Infusions of medicinal plants have been a fundamental aid to health since the dawn of time. They not only provide a therapeutic benefit. Behind every cup prepared from plants, there is a moment of harmony and serenity.
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
A legendary origin
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.
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
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
- 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
GEEN ANISE (Pimpinella
anisum L). Contributes to eliminating
flatulence and reducing bloating. Its fruits contain an essence with digestive
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.
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
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.