Written by Barbara Pleasant, November 23, 2017
One of the best ways to enhance the value of your garden is by growing plants that can be used to create refreshing, flavorful drinks. While many are familiar with herbal teas, it’s time to think beyond the teapot. With the rise of reusable water bottles, infusing water with herbs, fruits, and vegetables from your garden offers a simple yet satisfying way to enjoy hydrating beverages.
Understanding Infused Waters vs. Herbal Teas
Before diving into recipes, let’s clarify the difference between herbal teas and infused waters. Herbal teas, or tisanes, are made by steeping dried herbs or plants (other than true tea leaves from Camellia sinensis) in hot water. These can be enjoyed for flavor or medicinal purposes. In contrast, infused waters are brewed cold, often combining herbs, fruits, and vegetables to make a refreshing and nutritious drink. Think of them as the herbal equivalent of cold-brewed coffee—light, flavorful, and easy to make.
Herb and Vegetable Infused Waters
Many herbs, whether fresh or dried, can make for a delightful infusion. Mint, parsley, and basil are fantastic choices. Dried parsley, in particular, creates a cool, carroty note that’s both refreshing and unexpected. Herbs that don’t always shine as teas—such as lemon balm and catnip—are perfect for making infused waters. For a more robust flavor, consider adding kitchen herbs like marjoram, thyme, or sage.
Vegetables can be just as flavorful. Cucumbers are a classic option, often paired with fresh mint for a refreshing combination. Celery, including its leaves, also makes a crisp, hydrating infused water. For something a bit more complex, try adding fennel stalks for a subtle anise flavor.
Fruity Infused Waters
Berries are a wonderful addition to infused waters. Frozen raspberries, strawberries, and blueberries, for instance, will impart vibrant colors and a burst of flavor. These fruits are particularly useful for adding dimension to waters, as their tartness balances out the flavor profile.
While citrus fruits might not be feasible to grow in all climates, they’re incredibly effective in infusions. Lemon, lime, and orange rinds are full of essential oils that create aromatic, tangy infusions, and they can be used fresh or dried. If you have access to citrus, their rinds are some of the best additions to flavored waters.
How to Make Infused Waters
To create your infused water, start by filling a pint or quart canning jar one-third full with your chosen herbs, fruits, or vegetables. Add cold water to fill the jar and give it a good shake. Let the jar sit at room temperature for about two hours, or refrigerate it overnight for a more intense flavor. Since some dried herbs and frozen fruits can carry microbes, it’s best to refrigerate your infusion after the initial steeping to prevent spoilage.
Once the infusion time is up, use a spoon to press the herbs or fruit to release their flavors. Shake the jar again, then strain the liquid to remove any plant material. If the water is too cloudy for your liking, you can filter it further through a paper coffee filter.
Final Thoughts
Now you’re ready to enjoy your infused water! The flavors will be light yet full, and many infusions offer a delightful fragrance as you sip. Don’t be afraid to experiment with different combinations of herbs, fruits, and vegetables to discover your favorite blends. Not only will these infused waters help keep you hydrated, but they’re also an easy way to make the most of your garden’s bounty. Cheers to your health and creativity!