How to Make an Herbal Infusion
A hot infusion is what most of us think of as tea: herbs steeped in just-boiled water. Heat helps open up leaves and flowers and draw out their medicine. How long you steep depends on what you want from the plant.
Two kinds of hot infusion
A quick tea is best for aromatic herbs and delicate flowers like peppermint, chamomile, lemon balm, and lavender. A short, covered steep captures their fragrant oils without pulling out too much bitterness.
A long infusion, sometimes called a nourishing infusion, is best for mineral-rich leaves and hearty flowers like nettle, oatstraw, red raspberry leaf, linden, and hibiscus. A long, strong steep draws out far more minerals and nutrients than a quick cup of tea, which makes it more like food than a beverage.
What you'll need
A mug with a lid or saucer, or a quart mason jar with a lid
Dried or fresh herbs
Filtered water
A fine mesh strainer or cheesecloth
A kettle or a stainless steel or glass pot (avoid aluminum)
Quick tea (one cup)
Place 1 tablespoon of dried herb (or 2 tablespoons fresh) in your mug or teapot.
Pour 1 cup of just-boiled water over the herbs.
Cover right away. This keeps the aromatic oils in your cup instead of in the steam.
Steep 10 to 15 minutes. Seeds like fennel and anise do best crushed lightly and steeped for 20 to 30 minutes.
Strain and enjoy.
Long infusion (one quart)
Place 1 ounce of dried herb by weight in a quart mason jar. For a fluffy herb like nettle, that's roughly 1 cup.
Fill the jar to the top with just-boiled water.
Cap tightly.
Steep 4 to 8 hours, or overnight. The water will turn deep green or dark red; that's the minerals.
Strain, squeezing the herbs to get every drop. Drink 1 to 4 cups throughout the day, hot, room temperature, or chilled.
Storage
A quick tea is best fresh. A long infusion keeps in the refrigerator for 24 to 48 hours. If it smells sour or off, compost it and make a fresh batch.
Herbs that love a hot infusion
Quick tea: peppermint, spearmint, chamomile, lemon balm, lavender, tulsi (holy basil), fennel seed
Long infusion: nettle, oatstraw, red raspberry leaf, linden, hibiscus, alfalfa
Always check with a doctor before starting new herbs if you are pregnant, breastfeeding, taking medications, or managing a chronic condition.
