Vegetable-Infusions

Vegetable-Infusions (1)

   Prepare to be wowed. Look below and you’ll find an array of vegetables, herbs, spices, and edible flowers that are perfect candidates for infused water. (Kindly note, the suggested amounts of infusing ingredients listed are for only one ingredient at a time. If you want to infuse water with more than a single ingredient at a time, that’s fine, just cut back a touch on the amount of each ingredient.) As you buy your ingredients, it’s best to steer clear of anything that’s been sprayed with pesticide or herbicides since the chemicals, too, will infuse your water. That means buy organic or ask your local farmer if he uses such chemicals.

   Mix medical and culinary herbs such as Anise hyssop, apple mint, basil, calendula, chamomile, chives, dill, lemon balm, lemongrass, lemon verbena, marjoram, mint, oregano, parsley, peppermint, rosemary, sage (pineapple sage makes a wonderful herbal infusion), spearmint, and thyme (especially lemon thyme) with vegetables to produce exciting and healthy infusions supporting the organ systems of your body.

   All you do is place your choice of infusing vegetables in a large container. Add a teabag of desired medical herbals. Top off the water, secure the lid, and give the contents a good shake.

    For intensely flavored infused water, place the container of water, herbs, and vegetables in full sun for 5 to 8 hours, depending on how robust a flavor you wish to achieve. The longer you let the ingredients steep, the more intense the flavor. (A glass container is ideal for doing a sun infusion, as the sun’s rays can best penetrate and warm such a vessel. Be warned that the water may take on some of the color of the infusing ingredient.)

    For mildly flavored infused water, place the container of water in the refrigerator for 5 to 8 hours, depending on how robust a flavor you wish to achieve. The longer you let the ingredients steep, the more intense the flavor.

    Straining isn’t necessary, although if desired, you can strain the water and toss the solids in the compost or the trash. Place the infused water in the refrigerator and use within a couple days.