Lesson 7: Beverages

Have you ever come across the word “tisane” in an Agatha Christie novel and wondered what it was? In this chapter, we’re going to discuss tisanes, aka “herbal teas”, as well as aperitifs, mulled beverages, and liqueurs.

Tisanes, or Herbal Teas

The phrase “herbal teas” has become a generic term for herbs and spices steeped in hot water – whether or not tea leaves are also used. These beverages are also called “tonics” or “tisanes”, the latter term was originally a French word for an herbal infusion that had beneficial or healthful properties. Since I think “tisane” is a charming old world word and since the phrase “herbal tea” is misleading, I’m going to use “tisane” for this beverage category, as Hercules Poirot did throughout his Agatha Christie mysteries.

We’ll touch briefly below on herbs used in teas for health benefits. I should also insert a word of caution. While I strongly encourage you to be innovative in making tisanes– the process is easy and readily adapted across a variety of herbs – there are some herbs that will make you ill. And herbal effects can vary from person to person. So use common sense – if the drink smells or tastes bad – don’t drink it – even if you’ve been told it “will be good for you”.

Making a tisane with herbs is just like making regular tea. After bringing water to a rolling boil, use a little of the hot water to rinse a nonmetal teapot. If you’re using fresh or dried herbs, add them in a ratio of 2 tablespoons of fresh or 1 tablespoon of dried herb for each cup of water, plus an extra 2 tablespoons of fresh or 1 tablespoon of dried herb “for the pot”. Pour in the boiling water, cover the pot, and let the tisane steep for at least 5 minutes. Taste, and let steep for longer if desired. If you’re going to make an iced tisane, double the amount of herbs used as the ice cubes you add to the drink will dilute the drink

For tisanes made with spices - crushed seeds and roots – heat the water in a saucepan. Add the spice directly to the boiling water, let it simmer for five minutes, and then let it steep, covered, for an additional five minutes. Strain both herbal and root tisanes after steeping.

Rodale’s Herb book has a good list for suggested tisane blends, as does Miloradovich. Here are some of their suggestions, using some of the more unusual herbs:

• Chamomile and apple mint
• Fennel and goldenrod
• Chicory, ginseng and cinnamon
• Basil, lemon verbena, lemongrass, and lemon thyme
• Sage, mint, and lemon thyme
• Rosemary and lavender

To help you choose, I’ve listed some of the healthy benefits that are reputed to go with individual herbs and spices:

• Chamomile – for stomach aches
• Anise Seed – for insomnia
• Cloves, saffron, garlic – to act as an aphrodisiac
• Ginger – for energy
• Mustard – to lift your spirits
• Cumin, coriander, cayenne, and fennel – for indigestion and gas
• Thyme, sage, ginger, garlic– to fight cold and flu symptoms
• Rosemary – to increase circulation thereby warming you up

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