How to Make Herbal Infusions (Herbal Teas)

How to Make Herbal Infusions (Herbal Teas)

The simplest way to turn your homegrown herbs into herbal teas

Quick Recipe Card

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 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.

Hot water caution: The American Burn Association says hot water and drinks can cause serious scald burns in young children, and to keep hot drinks away from table and counter edges. Use a heat-safe jar, not thin glass (safety notes).

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 a stronger brew

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. Start with one new herb at a time to see how you react. Pregnant, breastfeeding or taking medicine? Check that herb’s plant guide and talk to your doctor or pharmacist first (safety notes).

Fresh vs. Dried: What’s the Difference?

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: A cup is a typical serving for adults. Check each plant’s Safety Notes and ask your pediatrician before giving herbal teas to children.
• When to drink: Bright, minty teas (peppermint, lemon balm) suit the morning; caffeine-free floral teas (chamomile, lavender) suit the evening
• Sweetening: Add honey after steeping if desired—start with 1 teaspoon per cup. Never give honey to a child younger than 1 (CDC).

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
• Our advice: use it within 24–48 hours refrigerated. As an outer limit for brewed tea, Iowa State University Extension says, “Consume refrigerated tea within three days.”
• If it smells off or looks cloudy, toss it and make fresh
• Iowa State University Extension also says, “Brewed tea should not be held at room temperature for more than 8 hours” (Iowa State University Extension). Our advice: refrigerate leftovers once they’ve cooled

Safety Notes

• Always cover while steeping to keep in the aromatic oils
• Use heat-safe glass or ceramic—avoid thin glass that might crack
• Hot water: The American Burn Association says, “Young children’s skin burns more quickly and deeply than adults’. Hot water, drinks, and kitchen items can cause serious scald burns,” and advises, “Keep hot drinks away from the table and counter edges” (American Burn Association).
• Storage: For brewed tea, Iowa State University Extension says, “Consume refrigerated tea within three days,” and “Brewed tea should not be held at room temperature for more than 8 hours” (Iowa State University Extension). Our advice: use herbal infusions within 24–48 hours refrigerated; treat three days as the outer limit.
• Honey: “Do not feed honey to a child who is younger than 1 year old” (CDC).
• Start with one new herb at a time to see how you react
• Chamomile allergy: NCCIH says people are more likely to have allergic reactions to chamomile if they’re allergic to related plants such as ragweed, chrysanthemums, marigolds or daisies, and that reactions can include severe ones such as anaphylaxis (NCCIH). See our chamomile guide.
• For herbs that need cold water extraction (like marshmallow root), see our cold-infusion guide
• Pregnant, breastfeeding or taking medicine? Check each herb’s plant guide and talk to your doctor or pharmacist first.

Remember: Herbal teas aren’t a substitute for medical care.

Three Starter Recipes

Before you brew: each recipe uses boiling water, so follow the hot water caution in Step 3. Start with one new herb at a time. Pregnant, breastfeeding or taking medicine? Check each herb’s plant guide and talk to your doctor or pharmacist first (safety notes).

Evening Chamomile & Lavender Tea

Floral and honey-sweet for an evening cup

• 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, but never give honey to a child younger than 1 (CDC). A classic caffeine-free evening tea. Allergic to ragweed, daisies or related plants? You’re more likely to react to chamomile, so see our chamomile guide first (safety notes).

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. A traditional after-dinner tea. Check the cautions in our peppermint and lemon balm guides first (safety notes).

Chamomile & Peppermint Blend

Apple-sweet and minty after dinner

• ¼ cup dried chamomile
• 2 tablespoons dried peppermint
• 4 cups boiling water

Cover and steep 15 minutes. A gentle after-dinner blend. Allergic to ragweed, daisies or related plants? You’re more likely to react to chamomile. Check the cautions in our chamomile and peppermint guides first (safety notes).

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 is yours to find.
• 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. For more tea herbs you can grow on a patio, see our guides to holy basil, anise hyssop and bee balm. 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.

All Preparation Method Guides