Preparing Herbs

The varying methods of preparing your herbs for use and storage can sound confusing, but are actually relatively simple.  Below is a brief explanation of each method, which I hope you will find useful in your work.

Infusion
The most common way of preparing herbs, and is used both in lotions and teas.

To prepare an infusion, the dried herb should be crumbled, or the fresh lightly bruised, and placed into the receptacle.  Pour water which has just come off the boil over the specified amount of either the fresh or dried herb (take care to note which is should be, as some only lose their toxicity in the drying process).

For flowers and leaves, allow the herbs to infuse for approximately five minutes in the water, or ten minutes for roots and fruits.  You then need to strain the infusion and drink, or apply to the affected part, as specified.  If necessary, allow the liquid to cool slightly before use, and some infusions can (and should) be taken cold.

Maceration
Similar to an infusion, this takes longer to prepare and is used for those herbs that have active constituents which would be broken down or destroyed by the process of boiling.

To prepare a maceration, pour warm water (15-20 c) over the crumbled or bruised herb.  Cover the brew, and steep for about twelve hours.  Stir the maceration thoroughly before straining, and remember to sip it slowly when taking it internally.

Decoction
Most often used for roots, seeds, rhizomes and barks, a decoction is made by boiling the herb in a covered container (a stainless steel or enamel saucepan is just fine) for between five and ten minutes.

Once boiled, it should be left to cool naturally to a comfortable temperature before straining and consuming in the prescribed quantity.

Tincture
Tinctures keep for a very long time, but should only be taken in small doses as they are highly potent.

The tincture itself is made by steeping the herb in a mixture of alcohol and water.  The mixture varies from 70% water with 24% alcohol, to a straight 50%-50% blend, to some which use 100% alcohol.  It all depends upon the herb being used.

For home preparations, the best alcohol to use is vodka, as it contains no additives.  However, brandy or rum can also be used, and many find their flavour less unpleasant to take.

The water/alcohol mixture is poured over the herb, in a suitable container with a tight fitting lid.  This should then be stored in a moderately warm (but not hot) place and left for two weeks.  During this time, you need to shake the bottle twice daily to release and blend the herbal properties with the liquid.

Finally, you need to filter it through a piece of muslin, taking care to squeeze out as much of the liquid as possible before transferring the liquid to a dark glass container with a tight fitting lid.  The dark glass of the container will help preserve the potency of the preparation, which should be kept in a dry, dark place.

Poultice
A poultice is applied indirectly to the affected area by sandwiching it between two thin pieces of cloth or gauze.

To make a poultice with the fresh herb, the herb should be bruised, then crushed to a pulp before mixing it with a small amount of hot water.  To make one with dried herbs, the herb should be softened by mixing them with bran or flour, then adding a little hot water.

Infused Oil
Hot infused oils are made by mixing the herb with a reasonable quantity of sunflower or olive oil into a glass bowl, then gently heating it through by placing the bowl over a saucepan of simmering water.  Heat the oil for up to three hours before taking the bowl off the heat and allowing it to cool.  Strain the oil through muslin and bottle.

To make a cold infused oil, tightly pack a large container with the herb and pour the oil over until the herb is totally covered.  Seal down the lid, and leave the mixture for two to three weeks on a sunny window sill, or in a greenhouse.  Strain through muslin, then refill the container with the herb, pour over the once-infused oil and leave as before for two to three weeks.  At the end of this time, strain the oil once more and bottle.

Ointment
Take a strong decoction or infusion of the relevant herbs, and add to these pure, cold pressed vegetable oil (such as sunflower oil).  Boil this mixture until all the liquid disappears and store in an airtight jar.

Cream
To make a cream, melt down beeswax, lanolin, cocoa butter, or petroleum jelly in a saucepan.  Then add your herb and simmer gently for ten minutes before straining through muslin and bottling in a suitable container.

Syrup
Generally made to mask the unpleasant taste of some herbs, syrups can also be used to make cough medicine or other remedies easier for children to take.

Slowly bring about one pint of the infusion or decoction to the boil, then add two to four tablespoons of honey while simmering the liquid until it thickens to a syrupy texture.  Cool and store in a refrigerator.