Simple Infusions and Not So Simple Infusions

17th January, 2009 - Posted by Maude -

Dear Maude Fans:

Maude is out traveling, visiting friends. I’m sure she’ll have news for you when she returns. In the meantime, she asked me to say a word or two here so I’ll do my best.       – Marlene

The optimum number of herbs in an infusion:

Most herbal teas served in tea bags have a long list of ingredients, including “natural flavors.” At Maude’s we never add flavors or other vaguely defined ingredients to our infusions. We also don’t use a large number of herbs in each blend. You may have noticed that we tend use 5 - 8 herbs in each of our infusions, although Our Keep it Simple infusion uses just three herbs - Oatstraw, nettles, and licorice root.

A more classical way to make herbal infusions is practiced by herbalists known as Simplers. Their infusions use only one herb at a time and are known as Simples. Susun Weed has a great article on Simples that Maude recommends. In fact, this is probably the definitive aritcle on Simples that we’ve found.

What are the advantages of Simples? Making simples is a great way to get to know a particular herb and see if you really want to be friends with it. It’s also great way to see how you feel about the taste of it and whether you want to blend it with any other herbs. Susun is an enthusiastic Simpler and much more well spoken about it than I am so we heartily recommend her article. She has another great article that we also recommend that speaks more generally about using herbs but has a very nice, succinct section on Simples.

So why does Maude use more than one herb at a time? It’s true that many aspiring herbalists often find it helpful to use Simples. However, Maude discovered that many of her friends had difficulty tuning into one herb at a time but had a very different experience when just a few nourishing herbs were added together for an infusion. The simple combinations she has developed often “speak” to people to  in a deeper way than single herbs tend to do. This mirrors my own experience.

I learned the basics of my combining technique from Alyce Adams (aka the Kegel Queen) back when we were housemates at the Yoga Society of Rochester and she was studying herbalism under Rosemary Gladstar. Alyce suggested 3 herb combinations to me. The first herb of a threesome combination is a base of the blend and a larger amount, the second herb is a complementary touch in a lesser amount, and the third herb is a touch of taste, especially either a sweet note or a high note (like licorice root or lavender).

I always found this version helpful. I used it for 9 months for my pregnancy teas - mostly red raspberry leaf, nettles, and licorice root or lavender.

Maude’s version is slightly expanded but similar to the three herb method. There are usually two herbs that form a base of her blends - often it is the ever nourishing oatstraw and nettles - then something that makes the blend unique, and finally, a high or sweet note or sometimes both. Maude feels this method gives the most stability and flexibility in her blending. I can’t disagree as the results speak for themselves.

There are herbalists who make very effective, quite complex blends - the ever delicious Evening in Missoula from Montana Tea Company is a good example. If you’re looking for complex blends go on over and order some. It’s fantastic.

However, for our focus on nourishment, Maude insists on keeping it simple but not too simple. Our goal is to blend infusions that speak to the soul while nourishing the body. There are an almost endless number of variations on that basic formula. The ones on listed on our products page are some of our most popular but if you want something individual Maude can manage that for you too. She’ll be back soon, I’m sure.

1 Comment

Lee

January 24th, 2009 at 8:05 am    


I agree that Simples is not for everyone. I am glad I am doing it, though, to get to know the taste of each herb as part of my study. I have discovered that mint is definitely my ally in making some herbs more tasty! Now if only I can find a way to make comfrey leaf taste better…

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