Decoctions simply require a longer extraction process to get at their essential nutrients than do infusions.  Roots, bark, twigs, and berries take well to the decoction process, while herbs and fruits typically only require infusion.

To make a decoction:

- Fill a saucepan with one-third more purified water than the final volume you want to make. Bring the water to a rolling boil.
- Crush the ingredients using a mortar and pestle (do not use a food processor).
- Add the ingredients to the water and continue to boil for five minutes. Reduce the heat and simmer, uncovered, for 15 minutes.
-  Strain and serve hot or cold.

To make an infusion requires a few more steps, and theories vary. You’ll want to experiment to find what works best for you.

- Start with the best ingredients available. Use about one teaspoon dried herbs or two teaspoons fresh herbs for every cup of purified water. If making more than one cup, place the herbs in a glass or earthenware mug. Avoid metal containers because they can release harmful chemicals into your infusion.
- Bring the purified water just to a boil in a small saucepan. Remove from the heat and pour into your mug (vigorously boiling water can evaporate the herb’s active compounds into the steam).
- Let steep, covered, for at least five minutes. Unless noted, you can steep herbs for as long as you like. The infusion simply gets stronger and richer. Experience and personal taste will guide you.
- Strain and serve your infusion. Many are excellent on ice. For iced infusions, it’s a good idea to double the amount of herbs; or chill your infusion overnight if you’re using the regular ratio of herbs to water.

Image: digiyesica
Source: Wise Concoctions (reprinted with permission)

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