Unless stated otherwise in the text preparations and dosage of herbal teas areas follows:
Infusion: using leaves, flowers or whole herb apart from root or berries. Pour 1 pint (0.5 litres) of boiling water onto 1oz (25g) of finely chopped herb in a warmed vessel Cover and leave to stand for fifteen minutes. Strain, keep in a covered vessel.
Direction: using root, bark or berries. Add 1oz (25g) of the chopped or crushed remedy to 1 ½ pints (0.75 litres) of cold water, bring to the boil and simmer gently until reduced to 1pint (0.5 litre). Leave to cool, covered, then strain.
Dose: one wineglass full three times daily. A regular dose, approximately every eight hours, is the most effective.
It should be taken between meals unless advised differently in the text. A wine glass full is approximately three tablespoonfuls.
Herbal teas will keep for three to four days if kept, covered, in a refrigerator. If this is not possible a fresh supply should be made each day.