A basic herbal infusion can be made from the leaf, flower, & the more delicate or aromatic parts of any nutritive herb that you decide to use.
Herbs that are good for infusions are:
• Chickweed (any above ground parts)
• Dandelion (the leaf)
• Lamb’s Quarters (the leaf)
• Nettle (the leaf)
• Violet (the aerial parts)
• Hawthorn (the leaf and flower)
• Oat (the milky seed and straw)
• Raspberry (the leaf)
• Red Clover (Aerial Parts)
How to make an herbal infusion:
What you’ll need:
*1 quart of water
*Nutritive Herb(s) of your choosing
• Dried herb : 1/4 cup
• Fresh herb : 1/2 -3/4 cup
1. Bring water to a boil
2. While water is boiling, crush hers in hand or with mortar and pestle to help weaken the plant’s cell walls – this will help with extracting the medicine from the plant. Once done, place herbs in a glass jar or french press.
3. Pour hot water over the herbs
4. Cover the glass jar to prevent volatile oils from escaping with the steam
5. Steep for 5-20 minutes. Steeping time can vary depending on the herb and other factors (ie strength). You can even steep for 8 hours overnight in the light of the moon!
6. Filter herbs using a tea strainer and squeeze out as much liquid as possible.
7. Drink immediately or within 24 hours of making.
NOTE: some highly aromatic herbs like chamomile and lavender can only steep for 3-5 minutes, or you run the risk of the drink being bitter.