Making an infusion is similar to making tea. Once you know which herbs you want and if you are using fresh, frozen, or dried, the rest is easy.
For this example, I am using fresh Holy Basil from my garden. Holy Basil is an "adaptogen" - which helps the body adapt to stress.
Harvest the stems and leaves before flowers form, in early morning, just after the dew is off. That's the ideal. However, these I harvested at 5:45 a.m. because that is when I needed to make my infusion. Also, the tops had flowered, so I used them. Amount? Enough for 2+ tablespoons fresh per cup of water. (If using dried herbs, use 1+ tablespoon per cup of water.)
Rinse off any obvious dirt.
Strip the leaves and flowers to use. (Some people also use the stems.)
Place the herbs in either a mason jar or a french press. When I began making infusions I used a mason jar and then strained the herbs through a cheesecloth. If you are going to make infusions several days a week, invest in a french press to save you time.
Steep for 4 hours minimum. The longer the herb steeps (generally), the stronger the infusion. I either make my infusion at night and let it steep overnight to drink in the first few hours of the day, or begin steeping in the morning and drink during the afternoon.
Drink the infusion within a day or two, putting it in the refrigerator if over 12-24 hours. Or freeze the infusion in ice cube trays. This is especially useful for infusions you want to use as herbal remedies. For example, if you want sweet basil, chamomile, and mint to steep together for 4 hours to help with digestion or headaches, you don't want to wait 4 hours for relief. Having it made and frozen, you can pour boiling water over 2-3 cubes and have instant help.
If you have questions, or ways that you make infusions, I'd love to chat in the comments.