How to Make Herbal Infusions (Herbal Teas)
Learn how to make healing herbal teas from your garden herbs with just a kettle and a jar—no fancy equipment needed. This simple kitchen technique saves money on store-bought teas and puts you in control of your family's wellness, one cup at a time. If you can boil water, you can master this ancient method in minutes.
How to Make Herbal Infusions (Herbal Teas)
The simplest way to turn your homegrown herbs into healing teas
Quick Recipe Card
| Step | Detail |
|---|---|
| Type | Infusion (Herbal Tea) |
| Active Time | 5 minutes |
| Steeping Time | 10–20 minutes |
| Yield | About 1 quart (4 cups) |
| Shelf Life | 24–48 hours refrigerated |
| Storage | Covered container in the refrigerator |
What You’re Making
An herbal infusion is just a fancy name for tea made from plants other than the tea plant. If you can boil water and pour it over herbs, you can make an infusion. That’s it—no special training required.
This one method opens the door to dozens of healing teas you can make from herbs in your garden or pantry. You’ll save money (those little boxes of tea add up fast) and know exactly what’s in your cup.
What You’ll Need
Ingredients:
- Dried or fresh herbs (single herb or blend) (see our herb drying guide)
- Water (filtered tastes best, but tap water works fine)
From Your Kitchen:
- Kettle ad or pot to boil water
- Quart-size mason jar, large mug, or teapot ad
- Fine-mesh strainer or small sieve ad
- Measuring spoons ad (or just use your hands)
- Lid, plate, or saucer to cover while steeping
Nice to Have (But Not Essential):
- French press ad —works as both steeper and strainer
- Tea infuser ball ad or basket ad for easy cleanup
- Infuser mug with built-in strainer ad
Step-by-Step Instructions
Step 1: Boil Your Water
Bring about 4 cups of water to a boil. Turn off the heat once it’s bubbling—you don’t need it at a rolling boil.
Step 2: Measure Your Herbs
This is where the simpler’s method shines—no scales needed.
For dried herbs: Use about 1 tablespoon per cup of water. For a quart jar, that’s roughly ¼ cup total. Just grab a small handful.
For fresh herbs: Use 2–3 times more than dried. Fill your jar about ⅓ full with loosely packed fresh leaves and flowers.
Don’t stress about exact amounts. If your tea’s too weak, use more herbs next time. Too strong? Use less. You’ll find your sweet spot.
Step 3: Combine Herbs and Water
Place your herbs in your jar or teapot. If using a glass jar, put a metal spoon in first—it absorbs heat and prevents cracking.
Pour the hot water over the herbs until they’re covered by an inch or two. For a family-sized batch, fill your quart jar to about an inch from the top.
Step 4: Cover and Steep
This step matters more than you’d think. Cover your container immediately with a lid, plate, or even a folded dish towel. Those aromatic oils that make herbs smell so good? They’ll escape with the steam if you don’t trap them.
Let it sit:
- 10–15 minutes for a mild, pleasant tea
- 20 minutes or longer for stronger, more medicinal strength
The water will turn color and your kitchen will smell wonderful.
Step 5: Strain and Enjoy
Pour your infusion through a strainer into cups or a clean jar. Press the herbs with the back of a spoon to get the last bit of goodness out, then compost the spent herbs.
Drink it hot, or let it cool for iced herbal tea. Simple as that.
Fresh vs. Dried: What’s the Difference?
| Aspect | Fresh Herbs | Dried Herbs |
|---|---|---|
| Amount Needed | 2–3 times more by volume | More concentrated—use less |
| Flavor | Bright, green, lighter | Deeper, earthier, stronger |
| Preparation | Rinse, then tear or bruise leaves | Ready to use |
| Shelf Life | Use immediately | Good for 1–2 years |
| Best For | Summer garden teas | Year-round pantry staples |
Pro tip: When using fresh herbs, tear or crush them slightly before steeping. This releases more oils and flavor—like the difference between whole and crushed garlic.
See our guide to drying herbs.
Using Your Infusions
- Serving size: 1 cup for adults, ½ cup for children
- When to drink: Morning for uplifting herbs (peppermint, lemon balm), evening for calming herbs (chamomile, lavender)
- Sweetening: Add honey after steeping if desired—start with 1 teaspoon per cup
Storage & Shelf Life
Your infusion is best fresh, but you can make a quart in the morning and drink it throughout the day.
- Store leftovers covered in the refrigerator
- Use within 24–48 hours
- If it smells off or looks cloudy, toss it and make fresh
- Never leave herbal tea sitting out at room temperature for more than a few hours
Safety Notes
- Always cover while steeping to preserve the healing volatile oils
- Use heat-safe glass or ceramic—avoid thin glass that might crack
- Start with one new herb at a time to see how you react
- Some people allergic to ragweed may react to chamomile
- For herbs that need cold water extraction (like marshmallow root), see our cold-infusion guide
Remember: Herbal teas are gentle helpers, not replacements for medical care when you need it.
Three Starter Recipes
Chamomile & Lavender Calming Tea
Perfect for winding down before bed
- ¼ cup dried chamomile flowers
- 2 tablespoons dried lavender buds
- 4 cups boiling water
Cover and steep 15 minutes. Strain. Add honey if you like. This duo helps everyone settle down for the night—even works on kids who are wound up.
Fresh Peppermint–Lemon Balm Garden Brew
Cooling and refreshing on a hot day
- 1 cup fresh peppermint leaves (about 2 big handfuls)
- ½ cup fresh lemon balm leaves (1 handful)
- 4 cups boiling water
Rinse herbs and tear them roughly. Cover and steep 10–15 minutes. Wonderful hot or iced. Helps with headaches and settles the stomach after a heavy meal.
Chamomile & Peppermint Soothing Blend
The after-dinner helper
- ¼ cup dried chamomile
- 2 tablespoons dried peppermint
- 4 cups boiling water
Cover and steep 15 minutes. This blend calms both mind and stomach—great when someone’s feeling anxious or ate too much at dinner.
Each recipe makes about 4 cups—enough for the whole family.
Quick Tips for Success
- Your first few batches might be too weak or too strong. That’s normal. Adjust and try again.
- Write down what works in the margin of this guide—your perfect handful might be different from mine.
- Compost those used herbs right away or they’ll get slimy in your strainer.
- A French press makes this whole process even easier if you have one hiding in the back of your cupboard.
Summary
Making herbal infusions is one of those skills that sounds fancy but isn’t. Boil water, add herbs, cover, wait, strain. That’s your whole technique right there.
Start with one simple herb—maybe peppermint from your garden or chamomile from the store. Once you get the hang of it, you’ll be mixing your own blends and never buying those expensive boxed teas again.
Next up: Learn to make herbal decoctions for tougher plant parts like roots and bark.