Herbal tea. It is the most traditional, time-honored component to a kitchen apothecary. No herbal apothecary is without it. With tea not foreign to most homes, herbal infusions gently unlock your kitchen culinary medicine cabinet. A might stronger than an average cup of tea, infusions yield nourishment, aroma, taste, ingredients, remedies, connections, spirituality, and energy. Herbal tea may seem mild in comparison to a bottle of purchased extract, but doubting the value of herbal infusions is a mistake. The more complex, sophisticated extraction methods do not equate to better potency. The power of teas, infused or decocted, offer physical, emotional, and spiritual gifts.

I was filled with questions during the first class of my two-year herbal studies program, a vocabulary review and herbal preparation summary. Looking back now, I am humbled to think that in terms of tea making infusion and decoction were unfamiliar concepts for me. With eagerness, in the second class question and answer session, I asked my teacher if he preferred any type of tea for infusions and decoctions. I will never forget his face. As a true novice, I knew of herbal teas from tea bags and meant did he like certain companies, like Traditional Medicinal or Alvita, two I knew, and I wanted to know if there were others. But, he thought of tea making as using the herb itself with water; infusion and decoction were the terms for preparation. I deserved the reaction I got. With screwed up eyes and a tilted head, he simply answered, “Infusions and decoctions are teas. I am not sure what you are asking.” Lesson learned.

As time went on, I discovered, that the difference between herbal infusions and decoctions was in the gentleness versus aggressiveness of tea preparation. Herbal infusions are reserved for the more delicate parts of the plants, the flowers or the leafy parts. Decoctions used for the tougher roots and barks. It is all about the best method to extract the maximum benefit from your herbs.

I think I was around 10 when first allowed to turn on the stove to boil water. I was surprised I could use a teakettle and not a pot, the ease of it. My mom worried the steam would burn me, so I actually did not pour the water into the teacup, but when I finally was permitted that step, I felt like I had grown up. I felt like a cook. In preparing an infusion, I feel like an herbalist.

Elementary but practicable, infusions are a platform on which to build and grow in complexity. Herbal infusions are tried and true and the heart of traditional herbalism. They are delicious, enticing, and loveable. Herbal infusions are uncomplicated but also artful, spiritual, rewarding. The basic method is straightforward: measure the herb, place it in a glass or ceramic container, boil water, pour the water over herbs, cover, steep, strain.

Strategies for ultimate herbal infusion making include remembering that plants are not boiled or cooked themselves; hot water is poured over them. The proportion of herbs and water varies depending on the type of plant and the desired strength of the tea, but a general guideline is to use 1 tablespoon of the herb with 1 cup of water. The water is best just close to boiling, not rumbling or bubbling. An infusion should always be made in a closed container, and steeping should be done covered, the steam should not escape. A coffee press is the ultimate, but any quart heatproof container with a lid is fine, such as a canning jar. The time for infusing also varies depending on the strength and plant, but 20 to 30 minutes is the minimum, longer is fine. Infusions can be kept in the refrigerator for 1-3 days. Last, the end result of infusing herbs is considerably stronger than an average cup of herbal tea; this is a good thing, more beneficial.

As for baking with tea, anywhere there is liquid, there is potential to replace this with an herbal infusion. Proof yeast in it instead of plain water, substitute it in icings or batters, melt chocolate in it, use it in puddings, custards, or mousse. Infusions can be the building platform for herbal syrups and sauces. The possibilities are endless.

Herbal Infusion Preparation

1. Measure herbs, leaves or flowers. Amounts will vary depending on the plant however one tablespoon is generally a safe measurement for 1 cup of water; 1 ounce for 1 quart of water.
2. Place measured herbs into a heat-tolerant container with a cover, such as a French coffee press or canning jar.
3. Bring water to boil, in teakettle or on stove in saucepan.
4. Pour water over herbs, a general guideline is 8 ounces (1 cup) of hot water per 1 tablespoon of herbs, although again exact amounts vary with different plants.
5. Make sure container is covered so that steam does not escape, a kitchen towel can be placed over a coffee press or if lid is not secure.
6. Allow to steep for approximately 1 hour; again time will vary depending on plant.
7. Strain water from herbs. If using a coffee press, press down plunger; if using a jar, pour water through a fine mesh strainer into a clean container.
8. Drink warm or cool. Add to recipes. Keep in refrigerator up to 4 days.