Nourishing Herbal Infusions
by: Mahella (T.M.), CNHC, Herbalist, Massage & Energy Therapist
http://wisdomkeepers.tripod.com
Nourishing herbal infusions are building, strengthening (and nourishing) concoctions, which are made with one or more types of dried herbs. This type of infusion is somewhat different because of the length of time it is allowed to steep. Some of the best herbs for this purpose are below. The herbs below have many different medicinal uses and these are by no means all of them, I have only highlighted some of their common benefits when used in this type of infusion.
Red Raspberry - Nourishing, vitamin and mineral rich, energizing, hormone balancing (especially for teenagers -male and female), helps stop bleeding and has a general tonifying effect on the tissues and organs of the body (making it good for uterine problems, hernias, etc).
Red Clover - Nourishing, has phytoestrogens, good for the female reproductive organs, cleansing to the blood and liver, strengthening to the immune system, a helpful cancer preventive herb. Drinking at least three quarts a week is especially helpful against reproductive organ cancers.
Nettle - Nourishing, rich in iron and minerals, blood building, energizing, very healing to the kidneys, bladder and prostate as well as the uterus, helpful with allergies, mild diuretic.
Burdock Root - Nourishing, rich in minerals, cleansing to the blood, liver and urinary tract/system. (Also great combined with red clover and dandelion, known as the "anti-cancer trio".)
Oatstraw - Nourishing, mineral rich, energizing, supports the nervous system, soothing to anxiety and hyperactivity, builds bones.
How to make your infusion
Tools needed:
-Dried herb of your choice
-Large glass jar with a lid
-Large pot
-Cheesecloth or a fine mesh strainer
-And of course, water!
Directions:
Put the dried herb into a large jar (glass is best). Then fill a large pot with water, put it on the stove and bring it to a hard boil for a few minutes.
**Be sure the jar is slightly warm before pouring the hot water into it to avoid breaking the glass**
Once the water is boiling, turn it off and pour it into the jar over the herbs, filling the jar. Put a lid on it and let it infuse for about 8 hours.
When it is ready you can strain out the plant material if you like, but if you use cheesecloth be sure to squeeze the liquid out well so you don't lose too much of the finer particles.
You can drink the infusion hot or chilled. It's best to consume it within the first two days and store it in the fridge so that it keeps it's potency.
If you like, you can sweeten it with a little organic honey or lemon.
