digestive properties.

HORSETAIL (Equisetum arvense L.). Depurative and remineralizing. Facilitates the elimination of toxic waste, as it stimulates kidney function.

FENNEL (Foeniculum vulgare Miller). Reduces abdominal bloating, avoids gas formation, and enhances digestion.

CHAMOMILE (Matricaria chamomilla L.). Enhances the secretion of gastric juices and facilitates digestion, as it fights nausea and vomiting.

LEMON BALM (Melissa officinalis L). Soothes nervousness and upset stomachs.

PENNYROYAL (Mentha pulegium L.). Useful after heavy meals to tackle heaviness and bloating.

SAGE (Salvia officinalis L.). Works with flavonoids to balance the hormonal system and regulate the menstrual cycle. Expectorant and useful in colds.

LINDEN (Tilia platyphyllos Scop.). Useful to soothe nervousness and anxiety and enhance sleep.

THYME (Thymus vulgaris L.). Helps reinforce the body’s defenses and soothes sore throats and coughs thanks to thymol.

LIQUORICE (Glycyrrhiza glabra L.). Protects the stomach mucosa from the corrosive action of gastric juices, soothes acidity, and improves heaviness.

STEVIA (Stevia rebaudiana). Stevia leaves are traditionally used to treat different metabolism disorders and have a high-sweetening powder with a glycemic index of zero.

SEN (Cassia angustifolia Vahl). Laxative. An infusion at night will enhance gut mobility the next morning, facilitating transit.

HAWTHORN (Crataegus oxyacantha Auct). Works on the circulatory system, ensuring the heart has a greater supply of oxygenated blood. It also has sedative properties in cases of irritability and nervousness.

TEA (Thea sinensis L.). Antioxidant and anti-aging actions thanks to its content of polyphenols. Stimulant effect that makes us stay awake.