Tisane

Tisane

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From
Encyclopedia of Food and Cookery

A herbal tea or infusion, sometimes sweetened with honey but rarely drunk with milk. Almost any herb can be used to make an infusion, together with the flowers of some plants.

Some tisanes have health-giving reputations. Camomile tea is an old remedy for upset stomachs (Mrs Rabbit gave it to Peter Rabbit after he had gorged himself in the vegetable garden). Peppermint tea is recommended as a prevention against colds. Angelica tea is said to help digestion. When caffeine is not allowed in the diet, herbal teas are often advised instead. Many have a soothing effect, such as linden flower (tilleul) tea.

A tisane may be made from either fresh or dried herbs or flowers. Little sachets of herbs or flowers for infusions may also be bought; these look like tea bags but must be left to infuse for much longer. Camomile, rose hip and linden flower are among the most common.

Rosemary Tea: Pour boiling water over a fresh sprig of rosemary in a cup. Cover, and leave to infuse for 5 minutes. For more than one person, use several sprigs rosemary in a teapot.

Peppermint Tea: Put a handful of fresh peppermint leaves in a china or earthenware teapot, pour over boiling water and leave to infuse for about 5 minutes. Sweeten to taste with a little honey and add a little squeeze of fresh lemon juice.

Dried peppermint leaves may be used in the same way. Cut branches of mint and spread out or hang in a dry, airy place until leaves are dried. Strip off leaves and store in an airtight container.

Ingredients

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