The preparation of NHIs is similar to that of teas; however, the plant material used is greater than in teas, and the soaking time is much longer. While teas brewed for twenty minutes or less are great tasting beverages, the extended soaking time of NHIs ensures our beverages are filled with nutrients and minerals for optimum health.
To make my NHI, I place one ounce of dried leafy herbs in my French coffee press. (You can also use a mason jar.)
I pour one quart of boiling water over the herbs, cover with the press, and let sit overnight.
In the morning I strain off the plant material and drink the infusion throughout the day. (You can see how this nettle infusion has changed color dramatically.)
Alternatively you could make the infusion in the morning to drink at night. Some people use mason jars to brew their infusions in – using a strainer to strain off the plants when ready. Whatever you brew your infusion in, be sure to cover it tight so water-soluble vitamins do no escape. After straining, refrigerate and drink within 36 hours. Typically one quart is drank each day.
Branching Out – Using a variety of materials
You can make NHIs from leafy material (stinging nettle, comfrey), roots and barks (burdock), flowers (calendula), or seeds and berries (celery seed, lamb’s quarters).
The brewing time differs when you are working with these very different plant parts. Flowers and berries tend to be more delicate, while roots and bark need a little more prodding.
The following brewing table is taken from Healing Wise, by Susun Weed.
Plant Part------ Amount Jar / Water -------- Length of Infusion
Roots/barks -------- 1 oz pint ------------------ 8 hours minimum
Leaves ---------------1 oz quart --------------- 4 hours minimum
Flowers -------------- 1 oz quart --------------- 1 hours maximum
Seeds/berries ------- 1 oz pint ---------------- 30 minutes maximum
The herbs we use for nourishing herbal infusions are just that – nourishing. These plants are high in vitamins, minerals and nutrients and do not contain bitter oils, esters, or resins that can create unwanted side effects – as well as taste very bitter. (There are circumstances when you would want to use more “medicinal” herbs in an infusion, but this article focuses on the herbs we go to specifically for nourishment.)
In part three I will post more about individual herbs you can use.
