WHAT IS THE DIFFERENCE BETWEEN HERBAL INFUSIONS AND HERBAL TEAS?
Herbal Teas: Use small volumes of plant matter, usually a blend, steeped for a short amount of time.
Herbal Infusions: A single plant in larger volumes left for a longer period of time, leaving you with a more potent and well-balanced medicine. A cup of nettle infusion has over 7,000% more milligrams of calcium than a cup of nettle tea. For optimal nourishment, daily herbal infusions are the way to go.

WHY IS DRINKING HERBAL NOURISHING INFUSIONS SO IMPORTANT?
Many herbalists from various traditions around the world advocate the use of nourishing herbal infusions every day. They are often made using nutritive herbs (which is where the term nourishing comes from) that are crucial to maintaining health today.

There is empirical evidence to show we are no longer getting the nutrients we need from our diet. Even food labelled organic may not be coming from nutrient-rich soil. Our body requires a constant supply of 23 different minerals and vitamins to function optimally for good health. Without these crucial minerals and nutrients that the majority of us are deficient in, systemic inflammation and the symptoms that can accompany it can arise. If you have digestive tract issues, skin conditions, fatigue, aching muscles and bones, this could be due to systemic inflammation.

Nourishing herbal infusions are a great way to nourish our bodies and trigger deep fundamental healing and change. They are a game-changer. Avery and I drink them daily and the effect on general overall health can be seen in as little as a week. My body feels deeply nourished with more energy, balanced moods and a sense of long-term internal care I am unable to get from any other herbal application, such as tinctures and supplements. Simply put, if you were to adopt only one natural change to your routine, herbal nourishing infusions would be the one to serve you best.

HERBAL INFUSIONS, DRY OR FRESH PLANT MATTER?
Dried herbs are best for herbal infusions because the beneficial constituents are preserved and released for optimal nourishment in boiling water when brewing for a long time, compared to working with fresh plant matter. Not all plants can be steeped over long periods of time because they contain high levels of volatile oils, which can be toxic and detrimental to your health. Examples of plants unsuitable for nourishing herbal infusions are lavender, chamomile, bergamot, ginger, rosemary, lemon balm, and mint -- typically plants that are extremely aromatic are not considered safe for herbal infusions.

HOW TO MAKE NOURISHING HERBAL INFUSIONS
Typically, we drink a quart a day (a quart roughly translates to one litre). To make, measure by weight one ounce of dried plant in a quart jar which is then filled to the top with boiling water. I close the lid immediately. Avoid the urge to shake and just leave it to settle. Depending on the time of day, I will leave on the kitchen counter and then after four hours, place in the fridge until ready to drink. If I have come back from a late night, I will roughly measure my herbs and fill the jar with boiling water and leave on the counter overnight. You can leave it steeping anywhere between 4-24 hours.

When I am ready to drink, I strain the plant matter, squeezing out as much water as I can, leaving no minerals or phytochemicals behind! I drink throughout the day, between two to four cups, sometimes more.

PLANTS SAFE FOR HERBAL INFUSIONS
The ideal herb allies for nourishing herbal infusions are ones high in protein, minerals, and vitamins, including but not limited to:

blackberry leaf
burdock root
cherry stalks
chickweed
comfrey
elderberry
hawthorn
linden flowers
mullein
marshmallow root
nettle
oatstraw
raspberry leaf
red clover blossoms
slippery elm
violet leaves

THE FIRST SIP
Some herbs have a unique and — at first — unusual taste, such as nettle, which is quite earthy with a slight hint of milkiness (which I suspect is due to the high volume of protein). After a few cups, your body demands it! You can feel your body deeply absorbing and soaking in the nutrients — akin to when you have deeply dry skin and apply a natural oil, how your skin drinks it in quickly!

No matter which herb I am working with, I always prefer it iced with nothing added. However, you can add coconut cream, a pinch of salt if a herb is too bitter, honey, mint leaves or lemon.

At first I could not stand the taste of nettle. Now it’s my favourite nourishing herbal infusion. Your taste buds change over a short period of time to adapt to like the taste. I also find that leaving nettle to infuse for 24 hours makes her even more delicious. So don’t worry if you do not like the taste at first. Keep persevering with safe herbal allies and ways you enjoy to drink.

SHELF LIFE
Nourishing herbal infusions are a powerhouse of densely packed nutrients and will spoil quickly. After leaving your herbal infusion to cool down for four hours, place in the fridge. Once in the fridge it will last for 24-48 hours. Once made, if left in a cool dark place, away from direct sunlight for 8-10 hours at room temperature, it will be okay. Any more time outside of the fridge and it will spoil rapidly and the nutrients will degrade.

After a couple of days, if you have not finished your infusion, do not throw it away, as it can be used for composting, plant feed, or as a hair rinse.

FAQs
Can I overdose on nourishing herbal infusion?No. Interestingly, once your body has the required vitamins and minerals it needs, you no longer have the desire to keep drinking more infusion. There are some plants which are not recommended in large and consistent quantities. Red clover is a wonderful blood purifier and great for various ailments — the coumarin found in the blossom also acts as a blood thinner if taken every day. Which is why rotating between various plants is ideal.

Can I freeze and make batches of nourishing herbal infusions?
This is not ideal as constituents can be lost in the thawing-out process. Fresh herbal nourishing infusions are best made and consumed every day.

How can you tell if your infusion has spoiled?
By the smell; it will have a slightly rancid smell, similar to the first stages of gone-off dairy. Also, if there are bubbles present, this is another sign it has spoiled. Taste is the final indicator, if it tastes horrific, time to make a new batch.

Are infusions safe for children?
Yes! Some herbalists recommend for babies from six months and up. The general rule is, if you are comfortable giving your child juice, they are old enough to drink nourishing herbal infusions. Most parents replace any sort of juice or sugary drinks with water and nourishing herbal infusions for their child. They make for excellent ice lollies too!

Can I leave my infusion to brew in the sun?
Although it might be tempting (especially if posting on social media) to see the beautiful colours slowly seeping out of the plant, avoid this. Leaving in the sun degrades the quality of the nourishing herbal infusion and it will spoil much quicker.

Which plants should I rotate between?
For weekly long-term use, rotating between nettle, oatstraw, comfrey, and red clover blossoms is a good idea for general health. Then adding other herbs if and when needed.

Why do I need to weigh the amount of dried plant, can’t I just use a measuring cup?
Different plants have different density and volume so measuring with a cup may not give you the correct amount to get the benefits. For example, a cup of red clover blossoms will be considerably less than an ounce when compared to a cup of dried raspberry leaf.