How should violet herb be brewed correctly, and in what proportions? — Violet Herb 50 g - Lekraset

Loose violet herb is brewed the same way as most classic herbal blends. Usually about one teaspoon of dried herb is used per cup of hot water (around 90–95°C — not boiling, so as not to destroy the volatile components). Leave to infuse covered for 10–15 minutes, then strain. Since violet has a light, grassy taste, if you prefer a stronger infusion you can slightly increase the amount of herb — this is easier to do with loose herb than with tea bags.

If you are trying this infusion for the first time, it is sensible to start with a small portion and assess your individual response before making it a regular part of your diet. The finished infusion is best drunk fresh — it can be kept in the fridge, but for no more than a day, since herbal infusions quickly lose their aroma.

Violet combines well with other gentle herbs: mint, chamomile, linden. Such combinations let you create your own tea blends with a different flavour profile. When mixing herbs, it is convenient to start with equal parts and adjust the ratio to taste.