Indian bean

Catalpa bignonioides

Evidence: TFamily: Bignoniaceae

Traditional medicinal plant used for abrasion, emetic, laxative, poultice, skin, vermifuge, wound.

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Safety Quick Reference

Pregnancyinsufficient data

Breastfeedinginsufficient data

Pediatricinsufficient data

Contraindications: May cause vomiting

Interactions:

Drug & Medication Interactions

If you take any medications, review these interactions carefully.

Contraindications

May cause vomiting

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Side Effects

How to Prepare Indian bean

Herbal Tea (Infusion)Easy · 10-15 minutes

Equipment

Kettle or pot, Mug or teapot, Strainer or tea infuser, Measuring spoon

Instructions

1Bring fresh water to a rolling boil (200-212°F / 93-100°C).
2Place 1-2 teaspoons of dried herb (or 1 tablespoon fresh) per 8 oz cup into your strainer or infuser.
3Pour hot water over the herbs and cover to prevent volatile oils from escaping.
4Steep for 10-15 minutes for medicinal strength (5 minutes for a lighter, everyday tea).

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5Remove the strainer/herbs. Add honey, lemon, or other herbs to taste if desired.

6Drink 1-3 cups daily, or as directed by a qualified herbalist.

Tips

• Covering while steeping is important — it traps beneficial volatile compounds.
• Leaves and flowers generally need 10-15 minutes; roots and bark need a decoction instead.
• Make larger batches and refrigerate for up to 48 hours.

Start with a small amount to check for any sensitivity. Not all herbs are suitable for tea preparation — some require alcohol extraction (tincture) for full potency.

Drink fresh or refrigerate for up to 48 hours. Dried herbs should be stored in airtight containers away from light.

Decoction (Roots, Bark & Seeds)Easy · 25-45 minutes

Equipment

Pot with lid (non-aluminum), Strainer, Measuring spoon, Stove

Instructions

1Place 1 tablespoon of dried root, bark, or seeds per 12 oz of cold water in a pot.
2Bring to a boil, then reduce heat to a low simmer.
3Cover and simmer for 20-40 minutes. Harder roots (like Astragalus) may need up to 45 minutes.
4The liquid should reduce by about one-third.
5Strain through a fine mesh strainer, pressing the herbs to extract all liquid.
6Drink 1-3 cups daily. Can be combined with honey or blended with an infusion.

Tips

• Use a non-aluminum pot — aluminum can react with plant compounds.
• Decoctions are necessary for roots, bark, seeds, and mushrooms — these are too tough for simple steeping.
• You can simmer mushrooms (Reishi, Chaga) for 2+ hours for stronger extraction.

Some roots are very potent — follow specific dosing guidelines for individual herbs. Avoid decocting herbs with volatile oils (peppermint, chamomile) as you will lose the beneficial compounds.

Refrigerate and use within 48-72 hours. Can be gently reheated.

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