An infusion is made by pouring boiling water over an amount of herb to extract the herbal properties. It is suitable for leaves and flowers whose parts are easily extracted.
Standard Quantities: 25g (1 oz) dried herb or 50g (2 oz) fresh herb to 500 ml boiling water.
Standard Doses: 1 teacup, approximately 150 ml, 3 times a day.
Infusions should be stored in tightly-stoppered vessels and will last for about 3 days in the fridge.
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