HOT INFUSION
When we think
of a water infusion (decoction)-whether hot or cold- we must realize that we
will be using the whole leaf, aerial
parts, the root, bark, root bark, fruit, flower, stem, or rhizome. We will not
be extracting constituents, as we may in an alcohol infusion (tincture.)
In the fact that we utilize the whole plant – both active and inert constituents in a “tea” we acknowledge that
we are utilizing the whole plant as it is meant to be utilized.
(*Note: Nutritious Infusions are those that are mineral rich. As the base of health, these infusions are taken per quart/day. See Below)
The difference between an infusion and a concoction is the length of time it must brew due to the density of plant parts utilized.
Infusions are made from the more delicate and aromatic parts of the plant: leaves, flowers, buds; some berries and seeds.
Decoctions are made from some berries, seeds, bark, stem, rhizome and root.
Hot Infusion
Generally: Use 1 part coarsely ground Dried HERB, or 2 Parts Fresh Undried HERB to 20 parts Boiling Water.
1. Put the HERB into a quart jar with a lid. (1 ounce) dried (2 ounces fresh)
2. Pour boiling water over the HERB. (1 pint)
3. Stir
4. Cover tightly and let stand for 20 to 30 minutes in a warm place.
5. Strain and press out the marc (dense stuff).
6. Add enough water to make the infusion measure 1 pint.
Remember, you can add other ingredients to make your infusion pleasant to taste. In most cases, want to hydrate as well as medicate. The dose will be taken as several cups per day. Additive examples are: Honey; Lemon/Orange Zest; Anise, Cardamom and Coriander Seed; and Cinnamon.
HERBS for Hot Infusions:
*(This is high mineral content; Considered “Nourishing” - Drink 1 Quart/day.)
Made by Infusing 1 Cup Dried Herb/ Filling qt. Jar with boiling water/ Steep 4-8 Hours
Cayenne Chamomile *Chickweed *Cleavers Comfrey
Dandelion Elder (Flower/Berry) Fennel Seed (Crushed) Ginger (Dry) Ginkgo Goldenseal (leaf, dry) Hawthorn (leaf, flower, berry)
Mugwort Mullein (leaf) *Nettles *Oat Straw
Peppermint Plantain *Red Clover St. John’s Wort
Saw Palmetto (berries) Scullcap (recently dried)
Valerian *Violet Yarrow
In the fact that we utilize the whole plant – both active and inert constituents in a “tea” we acknowledge that
we are utilizing the whole plant as it is meant to be utilized.
(*Note: Nutritious Infusions are those that are mineral rich. As the base of health, these infusions are taken per quart/day. See Below)
The difference between an infusion and a concoction is the length of time it must brew due to the density of plant parts utilized.
Infusions are made from the more delicate and aromatic parts of the plant: leaves, flowers, buds; some berries and seeds.
Decoctions are made from some berries, seeds, bark, stem, rhizome and root.
Hot Infusion
Generally: Use 1 part coarsely ground Dried HERB, or 2 Parts Fresh Undried HERB to 20 parts Boiling Water.
1. Put the HERB into a quart jar with a lid. (1 ounce) dried (2 ounces fresh)
2. Pour boiling water over the HERB. (1 pint)
3. Stir
4. Cover tightly and let stand for 20 to 30 minutes in a warm place.
5. Strain and press out the marc (dense stuff).
6. Add enough water to make the infusion measure 1 pint.
Remember, you can add other ingredients to make your infusion pleasant to taste. In most cases, want to hydrate as well as medicate. The dose will be taken as several cups per day. Additive examples are: Honey; Lemon/Orange Zest; Anise, Cardamom and Coriander Seed; and Cinnamon.
HERBS for Hot Infusions:
*(This is high mineral content; Considered “Nourishing” - Drink 1 Quart/day.)
Made by Infusing 1 Cup Dried Herb/ Filling qt. Jar with boiling water/ Steep 4-8 Hours
Cayenne Chamomile *Chickweed *Cleavers Comfrey
Dandelion Elder (Flower/Berry) Fennel Seed (Crushed) Ginger (Dry) Ginkgo Goldenseal (leaf, dry) Hawthorn (leaf, flower, berry)
Mugwort Mullein (leaf) *Nettles *Oat Straw
Peppermint Plantain *Red Clover St. John’s Wort
Saw Palmetto (berries) Scullcap (recently dried)
Valerian *Violet Yarrow