{"id":29665,"date":"2026-11-03T18:56:29","date_gmt":"2026-11-03T17:56:29","guid":{"rendered":"https:\/\/polskiesloiki.pl\/?p=29665"},"modified":"2026-11-03T18:56:29","modified_gmt":"2026-11-03T17:56:29","slug":"how-to-brew-herbs","status":"publish","type":"post","link":"https:\/\/polskiesloiki.pl\/en\/jak-parzyc-ziola\/","title":{"rendered":"How to brew herbs? Infusions, decoctions and macerates \u2013 a practical guide"},"content":{"rendered":"<p><strong>Herbs are prepared in three basic ways: as an infusion, a decoction or a macerate. An infusion (pouring hot water over the herbs and steeping them, covered) is used for flowers, leaves and herbs. A decoction (simmering over a low heat) is used for roots, bark and hard fruits. A macerate (soaking in cold water for several hours) is used for raw materials that easily lose their aroma at high temperatures or contain a lot of mucilage.<\/strong> Below you will find the exact proportions, temperatures and times, a table of the most popular herbs, and answers to the most frequently asked questions about preparing herbs at home.<\/p>\n<div class=\"ps-tldr\">\n<p><strong>In a nutshell<\/strong><\/p>\n<ul>\n<li>Flowers, leaves and herb \u2013 infusion: 1 tablespoon of dried herb to 250 ml of water at a temperature of 85\u201395\u00b0C, left to steep for 10\u201315 minutes, covered.<\/li>\n<li>Roots, bark, hard fruits \u2013 decoction: simmer for 5\u201315 minutes, then leave to stand for 10 minutes.<\/li>\n<li>Delicate or mucilaginous raw materials \u2013 maceration: cold, boiled water, 2\u201312 hours.<\/li>\n<li>Always steam with the lid on, so that the essential oils don\u2019t escape with the steam.<\/li>\n<li>The manufacturer\u2019s instructions on the label of the specific product always take precedence.<\/li>\n<\/ul>\n<\/div>\n<h2 id=\"dlaczego\">Why does the way you brew herbs matter?<\/h2>\n<p>Every plant material has a different structure. Delicate flower petals release their aroma within a few minutes, whilst a hard, woody root requires much more time and a higher temperature for the water to penetrate it at all. Conversely, some aromatic compounds \u2013 such as the essential oils found in mint, lemon balm or chamomile \u2013 are volatile and will evaporate with the steam if the pan is left uncovered.<\/p>\n<p>A well-chosen method therefore brings out the full flavour and aroma of the herbs, whilst a poorly chosen one results in a watery, cloudy or unpleasantly bitter infusion. That is why it is worth knowing the three basic techniques and when to use each one.<\/p>\n<h2 id=\"napar\">Infusion \u2013 the most common way of brewing herbs<\/h2>\n<p>An infusion is simply a matter of pouring hot water over dried plant material and leaving it to stand, covered, for a specific period of time. This is the method we use every day when making herbal tea. It is suitable for soft and delicate parts of plants: flowers, leaves, herbs (i.e. the above-ground parts of the plant) and crushed fruit.<\/p>\n<h3>How to make an infusion, step by step<\/h3>\n<ol>\n<li><strong>Measure out the herbs.<\/strong> A standard serving is 1 tablespoon of dried herbs (approximately 2\u20133 g, depending on how finely ground they are and the weight of the raw material) to 1 glass of water, i.e. 200\u2013250 ml. If the herbs are finely ground, a teaspoon will suffice.<\/li>\n<li><strong>Heat the water.<\/strong> Most herbs are best steeped in water at a temperature of 85\u201395\u00b0C. Boiling water can scorch delicate flowers and bring out a bitter taste in some herbs. The simplest method is to bring the water to the boil and then leave it for 1\u20132 minutes.<\/li>\n<li><strong>Pour in the liquid and cover.<\/strong> Pour water over the dried fruit and immediately cover the dish with a saucer, a lid or a special mug lid.<\/li>\n<li><strong>Steam for 10\u201315 minutes.<\/strong> This is the ideal time for herbs. The exception is herbs with a very intense flavour \u2013 these only need to be steeped for a shorter time.<\/li>\n<li><strong>Strain it.<\/strong> Strain the infusion through a sieve or muslin. Shake the sediment that collects on the lid back into the infusion \u2013 these are the condensed essential oils.<\/li>\n<\/ol>\n<h3>Should I serve the tea in a mug with an infuser, in a teapot or in a thermos flask?<\/h3>\n<p>For a single serving, a mug with an infuser and a lid is the most convenient. For several cups, choose a teapot \u2013 glass, porcelain or cast iron. A thermos flask comes in handy if you want to have tea for the whole day, but bear in mind that leaving the dried herbs in the thermos flask for several hours will result in a very strong brew. It\u2019s better to brew the herbs in a teapot first, strain them, and only then pour the brew into the thermos flask.<\/p>\n<h2 id=\"odwar\">Decoction \u2013 a method for preparing roots, bark and hard fruits<\/h2>\n<p>A decoction is prepared from hard and woody plant parts: roots, rhizomes, bark, seeds and dried fruits with thick skins (e.g. rose hips). A hot infusion alone is not enough for the water to penetrate deep into such material, which is why the raw material must be boiled.<\/p>\n<h3>How to make a decoction<\/h3>\n<ol>\n<li>Put 1 tablespoon of the chopped ingredients into a saucepan (preferably an enamelled, ceramic or stainless-steel one).<\/li>\n<li>Pour in a glass of cold water and slowly bring to the boil.<\/li>\n<li>Cook, covered, over a very low heat for 5\u201315 minutes \u2013 for a shorter time for peel and fruit, and for a longer time for hard roots.<\/li>\n<li>Take it off the heat and leave it to stand, covered, for another 10 minutes.<\/li>\n<li>Strain it and, if necessary, top it up with water to its original volume, as some of it will have evaporated.<\/li>\n<\/ol>\n<p>An important tip: if the mixture contains both roots and delicate flowers, you can first prepare a decoction from the hard parts, then pour it over the flowers and leave it to steep, covered, as an infusion.<\/p>\n<h2 id=\"macerat\">Macerate \u2013 cold infusion<\/h2>\n<p>A macerate is an aqueous extract prepared without heating. The dried material is covered with cold, boiled water and left to stand for several hours. This method is suitable for mucilaginous raw materials (e.g. linseed or marshmallow root), which form a thick, sticky mass when placed in hot water, as well as for herbs whose aroma is better preserved without high temperatures.<\/p>\n<ol>\n<li>Put 1\u20132 tablespoons of dried herbs into a jar or jug.<\/li>\n<li>Pour in 250 ml of cold, boiled water.<\/li>\n<li>Leave to stand for 2\u201312 hours, preferably in the fridge \u2013 particularly in summer and if soaking for a longer period.<\/li>\n<li>Strain it and drink it within 24 hours.<\/li>\n<\/ol>\n<p>The same method is used today for the trendy \u201ecold brew\u201d infusions. It works really well when made cold, for example <a href=\"https:\/\/polskiesloiki.pl\/en\/ivan-chay-willow-herb-kiprzyca\/\">Ivan Chay<\/a> or blends containing fruit and flower petals. This infusion is milder, delicately sweet and perfectly quenches your thirst.<\/p>\n<h2 id=\"tabela\">How long should you steep herbs? A table for common herbs<\/h2>\n<p>The table below is a rough guide. Specific recommendations depend on the grind size of the ground coffee and the manufacturer \u2013 always check the label.<\/p>\n<table>\n<thead>\n<tr>\n<th>Raw material<\/th>\n<th>Method<\/th>\n<th>Temperature<\/th>\n<th>Time<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Linden blossom<\/td>\n<td>Infusion<\/td>\n<td>85\u201390\u00b0C<\/td>\n<td>10\u201315 mins<\/td>\n<\/tr>\n<tr>\n<td>Chamomile<\/td>\n<td>Infusion<\/td>\n<td>85\u201390\u00b0C<\/td>\n<td>10 mins<\/td>\n<\/tr>\n<tr>\n<td>Mint, lemon balm<\/td>\n<td>Infusion<\/td>\n<td>85\u201395\u00b0C<\/td>\n<td>5\u201310 mins<\/td>\n<\/tr>\n<tr>\n<td>Ivan tea (willow herb)<\/td>\n<td>Infusion<\/td>\n<td>90\u201395\u00b0C<\/td>\n<td>5\u20137 mins<\/td>\n<\/tr>\n<tr>\n<td>Rosehip petals<\/td>\n<td>Infusion<\/td>\n<td>80\u201390\u00b0C<\/td>\n<td>5\u201310 mins<\/td>\n<\/tr>\n<tr>\n<td>Nettle (leaf)<\/td>\n<td>Infusion<\/td>\n<td>90\u201395\u00b0C<\/td>\n<td>10\u201315 mins<\/td>\n<\/tr>\n<tr>\n<td>Rosehip (dried, crushed)<\/td>\n<td>A decoction or a long infusion<\/td>\n<td>boiling \/ 95\u00b0C<\/td>\n<td>10\u201315 mins<\/td>\n<\/tr>\n<tr>\n<td>Roots (e.g. liquorice, dandelion)<\/td>\n<td>Decoction<\/td>\n<td>cooking<\/td>\n<td>10\u201315 mins<\/td>\n<\/tr>\n<tr>\n<td>Linseed<\/td>\n<td>Macerate<\/td>\n<td>cold water<\/td>\n<td>2\u20138 hours.<\/td>\n<\/tr>\n<tr>\n<td>Herbal blends<\/td>\n<td>According to the manufacturer<\/td>\n<td>as per the label<\/td>\n<td>as per the label<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2 id=\"mieszanki\">How do you brew herbal tea blends?<\/h2>\n<p>Blends consist of various parts of plants \u2013 flowers, leaves, but also roots and fruits. That is why manufacturers usually specify individual preparation methods for them: sometimes this involves steeping, sometimes brief boiling, and sometimes a combination of both methods. In the case of <a href=\"https:\/\/polskiesloiki.pl\/en\/product-category\/jakub-babickis-herbal-blends\/\">Jakub Babicki\u2019s traditional herbal blends<\/a> The amount of herbs, the water temperature and the brewing time should be selected in accordance with the instructions on the packaging, as the individual blends in this range differ in their composition and the proportions of their ingredients.<\/p>\n<p>If you\u2019re making your own blend using <a href=\"https:\/\/polskiesloiki.pl\/en\/product-category\/single-ingredient-herbs\/\">single-ingredient herbal products<\/a>, follow this rule: choose the method based on the hardest ingredient. If the mixture contains a root, prepare a decoction; if it consists only of flowers and leaves, an infusion will suffice.<\/p>\n<h2 id=\"woda\">What sort of water should I use for brewing herbs?<\/h2>\n<p>Water makes up over 99% of the brew, so it has a huge impact on its flavour. A few rules:<\/p>\n<ul>\n<li><strong>Use fresh water.<\/strong> Don\u2019t boil the same water in the kettle several times \u2013 it loses oxygen and the brew ends up tasting flat.<\/li>\n<li><strong>Avoid very hard water.<\/strong> The high levels of calcium and magnesium cause a film to form on the surface of the brew, and the flavour is less pronounced. A filter jug or spring water with a low mineral content can help.<\/li>\n<li><strong>Do not use hot tap water.<\/strong> Always pour cold water into the kettle.<\/li>\n<li><strong>Keep an eye on the temperature.<\/strong> A kettle with a temperature control is a handy solution, but you can also simply wait 1\u20133 minutes after the water has boiled.<\/li>\n<\/ul>\n<h2 id=\"dodatki\">Sweeteners and additives \u2013 how not to spoil your brew<\/h2>\n<p>Many people like to sweeten their herbal tea. It\u2019s best to do this once the tea has cooled down a little \u2013 both honey and fruit syrups lose some of their flavour when added to a very hot liquid. Natural syrups are a good option, as they both sweeten and add flavour:<\/p>\n<ul>\n<li><a href=\"https:\/\/polskiesloiki.pl\/en\/product\/raspberry-syrup-300-ml\/\">raspberry syrup<\/a> \u2013 a classic combination with linden blossom,<\/li>\n<li><a href=\"https:\/\/polskiesloiki.pl\/en\/product\/pine-syrup-300-ml\/\">pine syrup<\/a> \u2013 a resinous, woody note for winter evenings,<\/li>\n<li><a href=\"https:\/\/polskiesloiki.pl\/en\/product\/quince-syrup-300-ml\/\">quince syrup<\/a> \u2013 a tangy, autumnal flavour that serves as a substitute for lemon,<\/li>\n<li><a href=\"https:\/\/polskiesloiki.pl\/en\/product\/wild-plum-with-erythritol-300ml\/\">wild plum syrup with erythritol<\/a> \u2013 for people who want to cut down on sugar.<\/li>\n<\/ul>\n<p>You can find more ideas on combining syrups with infusions in the article <a href=\"https:\/\/polskiesloiki.pl\/en\/natural-syrups-for-tea\/\">natural syrups for tea<\/a>.<\/p>\n<h2 id=\"bledy\">The most common mistakes when brewing herbs<\/h2>\n<ol>\n<li><strong>Brewing without a lid<\/strong> \u2013 the aromatic essential oils evaporate with the steam, and the infusion has a less pronounced flavour.<\/li>\n<li><strong>Pouring boiling water over flowers<\/strong> \u2013 the delicate tea leaves may \u201eburn\u201d, and the brew takes on a bitter aftertaste.<\/li>\n<li><strong>Roots that have been steeped for too short a time<\/strong> \u2013 A few minutes in hot water isn\u2019t enough to bring out the flavour from a tough ingredient.<\/li>\n<li><strong>Too much dried fruit<\/strong> \u2013 More isn\u2019t always better. Follow the instructions on the label.<\/li>\n<li><strong>Leaving the brew to stand for too long<\/strong> \u2013 It\u2019s best to drink herbal tea whilst it\u2019s fresh. If you need to store it, keep it in the fridge and drink it within 24 hours.<\/li>\n<li><strong>Improper storage of dried fruit<\/strong> \u2013 Moisture, light and foreign odours quickly cause herbs to lose their aroma.<\/li>\n<\/ol>\n<h2 id=\"przechowywanie\">How to store herbs so they don\u2019t lose their flavour<\/h2>\n<p>Even the best-brewed herbs won\u2019t taste good if they\u2019ve been stored incorrectly. Keep herbs in airtight containers \u2013 glass jars with lids, tins or their original resealable packaging. Choose a dark, dry cupboard away from the hob and kettle. Do not store herbs next to spices, coffee or strongly scented products. Check the dried herbs from time to time for any signs of damp or food pests.<\/p>\n<p>You can find a detailed guide on this topic in the article <a href=\"https:\/\/polskiesloiki.pl\/en\/how-to-store-preserves\/\">how to store preserves in jars<\/a>, where we also discuss the storage of dried produce and mushrooms.<\/p>\n<h2 id=\"faq\">Frequently asked questions about brewing herbs<\/h2>\n<h3>Can you pour boiling water over herbs?<\/h3>\n<p>Hardy ingredients, such as rosehips, can withstand boiling water well. Delicate flowers and leaves are best steeped in water at a temperature of 85\u201395\u00b0C, which means waiting 1\u20132 minutes after the water has come to the boil.<\/p>\n<h3>How long should you leave herbal tea to steep?<\/h3>\n<p>A typical steeping time for flowers and leaves is 10\u201315 minutes, covered. For strong-flavoured herbs, such as mint, 5\u201310 minutes is sufficient.<\/p>\n<h3>What is the difference between an infusion and a decoction?<\/h3>\n<p>An infusion is prepared by pouring hot water over the dried plant material, whilst a decoction is made by boiling the raw material over a low heat. Infusions are used for flowers and leaves, whilst decoctions are used for roots, bark and hard fruits.<\/p>\n<h3>Can you brew herbs several times?<\/h3>\n<p>Some, such as Ivan Chai, can be brewed 2\u20133 times. However, most herbs release the most flavour during the first brew, so subsequent brews will be considerably weaker.<\/p>\n<h3>Can you add syrup to a hot brew?<\/h3>\n<p>You can, but it\u2019s better to wait until the infusion has cooled down a little. Syrups and honey lose some of their flavour in very hot liquid.<\/p>\n<h3>How long can the prepared infusion be kept?<\/h3>\n<p>It is best to drink it straight away. The infusion can be kept in the fridge, in a sealed container, for up to 24 hours.<\/p>\n<h2 id=\"produkty\">Herbs for making herbal tea at the Polskie S\u0142oiki shop<\/h2>\n<p>In our shop, you\u2019ll find <a href=\"https:\/\/polskiesloiki.pl\/en\/product-category\/herbal-teas\/\">herbal teas<\/a>, <a href=\"https:\/\/polskiesloiki.pl\/en\/product-category\/single-ingredient-herbs\/\">single-ingredient dried herbs<\/a>, such as <a href=\"https:\/\/polskiesloiki.pl\/en\/product\/dried-lime-blossom-40-g\/\">lime blossom<\/a> or <a href=\"https:\/\/polskiesloiki.pl\/en\/product\/dried-wild-rose-petals-100-g\/\">dried rosehip petals<\/a>, and <a href=\"https:\/\/polskiesloiki.pl\/en\/product-category\/jakub-babickis-herbal-blends\/\">Jakub Babicki\u2019s herbal blends<\/a> in 250 g packs. The recommended method of preparation is stated on the label of each product.<\/p>\n<p>If you\u2019d like to find out more about one of the most interesting herbal teas from Polish meadows, read our guide to <a href=\"https:\/\/polskiesloiki.pl\/en\/ivan-chay-willow-herb-kiprzyca\/\">Ivan Chai, or willow herb<\/a>.<\/p>\n<p><em>This article is for information purposes only. It is not a substitute for advice from a doctor or pharmacist. People taking medication, pregnant or breastfeeding women, and parents of young children should consult a doctor or pharmacist before introducing herbal infusions.<\/em><\/p>","protected":false},"excerpt":{"rendered":"<p>Infusion, decoction or maceration? We explain how to brew herbs: proportions, temperatures and brewing times, a table for popular herbs and the most common mistakes.<\/p>","protected":false},"author":1,"featured_media":29684,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_meta-robots-noindex":"","footnotes":"","_yoast_wpseo_primary_product_cat":""},"categories":[87],"tags":[],"class_list":["post-29665","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poradnik-ziolowy"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.8 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Jak parzy\u0107 zio\u0142a? Napar, odwar, macerat \u2013 poradnik | Polskie S\u0142oiki<\/title>\n<meta name=\"description\" content=\"Jak parzy\u0107 zio\u0142a: proporcje, temperatura wody i czas parzenia dla naparu, odwaru i maceratu. 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