Herbs - Preparations, Methods, and Techniques - Cold Infusions

Some herbs are sensitive to heat, as they contain either highly volatile oils or other constituents that break down at high temperatures. A cold infusion is thus appropriate for these herbs.

Similar to the basic infusion described above, to 1 teaspoon dried herb or 1 tablespoon fresh herb add 250mL (1 cup) cool water. Allow the mixture to sit at room temperature for 6 to 12 hours in a well sealed, non-reactive container.

Milk contains fats and oils that aid in dissolving oil-based constiuents of plants. As a result, milk may be used instead of water. This approach can be very useful for poultices and compresses, due to the additional soothing action of the milk. NOTE: Milk-based cold infusions should not be prepared for those with a dairy allergy or sensitivity.