How to make a nourishing herbal infusion.
One ounce (30 grams) dried herb
* Always use dried herb
* Always weigh the herb
In a quart (liter) of boiling water.
* Always use boiling water
Tightly covered and steeped (off the heat) for 4-10 hours.
Refrigerate.
Drink a quart a day.
* Never use fresh herb, the cell walls are intact
* Never use a handful or a cup of herb, only a weighed ounce
* Never use aromatic herbs for infusion; a pinch may be added for flavoring
* Make in a jar or a pot.
For serious situations make in a jar.
* Consume hot, cold, or inbetween.
* Add anything to your infusion: honey, milk, lemon, whiskey, fruit juice, coffee. . .
* Treat infusions like blood
Infusions spoil rapidly due to high protein content.
Infusions need to be kept cold after brewing.
Making large amounts requires a way to cool the pot rapidly.
* Put spent herb in your compost pile.
Or broadcast it across your lawn.
Or mulch your house plants with it.
Or give it to a favorite tree.
Spoiled infusion is fertilizer for plants.
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