Tag Archives: tea

So what is an infusion?

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Throughout my blogs, I occasionally, mention making infusions and have come to realize that many people do not know what an infusion is – well, I’ve decided to remedy the situation.  The basic difference between a tea and an infusion is the steeping time and amount of herb being used. An infusion uses a larger quantity of herbs and is steeped a lot longer. Infusions extract more medicinal qualities and nutrients than tea. They do not have a long shelf life, perhaps 2-3 days at most.

Infusions are made from the delicate aerial parts (flower, stems or leaves) of the plants.  These fragile parts must be steeped, rather than simmered, because they give up their medicinal properties more easily than the tougher roots and bark.

To make infusion:

I like to make infusions in quart canning jars; they can withstand the heat of the boiling water and are easy to carry around. Also, it’s the right amount for a daily intake and I can drink it all day long without needing to make a new batch.

  1. Boil a quart of water per ounce (handful) of dried herb or one cup per tablespoon of herb. If using fresh herbs, double the quantity. If you want to extract the mucilaginous property of a plant – use cold water and not boiled water (for example, with marshmallow root).
  2. Pour boiled water over the herbs, cover and let steep for at least 30-60 minutes, typically 4 hours to overnight. The longer the steeping time, the stronger the infusion.
  3. Strain and drink.

It can be drunk hot or cold and sweetened if you like. Experiment with herb amounts and steeping times; let your taste buds guide you.  Infusions can be used for drinking, foot and hand baths or to make creams.

You can pick fresh herbs (make sure herb is properly identified) for your infusions or buy dry herbs in the bulk section of a health food store or co-op. Enjoy!

I will share my favorite infusion recipes, please share yours.

All information is shared for educational purposes only and has not been evaluated by the Food and Drug Administration.  This information is not intended to diagnose, treat, cure, or prevent any disease.

Foraging Black Birch

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For most of my life, I have always been fascinated with the power of plants. I love foraging wild plants and eating them as well as using them to heal. My first experience with foraging was on a hike with my cousin David. He is 8 years older and provided me with a great foundation that fed my love and respect for the natural world. I loved going on hikes with David and learn about different plants he knew.

When I was about 8 years old, David introduced me to Black Birch (also known as Sweet Birch, Betula lenta), which is rather easy to identify when the branches are broken or scratched, it smells of wintergreen. Yellow birch also has a wintergreen aroma but not as strong. David taught me that I could make tea out of the black birch bark. After a long hike, we took a young branch and broke it into small pieces (each about an inch long, the thickness of a matchstick), added it to boiled water and let it steep for 10-15 minutes (it’s important not to boil the twigs themselves, as they will lose its aroma). The water turned this beautiful red and smelled of wintergreen; the tea was delicious!

As my passion for the natural world grew, I loved to share it with friends. I found I could keep their attention if I identified plants that we could eat along the way. After a long hike, I would harvest some black birch and make tea for my hiking companions. This always impressed them and was a good ending to a lovely hike.

What I learned later was that black birch has analgesic and non-steroidal anti-inflammatory properties. Methyl salicylate compounds found inside the oil are effectively absorbed and used by the body to naturally treat pain. Methyl salicylate is related to the compound from which aspirin is derived from, so it was a perfect ending to a long hike and relieved any muscle aches we had.

When foraging it is important to properly identify the plant before eating or tasting. Peterson has an excellent field guide series.

Audubon also has a great series

P.S. I don’t think you can have too many field guides.

All information is shared for educational purposes only and is not intended to diagnose or treat any condition.