S Bengi wrote:While teas are great, I find that soups, stew and gravies are even better for Herbal Tonics/Infusion.
You can also add them to fermented wines, beer, and sugared-dehydrated jam, jelly or to fermented seasoning/pickles or just regular seasoning. There are so many ways to get more herbs in our body.
I use lots of rosemary, oregano, thyme, sage, garlic etc in soups and stews. For second fermentations I like to use mulling spices, elderberry, lemon ginger echinacea and for non treatment type herbs usually just things like peppermint and orange peel,
apple cinnamon, and cranberry. We all enjoy drinking tea, especially in the evening when it starts getting chilly. My kids also like to mix up their own tin of loose leaf tea for the week and help pick what goes in it.