Introduction: Commonly know as ‘coneflower’, echinacea can be found growing as a wildflower primarily in the prairies, the Midwest States and as far South as Texas. Today this flower is not only an ornamental in many gardens, but also a cultivated herb with its beautiful flowing rows of purplish blossoms. Of the several varieties of echinacea the three most popular are purpurea, angustifolia and pallida. They are harvested for their roots, flowerheads, seeds, or juice of the whole plant and can then be made into capsules, extracts, tinctures and tea. Other species are probably just as effective medicinally but little research has been done on them. We offer the purpurea flower tops. Echinacea is best known for its immune enhancing ability, but has proven very effective in many other areas as well. Clear, red-gold brew with a mild, sweet, straw-like taste. Caffeine free.
Brewing Suggestions
Herbal teas made from hearty roots, twigs, stems, seeds, and rinds require somewhat longer steeping times and higher temperatures than other more delicate herbs. We recommend using one teaspoon per 8oz of close to or at boiling water (200 to 210 F) and steeping 5 to 15 minutes. Shorter steeping times allow for re-infusions while longer steepings provide a stronger brew.
Herbal teas can be brewed in porcelain, ceramic, glass, or stainless steel but never in aluminum or other harmful materials. Be sure to cover the cup or teapot while steeping to prevent the loss of fragrant essential oils and other therapeutic and nutritional elements.
