Infusions and decoctions are two methods of extracting the key constituents from a fresh or dried herb using water. Infusion is the best preparation method for flowers and leaves; decoction is the best method for roots and seeds (with the exception of valerian root, which should be prepared as an infusion.)
- Saucepan or tea kettle
- Quart size mason jar with lid
- Measuring spoon or scale
- Fine mesh strainer
- Boil at least 1 quart water in a saucepan or tea kettle.
- In quart sized mason jar, add herbs. If using dried flowers or leaves, add 4-6 Tbsp of herb. If using fresh leaves or flowers, add 6-8 Tbsp of herb.
- Pour boiling water over herbs in mason jar and cover.
- After waiting a minimum of 30 minutes, remove cover and strain through a fine mesh strainer.
- Infusion is now ready to drink. Most infusions can be stored in the refrigerator for up to 3 days.
- Measure herb root or seed and add to a 2 quart saucepan. If using dried roots or seeds, measure 4-6 Tbsp and add to sauce pan. If using fresh roots or seeds, measure 6-8 Tbsp and add to sauce pan.
- Add a minimum of 1 qt of water to sauce pan.
- Stir and gently bring water to a boil. Cover and simmer for 10-15 minutes.
- Cool slightly and strain.
- The decoction is ready to drink. Most decoctions can be stored in the refrigerator for up to 3 days.