To make an infusion, you will need a container such as a heat resistant quart canning jar with an airtight cover or screw top. Place the herbs in the quart jar, two to four tablespoons of dried herb, or one to two handfuls of fresh herbs. Fill the jar with boiling water right up to the top and cover tightly. Infuse the herbs for between 3-8 hours, or overnight.

Infusions will keep in the refrigerator for up to 2 days, though it is best to make them fresh everyday. they can be taken cold, but for some mommies, herbal teas support milk supply better if warmed in a pot. DO NOT MICROWAVE HERBAL TEA. Sweeten to taste with a natural sweetener.

Lactogenic Herbs:
Alfalfa Leaf
Anise Seeds
Astragulus
Basil
Black Cumin Seeds
Black Tea
Blessed Thistle
Borage
Caraway (Carum Carvi)
Cinnamon
Cumin
Dandelion
Dill
Dong quai (Angelica sinensis)
Elder Berry
Fennel both herbs and seed
Fenugreek *great milk booster*
Flaxseed
Ginger Root
Goat’s rue
Hops (Humulus lupulus)
Lemon Balm
Marshmallow Root and Leaf
Milk Thistle
Nettle
Nutritional Yeast (and Brewers Yeast)
Oats
Papaya
Red Clover
Red Raspberry Leaf
Sesame Seed
Spirulina
thyme
Turmeric
Umbel Seeds
Valerian
Verbena
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