As some of you might know from my instagram updates, I’ve been in herb school for the past nine months, which has carved out a special space, or rather, bumped my usual home lifestyle activities. You might have noticed that blogging has taken the backseat while I learn about all the ways we can care for ourselves with plants. I’m swimming in new information and my brain is full to the brim. I’m excited to share with you some the knowledge I’ve gathered over this course from my dear friend (and future business partner!) and herbal educator, Ginger Webb.
Herbs work to the extent that you personally believe in them and make actual connections with plants. If this is all too woo woo for you, then herbalism might not be the path for you. Or give them a shot and don’t write them off as ineffective if they don’t work for you.
Infusions are like making a cup of tea, that’s just really strong and sits infusing for 4 or more hours. We learned about infusions via the the infusions goddess, Susun Weed. Certain herbs are known for their nourishing properties and these herbs in particular are perfect for infusions. I make and drink one daily and I enjoy the ritual and general witch’y feeling of the project.
Infusions are easily absorbable ways to get plant minerals. Minerals from herb infusions go right into your blood stream vs. having to go through gut to enter. The long hot water infusion process brings minerals into suspension which means you are able to absorb them en route to and in your stomach and not after the plant undergoes digestion in the small intestine.
Our main team of mineral rich herbs for infusions includes Stinging Nettle, Oat Straw and Red Clover. These herbs when steeped in an infusion contain protein, macro minerals (calcium magnesium, etc) and trace minerals our bodies need in our over-processed and over-refined world. All of these herbs are safe for children and adults at any point. Mix and blend them or try them individually and switch up your regime each day. Beyond the nourishing factors of this team of herbs, oatstraw has an anti-depressant benefit among many others. Nettle is particularly nourishing to the kidneys and adrenal glands. Red Clover is high in flavonoids, which are anticarcinogenic. I have half-gallon mason jars of each of these dried herbs sitting on my counter for easy access in the morning.
How to Make Herbal Infusions
1/2 oz dried herb
16 oz filtered water
Bring water to a boil and pour over dried herb in a quart sized glass jar. Loosely place lid or plate over the jar and allow to infuse for 4 hours. Strain and refrigerate and/or drink within 8 hours to get the minerals while in suspension. I typically double the batch to drink a quart of infusion daily; I make it in my half-gallon mason jar.
Now, onto some other exciting business. I’m thrilled to partner with Jarden Home Brands, makers of the iconic Ball Canning mason jars, again in offering up a great assortment of their latest collection and new arrivals to one lucky reader. This year’s color release = BLUE! They even have lids to match now.
This new lid that comes on a widemouth quart jar is a great way to both pour from and measure out contents of your jars. You could stick it on any widemouth jar, too.
Perhaps most excitingly, you’ll get 4 of each of the new sizes for the blue jars. I use them for an airtight seal with herbs, spices, dry grains, dry goods from the bulk section, dried fruit and so much more in these jars and I love having the blue color in rotation for my reliance upon jars for storage. I of course can and pickle and ferment and these jars are ideal for those purposes as well. I tend to covet my blue ones though and want them in daily rotation vs. squirreling them away in my larder.
How to enter
US Residents only please per Jarden Home Brands shipping restrictions. Please use the widget below for a chance (or 6!) to win the following:
Good luck and happy infusing!a Rafflecopter giveaway