What’s the one of the best ways to nourish your body? Try making an infusion of herbs, the forgotten food. What’s an infusion? A infusion is a concentrated herbal extraction that brings out the medicinal quality of the herbs in a liquid form. Some call this tea, yet technically, herbal tea is not the proper term. Herbal tistane or herbal infusion are the terms we should be using. For the sake of this post, we’ll use the term herbal infusion. When you ingest herbs in a liquid form, they are more easily absorbed into your system. People who make weak infusions or consume herbs in capsule form will not experience the same benefit as those who make infusions because the absorption factor isn’t the same. Absorption is the key to your healing experience so infusions provide a way for this to happen. The nutrients from those infusions will nourish your body to fight off viruses, infections, and free radicals that cause disease. Red clover, oat straw, stinging nettles, and chickweed are just a few of my favorite herbs to infuse. This is a daily practice for me and the quality of my health has improved tremendously.
Some folks confuse infusions with extracts or tinctures. Extracts and tinctures are made with water, grain alcohol, glycerine, or apple cider vinegar, depending upon the herb. The steeping time for extracts or tinctures is much longer than that of an infusion.
How do you make an infusion? It’s rather easy. Follow these steps to nourish your body with these yummy herbs daily.
- Boil 1 quart of spring or filtered water in a tea kettle.
- Remove the kettle of hot water from the heat.
- Add 1 ounce or so of the single herb of your choice in a large mason jar (1 quart size).
- Add stevia or raw honey to taste (the infusion is more beneficial with no sweetener).
- Pour the hot water in the jar. Be sure that it’s almost overflowing so that there’s no air in your jar.
- Place the cap on the jar.
- Allow it to sit undisturbed for the allotted amount of time.
– Roots/Bark: 8 hours
– Leaves: 4 hours
– Flowers: 2 hours
– Seeds/berries: 30 minutes
- For a super charge, let it bake in the sun rays on a hot summer day. Any sunny day will do.
- Strain the mixture to separate the herbs from the liquid.
- With clean hands, squeeze the herbs to get all of the medicinal juice into your infusion. (Optional)
- Place it in the refrigerator if you prefer it cold.
- Sip on the infusion throughout the day. The infusion can last up to three days, if refrigerated.
Once you get the hang of it, consider making your own herbal blends. Keep in mind that just like a pair of shoes doesn’t match every outfit, all herbs aren’t meant to be blended, so do your research. Pregnant mamas should consider using herbal infusions to maintain good health and prepare for labor and postpartum care. An infusion of burdock and yellowdock roots work wonders when you need a boost of iron or a variety of other vital nutrients and minerals. Much better than those yucky pills full of synthetic vitamins, magnesium sterate, and fillers that many of us can’t absorb.
Love and light.
WARNING: Herbal infusions can cause adverse reactions if you are taking prescription medication. Also, it’s a good idea to research the herbs you’re using to determine whether or not they should be taken on an empty stomach.