What you need
- Your dried herb or blend.
- A teapot, cafetière or mug with a lid — a saucer over the mug works.
- A tea strainer or infuser. For hairy leaves such as mullein, a fine cloth or coffee filter.
- A small pan, if you are using roots or bark.
- A teaspoon for measuring.
Step by step
- 1Check the herb page for the amount — usually 1–2 teaspoons of dried herb per 250ml cup.
- 2Leaves and flowers: pour over water just off the boil, cover and steep for 5–15 minutes.
- 3Roots, bark, seeds and berries: simmer in a covered pan for 15–30 minutes.
- 4Strain well.
- 5Taste. Many herbs are pleasant on their own; a little honey, lemon or ginger can round out more bitter roots.
Steep or simmer?
Leaves and flowers are steeped; roots, bark, seeds and berries are simmered. The difference is explained in full in our guide to infusions and decoctions.
Making it stronger or milder
To make a cup stronger, use a little more herb rather than steeping for much longer — some leaves turn bitter if left too long. To make it milder, use less herb or add more water after straining.
Making a batch
You can brew a larger pot or pan and keep it in the fridge in a covered jug. Drink it within 24 hours. It can be gently reheated or drunk cold.
Storing dried herbs
- Keep herbs in an airtight container, away from light, heat and moisture.
- Label the jar with the herb name and the date you opened it.
- Dried herbs are at their best for around a year. Leaves and flowers fade sooner than roots and bark; if the colour and smell have gone, so has much of the flavour.
Before you start
- Read the Suitability panel on every herb page before using a herb for the first time.
- Herbal teas are not a substitute for a varied diet. Speak to your doctor first if you are pregnant, breastfeeding or taking medication.
Last updated 2 October 2026.
