The medicine of Summer
During these summer months we call on the power of Cold Infusions to support ourselves from the hot and dry states that can deplete our bodies. Cold infusions are created by steeping herbs with mucilage and low essential oil qualities in cold water. This draws out the demulcency of the plants meaning the part of the plants that help soothe dry/hot irritation and inflammation. Often we formulate cold infusions for our clients when they are experiencing gut inflammation or GI irritation. However, Cold Infusions are amazing all year round and we find that sipping on a cold infusion in the summer is pure pleasure.
In our summer box we formulated the most delicious Sun Tea Cold Infusion that combines the cooling tart qualities of hibiscus with the demulcency and soothing qualities of marshmallow root. We also added lemon verbena, lemon balm and licorice to create a summer blend that relieves tension and brightens our spirits during the dog days of summer.
If you’re wanting to blend and make your own Cold Infusions at home below is a list of the herbs we love to use as well as instructions.
Marshmallow: best for soothing dry, tense and inflamed tissues.
Ginger: this herb helps to bring heat to the body and when in a cold infusion can really help balance out the formula so it’s not too “cooling.”
Cinnamon: one of our favorite herbs! This warming and hormone balancing herb when used in a cold infusion also shares its demulcent qualities.
Hibiscus: so great for cooling and packed with vitamins b and c this herb also lends its demulcent qualities to cold infusions.
Rose hips: packed with vitamin C these tart hips add a cooling and brightening effect to any blend.
Oatstraw: like a hug to the nervous system this allstar herb when used in a cold infusion adds its soothing anti-inflammatory properties to your blend.
Brewing guidance: Place a ¼ cup of herbs in a quart-sized glass jar or french press. Pour 24 ounces of room temperature water over the herbs, cover, and place in the sun to steep for at least 4 hours. Strain and serve over ice. Drink all at once or over 2 to 3 days (keep refrigerated).