Tea Infusions

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
  • Vessel, strainer/infuser, mug


  • Place your herb in the vessel, cover with hot water. If desired, cover the vessel as it steeps (which holds the aromatics in, though it isn’t absolutely necessary)
  • Strain and Drink. The duration of most steeping will depend on the plant. Unlike true tea, most herbs will need to be steeped at least 10 to 15 minutes and can tolerate much longer steeping times (even hours.) High mucilage herbs, like marsh mallow root and mineral rich herbs like nettle can be steeped for 4 to 12 hours.
  • Refrigerate any extras for 1 to 3 days.

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