Herbal Infusion for the Perinatal Period

Minerals act as spark plugs to all of the metabolic functions in our bodies. They are vital for our health and for the added functions that our bodies take on during pregnancy and postpartum. Consuming infusions like this in the perinatal period offers the body hydration at a cellular level, whereas drinking too much plain water can actually strip the body of minerals.

This infusion is one of the tools I recommend for supporting cellular hydration for all of those metabolic functions. The herbs in this infusion offer diverse and bioavailable forms of all of their nutrients, and the nutrient profile is incredibly broad.

Here’s what is in my herbal infusion. Some people know this as the “NORA pregnancy tea” (the initials of each herb), but I prefer to make a concentrated batch that I place in the sunshine to steep, which is considered an infusion. Placing the infusion in the sunshine while it steeps actually serves to restructure the water, providing a number of benefits that I’ll discuss in another journal entry.

Without further ado, the herbs:

Nettle — source of folate, iron, calcium and more. This herb is very supportive of the adrenals which helps with energy production and hormonal balance in pregnancy.

Oat Straw — source of calcium, magnesium, iron and more. This is great anxiety and restlessness. Some sources indicate that it can be supportive for yeast infections as well.

Red Raspberry Leaf — very high in iron (as well as many other minerals). This herb has been used throughout time to help tone the uterus to support productive contractions for labor and reduce risk of postpartum hemorrhage.

Alfalfa — very high in vitamin K which helps with blood clotting which, again, is important in reducing risk of postpartum hemorrhage as well as supporting baby’s vitamin K stores.

I recommend scooping about 1/4 cup of each of these herbs into a large jar, teapot or french press and fill it with boiling water and set it in the sunshine to infuse all the goodness out of the herbs and into the water while also restructuring the water. I generally steep it for a minimum of 7 hours before enjoying a glass either warmed or iced!