Three ways to prepare feverfew
Infusion (tea)
One of the simplest ways I use feverfew is to make an infusion, which is just a fancy word for herbal tea. It’s so easy: just grab a handful of fresh feverfew leaves and flowers from your garden and throw them in a pot. Pour some boiling water over it, cover it with a lid to keep all those good plant compounds from escaping, and let it steep for 15-30 minutes. The longer you leave it, the stronger the earthy, slightly bitter feverfew flavor will be. Once it’s brewed nice and strong, simply strain the plant material and you have a vibrant reddish-brown cup of relaxing feverfew tea! I normally drink a cup 2-3 times a day when I need relief from menstrual cramps or when I’m feeling a little run down.
Decoction
A decoction is what you want to use when working with tougher, woodier parts of the feverfew plant, such as the roots or bark. Since these require a little more pushing to release their beneficial properties, boil the chopped plant material for about twenty minutes until it is nicely concentrated. It’s kind of like making a strong herbal stock! Once it has reduced, strain out the solids and you will have a potent feverfew decoction that can be kept in the refrigerator for a few days. Drink a maximum of 3 cups per day.
Tincture
My personal favorite way to preserve feverfew is to make a tincture. It’s a little more work upfront, but it allows me to keep the goodness of feverfew all year long! To make a tincture, I fill a glass jar about three-quarters full with the freshly chopped feverfew leaves and flowering tops. Then I pour a strong alcohol, like vodka, over it until everything is completely covered and submerged. Shake it a bit to release any air bubbles, put an airtight lid on it and let it sit for 6-8 weeks.