How do you make an infusion of lingonberry leaves properly?

The classic method is to pour hot water over the dried leaves and leave them to infuse. Take 1 teaspoon of the herb per glass (200 ml), pour boiling water over it, cover with a lid for 15 minutes and then strain. Longer steeping strengthens the astringent taste because of the tannins — this is normal, but it may be unfamiliar if you are trying such a drink for the first time.

The infusion is drunk warm, without sugar or with a minimal amount of honey. This is how it has traditionally been used in northern and eastern European herbal practice — as a drink on its own or as part of herbal blends with other plants.

A few practical points:

• Use a teapot or a thermos flask with a strainer — the leaves are quite large and easy to strain.
• A freshly made infusion is best drunk within the day; it can be kept in the fridge, but for no more than 24 hours.
• If you add lingonberry leaf to a herbal blend, take into account the combined effect of all the components — especially if you already take other herbs regularly.

The product is not a medicine. If you have chronic conditions, are pregnant or breastfeeding, or take medication, it is worth consulting a specialist before use.