Making Herbal Infusions
The secret to a potent infusion is the cover. If you leave the vessel open, you lose the very oils that carry the character of the herb into the steam and away from your drink.
Water quality dictates the clarity of the flavor.
Use filtered water whenever possible, as chlorine or heavy mineral tastes will mask the subtle notes of delicate herbs like mint or chamomile.
- tea kettle
- glass or ceramic mug with a lid/saucer
- fine-mesh strainer
What goes in.
- 1 tbspdried herbs (chamomile, peppermint, lemon balm, or tulsi)
- 8 ozfiltered water
- to tastehoney or lemon wedge
Keep the steam inside
Place a saucer or small plate over your mug immediately after pouring the water. This prevents the essential oils from evaporating with the rising steam.
The method.
Heat the water
Bring the water to a boil, then pull it off the heat and let it sit for thirty seconds. Using water that is just off the boil prevents the herbs from scorching.
Measure and place
Add the dried herbs directly to the bottom of your mug or into a large tea infuser.
Pour and cover
Pour the water over the herbs, cover the mug instantly, and set a timer for ten minutes.
Strain and serve
Remove the cover, pour the liquid through a fine-mesh strainer into a clean cup to catch the sediment, and stir in any desired sweeteners while hot.
Other turns to take.
Fresh Herb Infusion
Use three tablespoons of fresh leaves instead of one tablespoon of dried. Gently bruise the leaves with the back of a spoon before adding the water to release their oils.
Root and Bark Decoction
For tough items like ginger or cinnamon, simmer the ingredients in water on the stove for ten minutes rather than just steeping.
When it doesn't go to plan.
Warm your mug with a splash of hot water before starting to keep the infusion hotter for longer.
Store dried herbs in airtight glass jars away from direct light to keep them from turning dusty.
If using fresh mint, do not leave it in the water for more than five minutes or it can develop a bitter, grassy taste.
The ones that keep coming up.
Can I reuse the herbs?
Once the herbs have been steeped, they have released their volatile oils. Re-steeping usually produces a thin, watery result.
How do I know if the infusion is strong enough?
The liquid should be fragrant and clear. If it looks pale and tastes like plain hot water, your water temperature may have been too low.
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