Infusion

For other uses of the word "infusion", see Infusion (disambiguation).

Yerba mate (left), coffee and tea (right) are used to create caffeinated infusions.

An infusion is the outcome of steeping plants that have desired chemical compounds or flavors in a solvent such as water or oil or alcohol.

History

The first recorded use of essential oils was in the 10th or 11th century by the Persian polymath Avicenna, possibly in The Canon of Medicine.^{[citation needed]}

Preparation techniques

An infusion is a very simple chemical process used with botanicals that are volatile and dissolve readily, or release their active ingredients easily, in water, oil or alcohol. The botanicals are typically dried herbs, flowers or berries. The liquid is typically boiled (or brought to another appropriate temperature) and then poured over the herb, which is then allowed to steep in the liquid for a period of time. The liquid may then be strained or the herbs otherwise removed from the liquid. Unless the infusion is to be consumed immediately, it may then be bottled and refrigerated for future use.

The amount of time the herbs are left in the liquid depends on the purpose for which the infusion is being prepared. Usually steeping for not more than 15 to 30 minutes, or until the mix cools, will create a beverage with optimal flavor. Steeping for a longer time typically results in a somewhat bitter-tasting infusion. Four (4) hours, however, is a more appropriate length of time for achieving herbal potency if health benefits are the priority. Quantities of the herb and liquid used will vary according to the herb or how strong the infusion is required to be. A common proportion used is 28 g (one ounce) of herb to 0.5 L (one pint) of liquid.

Examples

A common example of an infusion is tea. Many other drinks (for instance, so-called "herbal teas") are prepared in the same way. Lemon, chamomile, senna, apple, ginger, rooibos, and a great many other plants are used individually or in combination. Herbal infusions in water and oil are both commonly used as herbal remedies.

Plants with desirable flavours may be steeped in an edible oil or vinegar for an extended period; the infused oil or vinegar is often sold still containing the plant, and is then used as flavouring. Chiles, lemon, garlic, and many other plants may be used. There can be ambiguity in the labeling of these oils: for example, what is described as sesame oil may be oil extracted from sesame seeds, or another vegetable oil infused with sesame.

See also

• Herbal tea
• Aromatherapy
• Chinese herbology
• Decoction
• Herbalism
• Tincture

References

• "Preparing Herbal Remedies" (Indio.net) accessed April 17, 2007
• "no Infusion (Medicinal Strength Tea)" by Sarah Holmes, Clinical Herbalist (CancerLynx) accessed January 7, 2006
• Basic Guidelines in making oil infusions by Ken Atherton Phc.
• How to make a nourishing herbal infusion by Susun S. Weed