What’s an herbal infusion?
An infusion is simply herbs steeped in freshly boiled water. Leaves and flowers release their aromatics, minerals, and medicine easily this way - no simmering needed. We often refer to infusions simply as tea (albeit not made from Camella sinensis aka green/black tea).
Tougher plant parts like berries, bark, mushrooms, and roots need more heat to extract well. Those are gently simmered, and that method is called a decoction.
Why make an infusion?
Other than chewing on fresh leaves, steeping herbs in water is a simple and easy way to take herbs. Hot water extracts many constituents from a plant, and can be delicious.
How to make an infusion:
You can use a tea ball, strainer, French press, glass jar or teapot. The amount of herb you use, and how strong your tea turns out, depends on whether the herbs are fresh or dried and how finely they’re cut.
For example, a tablespoon of finely milled store-bought nettle will be a lot more herb than a tablespoon of loosely dried nettle you’ve stripped by hand.
A good starting point is 2 tablespoons of dried herb, or a generous handful of fresh herb, per 16 oz cup of tea.
Bring water to a boil, add the herbs to your brewing vessel, and pour the water over them. Cover your infusion to keep the aromatics in. Steep for at least 15 minutes - longer is often better.
My favorite routine is to make a quart in the morning in an insulated French press. It stays hot for hours, and by the last cup the flavor has shifted slightly as the herbs continued steeping (sometimes more bitter, always delicious).
I prefer to drink my tea unsweetened, however at times I’ll add a spoonful of an herbal infused honey for added medicinal benefit (stay tuned for a how to on honeys in a future email).
Fresh Herb Infusions
In summer, I almost always use fresh herbs (often called a tisane). I love walking into the garden, snipping a mix of leaves and flowers, and making tea from whatever plants called to me. The aromatics are vibrant, though you’ll need several handfuls to fill a quart jar.
Tip: Fresh infusions can spoil quickly in warm weather. Refrigerate leftovers in a jar and enjoy as iced tea over the next few days.
My favorite fresh herbs: tulsi, lemon balm, rose petals, anise hyssop, spearmint, nettle, linden, lemon verbena, skullcap, sage.
Dried Herb Infusions
Dried herbs are always available and easy to use. Once dried, their cells are already broken open, which makes extraction quicker.
If you want something deeply nourishing, mineral-rich herbs like nettle can be steeped for 4 hours to overnight. (I avoid overnight steeps with fresh herbs to prevent spoilage - dried is better for long infusions.)
If you want a behind-the-scenes look at how we dry herbs at the farm, let me know and I will include it in a future email.
Blend Ideas
- Digestive support: Anise hyssop, spearmint, catnip and lemon balm
- Detox: violet, red clover, nettle, mint and calendula
- Gut healing: marshmallow root and leaf, plantain leaf, anise hyssop and fennel seed (steep overnight + be aware it will be a bit slimy!)
- Immune support: ginger, lemon and honey
- All around support: ashwagandha + chai spices + milk of choice + honey
- Sleep tea: skullcap, lemon balm, linden and chamomile
Do you have any favorites that you are enjoying right now? Send them over!