A cold infusion is a slow, unheated steeping method that relies on time instead of heat to draw compounds out of plant material. It’s the go-to technique for mucilage-rich and heat-sensitive herbs that turn gummy, lose potency, or become less pleasant when exposed to hot water.

1. Measure 1–2 tablespoons of dried herb per cup of water (more for nutritive, mineral-rich infusions).
2. Combine herb and room-temperature or cool water in a glass jar.
3. Cover and let sit at room temperature or in the refrigerator for 4–8 hours, or overnight.
4. Strain gently through a cloth or fine mesh strainer.
5. Drink chilled, or gently warm (never boil) if you prefer it warm.

Secret Tips

• For mucilage-rich herbs like marshmallow root, resist the urge to squeeze the straining cloth — gentle straining preserves the silky, soothing texture that heat and pressure destroy.
• If steeping at room temperature for more than a few hours, especially in warm weather, move it to the refrigerator partway through to avoid spoilage.
• For nutritive infusions (like nettle or oatstraw), a longer steep — even a full 8 hours — pulls out significantly more minerals than a shorter one.
• Use a wide-mouth jar for easier straining, especially with mucilage herbs that can clog narrow openings.