How To Herbal Preparations

Below you will find general instructions on preparing herbs for internal and topical applications.

Don't forget that certain herbs are not meant to be ingested!

For specific recipes see almost any of the books in the bibliography as well as the small offering within these web pages.

Also not to forget: herbal preparations meant to last for use over a period of time, such as oils and salves, should be labeled with contents, date of creation and use instructions.

An infusion is basically an herbal tea which is usually drunk hot, but may be iced or chilled. It is also best used with leafy and tender herbs as opposed to roots or bark.

The basic method of making an infusion is to measure approximately 1tsp of dried herb per cup of water into a glass or ceramic pot (any heat-proof container will do - even a mason jar) and pour boiling water over the mixture. Cover the container and allow the herbs to steep for 15 - 20 minutes.

When using fresh herbs, increase the quantity used x3.

Important: The heat and water release the herbs' volatile components (the oils which provide all the good things for you) and covering the tea keeps them from escaping with the steam.

Strain your tea into your cup through muslin or a strainer or remove your tea bag and enjoy your healthy infusion hot and fresh! The teas may be sweetened with honey, brown sugar or licorice root. (Try not to use processed white sugar.) Most may be stored covered in the refrigerator for 1-2 days and may be drunk as iced teas.

This is still a form of herbal tea, but it is necessarily used for herbs whose properties are imbedded in bark , nuts, seeds and roots -- material less readily extracted by the simple infusion process.

Break the herbs into small pieces with a mortar and pestle or knife, using 1tsp of dried or 3tsp of fresh material to one cup of water. Put the herbs in a glass or ceramic pan (or at least non-metal pan: enamel pans may be used if the other options are not available to you, and never use aluminum!). Add the appropriate amount of water. Simmer on the stove for approximately ten to fifteen minutes with a lid on the pan. Strain the tea and drink it while hot.

A tea bag may also be used as with an infusion, and decoctions may also be drunk cold or iced and stored for 1-2 days in the cooler.

It is best to use both methods if your recipe includes soft and woody components to make the most of extracting the volatile oils without dispelling or damaging them.

An alcohol tincture is one way to extract and store the healing properties of herbs for long periods of time.

Place 4oz of dried herbs into a container that can be tightly sealed. (Mason jars are good for this.) Pour 1pt of vodka over the herbs and close the container tightly. Store the container in a warm place, out of the sunlight, for two weeks and shake it twice a day.

At the end of two weeks, strain the liquid through a muslin cloth into a dark-colored bottle. Wring out the last of the liquid into the bottle and either discard or use the herb mulch for compost. Stopper the bottle tightly. It does not need to be stored in a cooler, but do not expose it to warmer than room temperatures.

Dosages may vary for the individual herb and actions required, so see the individual recipes for instructions. (Generally, dosage varies from 10 - 30 drops in a cup of water. Warm water will allow the alcohol component to evaporate before ingestion.)

In the case when herbs used for medicine have an unpleasant taste, one way to make them more palatable for yourself or children is to make a syrup. However, sugar is not very healthy for you in many cases, and an acceptable alternative is to add a teaspoon or two of honey to a dose of tea.

When it is necessary, a general purpose base syrup can be made by adding 2-1/2lb of sugar to 1 pint of boiling water. Stir it until the sugar dissolves and be mixture begins to boil, then remove it from the heat.

To use the syrup with a pre-made tincture, mix three parts of the syrup with one part of tincture.

Alternately, you may add sugar directly to the decoction or diffusion liquid - approximately 12oz of sugar for every pint of liquid. Heat the mixture gently until the sugar is dissolved. The resulting combination can be stored in the refrigerator.

One of the easiest ways to take herbs which may have an unpleasant taste is to roll a dose of the powder into a bit of bread, making a 'pill' which can be easily ingested.

Oils infused with herbs are good for topical applications. Choose an oil that has good storage results, such as olive oil. Dried herbs are preferable to fresh, for you do not risk suspending moisture in the oil that might cause mold to grow.

There are several methods, and I chose two options to offer up for you here.

Option 1: Combine 2 cups of olive oil and 1 cup of dried herbs in a pot that is non-reactive - such as glass or enamel-coated or stainless steel. Heat the mixture over medium-low heat for 30-60 minutes, watching to be certain that the oil does not scorch or burn.

Once the oil has taken on the scent and color of the herbs strain it into a dark glass bottle. To prolong the keeping life of the herbal oil, you can squeeze two 400 IU vitamin E gelcaps into it.

Be sure to label and date your oil and keep it away from heat and light.

Option 2: Place one cup of dried herbs in a clean jar and cover them with two cups of olive oil. Seal the jar and put it into a brown paper bag and set it in a sunny location or window sill for 1-2 weeks. (The bag protects the herbs and their properties from the harmful effects of direct sunlight.)

Strain out the herbs and add another cup of dried herbs to the jar and pour the strained oil over them. Repeat the 1-2 week wait as above.

Once again strain the herbs out of the oil and store the infused oil in a clean, dark glass bottle. Adding two gelcaps of 400 IU vitamin E will help preserve the oil better. Do not forget to label and date your oil; store it away from heat and direct sunlight.

Start out with apple cider vinegar, as it is natural and also has healthy properties of its own.

The method used to make infused vinegars is the same as that for making alcohol tinctures. Steeping edible spices and herbs in vinegars will allow you to use them for culinary purposes.

The method I offer you here is only one of several options, as base oils and thickening agents vary.

Start with 1 1/4 cups of herbal infused oil and one oz. of yellow beeswax. (The particular herbal oil will be dictated by the intent behind your ointment's use.)

Heat the oil and wax in a double boiler (or similar arrangement of glass bowl/jar in a pan of water), stirring to keep it from scorching.

Once it is melted, remove the inner container or pan from the heat and allow it to cool a little. (If you are using essential oils as well -- or as your "herb" in question -- now is when you will add it/them.)

Pour the mixture into wide-mouthed glass or plastic jars before it begins to set up. Allow it to harden uncovered, then seal and label it.

Baths are a pleasant and simple way to absorb herbs through the skin, as well as make use of their aromatherapy applications.

Any herb that can be taken internally can be used in a bath.

One method is to draw a full body bath and add one pint of herbal infusion or decoction to the water.

Alternately, a bath 'tea bag' may be made from a muslin bag. Put a handful of herbs in the bag and tie it under the faucet so that the hot water runs through it as the bath fills.

Another option is to add a few drops of essential oil to the bath water as it is being drawn.

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