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How to Make Herbal Infusions – And Q & A
An infusion is a large amount of herb brewed over a long period of time. Typically, one ounce by weight (about one cup in volume) of dried herb is placed in a quart jar, which is then filled to the top with boiling water, sealed tightly, and allowed to infuse for 4-10 hours. After sifting, a cup or more is consumed and the rest is cooled for slow spoilage. It is normal to drink 2-4 cups a day. Since the minerals and other phytochemicals in nourishing herbs are made more available by drying, dried herbs are considered best for infusions.
I do my infusions at night before I go to bed and they are ready in the morning. I put my herb in my jar and my water in the pot and pan on the fire, then brush my teeth (or sweep the floor) until the kettle whistles. I pour the boiling water up to the rim of the jar, screw on a tight lid, turn off the stove and light, and go to bed. In the morning I strain out the plant material, squeeze it well and drink the liquid. I prefer it iced unless the morning is frosty. I drink a liter of infusion within 36 hours or until it spoils. Then I use it to water my houseplants, or pour it over my hair after washing as a final rinse that can be left on.
My favorite herbs for infusion are nettle, oatmeal, red clover and comfrey leaves, but only one at a time. The tannins in red clover and comfrey make me pucker my lips, so I add a little mint or bergamot when I infuse them, just enough to give the brew a bit of flavor. A little salt in your infusion can make it taste better than honey will.
QUESTIONS – AND ANSWERS – ABOUT NOURISHING HERBAL INFUSIONS
Can I use fresh herbs instead of dried herbs when making my nourishing herbal infusion?
No. The herbs I use for my nourishing herbal infusions – such as nettle, oat groats, red clover, comfrey leaves, linden flowers, chickweed or mullein leaves – contain little or no volatiles that are lost on drying. Rather, drying releases their minerals and other nutritious constituents.
Can I brew my infusion as “salty”?
No. It is important to pour boiling water over the dried herb to help release the minerals.
How can I make nourishing herbal infusion for many people?
When we make nourishing herbal infusion for 30 at the Wise Woman Center, we start by boiling 4 liters of water in our largest pot. Then we add a pound of herb (16 ounces in a pound and 16 quarts in 4 gallons) and stir well until the water boils again. We cover the pot well with a tight-fitting lid, turn off the fire and let it steep overnight.
Can I make enough infusion to last a whole week?
No. It is best to make the infusion fresh every day. Once made, nourishing herbal infusions spoil quickly. Refrigeration extends the time the infusion is good to drink. Depending on many factors, including the herb used and the indoor temperature during brewing, chilled infusion is usually good for at least 24 hours, sometimes as much as 72 hours.
How can you tell if your infusion is broken?
If a nourishing herbal infusion tastes funny, smells strange and/or has bubbles in it, it is no longer fit to drink.
What can you do with spoiled infusion?
All is not lost; pampered infusion provides a perfect rinse of the hair and an excellent plant food.
Are infusions safe for children?
Not only are nourishing herbal infusions safe for children, children love nourishing herbal infusions. Children who drink nutritious herbal infusions instead of fruit juices are often healthier and more robust.
What’s wrong with fruit juice?
Fruit juices are really quite sweet: drinking them daily can promote tooth decay and obesity. They are expensive, and actually contain few nutrients compared to calories. Nourishing herbal infusions, even if sweetened with honey, have a much more favorable ratio of nutrient density to calorie content. (Caution: Do not give honey to infants under one year of age.)
Can I drink too much nourishing herbal infusion? Or eat too much seaweed?
You may be surprised at your desire for nourishing herbs once you start using them regularly. This is quite common. Once you’ve absorbed all the minerals you need, your cravings will naturally go away. So no, it is not really possible to drink too much nutritious herbal infusion or eat too much seaweed.
Is it true that you don’t take supplements?
It is. I have not taken supplements for over 25 years. I eat a healthy whole food diet, drink nourishing herbal infusions daily, consume lots of yogurt, and make time for my weekly (for 35 years) yoga and twice weekly (for 5 years) tai chi classes.
How much infusion do you drink?
I drink 2-4 cups of nourishing herbal infusion a day, plus I use several tablespoons of mineral rich herbal vinegars on my wild salad daily and lots of garlic, onions, mushrooms and seaweed.
How do you like to take your herbal infusion?
I prefer to drink my nourishing herbal infusion ice cream. Although I might prefer my comfrey infusion hot and with honey if the wind is howling and the snow is blowing outside. Some salt or miso or umeboshi vinegar in nettle infusion is another interesting variation I enjoy.
Legal disclaimer: This content is not intended to replace conventional medical care. Any suggestions and any herbs listed are not intended to diagnose, treat, cure or prevent any disease, condition or symptom. Personal guidance and use should be provided by a clinical herbalist or other qualified physician with a specific formula for you. All material contained herein is for general information purposes only and should not be considered medical advice or consultation. Consult a reputable doctor if you need medical attention. Exercise self-empowerment by seeking a second opinion.
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