✦ EXTRACTION THERMODYNAMICS
50-Herb Steeping Temperature, Gram Ratio & Decoction Chart
Delicate leaves and blossoms require a covered steep below a rolling boil, whereas dense roots, barks, and polypores require a slow covered simmer. Compare all 50 specimens below:
| Botanical & Binomial | Plant Part | Key Phytochemicals | Organoleptic Palate & Aroma | Dose & Steep (8 oz) |
|---|---|---|---|---|
| Common Thyme Thymus vulgaris |
Aerial leaves & flowering tops | Thymol, Carvacrol, Linalool, Rosmarinic acid | Pungent, earthy, and camphoraceous with a warming clove-like thymol bite and a dry, slightly astringent finish. | 1.5 g – 2 g 200°F–205°F · 8–10 min |
| Garden Sage Salvia officinalis |
Whole or rubbed velvety leaves | Rosmarinic acid, Camphor, Cineole, Salvianolic acids | Savory, resinous, and slightly bitter-astringent with warm camphor, pine, and eucalyptus undertones and a velvety mouthfeel. | 1.5 g – 2 g (1 tbsp rubbed leaf) 200°F · 6–8 min covered |
| Rosemary Salvia rosmarinus |
Evergreen needles & flowering sprigs | Carnosic acid, Rosmarinic acid, 1,8-Cineole, Alpha-pinene | Crisp, piney, resinous, and invigorating with bright 1,8-cineole, camphor, and woody balsamic notes. | 1.5 g 200°F–205°F · 7–10 min covered |
| Peppermint Mentha × piperita |
Serrated aerial leaves | Menthol, Menthone, Menthyl acetate, Rosmarinic acid | Intensely brisk, sweet-herbaceous, and peppery at first sip, followed by a prolonged, clean menthol cooling sensation across the palate. | 2 g (1 heaping tbsp) 200°F · 7–10 min covered |
| Greek Oregano Origanum vulgare hirtum |
Dried leaves & flower buds | Carvacrol, Thymol, Rosmarinic acid, Beta-caryophyllene | Bold, fiery, savory, and peppery-warm with high carvacrol intensity that numbs the tip of the tongue slightly when chewed raw. | 1.5 g 200°F–205°F · 8–10 min covered |
| Sweet Basil Ocimum basilicum |
Tender leaves & flowering tops | Linalool, Eugenol, Estragole, Citral | Lush, sweet-spicy, and floral-anise with warm clove and sweet linalool top notes. | 2 g dried (1 tbsp) 195°F · 5–7 min covered |
| Bay Laurel Laurus nobilis |
Whole leathery dried leaves | 1,8-Cineole, Eugenol, Linalool, Costunolide | Deeply balsamic, woody, and savory-herbal with layered notes of eucalyptus, clove, pine, and nutmeg. | 2–3 whole dried leaves (cracked in half) 205°F–212°F gentle simmer · Simmer covered 10–12 min, then let stand 5 min |
| German Chamomile Matricaria chamomilla |
Whole flower heads | Apigenin, Chamazulene, Alpha-bisabolol, Flavonoids | Honey-sweet, crisp green-apple aroma with a soft, golden floral palate that turns mildly bitter only if over-steeped. | 2 g – 3 g (1.5 to 2 tbsp) 195°F–200°F · 5–7 min covered |
| English Lavender Lavandula angustifolia |
Dried flower buds | Linalool, Linalyl acetate, Lavandulol, Tannins | Sweet, herbaceous-floral, and softly balsamic with bright bergamot-citrus linalool notes and minimal camphor bite. | 1 g (1/2 to 1 level tsp) 195°F · 4–6 min covered |
| Lemon Balm Melissa officinalis |
Aerial leaves | Citral (Geranial & Neral), Citronellal, Rosmarinic acid | Bright, sweet-lemony, and softly minty with a clean, uplifting herbaceous finish. | 2 g – 3 g (1.5 to 2 tbsp) 190°F–195°F · 6–8 min covered |
| Passionflower Passiflora incarnata |
Aerial vines, leaves & flowers | Vitexin, Isovitexin, Chrysin, Harmala trace alkaloids | Mild, grassy, and softly earthy-herbaceous with subtle hay-like notes. | 2 g – 3 g 200°F · 10–12 min covered |
| Valerian Root Valeriana officinalis |
Dried rhizome & roots | Valerenic acid, Valepotriates, Bornyl acetate, Sesquiterpenes | Deeply earthy, musky, and pungent-woody with a bittersweet, camphor-balsamic root finish. | 2 g – 3 g 175°F–185°F · Steep 15–30 min covered |
| American Skullcap Scutellaria lateriflora |
Flowering aerial parts | Baicalin, Scutellarin, Wogonin, Flavonoids | Mildly bitter, herbaceous, and grassy-minty without strong aromatic essential oils. | 2 g 200°F · 10–12 min covered |
| Linden Blossom Tilia cordata |
Flowers with attached pale-green bract | Farnesol, Quercetin, Kaempferol, Soothing mucilage | Delicately floral, honey-sweet, and linden-nectar fragrant with a silky, slightly mucilaginous mouthfeel. | 2 g – 3 g 195°F–200°F · 8–10 min covered |
| California Poppy Eschscholzia californica |
Whole aerial plant (leaves, stems & flowers) | Californidine, Eschscholtzine, Protopine, Carotenoids | Distinctly earthy and mildly bitter-vegetal. | 1.5 g – 2 g 200°F · 8–10 min covered |
| Ashwagandha Root Withania somnifera |
Dried starchy root | Withanolides (Withaferin A, Withanolide D), Alkaloids | Earthy, starchy, slightly malty, and mildly bitter-astringent with a warm root body that pairs naturally with milk, ghee, cardamom, and cinnamon. | 3 g – 5 g 205°F–212°F low simmer · Simmer covered 15–20 min in 10 oz water, then strain |
| Rhodiola Rosea Rhodiola rosea |
Golden rhizome & root | Rosavin, Rosarin, Rosin, Salidroside, Tyrosol | Astringent, brisk, and slightly bitter-mineral with a distinctive, natural Bulgarian rose-water aroma when freshly cut or steeped. | 1.5 g – 2.5 g 200°F–205°F · Simmer gently 10 min or steep covered 15–20 min |
| Holy Basil (Tulsi) Ocimum tenuiflorum |
Aerial leaves & purple flower spikes | Eugenol, Ursolic acid, Rosmarinic acid, Ocimenosides | Warming, spicy-clove, peppery, and subtly floral-citrus with a complex, tea-like body. | 2 g – 3 g (1.5 tbsp & blossom) 200°F · 7–10 min covered |
| Eleuthero Root Eleutherococcus senticosus |
Dried root & root bark | Eleutherosides (B & E), Polysaccharides, Phenolic compounds | Woody, sweet-earthy, and mildly bitter-acrid with a clean forest-bark finish. | 3 g – 6 g 205°F–212°F low simmer · Simmer covered 20–25 min in 12 oz water |
| Schisandra Berry Schisandra chinensis |
Whole dried ripe berries | Schisandrins, Gomisins, Deoxyschisandrin, Organic acids | An extraordinary 'five-flavor' sensory burst: intensely tart-cranberry sour and salty at first, followed by sweet fruitiness, resinous pine-pepper, and a subtle bitter finish. | 3 g – 5 g (1 tbsp whole) 195°F–205°F · Simmer gently 10–12 min or steep covered 20 min |
| Astragalus Root Astragalus membranaceus |
Sliced dried 4-year root | Astragalosides (I–VII), Calycosin, Polysaccharides, Saponins | Mildly sweet, starchy, and pleasantly legume-earthy, reminiscent of mild roasted parsnip or sweet yellow split peas. | 5 g – 9 g 205°F–212°F low simmer · Simmer covered 25–35 min in water or soup stock |
| Red Reishi Ganoderma lucidum |
Fruiting body slices | Beta-D-glucans, Ganoderic acids (Triterpenes), Ergosterol | Intensely woody, earthy, and distinctly bitter with a deep umami forest-floor finish. | 4 g – 6 g 205°F–212°F low covered simmer · Simmer 35–45 min in 14 oz water |
| Lion's Mane Hericium erinaceus |
Fruiting body | Hericenones, Erinacines, Beta-glucan polysaccharides | Mild, savory, sweet-umami, and remarkably seafood-like. | 3 g – 5 g 200°F–208°F gentle simmer · Simmer 15–20 min in water, broth, or coffee |
| Ginger Rhizome Zingiber officinale |
Fresh or dried rhizome | Gingerols (fresh), Shogaols (dried), Zingiberene | Fiery, pungent, citrusy-warm, and aromatic. | 2 g – 3 g (1 tsp dried) 205°F–212°F covered simmer · Simmer 10–15 min covered |
| Turmeric Rhizome Curcuma longa |
Cured & dried rhizome | Curcuminoids (Curcumin), Turmerones, Zingiberene | Earthy, musky, warm-peppery, and mildly bitter with bright orange-ginger aromatic top notes. | 1 tsp turmeric root + pinch freshly cracked black pepper + 1/2 tsp ginger in 8 oz milk/coconut milk 190°F–200°F gentle simmer · Simmer 8–10 min |
| Sweet Fennel Seed Foeniculum vulgare |
Whole aromatic seeds (mericarps) | Trans-anethole, Fenchone, Estragole, Flavonoids | Warm, sweet-anise, and softly camphoraceous with a clean, lingering licorice-meadow sweetness and zero bitterness when fresh. | 2 g – 3 g 200°F–205°F · 10–12 min covered |
| Dandelion Root Taraxacum officinale |
Raw or roasted taproot & spring leaf | Inulin (prebiotic fiber), Taraxacin, Sesquiterpene lactones | Raw dried root is earthy, bittersweet, and mineral-rich. | 3 g – 5 g 205°F–212°F covered simmer · Simmer 15–20 min in 10 oz water |
| Burdock Root Arctium lappa |
Dried or fresh first-year taproot | Inulin, Arctigenin, Chlorogenic acid, Polyacetylenes | Mildly sweet, starchy, and artichoke-earthy with very gentle bitterness. | 4 g – 6 g 205°F–212°F covered simmer · Simmer 20–25 min in 12 oz water |
| Marshmallow Root Althaea officinalis |
Peeled dried root & velvety leaves | Acidic polysaccharides (Mucilage), Pectin, Asparagine | Subtly sweet, starchy-vanilla, and neutral with a remarkably thick, silky, velvety-slippery mouthfeel when cold-infused. | 6 g – 8 g 60°F–72°F room temp or fridge · Steep 4–8 hours |
| Green Cardamom Elettaria cardamomum |
Whole green pods & inner seeds | 1,8-Cineole, Alpha-terpinyl acetate, Linalool, Limonene | Intensely aromatic, sweet-eucalyptus, lemony-floral, and camphor-warm with a clean, resinous spice finish. | 3 to 4 whole green pods 200°F–205°F · 8–10 min covered |
| Licorice Root Glycyrrhiza glabra |
Dried stolons & roots | Glycyrrhizin, Liquiritin, Isoliquiritigenin, Flavonoids | Intensely sweet, woody, and earthy-anise with a lingering, throat-coating demulcent finish. | 2 g – 3 g 205°F–212°F simmer · Simmer 15 min covered |
| Black Elderberry Sambucus nigra |
Fully ripe cooked dried berries & spring flowers | Anthocyanins (Cyanidin-3-glucoside), Quercetin, Rutin | Deeply fruity, tart-berry, and earthy-tannic. | 5 g – 10 g (1 tbsp whole) 205°F–212°F low simmer · Simmer 20–25 min until water reduces and turns dark purple-ruby; mash & strain |
| Roselle Hibiscus Hibiscus sabdariffa |
Fleshy red flower calyces | Anthocyanins (Delphinidin, Cyanidin), Hibiscus acid, Vitamin C | Vibrantly tart, cranberry-citrus sour, and fruity-floral with a jewel-like ruby-crimson infusion color. | 2 g – 3 g 195°F–200°F · 5–7 min |
| Wild Dog Rosehips Rosa canina |
Seedless dried fruit shells or whole hips | Ascorbic acid, Lycopene, Beta-carotene, Galactolipids, Pectin | Tangy, fruity-sweet, and orchard-apple tart with warm apricot-plum undertones and a golden-amber to sunset-orange infusion color. | 4 g – 5 g 180°F–190°F · Steep covered 12–15 min |
| Calendula Blossom Calendula officinalis |
Whole resinous flower heads & petals | Triterpenoid esters (Faradiol), Lutein, Beta-carotene, Resins | Mildly earthy, resinous-floral, slightly peppery, and gently bittersweet with a warm saffron-gold color. | 2 g 200°F · 8–10 min covered |
| Purple Coneflower Echinacea purpurea |
Roots, aerial leaves & flower cones | Alkylamides, Chicoric acid, Caftaric acid, Polysaccharides | Earthy, herbaceous, and floral-piney, followed within 30 seconds by a distinctive, harmless 'electric tingling' and salivation on the tongue. | 2 g – 3 g 200°F · 10–12 min covered |
| Stinging Nettle Leaf Urtica dioica |
Dried young spring leaves | Chlorophyll, Silica, Iron, Calcium, Quercetin, Rutin | Deeply savory, chlorophyll-green, mineral-salty, and broth-like with zero bitterness. | 3 g 200°F–205°F · 10–15 min covered |
| Hawthorn Berry & Leaf Crataegus monogyna |
Ripe autumn berries (haws), spring leaves & blossoms | Oligomeric procyanidins (OPCs), Vitexin, Hyperoside, Rutin | Berries are mild, apple-tart, and mealy-sweet. | 5 g (1 tbsp whole) 205°F–212°F covered simmer · Simmer 15–20 min in 10 oz water |
| Red Clover Blossom Trifolium pratense |
Whole dried purple-pink flower heads | Isoflavones (Biochanin A, Formononetin), Coumarins, Volatile oils | Delicately sweet, honey-nectar floral, and fresh-cut meadow green. | 3 g – 4 g 200°F · 10–15 min covered |
| Great Mullein Leaf Verbascum thapsus |
Dried velvety leaves & yellow flowers | Mucilage polysaccharides, Verbascoside, Saponins, Flavonoids | Mild, soft, slightly sweet-vegetal, and neutral-earthy with a soothing demulcent finish. | 2 g – 3 g 200°F–205°F · Steep 10–15 min covered, then strain through a paper coffee filter or fine cloth |
| Common Yarrow Achillea millefolium |
Flowering tops & feathery leaves | Chamazulene, Achilleine, Cineole, Camphor, Flavonoids | Aromatic, camphoraceous, piney-sage, and briskly bitter-astringent with a complex herbaceous nose. | 1.5 g – 2 g 200°F–205°F · 8–10 min covered |
| Common Mugwort Artemisia vulgaris |
Dried leaves & flowering tops | 1,8-Cineole, Camphor, Vulgarin, Sesquiterpene lactones | Aromatic, sage-like, herbaceous, and moderately bitter with cool camphor, eucalyptus, and chrysanthemum-like notes. | 1 g – 1.5 g (1 level tsp) 195°F–200°F · 5–7 min covered |
| Blue Vervain Verbena hastata |
Flowering aerial tops | Verbenalin, Hastatoside, Aucubin (Iridoid glycosides) | Decidedly bitter and earthy-green with a clean, slightly astringent finish. | 1 g – 1.5 g 195°F–200°F · 6–8 min covered |
| Hyssop Hyssopus officinalis |
Flowering tops & narrow leaves | Marrubiin, Pinocamphone, Isopinocamphone, Diosmin | Warming, minty-camphoraceous, sage-like, and moderately bitter with a crisp pine-herbal finish. | 1.5 g – 2 g 200°F · 7–10 min covered |
| Eucalyptus Leaf Eucalyptus globulus |
Mature leathery blue-green leaves | 1,8-Cineole (Eucalyptol), Alpha-pinene, Globulol, Tannins | Intensely cooling, camphoraceous, woody-pine, and briskly cineole-rich. | 2 tbsp crushed dried Eucalyptus leaves in 1 quart steaming water 200°F–212°F bowl on table · Drape towel over head, close eyes, and breathe steam for 5–8 min |
| Star Anise Illicium verum |
Whole dried star-shaped fruit pods | Trans-anethole, Shikimic acid, Linalool, Limonene | Rich, sweet-licorice, warm-spicy, and rounder/fruiter than green aniseed, with subtle cinnamon-clove undertones. | 1 to 2 whole 8-pointed stars 205°F–212°F gentle simmer · Simmer covered 10–12 min |
| Ceylon Cinnamon Cinnamomum verum |
Hand-rolled inner bark quills | Cinnamaldehyde, Eugenol, Proanthocyanidins (Ultra-low Coumarin) | Delicate, warm, citrus-floral, and complexly sweet without the harsh, tongue-burning red-hot bite of common supermarket cassia. | 1 whole 3-inch Ceylon quill 205°F–212°F covered simmer · Simmer 12–15 min |
| Sacred Frankincense Boswellia sacra |
Dried oleogum resin tears | Boswellic acids (AKBA), Alpha-pinene, Incensole acetate, Limonene | Aromatically luminous, crisp Meyer-lemon citrus, fresh pine needle, and sweet balsamic honey-wood. | 1 to 2 pea-sized Hojari resin tears on a thin copper/aluminum plate over a tealight candle 250°F–320°F gentle radiant heat · Melts slowly over 45–60 min, releasing pure lemon-pine vapor with ZERO burnt smoke |
| Somalian Myrrh Commiphora myrrha |
Dried oleogum resin chunks | Furanoeudesma-1,3-diene, Curzerene, Lindestrene, Commiphoric acids | Deeply earthy, warm-balsamic, smoky-licorice, and intensely bitter-aromatic. | 1 part crushed Somalian Myrrh + 2 parts Hojari Frankincense on a brass warmer screen Gentle tealight heat · Myrrh's deep balsamic earthiness anchors Frankincense's bright citrus top notes |
| White Pine Needle Pinus strobus |
Fresh or gently dried green needles | Alpha-pinene, Beta-pinene, Shikimic acid, Vitamin C, Flavonoids | Crisp, bright, evergreen-citrus, and remarkably sweet-lemony when steeped below boiling. | 4 g – 6 g 175°F–185°F · Steep covered 10–15 min; strain and add a squeeze of lemon or maple syrup |