I can see this with leaves but then the solvent has to remove what it has dissolved out and put it into solution. I suppose that a liquid to liquid transfer would be better once soaked through. How much faster?
Yesterday my brother and I had a conversation of marinating meat in a vacuum chamber. I realize that the purpose of marinating is to get the liquid in the meat and not back out like you would in this recipe. Not much air in meat. A little backstory to explain my wondering if vacuum is useful or more of the latest and greatest scam.
If you got your solvent in the leaf would you have to grind and then press it to get the "good stuff" out?