Growing your own plants to make your own infusions

What a pleasure to grow your own plants to have them at hand and make your own hot or cold infusions. Growing your own also contributes to well-being because it brings a great feeling of satisfaction. Once dried, you can keep your dried leaves to enjoy their benefits all year round. Some plants with which you can make infusions For hot infusions: Yarrow Perfect for clearing sinuses and can be used for inhalation. Antiviral. Flavor: bitter. Sowing: from March to June / Harvest: from June to September. Monarda Have the same properties, antiseptic for external use for skin infections and wounds. For internal use for sore throats, mouthwashes, colds, flu and respiratory problems (flatulence, nausea, indigestion). Flavor: very fragrant and aromatic, it gives off a slightly sweet aftertaste between mint and bergamot. Sowing: April to June / Harvest: June to September. Stinging nettle Reduces inflammation and histamine reactions (for hay fever, start 2 to 3 months before allergy season). Flavor: green taste, like green beans. Sowing: March to June / Harvest: April to September. Lemon balm Excellent antiviral, especially for herpes; fights insomnia and seasonal depression; relieves indigestion. Flavor: lemony. Sowing: February to May / Harvest: June to October. Peppermint Spearmint Milder flavor than peppermint and mountain mint. Sowing: January to April / Harvest: June to October. Mountain mint Has the same properties as mints. Ideal for indigestion, coughs, colds, fever and colic. Spicier flavor. Sowing: March to May / Harvest: September to October. Sage Antibacterial, antifungal, antiviral, antiseptic, astringent, mouthwash. Flavor: powerful, bitter and camphoraceous. Sowing: March to April / Harvest: March to October. Marigold Soothing externally, antiseptic, anti-inflammatory, decongests the lymphatic system. Flavor: slightly bitter and peppery. Sowing: March to April / Harvest: March to October. Thyme Antimicrobial, antispasmodic, expectorant. It is perfect in a cough syrup to fight an infection or make a cough more productive. Flavor: woody, fresh, camphoraceous. Sowing: March to June / Harvest: March to October. Holy Basil Expectorant, decongestant and antispasmodic. Flavor: mixture of mint, basil, anise and lemon. Sowing: March to April / Harvest: June to October. Chamomile Soothing, digestive. Flavor: apple-like taste, fruity. Sowing: March to May / Harvest: September to October. Lavender Antiseptic, antispasmodic, diuretic. Sowing: March to May / Harvest: June to September. For cold infusions: Plantain Soothing for the skin, expulsion of foreign bodies, demulcent, expectorant and laxative. Flavor: taste similar to mushroom. Sowing: / Harvest: Fenugreek Anti-inflammatory, toning, stimulating, soothing. Flavor: slightly bitter, aroma reminiscent of celery. Sowing: May to July / Harvest: May to September. Marshmallow Anti-inflammatory, cough suppressant, softening, emollient Flavor: sweet. Sowing: March to July / Harvest: June to October. How to dry plants? You can use a dehydrator or the natural way. We will talk here about the natural way, the most accessible to all. The leaves and flowers will be the easiest parts to dry because they have a naturally lower water content. You can spread your plants in a wicker basket or on a sheet high up between the beams of a house for example. It is also possible to dry them upside down by forming bouquets 2.5 cm in diameter at the base of the stems. Hang the bouquets with a string from the ceiling. If the air does not circulate sufficiently, it is advisable to use a fan and turn the plants every two days. The twigs generally take a few weeks to dry. It is unfortunately not possible to dehydrate in the oven, the heat is much too hot for the plants. Storing leaves Place the dried leaves in airtight glass jars. Do not pack.