Glossary of terms used on this site

I

infusion

An infusion is the outcome of steeping plants with a desired flavour in water or oil. it is very similar to a decoction but is used with herbs that are more volatile or dissolve readily in water, or release their active ingredients easily in oil. Boiling water is poured over the herb (or water of the appropriate temperature) and allowed to steep for many hours (often as much as eight), then the mix is bottled, and refrigerated for future use. Quantities of the herb/water or oil mix will vary according to the herb or how strong the infusion is required to be. A common proportion used is one ounce of herb to one pint of liquid.