There are many herbs that have nutritive qualities that can be taken in a strong infusion several times a day. Nourishing infusions can be used to nourish and replenish our bodies instead of synthetic vitamins. Using a whole plant that God created instead of synthetic vitamins allows us to infuse out bodies with all of the nutrients in their natural state, including any that man is not yet aware. Using the whole herb infused in water also allows us to extract all of the nutrients together to work synergistic-ally as God created them. With many herbs it is necessary to use small amounts such as 1-3 tsp. to make and infusion and stay at a safe dose. However nutrient herbs are safe to use larger amounts as food or in an infusion. To make nourishing infusions we use water as a solvent because water extracts out vitamins and minerals. When we drink herbs in this way we are working on maintaining wellness and healing our bodies.
Commonly Used Herbs
These are a few of the most common herbs used for nourishing infusions. This is only a small amount of information about each herb. It is important to make sure you educate yourself on the herbs prior to use so that you can be sure that they are the right choice for you.
Alfalfa (Medicago sativa)
Rich in vitamins, and minerals, calcium, magnesium, phosphorus, potassium, chromium. Assists digestion, inflammation, arthritis, rheumatism, atherosclerosis, menopause, and osteoporosis. Do not use/use caution with blood thinners or if you are pregnant or have infertility. Parts used: aerial portions.
A biblical herb high in all mineral but especially calcium, chromium, magnesium, and zinc. Used for toning kidneys, adrenals, lungs, digestion, and for energy. It has diuretic and astringent qualities. Parts Used: leaf
Red raspberry (Rubus spp.)
A tonic herb used most commonly in pregnancy to prepare the uterus and also good for male reproductive health. Calms morning sickness, increases breast milk. A strong astringent helpful in diarrhea. Used for healthy bones and connective tissue. High in minerals. Parts used: leaf
Red clover (Trifolium pratense)
High in vitamins C, thiamine, and minerals especially chromium. Used for cancer, menopause, infertility, respiratory infections, and dry coughs, such as whooping cough and tuberculosis. Because of blood thinning affects caution with blood thinners or during pregnancy. Parts used: Flowers and tops
Oatstraw (Avena sativa)
Restorative tonic high in chromium, silicon, and magnesium. This is a great herb for those experiencing stress, exhaustion, or fatigue. Rich in minerals great for connective tissue and bones. Reduces inflammation and can be beneficial with autoimmune diseases. Parts used: Aerial portions
Nourishing Herbal Infusion Recipe
1 ounce (by weight) dried herb of choice (this is 1-2 Cups depending on herb)
1 quart pure water
1 quart mason jar or french press
Place one quart of water on to boil. Weigh your herb and place in french press or 1 quart mason jar.
Strain herb thoroughly. I strain in a flour sack cloth and squeeze out the herb as much as possible. Many herbs can be re-brewed another day for a weaker infusion. You can store the left over marc (strained herbs) in a sealed container in the freezer until you re-use. Hint- When using a mason jar place a thick metal butter knife in the jar to help absorb the heat and possible prevent breaking glass while pouring the boiling water.
Store your infusion in a sealed container in the refrigerator for 1-3 days.
Drink 1-4 glasses a day. I prefer mine cold.
I usually infuse one herb at a time. You can add small amounts of supporting herbs for taste and medicinal benefits such as peppermint, ginger, or slippery elm. Use 1 tsp to 1 T per infusion.
Have you tried nourishing infusions? Share your favorite with us in the comments.
This post was shared on Natural Living Monday.