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the appearance and preservation of the infusion. However, infusions are usually used directly, and one doesn’t normally intend to preserve them for very long. Of the inert components found in plants, starch is extracted by hot water and albumin (plant protein) by cold water, while gum, sugar, and other extractives are dissolved by both. When infusions are made with boiling water, starch and other principles are often taken up, and their presence over time disposes to acidity or moldiness. Hot water also coagulates plant albumin, which can materially impair the extraction process. In these instances, cold water infusions would be preferable. In light of this phenomenon, plant materials that are high in albumin, such as most roots and barks, are ordinarily decocted rather than infused. Decoctions are initiated using cold water, which is then slowly heated as a means to circumvent problems stemming from the coagulation of albumin; but we’ll discuss all this in Chapter Nine, “Decoction.”

Consider selecting cold water for the menstruum when:

The herb contains a valuable volatile constituent (i.e., essential oil, frequently found in blossoms and leaves). As beverage teas, however, we all use hot water for making Peppermint, Chamomile, Lemon Balm, and the like.

The desirable principles are readily soluble in water of ordinary temperature (such as Slippery Elm bark, Marshmallow root) or would be deteriorated by high temperatures (such as Wild Cherry bark).

The herb contains a constituent that is not desired and not readily dissolved by cold water (such as the safrol in Sassafras root bark or the tannins in Uva Ursi).

CONTAINERS

The most suitable vessels for infusions are made of glazed earthenware, porcelain, or glass. Tinned iron, aluminum, or metallic vessels are unsuited for infusions, and are particularly objectionable when the herb contains tannin, gallic acid, or an astringent constituent.

The vessel to be used should be warmed before the infusion process, so it does not chill the hot liquid menstruum.

An infusion-pot with a design that retains the herb within the top section of the solvent, similar to one of the accompanying illustrations, is best suited for preparing an herbal infusion.

The advantage of these designs is that the material is efficiently exhausted by circulatory displacement. Circulatory displacement occurs as the molecules of the liquid menstruum in direct contact with the herb become charged with the soluble ingredients of the herb and acquire an increased specific gravity. As each charged molecule sinks to the bottom of the pot, its place is taken by an unattached molecule (the unsaturated “empty” portion of the menstruum), which has risen to the top to further extract the remaining soluble ingredients in the herb. The herb is therefore constantly subjected to the solvent power of the least impregnated portion of the menstruum, and this circulation goes on until all of the soluble matter is extracted or the menstruum becomes fully saturated.

You can demonstrate the process of circulatory displacement for yourself if you take a clear glass jar (a pint to a quart size) and fill it with hot water; then lay a tea bag (preferably a dark-colored tea, so the process will be most visible) on the very top of the water and keep it there by tightening down the lid of the jar onto the string close to the bag. Now leave the jar untouched and observe the extracted constituents as they descend to the bottom of the jar, displacing the less dense unattached water molecules. Eventually the entire menstruum will be equally impregnated with the extracted herbal constituents. Provided there is sufficient water in the jar, the herb in the bag will become depleted of its soluble constituents which have gone into solution.

Alsop’s Infusion Jar

Infusion Pitcher

Squire’s Infusion Mug

Homemade Infusion Mug

Whenever using a tea bag or a tea ball, suspend the herb-filled apparatus in the upper part of the menstruum in order to take full advantage of the principles of circulatory displacement (stirring