Echinacea root has a deeper, more robust character than the leafy herb, with woody, earthy notes and a distinctive tingle that can show up as you sip.
Because roots need a little more persuasion than leaves and flowers, this one is best simmered or decocted rather than given a quick steep. Use it on its own or build an infusion with ginger, cinnamon, elderberry, citrus peel or peppermint.
