Infusion

Preparation techniques

Infusion relies on volatile botanicals such as dried herbs, flowers, or berries that release active ingredients readily in water, oil, or alcohol. The liquid is typically boiled or brought to an appropriate temperature and poured over the herb, which is then allowed to steep for a period ranging from seconds to months, depending on the desired result. After steeping, the botanicals are removed, often by straining, and the infusion may be bottled and refrigerated if not consumed immediately. Common tools for removing steeped material include metal steepers, tea infusers, French presses, and teabags made of filter paper.

Examples

Tea is a common infusion, though some varieties like Moroccan mint tea are prepared by decoction. Herbal teas using lemon, chamomile, senna, apple, ginger, or rooibos are also made by infusion. Coffee can be brewed by infusion in a French press or by percolation.

Herbal remedies are frequently produced through water or oil infusions. Flavored oils and vinegars, such as those infused with chili, lemon, or garlic, are often sold with the plant still inside. Cucumber water, combining sliced cucumber with citrus and mint, is another popular infusion.

Did You Know?

• 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.
• Tea dates back to the 10th century BC as the earliest recorded reference.