2 Types of Infusions: Water and Oil

Vocabulary flashcards covering key concepts on water and oil infusions, their preparation, storage, and the example of California Poppy infusion.

Infusion

Extraction of medicinal compounds and flavors from plants or mushrooms by soaking them in a solvent (water or oil) for a set time.

Solvent (herbal preparations)

The liquid—such as water or a carrier oil—used to pull medicine and flavor out of plant material during an infusion.

Herbal Water Infusion

An infusion that uses water as the solvent; usually consumed as a beverage and prepared either hot or cold.

Oil Infusion

An infusion that uses a carrier oil as the solvent, creating a medicinal oil that can be ingested or applied to the skin; main base for salves.

Hot Water Infusion

Water infusion made with boiling or very hot water; fastest, most efficient extraction method—tea is the classic example.

Cold Water Infusion

Water infusion made at room temperature for herbs that become bitter or are high in mucilage; slower but avoids unwanted flavors or textures.

Cold Oil Infusion

Room-temperature oil infusion of dried herbs that steeps 6–8 weeks; fresh herbs are avoided to prevent rancidity or mold.

Hot Oil Infusion

Oil infusion gently heated (about 48–72 hours) in a crock pot, double boiler, or jar in simmering water to speed extraction.

Carrier Oil

Base oil used in an oil infusion; examples include olive, sweet almond, coconut, jojoba, castor, grapeseed, argan, and avocado.

Salve

A topical medicinal ointment whose main ingredient is an oil infusion.

Mucilage

Viscous plant substance (e.g., in marshmallow root) that can make hot infusions slimy, often prompting the use of cold water infusions.

California Poppy Infusion

Hot water infusion of 1–2 tsp dried California poppy steeped 10 min; taken at night to ease insomnia, anxiety, and nervousness.

California Poppy

Mild sedative herb whose sap is a gentle narcotic, less depressant than opium poppy or prescription sleep aids.

Water Infusion Shelf-Life

Best consumed immediately; can be refrigerated up to 72 hours if needed.

Oil Infusion Shelf-Life

Stays fresh about one year when kept cool or refrigerated; oxygen exposure after opening accelerates degradation.

Dried Herbs vs. Fresh Herbs in Oil Infusions

Only dried herbs are used because moisture from fresh plants can cause the oil to turn rancid or grow mold.