The ministry of Ayurveda, Yoga, Naturopathy, Unani, Siddha, and Homeopathy (AYUSH), in its recent recommendations for boosting your immunity, had mentioned herbal tea/kadha.

It is recommended to sip herbal tea/decoction (Kadha) made from Tulsi (Basil), Dalchini (Cinnamon), Kalimirch (Black pepper), Shunthi (Dry Ginger) and Munakka (Raisin) – once or twice a day. Jaggery (natural sugar) or lemon juice can be added to enhance the taste.

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Herbal teas (tisanes) are beverages made from the infusion/decoction of plant material (fresh or dried flowers, fruits, leaves, seeds, or roots) in hot water. Boiling water is poured over the plant material, allowed to steep for a few minutes. 

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The herbal tea can be strained and sweetened if desired before being served. Herbal tea bags are available as market preparations for such infusions.


Varieties of tisanes are made from any edible plant material, below is a list of those commonly used for such:

Anise seeds, Asiatic penny-wort leaves,  Artichoke leaves, Bael Fruit, Bee Balm flowers, Black pepper Boldo leaves, Burdock root, Cannabis plant, Caraway seeds,


Catnip leaves, Chamomile flowers, Ilex leaves, Chinese knot-weed, Chrysanthemum flowers, Cinnamon stick, Cacao bean, Coffee-leaf, Coffee fruit, Coffee blossom flowers, Coffee bean, Cerasee flowers, Citrus peel, Lemon, Orange peel, Dandelion root and leaf, Dill seed,



Dried lime, Echinacea plant, Elderberry, European Mistletoe fruit, Fennel fruit, Gentian root, Ginger root, Ginseng root, Goji berry, Hawthorn plant, Hibiscus flower, Honeybush leaves, Horehound leaves, Houttuynia leaves, Hydrangea leaves, Jiaogulan leaves, Kava root,

Kratom leaves, Kuzu roots, Labrador leaves, Lemon Balm, Lemongrass, Luo han guo fruit, Licorice root, Lime blossom flower, Moringa leaves, Neem leaves, Nettle leaves,


New Jersey leaves, Noni leaves, Oksusu (corn kernels), Olive leaves, Osmanthus flowers, Pandan leaves, Patchouli leaves, Pennyroyal leaves, Pine leaves, Poppy seeds, Red clover flowering tops, Red raspberry leaves, Barley, Roasted wheat, Rose fruits,

Roselle petals, Rosemary leaves, Sagebrush leaves, Sakurayu (pickled cheery blossoms), Salvia leaves, Sassafras roots, Scorched rice, Skullcap  leaves and stem, Sideritis leaves, Sobacha (roasted buckwheat grains, leaves, and flowers), Spicebush (Lindera benzoin) twigs,


leaves and berries, Spruce leaves, Staghorn sumac berries, Stevia leaves, St. John's Wort flowers, Thyme leaves, Tulsi leaves, Turmeric underground stem, Uncaria tomentosa bark, Valerian root, Verbena (Vervain) leaves, Vetiver roots, Wax gourd, Woodruff leaves, Yarrow leaves and flowers.



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Ms. Rajkumari Sahane. M.Pharm. 

The writer is Research Associate in Pharmacology and is an academician with 15 years of research & teaching experience