Herbal Infusions

When I began my journey into the world of herbalism, I focused mostly on the information and was very timid in actually putting the information to use. As the years have gone by and I’ve begun feeling the effects of not properly nourishing my body throughout the years, I’ve found myself turning more and more to my plant allies.

This is a simple, quick way to incorporate more herbal intake into my daily life than I was previously. I do still try to cook with herbs and use them in tinctures and decoctions but only find myself remembering to do them for more acute situations. Having a refreshing drink on hand allows me to easily reach for it throughout the day.

Herbal infusions have been something I’ve incorporated sporadically into my daily routine. Recently, I’ve been taking an infusion at least 3 – 4 times a week and have really began noticing some differences. Including increased energy, better sleep, and more balanced moods. *This is just from a personal perspective*.

Herbal medicine differs from alopathic medicine as it generally tries to treat the body as a whole rather than an acute symptom. If you’re using infusions to overcome something specific, it’s generally said to take about 8 weeks of daily intake to notice improvement.

(But keep in mind, the plant matter will be affecting way more in your body than just the one ailment.)

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What is an Herbal Infusion?

I suppose the easiest way to explain an herbal infusions would be to think of tea on steroids.

An herbal infusion uses a higher plant matter to water ratio with a significantly longer steep time. Roughly 1:32. When making tea, the steep is usually 15-20 minutes. With an infusion, you allow your herbs to steep for 8-10 hours (with hot infusions or longer with cold infusions).

Herbal infusions can use the roots, leaves, stems, flowers, and seeds. The long steep allows the water time to absorb more of the plant nutrition, oils, and flavor.

You can consume the infusions warm or chilled and use them topically for skin and hair care.

Hot Infusion

With a hot infusion, the hot water draws out the phyto nutrients from the herbs. In order to extract tannins, lactones, and iridoids properly, a hot water infusion must be used.

• Add 1oz of dry herb (or double for fresh) into a quart mason jar.
  • (I use a stainless funnel for pouring my herbs and water into the mason jar to reduce spillage.)
• Bring 1 quart of filtered water to a boil and carefully pour into the mason jar, making sure all the plant matter is covered. (we use a reverse osmosis filtration system.)
• Screw a lid onto your jar and allow your infusion to steep for 8-10 hours.
• Strain with a fine mesh strainer and press the excess liquid from the herbs.
• Compost your leftover herbs.
• Drink your infusion within 24 hours-48 hrs.

It’s easiest for me to prepare this at night so I can simply strain and refrigerate and drink throughout the day.

(Stinging nettle infusion)

Herbs that work well for hot infusions:

• Catnip
• Plantain
• Self-heal
• Nettles
• Red raspberry leaf

Cold Infusion

A cold infusion is called for with specific plants. Plants who’s active compounds would be damaged from the boiling water of a hot infusion. These are generally bitter herbs, mucilaginous, and contain more fragile oils. The volatile oils are extracted better with a cold infusion, while a hot infusion can alter or damage them.

Because no heat is used, a longer steep time is needed to extract the oils and nutrients from the plants.

• Add 1oz of herb into a quart mason jar. (I usually double if using fresh herbs)
• Cover your herbs with 1 quart of filtered water (we use a reverse osmosis filtration system.)
• Screw a lid onto your jar and allow your infusion to steep for about 24 hours.
• Strain with a fine mesh strainer and press the excess liquid from the herbs.
• Compost your leftover herbs.
• Drink your infusion within 24-48 hours.

Herbs that work well for cold infusions:

• Cleavers
• Marshmallow root
• Licorice root
• Astragalus
• Peppermint
• Chamomile

A Note

It’s generally recommended to stick with a single herb for infusions. You can drink different infusions throughout the week, but not to make herbal blends. Each herb will lend you specific nutrients, qualities, and uses.

That being said, if you need to add a touch of salt or a small amount of another herb to make the infusion more palatable, I would say it’s acceptable. My favorite herbs to use for this are lemon balm, chocolate mint, or apple mint.

I wanted so desperately to add in a daily nettle infusion to my diet for all of the nutrients the plant offers. Unfortunately, there’s nothing I’ve found that can improve the swampy, spinach water it creates. (Yuck!)

(Apple mint)

The infusion was made palatable for me by including a handful of fresh Apple mint and drinking chilled (quickly!).

Interestingly, my husband adores the nettle infusion. Stating it tastes sweet to him.

I have found that my body craves something in a red raspberry leaf infusion, so I have been focusing more on consuming more of those while making nettles for my husband. Each body is completely different and you might find herbs are more palatable to you at different times in your life.

For more inspiration and information, check out “Healing Herbal Infusions” by Colleen Codekas.