By Lady Wystira
Another word for infusion is tea. Infusions are used for drinking herbs as medicine, not as a thirst-quencher. To make an infusion, use the softer parts of the herb that grows above the ground (stems, leaves, flowers) that have been properly dried.
Usually one would use 1 to 3 teaspoons of the herb to 1 cup of water. You can’t store infusions for very long, so it’s best to use it right away. At the most, I’d recommend making only about 3 cups and use the day it’s made. For most infusions you can drink up to 3 cups per day. You can store an infusion for up to 2 days in the refrigerator.
The following is a very basic recipe to make an infusion:
(I like this method because it’s so easy)
1. Place the herbs in a teapot
2. In a saucepan, bring the water to boiling, turn off the heat, and pour the boiling water over the herbs in the teapot.
3. Cover the teapot, and let the herbs steep for at least 10 minutes (and up to 20 minutes).
4. Strain the liquid into a cup for immediate use, or into a storage container for storage in the refrigerator for up to 2 days.
5. After it’s been stored, you should heat up the infusion in the microwave.