Infusing Liquids
Infusing Liquids:
Infusing liquids, let's use oils for example, can mold if not processed correctly. This can be a tedious process until you get it down, but is worth it in the end; you will be able to make balms, salves, lotions, and many other things.
First we will start off with:
Oil Infusion:
There are two ways to infuse your herbs/flowers/roots into oil: Solar and Stove-top.
Solar:
Pick your flower/s or herb/s and dry them completely to ensure your oil does not grow mold.
Add them to a jar and fill with the oil of your choice, make sure it’s sealed tightly.
Place in a sunny windowsill and let it infuse for a few weeks
Strain the herbs from the oil and into a clean dry jar.
Store in a cabinet or away from sunlight, shelf life: 6-9 Months.
Stove-top:
Spread fresh herbs out in a single layer on a plain paper towel and let them wilt for a day or two. The next day, add them to a jar and pour oil – almost to the top of the jar.
Set the jar into a pot of warm water and heat slowly over medium lowish heat. Let the oil stay in the heated water for several hours then remove, stir occasionally.
Strain the oil and let it infuse several days longer in a dark cabinet.
Another option is double infusion which is after straining the oil, do the whole process again with freshly wilted flowers.
Water Infusion
Water based infusions are similar to making tea, except that the infusion steeps longer. Most teas steep for 3-5 minutes to keep them from getting bitter. Herbal infusions or medicinal herbal teas should steep for a minimum of 10-15 minutes. This will make them stronger and more bitter in many cases, but those bitter compounds are part of the medicine.
To make a water based herbal infusion:
Place one tablespoon of dried herbs or three tablespoons of fresh herbs into a ceramic teapot, mug or mason jar for each cup of tea you intend to brew.
Cover herbs with boiling water. Place on the lid (or cover your tea cup with a saucer) and let steep for 10-15 minutes or overnight. Strain and drink.
Vinegar Infusion
For infusing Vinegar use Raw Apple Cider Vinegar or White Wine Vinegar. This usually takes about two weeks to infuse.
Place 4 ounces of dried, chopped, or ground herbs (twice as much for fresh) into a glass jar.
Pour 1 pint of Vinegar on the herbs, close the container tightly with a cork or other non-metallic lid that can be closed tight.
Keep the container in a warm place for two and shake it well twice every day.
Strain out the plant material – it makes great compost. Don't be afraid to squeeze it dry. You can let it settle before bottling or strain through a coffee filter if a clearer product is desired. Label with contents and date.
Vodka Infusion
Making a Tincture:
Use dark bottles, pretty and clear bottles look lovely on display, but light speeds the breakdown of many compounds in the medicine and/or food. They not for long term storage but the dark ones are.
Place 4 ounces of dried herbs into a large dark bottle.
Pour 1 pint of 60 to 100 proof vodka on the herbs, close the container tightly.
Place in a dark cabinet and infuse for 3-4 weeks, shaking at least once a day.
Pour the infused Vodka into a clean dark bottle. Don't forget to label it with the contents and date.
Infusing liquids, let's use oils for example, can mold if not processed correctly. This can be a tedious process until you get it down, but is worth it in the end; you will be able to make balms, salves, lotions, and many other things.
First we will start off with:
Oil Infusion:
There are two ways to infuse your herbs/flowers/roots into oil: Solar and Stove-top.
Solar:
Pick your flower/s or herb/s and dry them completely to ensure your oil does not grow mold.
Add them to a jar and fill with the oil of your choice, make sure it’s sealed tightly.
Place in a sunny windowsill and let it infuse for a few weeks
Strain the herbs from the oil and into a clean dry jar.
Store in a cabinet or away from sunlight, shelf life: 6-9 Months.
Spread fresh herbs out in a single layer on a plain paper towel and let them wilt for a day or two. The next day, add them to a jar and pour oil – almost to the top of the jar.
Set the jar into a pot of warm water and heat slowly over medium lowish heat. Let the oil stay in the heated water for several hours then remove, stir occasionally.
Strain the oil and let it infuse several days longer in a dark cabinet.
Another option is double infusion which is after straining the oil, do the whole process again with freshly wilted flowers.
Water Infusion
Water based infusions are similar to making tea, except that the infusion steeps longer. Most teas steep for 3-5 minutes to keep them from getting bitter. Herbal infusions or medicinal herbal teas should steep for a minimum of 10-15 minutes. This will make them stronger and more bitter in many cases, but those bitter compounds are part of the medicine.
To make a water based herbal infusion:
Place one tablespoon of dried herbs or three tablespoons of fresh herbs into a ceramic teapot, mug or mason jar for each cup of tea you intend to brew.
Cover herbs with boiling water. Place on the lid (or cover your tea cup with a saucer) and let steep for 10-15 minutes or overnight. Strain and drink.
Vinegar Infusion
For infusing Vinegar use Raw Apple Cider Vinegar or White Wine Vinegar. This usually takes about two weeks to infuse.
Place 4 ounces of dried, chopped, or ground herbs (twice as much for fresh) into a glass jar.
Pour 1 pint of Vinegar on the herbs, close the container tightly with a cork or other non-metallic lid that can be closed tight.
Keep the container in a warm place for two and shake it well twice every day.
Strain out the plant material – it makes great compost. Don't be afraid to squeeze it dry. You can let it settle before bottling or strain through a coffee filter if a clearer product is desired. Label with contents and date.
Vodka Infusion
Making a Tincture:
Use dark bottles, pretty and clear bottles look lovely on display, but light speeds the breakdown of many compounds in the medicine and/or food. They not for long term storage but the dark ones are.
Place 4 ounces of dried herbs into a large dark bottle.
Pour 1 pint of 60 to 100 proof vodka on the herbs, close the container tightly.
Place in a dark cabinet and infuse for 3-4 weeks, shaking at least once a day.
Pour the infused Vodka into a clean dark bottle. Don't forget to label it with the contents and date.
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