In this winter season when we don’t have the fresh herbs handy, like our foremothers, we rely on herbs that we have preserved for the winter. I drink nettle infusion almost every day, covering a cup of the dried herb with a quart of boiling water in the evenings, to steep overnight and heat up the next day for my warm mugs of infusion.
This week, I’ve also been enjoying brewing three other dried herbs, each in her own water-based form of extraction--depending on which method optimizes the medicinal properties of that particular herb.
I was delighted to find local reishi mushroom at the food coop in Asheville last week. I am adding a handful of the dried slices to each pot of bone broth, for the adaptogenic and deep immune support that reishi offers.
Similar to making stock, a long slow simmering is the most potent way to extract the medicinal properties of reishi, which adds a rich, deeper flavor to the bone broth. As the name suggests, adaptogens support our bodies and hormonal systems to adapt to a wide range of circumstances and changes, both physically and emotionally.