Fragrant tea! we prepare herbs for the winter

How long can decoctions and infusions be stored

If we talk about such dosage forms as decoctions and infusions, one must first of all understand that aqueous extracts from plants have a much shorter shelf life than, for example, alcoholic ones. They also include concentrates (an aqueous solution of a plant extract, which can be dry or liquid). The broth has medicinal properties for a very short time. The processes that lead to fermentation and, as a consequence, the formation of various bacteria, completely change its chemical composition. Thus, instead of the desired effect, a completely opposite result can be obtained. So where, how and how much to store the broth?

Sage

Herbaceous plant up to 75 cm high. Stems are straight, branched and strongly leafy. Medicinal sage is very popular. His raw material is a leaf or flowering tops. It has many medicinal properties, from bactericidal to fighting depression.

Loves moist soil, so when caring for sage, it is important to provide periodic watering

Sage can grow in one place for more than 8 years. This culture grows well, so the seedling method can be skipped. Sage should be harvested in early summer, when it is just beginning to bloom. This can be done until the fall. For medicinal purposes, sage is best dried naturally. You will need to collect the stems in small bunches and then hang them (flowers facing down) in a dry, ventilated area.

How to collect flowers and leaves, what is important to consider

If the summer is dry and hot, then the plant will fade faster.

Both leaves alone and leaves together with flowers are collected, they must be folded separately from each other and not grab the fruits with seeds, since they will crack when ripe and the fluff gets into the tea.

Important:

the lower darker leaves of willow tea are not collected (they are needed by the plant to maintain metabolic processes);
before collection, it is necessary to remove all metal jewelry, since when the fireweed comes into contact with them, its useful properties decrease.

How to choose the right raw material and reject the unsuitable one?

Koporye tea should be collected ONLY in ecologically clean places, that is, there should not be any nearby:

Enterprises.
Cemeteries.
Garbage dump.
Power lines.
Highways.

Important:

Never confuse fireweed with plants of the same family, as they are not suitable for consumption.
It is not necessary to collect willow tea with signs of illness (the presence of spots and darkening), as well as those that are damaged by insects.

Medicinal plants and their shelf life

Photo: Pixabay

There is nothing eternal on earth. Plants that come to life for only six months make you think about the fragility of everything. Even when harvested and dried, the beneficial properties of the herb have a limited time.

Having collected a whole heap of calamus, surprisingly disfigured this year, I really want to breathe a sigh of relief! In the next ten years, its reserves will not run out and there is no need to worry about it anymore. These are only dreams, nothing will come of it. Next year you will have to collect it again.

Calamus rhizomes, as well as chaga and parsley roots, will be beneficial for one year.
Birch buds, strawberries, mullein flowers, nettles, corn stigmas, lily of the valley, linden flowers, raspberries, fern rhizomes, plantain leaves, sunflower flowers and leaves, wormwood, chamomile grass, mountain ash, yarrow, blueberries and rose hips will serve you two years.
For three years, you can count on celandine, bird cherry rhizomes, hop cones, herb of shepherd's purse, motherwort and cumin, caraway fruits, coltsfoot leaves, oregano herb, immortelle flowers, valerian roots, elecampane rhizomes.
Viburnum bark and horsetail grass will be ready for your service within four years.
Oak bark, burdock or dandelion root, bearberry leaves and bird cherry bark will not deteriorate within five years.

Remember the expiration dates! Some plants will not be beneficial after a certain time, but they can also cause food poisoning and other complications.

These terms are approximate and may vary depending on a variety of conditions.

It is important to store the harvested plants correctly. If the dried raw materials get wet or are placed in a damp room, the shelf life may be reduced. High or low storage temperatures, humidity or dampness can render raw materials unusable.

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Beneficial features

For a long time, people have known the beneficial properties of fireweed. Even in the Middle Ages, such tea was served at the royal table and exported to other countries. Ivan tea has many medicinal properties:

anti-inflammatory effect, fireweed has a very strong effect in comparison with other medicinal plants;
stops the development of tumor cells, is not used to treat cancer, is suitable for prevention;
enveloping action, helps to cope with gastritis or gastric ulcer;
strengthens the walls of blood vessels, has a beneficial effect on the work of the heart;
is a mood modulator;
improves sleep, relieves insomnia;
has a positive effect on the nervous system, improves blood circulation, accelerates brain activity.

The beneficial properties of fireweed do not end there. The plant has a truly healing effect. In the Middle Ages, Ivan tea was used as a panacea for all diseases.

Important! In folk medicine, narrow-leaved fireweed is still used to treat many diseases.

How to dry

Drying outdoors will take from a week to two, depending on the raw material. Before starting drying, you need to cut cuttings from the leaves, as they worsen the quality of the raw materials, and sort out the green mass, removing all damaged leaves. The drying room must be dry, warm and well ventilated.
Drying raspberry leaves
Spread sheets of clean paper on a flat surface. Newspaper will not work, as printing ink gives off toxic substances. Spread the prepared leaves over it with an even thin layer.

The leaves of many plants are known to have powerful health benefits. Learn how to dry raspberry, currant, blueberry, cherry and mint leaves.

Stir the leaves every day, swap the sheets so that the raw material dries evenly. Do not leave the leaves unattended for too long so that mold does not attack them. To check if the product is ready, you need to bend several large leaves across the line of the central vein. If there is a distinct crunching sound, the tea leaves can be stored.

Video: how to dry currant leaves for tea at home

Another drying method involves the use of an oven. This method is suitable for those who do not have enough time or space to dry the leaves in the traditional way. Preheat the oven to +100 ° C.

Important! Avoid direct sunlight on the raw materials you are drying. Under their influence, essential oils evaporate, the final product becomes tasteless and loses its rich color .. Cover a baking sheet with parchment and spread the leaves on it in one layer.

Leave the oven door ajar a quarter. Dry the leaves at this temperature for an hour and a half, and then reduce the temperature by half and dry them until tender (30-40 minutes). Please note that some of the nutrients are lost during such processing.

Line a baking sheet with parchment and spread the leaves on it in one layer. Leave the oven door a quarter open. Dry the leaves at this temperature for an hour and a half, and then reduce the temperature by half and dry them until tender (30-40 minutes).Please note that some of the nutrients are lost during such processing.

Where is the best place to carry out the process and how is it correct?

You can dry the crop outdoors or indoors. On the street, lemon balm is laid out in the shade on a pallet in a thin layer. Instead of a pallet, a sheet of plywood or cardboard is used. Top lemon balm is covered with a net or natural fabric to protect it from insects and dust. You can hang the bundles on a rope under a canopy.

You cannot leave lemon balm under the sun, otherwise it will lose all its beneficial properties.

The main drying conditions in a room are good air circulation and protection from sunlight. The attic is perfect for this purpose.

In bunches

How to dry at home:

Choose a dry, warm, shaded area with good air circulation.
Cut off some young stems with leaves and flowers.
Take no more than 10 stems and collect in a bunch.
Tie with string or rope is not too tight.
Hang the bundles tops down to the ceiling.

Too large bundles should not be collected. The stems inside the bundle can rot or mold.

Advantages of the method:

It is not required to occupy horizontal surfaces for drying raw materials.
Lemon balm contains a large number of useful components.

Disadvantages:

It is possible to apply only when the leaves are not separated from the stems.
Plants should be regularly revised and leaves that have deteriorated should be removed.

On a horizontal surface

Choose a dry, warm location with good access to fresh air and no direct sun.
Spread white paper or clean cloth on the surface.
Spread lemon balm on top with a thin layer.
Drying takes 3-4 days on average. It is necessary to stir and turn the raw material daily so that it does not start to deteriorate. Examine for mold and black spots.

Instead of a pallet, it is convenient to use hammocks made of mesh. Such a device does not impede air circulation. There is no need to stir up the grass.

Advantages:

Melissa dries quickly - from 2 to 7 days.
With the natural method of drying, most of the nutrients are retained.

Disadvantages:

A lot of space is needed.
It is required to constantly monitor the condition of raw materials.

In the oven

Spread the sliced lemon balm on a baking sheet in a thin layer.
Keep in a slightly preheated oven at 45-50 ° for 2-3 hours. Leave the door ajar. Stir the lemon balm periodically.

In the microwave

Spread the leaves in a thin layer on a cotton cloth.
Cover with the same material on top.
Place on a plate in the microwave.
Switch on the device for 2 minutes.
Take out the raw materials and keep in the room for one day.

Experts do not recommend drying lemon balm in ovens. At a temperature of 35 ° and above, useful substances are destroyed in the raw material.

Advantages of the method:

The method saves time for drying.
There is no need to allocate a special place, lay out and check raw materials.

The disadvantage is that a large proportion of nutrients are lost. The quality of the raw materials is lower than when dried in the open air.

Hyssop

Blue St. John's wort, hyssop are perennial and strongly odorous spicy shrubs with oblong or linear leaves. Outwardly similar to lavender, winter-hardy and drought-resistant. They form a bush with a height of 50-60 cm and a diameter of 60-70 cm, with branched erect shoots. Flowers, leaves, stems have a bitter-spicy taste.

To make a healthy tea, it is best to harvest the hyssop shoots at the very beginning of their flowering. This drink helps to reduce stress and relieve headaches. Hyssop is an excellent antispasmodic. Dried and fresh young leaves, flowers and stems are used to flavor dishes and snacks.

Hyssop infusion is used as a general tonic for the elderly. Has bactericidal properties. In folk medicine, hyssop is used for gastrointestinal diseases, angina pectoris. Hyssop is unpretentious, but it develops better in drained soil, sunny areas.

Optimal storage conditions

To prevent the herb from losing its aroma and taste after brewing, you need to take care of the correct storage of the product. Dried ingredients are not crushed prior to storage. The preservation of useful properties also depends on the storage characteristics. Any wild plant or domestic crop in dried form is capable of absorbing moisture. This leads to spoilage of raw materials.

The most common types for making tea at home include lemon balm, thyme, Ivan tea, linden and other plants. The collected herbs are stored in a dry room with good ventilation. Optimum air temperature: +18 degrees. Avoid direct sunlight. If possible, dried plants are suspended from the ceiling, having previously collected them in bunches. In this way, it will not work to store useful grass in an apartment; in this case, a special container is used.

What plant leaves

Almost all cultivated garden plants are suitable for collecting leaves and then brewing them. This raw material does not contain theine and caffeine, but it gives tannins, sugars and vitamins to boiling water, strengthening the immune system and stimulating digestion.

First of all, pay attention to the foliage of fruit and fruit trees. These include quince, apple, chokeberry, cherry, red cherry, pear, plum, sea buckthorn

Sea buckthorn leaves have a huge impact on the health of the human body. Read more about the health benefits of sea buckthorn leaves.

Tea from such foliage turns out to be fragrant and with a lot of tannins. It invigorates, tones, has an immunomodulatory effect. This drink softens the mucous membranes, thins the blood.

The second group includes raw materials from deciduous trees. These are maple, linden, walnut. Not everyone will like this tea, but its benefits are undeniable. The drink strengthens the walls of blood vessels, cleanses the liver, and prevents the occurrence of age-related heart problems. It is recommended to drink it for people exhausted by a long illness, for those who suffer from overwork.

The third group is foliage from berry and nut bushes. This group includes red and black currants, raspberries, blackberries, hazel, dogwood, rose hips, gooseberries, blackthorns. A real vitamin bomb, a drink made from shrub leaves is useful for hypovitaminosis. It improves the health of the oral cavity, increases vascular tone, has a slight astringent effect and produces a cleansing effect.

The last group, the leaves of herbs and berries, includes the well-known mint, lemon balm, strawberries, strawberries, chamomile, dandelion. Such teas help with disorders of the nervous system. They have a calming effect, eliminate sleep problems, and quickly quench thirst.

Did you know? Tea Is an oriental drink, and its homeland is China. The exact origin of the tea remains unknown. There is a version according to which the Chinese Emperor Shen was resting at lunchtime under a camellia tree when his servant brought him a cup of boiling water. Several camellia leaves accidentally fell into the cup. Out of curiosity, the emperor decided to try this gift of nature, and he liked the taste of the drink so much that the emperor ordered to treat it exclusively to him ever since. This happened presumably in the 2700s BC. Camellia leaf tea is still prepared today. - this is known to all of us black and green tea.

Fermentation

This method of preparing the tea leaves improves the taste of the tea. The juiciest and cleanest leaves are selected for him. Before fermentation, they should be cleaned of dust and fine debris, but not rinsed with water, so as not to disturb the natural microflora.
Fermentation of cherry leaves
Leaves harvested in the early ripeness phase lend themselves better to fermentation and give the final product a richer flavor. Fermentation begins as soon as the green mass is rolled and the leafy juice emerges on the surface.

Did you know? Green and black tea are prepared from the same leaves.The difference in taste and appearance of these teas is due to the different processing methods of the raw materials. For the production of black tea, raw materials are curled and fermented, while green tea is simply dried and dried. Based on this, it can be argued that green tea - the drink is more natural and healthy, although many people like a more pronounced "black" taste.

The raw material is pre-dried, twisted through a meat grinder or twisted by hand and tightly placed in a container. It can be an enamel pot or a food grade plastic bucket. Tamp the green mass with clean hands until a layer 7-10 cm high is obtained.

Put a clean ceramic plate on top and press it down with oppression (a brick or a kilogram pack of cereals will do). Cover the container with a kitchen towel and leave the mixture to ferment for 6-8 hours at a temperature of + 23-25 ° C. If the temperature is lower, fermentation will not start, if it is higher, the deciduous mass will deteriorate.

The finished mass must be chopped with kitchen scissors, if you did not pass it through a meat grinder before fermentation. The pre-shredded sheets will themselves break up into small lumps. The fermented tea leaves must be spread evenly over a baking sheet covered with parchment and dried in the oven for an hour and a half at a temperature of + 60 ° C.

Video: Fermentation of Currant Leaf

Mint

A genus of plants, all species of which are highly aromatic. Many of them contain menthol. Among lovers of herbal teas, mint is one of the most popular herbs. In addition, it is very easy to grow. It can grow in almost any soil, in light shade or in the sun. It grows easily, so it needs to be limited.

Mint tea is a very delicate, aromatic and refreshing drink that refreshes and energizes. It helps fight digestive disorders, spasms in the gastrointestinal tract (GIT). In addition, it stimulates appetite and reduces flatulence. Spring mint is well suited for brewing such a drink - it is used fresh.

If you need to dry only the leaves, then cut them off at the very beginning of flowering, when the first buds appear. The leaves of a young plant are not harvested, since they quickly lose their aroma. To dry mint, you should:

Place the leaves in a dark place on a clean cloth or paper.
Dry for several days, sometimes turning it over so that there is no moisture decay.
The dried bundles are stored in air-permeable canvas bags. An alternative is cardboard boxes.

Preparation for drying

Leaves, roots and flowers must be pre-prepared prior to drying. The roots are washed and cleaned of sand and earth, the flowers are immediately dried in the oven. Leaves require preliminary preparation. Before the start of fermentation, the leaves should not be washed with water, this will wash off beneficial microorganisms, and the fermentation process will not work.

Twisting and rolling with a rolling pin

For a small amount of grass, rolling the leaves by hand or rolling them out with a rolling pin is suitable. To do this, each leaf is taken in hand and twisted into spirals. Using a rolling pin, the lumps of leaves are rolled out with a rolling pin, they are tightly fastened.

Fermentation

Fermentation is the fermentation process during which beneficial enzymes are produced. This happens when optimal conditions are created. After the procedure, willow tea leaves will acquire a certain taste.

Easy

The first stage of fermentation, it lasts 3-6 hours. After it, a pleasant floral, sweet smell remains. When brewed, tea emits a bright sweet aroma, the taste is delicate, light, sweet.

Average

The second degree lasts 10-16 hours. A longer process gives a sour taste. The tea will turn out to be tart, rich aroma. It should be mixed with regular green or black tea.

Deep

The longest fermentation lasts 20-36 hours.After her, the grass has a tart, bitter taste, light floral smell. It is added to tea compositions in small quantities. It is not very pleasant to drink in its pure form.

Important! The shorter the fermentation lasts, the more pleasant the Ivan tea tastes. Better not to hold than to overexpose

It is difficult to twist the leaves into spirals manually if there are a lot of them. Therefore, large volumes of raw materials are rubbed through a meat grinder. The resulting tubes are pressed and sent to fermentation. They are put in glass jars with a lid and kept for the required time.

Tea storage time

The shelf life of tea leaves is different. It may depend on the type of tea:

Herbal - the maximum period of preservation of all nutrients in it is about 24 months.
Loose - manufacturers indicate on the packaging that such tea can be stored for about two years due to its sealed packaging. However, it is more useful if it is used after a year.
Brewed black tea - preferably consumed within an hour, after which it begins to release elements harmful to health.
Brewed green tea - unlike black tea, it can and should be brewed about 3 times. This can improve its taste, while the beneficial substances are not lost.
White and yellow teas - the shelf life of these types does not exceed 12 months.
Red, black and blue - due to the fact that the leaves of these varieties are oxidized, they can be stored for about 2 years.
Pressed - during transportation, it is more convenient than loose. Due to the limited intake of air into it, such tea can retain its beneficial substances for about 8 months.
Packaged - to save time, most people use this option, however, it should be borne in mind that it is of low quality, since it is made from the remains of tea leaves. It can be stored in this form for about 6 months.
Bottled tea - it does not carry much benefit. The shelf life is 12 months.
Hibiscus and Ivan tea - these varieties can be stored for 2 years.

Herbal tea: the benefits and harms of your favorite drink

While some experts consider herbal medicine to be a promising direction in medicine, others are skeptical about herbal treatment. For people far from science, one thing is clear - adding leaves and herbs to tea helps to discover new tastes and makes life a little brighter and more diverse.

However, do not forget that any plant contains a huge amount of various substances, the effect of which on the human body is often unknown, and the thoughtless use of herbal teas to treat diseases is simply dangerous. However, let's not exaggerate.

One of the distinguishing features of the use of plant-based infusions and decoctions is the mild and gradual effect of most of them. This means that, with a high degree of probability, the infrequent use of such drinks will not harm the body. And provided that you are confident in the environmental friendliness of raw materials, it makes them an excellent alternative to industrial teas.

Any long-term use of herbal teas should be accompanied by the obligatory consultation of your doctor. This is especially true for pregnant women, children of primary school age and people with chronic diseases.

Herbal teas lift your spirits and help you discharge after a hard day at work. Do not deny the pleasure of pampering yourself with a cup of warm aromatic tea!

Recipes

There are many herbal and leafy teas, but there are some particularly popular recipes among them.

Blooming Sally

It is made from raw fireweed, also known as Koporye tea. Its unique taste properties are due to the long fermentation process (up to 48 hours) and the high juiciness of the raw materials.

Ivan tea leaves - 2 tsp;
hot water - 0.5 l.

Ivan tea is a storehouse of vitamins and minerals. You will probably be interested to learn about when to collect and how to make ivan tea, as well as what its benefits are for the female body.

Preparation:

Pour the tea leaves into the teapot, pour boiling water over it and close the teapot tightly with a lid. Leave the tea leaves to infuse for ten minutes. Strain through a strainer. This infusion can be drunk with dried fruits, homemade cakes and honey.

Blend of garden leaves and herbs

To make experimenting easier, start mixing two or three flavors. When you figure out which leaves give the best flavor in the blend, move on to four- and five-part blends.

Important! Before twisting, the withered mass can be put in the refrigerator for an hour and a half, and then let it thaw. The mass processed in this way will give a lot of juice, and the fermentation process will be more intense.

mint leaves - 2 tsp;
strawberry leaves - 0.5 tsp;
raspberry leaves - 1 tsp;
apple leaves - 1 tsp;
hot water - 1 liter.

Preparation:

Pour boiling water into a teapot. Add the mint and leave, covered for one minute. Add raspberry and apple leaves and soak under the lid for two minutes. Add strawberry leaves, brew for another two minutes. Strain the resulting infusion, dilute with hot water in a 1: 1 ratio before use.

From rosehip leaves

This tea tastes best when chilled. In addition, it is better to insist it not on boiling water, but on hot water in order to preserve vitamin C and get the maximum benefit.

To get the maximum concentration of nutrients in raw materials, consider how to properly dry hawthorn and rose hips at home.

rosehip leaves - 5 tsp;
hot water - 1 liter.

Preparation:

Pour the tea leaves into the teapot. Pour in hot water and leave under the lid for half an hour. Strain through a strainer, cool and serve with dried fruit.

Rose hip

Rose hip bush

A whole genus of plants, which has several hundred species. In appearance, these are deciduous shrubs with erect, creeping or climbing stems ranging in height from 18–25 cm to 8–10 m. When deciding to plant a dog rose in the garden, choose lighted areas. It grows best in an elevated area with fertile soil and no stagnant groundwater. To prevent it from spreading, the bushes need to be fenced off with a small ditch.

Rosehip tea strengthens the immune system, helps to stop inflammatory processes, cope with various colds and infectious diseases, normalizes the digestive tract and raises appetite. In addition, rose hips can have a choleretic and slightly diuretic effect, weaken the development of atherosclerosis, etc. Collection and drying:

Most of the healing substances in rose hips are at the time of full ripening, which occurs in the period from August to October.
You need to collect the fruits with the remains of the calyx and stalks. They should be removed after drying.
You can dry in the oven with a gradual increase in temperature from 40 to 60 degrees. The drying process can take 8-10 hours. At the same time, constant air movement and moisture drainage from the cabinet are required.
After drying, you need to remove the sepals from the fruit, and then transfer them to paper or cloth bags, a cardboard box or a wooden box. Incubate at room temperature for 2-3 days.
Use cans or glass jars for permanent storage. Shelf life is up to 3 years.

How can it be used and in what dishes can it be added?

Dried lemon balm is a popular tea brewing ingredient. It is also used as a seasoning for many dishes - combined with eggs, poultry, fish, beef, lamb, pork, mushrooms. Dried lemon balm is put in hot dishes 2-3 minutes until cooked. In addition, it is used for canning, pickling and salting. Dried lemon balm is used to make refreshing lemonade and kvass.

It is better to dry lemon balm in natural conditions, without the help of ovens and special devices. It is this herb that has medicinal value.If you choose the right moment for collection, properly prepare and store raw materials, you can enjoy fragrant tea and various dishes with lemon balm all year round.

Marjoram

These tea herbs have a juicy and sour taste with a hint of mint. Tea made from them helps with diseases of the gastrointestinal tract, liver, intestinal gas, abdominal cramps and gallstone disease. Marjoram itself is a perennial herb with erect and branched stems. Leaves on both sides are gray-tomentose. The flowers are small and the inflorescences are oblong. Marjoram is a thermophilic herb that does not tolerate frost. It is not demanding for soil fertility.

Marjoram blooms in June and ripens in September-October. You can collect raw materials before flowering (at the beginning of summer) and in autumn, that is, twice. Plants are tied in loose bunches and hung in a well-ventilated room. The dried leaves are used as a spice, and the stems are discarded. The dried marjoram is often made into a powder, and then filled into tightly closed jars, where it is stored for up to 3 years.