Here’s one of my favorite herbal nourishing tonics that is also uplifting. Mineral-rich oatstraw, brightening nervine hawthorn flower, chlorophyll-rich nettle, vitalizing adaptogenic holy basil, grounding elimination-system-supporting dandelion root, and astringent, heart and womb ally, rose. This week I subbed elderflower for the rose, partly for the energy of elder, and to reduce nasal congestion.
Like we add broth to dishes to increase nutrition and flavor complexity adding nourishing herbal tonic blends to our regular routine creates a flexible foundation to better withstand stress, adaptation, and change. When our bodies are absorbing nutrients well, it’s much easier to make healthier food choices as cravings are reduced and energy levels are higher. A lot of people have a block in completing the infusion- from starting it in the first place to straining it or drinking it, but move through that and get it done, line up your bottles for the week, and it will soon feel like a small amount of work for the rewards.
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Nourishing Infusion Blend
In a half-gallon ball jar or in a large pot on the stove, add:
Oatstraw or tops 1/2 C
Nettle leaf 1/2 C
Hawthorn flower 1/3 C
Holy basil 1/3 C
Dandelion root 2T
Rose/elder flower 2T
Boiled water, cooled slightly** 8C or fill jar to the top
Let sit 5 minutes. Stir, and top up with water.
Cover when no longer hot and let come to room temperature.
It’s ideal to make infusions early in the day- let them sit out and then strain, or refrigerate to strain later- or late in the day, with enough time to cool and go into the fridge to be strained the next day. Strain through a fine mesh strainer over a bowl or large liquid measuring cup. Squeeze out the plant material, releasing all liquid to the infusion. It’s helpful to have a compost bowl ready and a clean jar for the strained infusion. Once strained, portion the infusion into daily servings for convenient easy reach, or store in glass jars. Enjoy 2 or more cups per day.
**An alternate method is to use half room temperature water and half boiled water. I like this method when using flowers to preserve their delicate oils. It’s also good in the summer when protein-rich plants are quicker to spoil. I find infusions made this way tend to be more consistent in their extract and last better than ones used with all hot water.
