Jennifer Richardson wrote:I think it might not be necessary to require a permanent labeled jar picture for infusions, since most people drink them by the cup as teas/tisanes.
Infusions are used for extraction of labile constituents such as vitamins, enzymes and volatile oils. the aerial parts of herbs such as flowers and leaves are usually used for infusions.
Directions for one cup of infusion:
Two recommended methods for hot infusion:
(A) Add one cup of boiling water to one tablespoon of dry herb or three tablespoons of fresh herb in an air tight container like a canning jar.
(B) Bring one cup of water to boil in a stainless steal or glass kettle. Remove the kettle from the burner and add one heaping tablespoon of the dry herb or three heaping tablespoons of fresh herb to the water. Cover the kettle with a tight-fitting lid.
Steep for 10-15 minutes.. R Remove the lid, strain and drink the liquid. The tea can be consumed hot or cold, depending on the specific usage. Large quantities can be made and stored in the refrigerator. Do not store tea for longer than 3 days because it may grow mold. It is best to make teas as they are needed.