Infusions

Infusions are made from the more delicate parts of the plant, including the leaves, flowers, and aromatic parts. These fragile plant parts must be steeped rather than simmered because they give up their medicinal properties more easily than do the tougher roots and barks.

Some great herbs for infusions are:

Chamomile: Calming and great for digestion.
Peppermint: Helps to relax the muscles of the digestive tract and reduce spasms.
Cinnamon: Great for balancing blood sugar.
Ginger: Anti-inflammatory, immune-boosting and great for nausea.
Licorice: A great digestive aid, and it’s anti-microbial and anti-bacterial.
Turmeric: Strongly anti-inflammatory and rich in anti-cancer properties.

To Make an Infusion

Boil 1 quart of water per ounce of herb (or 1 cup of water to 1 tablespoon of herb).
Pour water over the herb(s) and let steep for 30 to 60 minutes. The proportion of water to herb and the required time to infuse varies greatly, depending on the herb.
Start out with the above proportions and then experiment. The more herb you use and the longer you let it steep, the stronger the brew. Let your taste buds and your senses guide you.