Green Water: Cold Infusions from the Garden
- Andree Noye
- Jun 28
- 2 min read
Cold Infusions
By Eldrick Murphy, Garden and Greenhouse Steward. Reading Time: 2 minutes
Herbs to Sip Through the Summer
One of our favourite ways to enjoy fresh herbs from the garden during the warm season is by making cold infusions — also called green waters.
On my way to the greenhouse or centre, I often take a small detour through the garden. It’s become a quiet ritual, a few moments to walk the paths, check on what’s blooming, and see which plants feel ready to be picked.
I don’t go in with a plan. Just a small cloth bag and a sense of curiosity. Sometimes it’s the scent of lemon balm that stops me. Other times, it’s the soft pull of rose petals or a patch of nettle that’s grown wild overnight.
By the time I reach the clinic, I’ve usually gathered a handful of something fragrant and fresh. That goes straight into a big pitcher with ice and cold well water. A slow infusion to sip through the day: light, herbal, and shaped by whatever called to me in the garden.
I usually let the whole thing steep in the shade for a few hours. By midday, it’s ready. A living herbal water to drink slowly through the afternoon heat.
Today, I’m sharing a few of my favourite combinations to get you started.
❄️ How to Make Cold Infusions
Simply place fresh leaves, flowers, or soft stems in a large pitcher of cold water and ice. Let it infuse at least 2 hours before enjoying. The longer it sits, the stronger the flavour.
🌸 Favourite Combos from the Garden
• Mint and lavender flowers
• Rose petals, raspberry leaf, and a few sprigs of thyme
• Violet, oregano, and fennel hyssop tops
• Holy basil, blue cornflower, calendula, and nettle leaf
• Lemon balm, a few sage leaves, and wild mallow flowers
• German chamomile and conifer tips (balsam fir, spruce, or pine)
These infusions are gentle, hydrating, and endlessly adaptable. Let the garden guide you. Drink what grows near you. And trust your senses, they’ll tell you when you’ve made something good.
