Making a cold infusion is as easy as pouring cool or room temperature water over your herb of choice. It is the best choice for extracting herbs with a high mucilage or aromatic quality. A cold infusion allows for a gentle extraction without harming heat sensitive chemical constituents.
Materials:
- Ball jar - pint, quart, or half gallon size
- Cold or room temperature water
Ingredients:
- Dried herb(s) of choice - (2) Tablespoons to (1) ounce (about 1-2 handfuls, depending on the herb)
- Select the size jar or pitcher you want to use. Select a container that has a lid and is easy to pour from
- Wash and chop your fresh or select dried herb(s) of choice
- Add herbs to the container
- Pour room temperature or cold filtered water over the herbs covering them completely, or filling the vessel to the top
- Cover the cold infusion with the lid and shake well to start the infusion
- Leave the jar or pitcher on the counter for 1 hour before placing it inside the refrigerator for an additional 4-24 hours before it's ready to drink
- Either strain the entire solution or strain as you pour it out by pouring it over a mesh or tea strainer. If you are using marshmallow root, try straining as you go and refilling the vessel with cool water another 2-3 times to get all the goodness out
- Once the cold infusion is ready, it will keep for 3-5 days in the refrigerator
Herbs that work well in a cold infusion:
Marshmallow (flower, leaf, and root), cleavers, violet leaves, holy basil, mint, raspberry leaf, calendula, cannabis, chickweed, hyssop, anise hyssop, sage, rose petals, nettle, horehound, lavender
You may add fruit or vegetables to the cold infusion. However, if you add fresh produce, it is best to store it in the refrigerator immediately and use within 24 hours. Try lemon, lime, cucumber, or watermelon.
Speak with an herbalist to find guidance on which herbs may be right for you.
Kathryn Cannon is an experienced organic gardener, forager, herbalist, and advocate for patient rights. She founded Terra Uma LLC in 2017 to empower clients to optimize performance and mental health by incorporating plants and fungi into their everyday routines. Kathryn was co-founder of an urban farm and community center in Portland, OR. She currently runs a wellness coaching practice in the Washington, DC area where she assists clients in finding relief with herbs and wellness tools.