Infusions are typically used for delicate herbs, leaves and fresh tender plants. Preparing an infusion is much like making a cup of tea. Water is brought just to a boil and then poured over an herb (or combination of herbs), it is covered and allowed to steep for 10-15 minutes. It can be prepared in the drinking cup or by dropping the herb into the pot which the water was heated in. Stirring it a few times while steeping (especially with cut herbs) is helpful. Keeping the infusion covered while steeping is generally recommended as well.
The ratio of herb to water can vary depending on the remedy, the plant, and whether cut herb or powdered herb is used. Generally using 1 teaspoon of powdered herb or 2 teaspoons of more bulky cut herb in a 6-8 ounce cup of water is sufficient. If using a powdered herb; stir once halfway through the seeping time and let the powder settle to the bottom of the cup, then drink the infusion off the top, leaving the sediment in the bottom of the cup. If using a cut herb, strain the infusion after seeping.
Infusions are best prepared as needed and taken the same day it was prepared. They can be taken hot, warm, or cold. Standard dosages of infusions are generally one teacup (6-8 ounces), two or three times daily. The entire day’s dosage can be prepared in the morning (2-3 cups at one time), and the remainder refrigerated until ready to use. The exceptions are the more aromatic plants with active essential oils. These are best prepared in single dosages (by the cupful) as needed and taken immediately while still hot/warm.