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Infusions


Meals end with a tisane, generally verveine, lemon scented or regular, mint, linden blossom or lemon balm. They aid digestion and produce a sense of well-being. Many other herbs and flowers are used in infusions, but these have more complicated medicinal functions.

Tisanes can either be made with freshly picked or with dried leaves. Leaves and flowers are picked at their prime, either early in the morning or late night; it is said that this ensures heavily scented leaves. Never wash the leaves; when drying immediately place them no more than two layers thick in a flat carton lined with a clean dish cloth. Leave the carton open to the air in a dark dry place. Periodically the leaves must be gently turned; when completely dry they are best preserved in an air tight jar or canister.

The general formula is 4 sprigs of fresh herbs or 2 teaspoons of dried leaves placed in a tea pot to which is added 1 quart (1 l) of rapidly boiling water. The infusion time depends on taste, but is generally between 3-5 minutes.

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