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Boiled water causes plants to release their active ingredients by softening the vegetable fibres and breaking their external envelope.

The infusion or decoction of plants – as opposed to other modes of administration such as dry extracts or capsules - are the most authentic and effective way to absorb and utilise the beneficial properties contained in the plants.


It is the action or process of extracting the essence of a plant by boiling it in water to extract the active ingredients (roots, barks, stems, fruits, berries, seeds)

Drop the plant matter in cold water, bring to a boil and simmer for 10 to 20 minutes. Turn off the heat and infuse for 10 minutes before straining.

Note that you have to account for the difference in volume of between the water you will boil and the quantity that will be left after evaporation. As an example, 1,5 litres of water that are boiled for 15 minutes should only leave you with about 1 litre of decoction.


Infusing, macerating or soaking a plant (flower, leaves or tops) in boiling water to extract the active ingredients.

Drop the plants in boiling water and immediately turn off the heat, cover and steep for 10 to 15 minutes before straining.

Infusions and decoctions can be drunken hot, warm or cold, with or without honey. They must be consumed within 24 hours after preparation.

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