Plants or herbs considered as curative may be prepared in different
ways, and it is very important that the person who uses this curative
system, knows its differents ways of preparation and consumption.
The tea preparationmust be done separatelly, that is to say, leaves and flowers are not cooked together with stems and roots.
The herb teas must be drunk in the morning, fast before breakfast; or by night before going to bed.
Never use metal utensils, but drinking vessels made of clay, crokery or enamelled vessels to prepare tea.
Teas must not be sweetened with sugar, the best is to drink them in a natural way. However teas must be sweetened with honey which is also a curative agent.
Tea can be prepared in different ways, such as:
* Tisana: Some water is boiled in a covered vessel. In ebullition, herbs are incorporated .The vessel is covered again and this tisana is boiled for 5 minutes more, later the herbs are strained and then the tisana is ready.
* Infusion: This process consits of pouring out boiled
water on the herbs in a vessel, then cover the vessel
and leave the infusion for ten minutes. This preparation
is more appropiate for leaves and flowers.
Stems and roots can be prepared by infusion too but they must be well minced and they must be left in repose for 30 minutes.
* Coction: Herbs are put in a vessel, cold
water is poured out on them.They are cooked from 5 to 30 minutes
according to the type of herb which is being prepared.
For cooking leaves, flowers or soft parts of the plant only 5 or 10 minutes are enough.
Roots, rinds, stems are well minced and they must be cooked for about 15 or 30 minutes.When the vessel is moved back fron the fire, the vessel must be covered for some minutes and later the coction must be filtered.
* Maceration: Herbs are soacked in a vessel with
cold water from 10 to 24 hours, according to the parts of the plant. Flowers,
leaves, seeds or soft parts of the plant are soacked from1o to 12 hours;
the minced stem, rinds and soft roots are soacked form 16 to 18 hours.
The hard stem, rinds and hard roots are minced and they must be soacked fron 22 to 24 hours. This maceration must be filtered.
(*) Information taken from:
"LAS PLANTAS CURAN"
Authors: * Alfonsas Balbachas
* Herminio Rodríguez R.
4th edition. Editorial "La Verdad Presente"