Herbal preparations are one of the simplest ways to enjoy the flavor and benefits of plants. While tea, infusions, and decoctions all use water to extract herbal properties, the method and steeping time vary depending on the plant material being used.
Understanding the Difference
Tea: Made specifically from the leaves of the tea plant (Camellia sinensis).
Infusion: A preparation made by steeping herbs, flowers, fruits, or spices in water. Infusions typically use more plant material and steep longer than tea.
Decoction: Made by simmering tougher plant materials such as roots, bark, berries, or seeds to extract their beneficial compounds.
Storage Tip: Herbal teas and infusions are best enjoyed fresh but may be refrigerated for up to 2 days. Important: Avoid using aluminum or copper cookware, as these metals may react with herbs.
Water-Based Herbal Preparations Tea: Best for delicate leaves and flowers.
Combine 2 tablespoons fresh herb (or 2 teaspoons dried herb) with 1 cup boiling water.
Cover and steep for 5-20 minutes, depending on the herb.
Strain and enjoy. Sweeten with honey if desired.
Hot Infusion: Best for extracting more nutrients from herbs.
Combine 2 tablespoons fresh herb (or 2 teaspoons dried herb) with 1 cup boiling water.
Cover with a lid or cloth and steep for at least 4 hours, or overnight for a stronger infusion.
Strain and drink.
Cold Infusion: Best for delicate or mucilaginous herbs, such as marshmallow root.
Combine 2 tablespoons fresh herb (or 2 teaspoons dried herb) with 1 cup cold water.
Cover and let sit overnight.
Strain and drink. Sweeten with honey if desired.
Sun Infusion: A gentle, traditional method using warmth from the sun.
Place 2 tablespoons fresh herb (or 2 teaspoons dried herb) and 1 cup water in a glass jar.
Cover and place in direct sunlight for 4-6 hours.
Strain and drink. Sweeten with honey if desired.
Decoction: Best for roots, bark, seeds, and tougher plant materials.
Combine ¼ cup fresh herb (or 4 teaspoons dried herb) with 2 cups cold water in a non-reactive saucepan.
Let sit for 3-4 hours (optional but helpful for extraction).
Bring to a boil, reduce heat, cover, and simmer for 20-40 minutes.
Strain and drink. Sweeten with honey if desired.
Oil Infusions Oil infusions are commonly used for skin care, hair care, aromatherapy, salves, and culinary preparations. Properly stored, they generally last at least 1 year, and often longer. Choosing Fresh vs. Dried Herbs
Fresh herbs: Best if using the oil quickly.
Dried herbs: Preferred for long-term storage to reduce spoilage risk.
Lightly crush herbs before infusing to help release beneficial compounds.
Popular Base Oils: Choose your oil based on your intended use:
Olive Oil: Versatile; soothing for dry or irritated skin
Coconut Oil: Helpful for dry hair and some skin conditions
Jojoba Oil: Lightweight, non-greasy, and suitable for all skin types, including acne-prone skin
Sweet Almond Oil: Easily absorbed; soothing for dry or sensitive skin
Grapeseed Oil: Lightweight and fast-absorbing; ideal for oily skin
Sunflower Oil: Gentle and suitable for sensitive skin
Apricot Kernel Oil: Lightweight and soothing with good skin elasticity support
Avocado Oil: Nourishing for dry or mature skin and hair
Argan Oil: Supports skin elasticity and hair shine
Hot Oil Infusion
In a double boiler, combine ¼ lb dried herb (or ⅓ lb fresh herb) with 2 cups oil.
Heat gently over medium-low heat, keeping the temperature below 110°F, for about 3 hours.
Check the lower pot often and add hot water as needed.
Strain, cool completely, and store in glass bottles in a cool, dark place.
Cold Oil Infusion
Fill a jar with herbs, leaving about 1 inch of space at the top.
Cover completely with oil.
Place in a sunny indoor spot for 1-2 months, shaking a few times per week.
Strain thoroughly through cheesecloth or fine mesh, squeezing out excess oil.