When we infuse herbs, we steep them in water, typically hot water. Leaves, flowers and aromatic plants – those that are delicate and offer their medicine easily – should be steeped. They may lose potency with simmering. Dried herbs usually lend themselves better to the water than fresh plants. French press pots, in-mug infusers, and teapots or travel mugs with stainless strainers for infusions work well for this. Feel free to play around with how much herb you use, how hot the water is, and how long it steeps – it all works, but you’ll notice subtle differences in strength and flavor.
What You’ll Need:
- 1 heaping teaspoon to 1 heaping tablespoon of dried herb
- 8-16 ounces of near-boiling water
- Pot, Hand strainer, mug
- Place herbs in the pot, bring to a boil, then reduce to a simmer.
- Simmer for 20 minutes or to taste. (You may need to decoct mushrooms for hours, even days)
- Strain and enjoy. Refrigerate any extras and drink within 2 to 3 days.