Medicinal Herbal Infusions

Here are the three main preparations for creating the water-based herbal extracts known as infusions and decoctions (and some tips on when to use each). What are herbal infusions and how do you make and use them? Below you will find a few simple recipes to get you started. Don't be afraid to experiment with your own herbs of choice. Just remember to do the proper research on all herbs and oils etc. before use, especially on the elderly and young children. Shalom

Hot infusions draw out vitamins, enzymes, and aromatic volatile oils. Flowers, leaves, and aromatic roots are all ideal ingredients for hot infusions. Some examples include ginger root, nettle leaf, holy basil, red clover, horsetail, and raspberry leaf, just to list a few! Steep time will depend on your personal flavor preferences and the specific herbs used. The longer certain herbs are steeped, the stronger their flavors. Different nutritional benefits are also gained from different steep times for specific herbs, as longer steeping times tend to draw out more minerals. Generally, you'll want to steep herbs for longer than you would black, green, or white tea leaves.

Cold infusions are ideal for enjoying the benefits of mucilaginous herbs and herbs with delicate essential oils. A few good herbs for cold infusions include marshmallow root, peppermint leaf, rose buds, or freshly harvested herbs such as lemon balm or St. John’s Wort. Since there is no boiling involved in this preparation, bacteria growth can happen more quickly than with hot infusions. Be sure to use clean tools, refrigerate your infusion if you're not going to drink it right away, and consume or dispose of it within a week (or sooner if you notice an off taste, smell, or change in appearance).

HOW TO MAKE A HOT INFUSION

Directions:

  1. Scoop 1 to 3 tablespoons of dried herbs into a tea strainer placed in your teapot or mug.
  2. Heat water until it just comes to a boil.
  3. Pour hot water over herbs to submerge them and cover to help hold in any volatile oils.
  4. Steep for 15 minutes to 1 hour and strain.

HOW TO MAKE A COLD INFUSION

Directions:

  1. Fill a quart jar with cold water.
  2. Bundle 1 ounce of herb in cheesecloth or muslin bag.
  3. Slightly moisten the herb inside the bundle (for easier submersion.)
  4. Submerge the bundle just below the water in the jar.
  5. Drape the tied end of the bundle over the lip of the jar.
  6. Secure by loosely screwing on the cap.
  7. Allow to infuse overnight.

OR

  1. Place loose herbs in a quart jar, fill with cold water, and cap.
  2. Allow to infuse overnight.
  3. Strain herbs out with a sprouting screen and lid or funnel with filter.

HOW TO MAKE A DECOCTION

Decoctions are simmered teas that are perfect for extracting the properties of hard roots, dried berries, barks, and seeds. They are much stronger in flavor than herbal infusions and also more concentrated.

Directions:

  • Place 3 tablespoons of dried herbs into a small sauce pan.
  • Cover the herbs with a quart of cold water.
  • Slowly heat the water to a simmer and cover.
  • Allow to gently simmer for 20 to 45 minutes.
  • Strain into a quart jar, but do not discard the herbs. Some water will have evaporated, so your strained liquid will not fill the jar.
  • Pour additional hot (but not boiling) water over the herbs in the strainer until your jar is full.
  • Once your decoction is finished simmering, you can infuse more delicate leafy herbs or flowers into the hot water that cannot stand up to the lengthy simmer time, straining the mixture again after another 10 to 15 minutes.

Tips:

  • Making a larger quantity at once, know that most herbal infusions and decoctions will last up to a week in the refrigerator.
  • Add a bit of raw local honey, fruit juice to sweeten your infusion or make herbal syrup.
  • Freeze in ice cube trays or popsicle molds. Children will love these!