An infusion is the simplest herbal extraction method — a hot-water steep, much like making tea — and it’s the go-to technique for pulling water-soluble compounds out of delicate leaves and flowers without destroying their more fragile constituents.

1. Measure 1–2 teaspoons of dried herb (or 2–3 teaspoons fresh) per cup of water.
2. Bring water to a boil, then remove from heat.
3. Pour the hot water over the herb in a mug, teapot, or tea infuser.
4. Cover immediately to trap steam and volatile compounds.
5. Steep for 5–15 minutes, depending on the herb.
6. Strain and drink, sweetening if desired.

Secret Tips

• Always cover your infusion while steeping — an uncovered cup lets volatile oils escape with the rising steam, meaning you lose potency and aroma before you even taste it.
• For very delicate flowers, let the water cool slightly off the boil before pouring to protect the most fragile compounds.
• Steep longer (up to 15–20 minutes) for a more medicinal-strength infusion, or shorter (3–5 minutes) for a lighter, more everyday cup.
• Pre-warm your mug or teapot with hot water before adding your herb and fresh boiling water — this helps maintain a more consistent steeping temperature.