Tisanes: Herbal Infusions • by Sharon Arnot
Posted On: 02/18/2003 E-mail This To A Friend!

We all know that herbs have long been used for their medicinal properties throughout history.

It’s no wonder then that in addition to eating herbs, or using them as a topical agent, we also drink herbs for their medicinal properties. Many herbs are known for their stimulating or relaxing effect much the same as tea or coffee.

Tisanes are herbal infusions, also called “teas”, that contain none of the tannin or caffeine found in most teas and really don’t contain any tea at all. Tisanes are made of herbs, flowers, leaves and even fruit pieces. Advocates of homeopathic remedies regularly recommend tisanes for their healing properties.

Many popular culinary herb leaves are often used for tisanes. Rosemary can stimulate circulation and ease migraines. Sage is good to ease a sore throat, and thyme can act as a cough suppressant. Mint aids in digestion and has so many different varieties that it mixes well with many herbs. Spearmint and peppermint tisanes are often used as revitalizing drinks and can be especially refreshing served ice cold on a hot summer day. In contrast, the menthol in peppermint can clear a stuffy head during the cold winter months, when served as a “hot tea”. Lemon balm has been known to calm the nerves and aid in digestion.

Flowers and fruits can also be infused to make popular tisanes. Chamomile is said to calm nerves and aid in sleep as well as being good for the digestive system. Lavender, elderflowers and elderberries calm the nerves and continue to be a popular remedy for sore throats and head colds. A tisane of violets and rose petals sweetened with honey can soothe a cough. Hibiscus, which is rich in vitamin C, and rosehips can produce a rich fruity tisane with a beautiful red color.

Tisanes can either be drunk in the morning instead of coffee or tea to invigorate, or in the evening to soothe and relax. Some herbs and fruits to invigorate include black currant, blackberry leaves, peppermint, spearmint, rosemary, angelica, borage, lemon verbena, rosehips, roses, and hibiscus blossoms. Herbs with a sedative or relaxing effect are basil, bee balm, lavender, anise leaves, violet flowers and leaves, fennel, dill, orange peel, and chamomile.

Tisanes are made basically the same as any tea but in a smaller quantity. As a general rule, use one-half ounce of dried herbs or one ounce of fresh herbs for every 2 1/2 cups of boiling water. Steeping times vary according to the ingredients but five minutes is usually sufficient. Once infused, tisanes can be served piping hot for sipping, or over ice for a cold drink to quench a thirst.

Although tisanes can be made by straining off the herbs from the water, there are also many utensils and containers made for the sole purpose of infusing. An infusing mug has a strainer basket on top and a lid to keep the liquid hot. Very fine or crushed leaves should be confined in a fine mesh strainer for infusing. Spoon sized strainers and infusing balls can be used for making individual tisanes. Many specialty kitchen, tea, and coffee shops sell a large variety of infusers as well as all types of ingredients for tisanes. Included are some general recipes for tisanes although it might be more fun to make up your own recipe according to the remedy you seek or more simply just to enjoy a great flavorful drink.

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