A cold infusion is used in preference to hot infusions in order to preserve heat-labile constituents in the final preparation, such as volatile oils, that would be evaporated off with heat. Cold infusions are prepared by macerating 1 part herb (in grams) in 20 parts cool water (in millilitres). The most common method is to place the coarsely ground herb in cheesecloth and suspend it in water and let it sit overnight. In the morning the herb is squeezed out through the cheesecloth, and the resultant preparation is consumed that day. Equipment and supplies mason jar and lid cheesecloth cold or tepid water herb Examples of plants best prepared as cold infusions Agropyron (Couchgrass) rhizome Althaea (Marshmallow) root Fucus spp. (Bladderwrack) and other medicinal seaweeds, whole plant Hyssopus (Hyssop) flowering tops Marrubium (Horehound) tops Mentha spp (and the Lamiaceae generally) herb Tabebuia (Pau d'Arco) tree bark Ulmus fulva (Slippery Elm) In … [Read more...]
Todd Caldecott is a medical herbalist and practitioner of Ayurveda, in practice since 1995. He is the Executive Director of the Dogwood School of Botanical Medicine, and author/editor of three books includes Ayurveda: The Divine Science of Life, Food as Medicine, and Ayurveda in Nepal.
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