Preparation of a cold macerate on water

A cold macerate on water is a subtle and effective way to harness the power of herbs without the use of heat. This method is ideal for herbs that release their valuable constituents better in cold water. The process is simple, but requires patience and attention.

How do you make a cold macerate?
Carefully select the herbs you want to use. For a cold macerate, herbs such as holly root, linseed, cheesy herb, bearberry, valerian root are particularly suitable.

Preparation of the herbs:
To facilitate extraction, you can lightly grind or crush the herbs. This increases the contact area with the water, which helps to better release the active ingredients.

Measuring and mixing:
The usual dosage for a macerate is 25 grams of dried herb (or 50 grams of fresh herbs) to half a liter of water.

Let it steep:
Place the herbs in a glass jar or bowl and add the cold water. Make sure the herbs are completely submerged. Cover the jar and let the mixture steep for 1-8 hours at room temperature. Overnight is ideal for this. For soft plant parts such as flowers, you can take a target time of 1-2 hours. For roots (for example, Holly) 6-8 hours.

Strain and use:
After the infusion time, carefully strain the macerate to remove herb residue. What remains is a pure extract ready for use. Optionally, you can slightly warm the mixture for a finer drinking experience.

Storage:
Because a cold macerate is prepared without heat, it is best used within 24 hours. Store it in the refrigerator for optimal retention of quality.

Tips from ‘t Lof der kruiden:
Always use fresh and filtered water to ensure the purest extraction.
Adjust the infusion time if you want a stronger or milder macerate.

Good luck with the preparation of your macerate! 🙂

Spicy Greetings,

Robin