How to Make Cold Herbal Infusions

A gentle way to extract healing compounds from delicate and mucilaginous herbs

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What You’ll Learn

Cold infusions are the simplest herbal preparation you can make. No heat, no fuss – just herbs, water, and time. This method is perfect for extracting the goodness from delicate herbs (like chamomile or lemon balm) whose beneficial compounds get damaged by hot water, and mucilaginous herbs (like marshmallow root) that release their soothing gel best in cool water.

Think of it as making sun tea, but gentler and more versatile. You’ll get a smooth, never-bitter brew that preserves all those fragile compounds your family needs.

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What You’ll Need

Basic Equipment (already in your kitchen)

• Quart-size glass jar with lid ad (mason jars are perfect)
• Fine mesh strainer ad or clean kitchen towel
• Wooden spoon ad for stirring
• Measuring cup ad (optional – we’ll use the simpler’s method)

Nice-to-Have Tools (if you want to make life easier)

• French press ad – works like a charm for straining
• Muslin bags or large tea ball ad – contains the herbs for easy removal
• Funnel ad – helps when transferring to storage bottles

Ingredients

• Dried herbs: About 1/4 jar full (roughly 1 ounce or 3–4 tablespoons) (see our herb drying guide)
• Fresh herbs: About 1/2 jar full (roughly 2 cups loosely packed)
• Cool or room-temperature water (filtered tastes best)

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Step-by-Step Instructions

1. Prepare Your Herbs

Place your herbs in the clean jar. For dried herbs, fill about 1/4 of the jar – that’s an inch or two at the bottom. For fresh herbs, fill about halfway. Don’t pack them tight; let them have room to move.

If using roots or bark, break them into smaller pieces. Fresh herbs? Give them a gentle bruise or rough chop to help release their goodness.

2. Add Water

Pour cool or room-temperature water over the herbs until they’re covered by 1–2 inches. Fill the jar nearly to the top. The herbs might float at first – that’s fine. Give everything a gentle stir to eliminate air bubbles.

Note: Some folks use lukewarm water to speed things up a bit, but never hot – that defeats the whole purpose.

3. Cover and Wait

Cap the jar with its lid. Now comes the easy part – waiting.

Timing guidelines:

• Delicate leaves and flowers: 4–6 hours
• Roots and bark: 8–12 hours (overnight works great)
• Mucilaginous herbs: 6–12 hours in the fridge

For shorter steeps (under 8 hours), the counter is fine. Longer than that? Pop it in the fridge to keep things fresh.

4. Strain and Store

Pour your infusion through a strainer into a clean jar or pitcher. Press the herbs gently with the back of a spoon to get the last drops – especially important with mucilaginous herbs like marshmallow, where that gel-like liquid is pure gold.

Transfer to a storage jar, label with the herb name and date, and refrigerate immediately.

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Fresh vs. Dried Herbs: What’s Different?

Quantities

• Dried herbs are concentrated, so you need less *(see our guide for drying herbs)
• Fresh herbs contain water, so use about twice the volume
• When in doubt, err on the side of more – cold extraction is gentle

Flavor & Potency

• Fresh herbs give brighter, more aromatic infusions
• Dried herbs work year-round and give consistent results
• Both make wonderful infusions – use what you have

Storage & Safety

• Fresh herb infusions spoil faster – use within 24 hours
• Dried herb infusions last up to 48 hours refrigerated
• Always rinse fresh herbs to remove dirt and check for spoiled bits

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Storage & Shelf Life

• Refrigerate immediately after straining
• Use within 24–48 hours – these aren’t like tinctures that last forever
• Signs it’s gone bad: Sour smell, cloudiness, fizzing, or any mold
• Pro tip: Freeze extras in ice cube trays for later use

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Safety Notes

• Only use herbs you can identify with certainty
• Start with small amounts to test for sensitivities
• If it smells off or looks cloudy (when it shouldn’t be), toss it
• Mucilaginous herbs naturally create thick, gel-like liquids – that’s normal
• Keep everything clean – we’re not using heat to kill bacteria
• Pregnant or nursing? Check individual herb safety in plant guides

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Three Easy Recipes to Start

1. Soothing Marshmallow Root Infusion

For dry throats and upset stomachs

• 1/4 jar dried marshmallow root pieces
• Cool water to cover by 2 inches
• Steep 8–12 hours in refrigerator
• Result: Slightly thick, golden liquid with mild sweet taste

2. Garden-Fresh Mint & Lemon Balm Cooler

Perfect for hot summer days

• 1 cup fresh mint leaves, lightly bruised
• 1 cup fresh lemon balm leaves
• Room-temperature water to fill
• Steep 4–6 hours (or try the sun tea method)
• Result: Light, refreshing, never bitter

3. Gentle Chamomile Bedtime Brew

Calming without the bitterness

• 3 tablespoons dried chamomile flowers
• 1 tablespoon dried mint (optional)
• Cool water to fill
• Steep 4–6 hours
• Result: Sweet, apple-like flavor, golden color

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Tips for Success

• Shake occasionally during steeping to help extraction
• Taste as you go – you’ll learn your preferred strength
• Mix and match herbs once you’re comfortable
• Keep notes on what works for your family
• Don’t reuse herbs – compost them after one infusion

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When to Use Other Methods

Cold infusions work beautifully for many herbs, but sometimes you’ll want:

• Hot infusions for tougher materials or when you need warmth
• Decoctions for hard roots and bark (See our guide to decoctions.)
• Tinctures for longer shelf life (See our guide to tinctures.)

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The Bottom Line

Cold infusions are your gateway to herbal medicine. No special equipment, no complicated steps – just herbs, water, and patience. Start with one simple recipe, get comfortable, then expand your repertoire. Before you know it, you’ll have a refrigerator full of healing brews and a family asking for more.

Remember: The best herbal preparation is the one you’ll actually make and use. Keep it simple, keep it safe, and enjoy the process.

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All Preparation Method Guides