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You can use your Farm to Cup tea packets for making hot and cold infusions, oxymels, decoctions, poultices, plasters, compresses, tinctures, liniments, salves, creams, syrups, tinctures, glycerites, infused oils, bath salts, vinegar extracts, herb infused honey, kombucha.

Apple Cider Vinegar Extract--add to salad dressing or sip by the spoonful. This boosts the immune system. Fill a glass jar 1/3 with dried herbs, 2/3 with apple cider vinegar Cap with a plastic lid and label. Keep in a cool, dark place. Shake daily for 2 weeks. Strain out the herbs and store in a cool, dry place up to a year.

Decoction--strong, simmered tea. Bring dried herbs and water to a low boil, then simmer for 15 minutes. Decoctions are a more concentrated version of tea (infusion).

Fomentation--is for swelling, pain, cold, flu. Prepare herbal tea and soak a small towel in the hot tea. Wring out the towel until it is damp wet. Wrap the towel in warm flannel and apply as needed.

Glycerite--is an herbal extraction made with glycerine--which is a plant-based, alcohol-free solvent and preservative. Prepare a glycerine solution of 3 parts glycerine to one part water, set aside. Label a clean jar, add a portion of herbs from your herbal tea packet and pour the glycerine solution over the herbs. (The ratio is 1 part herbs to 2 parts glycerine solution.) Cover with a lid and shake daily. Allow your glycerite to macerate for 3-4 weeks. When your glycerite is ready filter out the herbs. Keep in a cool, dry, dark place. Stores for up to a year.

Herbal Syrup--for coughs or colds. Make a strong tea or decoction, strain the herbs and measure the liquid. Add double the volume of honey. Stir over a low heat (below 110F) until the mixture incorporates. Remove from heat and pour into sterile jars, cap, label and store in a cool, dry, dark location for up to 1 year.

Herb Infused Honey--stir into your tea, or drizzle over a desert or salad. Fill a glass jar 1/3 with dried herbs, 2/3 with local honey. Cover with a lid and label. Shake daily for 2 weeks. Strain out the herbs and store in a cool, dry place for up to a year.

Herb Infused Oil--this is used as a topical treatment as-is, or used as an ingredient in a salve or cream. Use a ratio of one part of your herbal tea blend to 3 parts olive oil. Label a clean jar, add your herbal tea and cover with the measured oil, stir. Cover and maintain at 110F/43C for 1-2 weeks, stir daily. When your infusion is ready filter out the herbs. Keep your oil in a clean, labeled, tinted jar for up to 1 year in a cool, dry, dark place.

Infusion--hot or cold tea. For a hot infusion, pour one cup of boiled water over a mesh filter with a teaspoon of dried herbs. Let it steep for 2-3 minutes and enjoy. For a cold infusion, wrap your dried herbs in cheesecloth, and suspend in a jar of room temperature water. Stir ocasionaly and store in a cool place overnight before removing the cheesecloth with herbs.

Oxymel--digestive tonic to boost the immune system. Fill a glass jar 1/3 with dried herbs, 1/3 with apple cider vinegar, and 1/3 with honey. Cap with a plastic lid and label. Keep in a cool, dark place. Shake daily for 2 weeks. Strain out the herbs and store in a cool, dry place up to 6 months.

Poultice--use hot to increase circulation, or cold to reduce inflammation. Moisten the plant matter, spread it over the wounded area and cover it with a clean, cotten cloth for several hours or overnight. Ingredients such as marshmallow leaf, dock, mullein, alendula, and plantain are especially effective.

Recycling of Herbs--As a measure of respect for the plants and mushrooms used, thank them for their help and place the strained-off herbs and mushrooms in the outdoors.

Salve--this is a topical treatment. Grind dry herbs with mortar and pestle. Blend with cocoa butter or coconut oil and a little bit of beeswax. Simmer on low for 1 hour. Pour into a jar and let cool before covering.

Tincture--this can be added to tea or water, or used with massage or a compress. Fill a small jar with herbs and pour food grade alcohol (flavorless) over the herbs. Leave one inch of space. Cover and shake daily for 2 weeks. Strain out herbs. The tinctured alcohol will be ready for use and lasts 6-12 months.

This product is not intended to diagnose, treat, cure or prevent any disease.

email: tobi@farm2cup.net
phone: (973) 865-1966