Cold Infusions

Cold Infusions

Cold infusions are good anytime of year but I particularly love them as a welcome to spring. Maybe it's because the fresh shoots around my garden have such delicate flavors that sometimes loose their luster when boiled or as hot tea. Part of the allure is how beautiful it is to look at the decoction too. . .

Cold infusions are super simple, so here we go.

COLD INFUSIONS

  1. Grab your herbs

  2. Wash them

  3. Pop them in a jar or large glass and let sit for up to 24 hours in cold water.

  4. This isn’t a sun tea, so don’t worry about keeping it in the light. In fact I think they come out better when left cold, in a dark cool place to sit. . .

  5. This is a wonderful way to enjoy herbs as a daily tonic. Cleavers, dandelions, pine tips, violets, lilac (coming soon!), mint sprigs, and anything else that strikes your garden fancy. The one I have pictured is a front yard mix of dandelions, young mint sprigs, a violet or two and Douglas Fir tips.

  6. Note: if you let it sit more than 24 hours you might get some unintended growths. You also don’t need to have it sit before enjoying. I will often start drinking immediately and refill with water throughout the day.