How to make herbal preparations.
Infusions
The confusion surrounding the difference between an infusion and a "tea" is the first thing that any good herbalist should clear up for you. When an herb is being used for health-building purposes often people will recommend making a "tea" out of the dried leaves or flowers of an herb. What they mean for you to make is an infusion. An infusion is allowed to steep longer and draws out far more of an herb's chemical constituents. To make an infusion put one ounce of herbs in a quart-canning jar or thermos. Fill the container to the top with boiling water and put a lid on it. An infusion of dried herbs should steep for a minimum of four hours. I often make mine in a thermos at bedtime to be strained and consumed with my morning meal and throughout the next day. I suggest only making what you will drink in a day as herbal infusions quickly lose their potency and don't store well.
Decoctions
A decoction is made when you heat roots, barks and berries to bring out the chemical properties. Do this by placing the herbs and cold water in a pan with a tight-fitting lid. Bring the mixture to a boil and simmer over very low heat for at least forty minutes or the liquid is reduced in volume by half. Alternately, you can bring the mixture to a boil, turn off the heat and let it sit (tightly covered) overnight. In the morning you can warm the liquid again and reduce appropriately. When it has been reduced by half you may add 1 tablespoon of pleasant tasting liqueur or perhaps 1/2 teaspoon of a pleasant tasting tincture to every 4 ounces of your decoction.
Syrups
There are many ways to make herbal syrups. One is to use a decoction made according to the directions above.
Method: Heat one cup of your decoction in a sauce pan. Once liquid is hot add 1/4-1/2 cup honey. Increase heat until syrup comes to a boil. Pour into a bottle and cap it.
Standard usage is determined by weight.125lbs and over = 1 teaspoon; 75-125lbs = 3/4 tsp; 75-30 lbs = 1/2 teaspoon; under 30lbs = 1/4 tsp.
Tinctures
In my opinion, the best tinctures are made from fresh plant material although there is some disagreement as to using dried herbs to make tinctures. You will have to experiment and make your own decision.
Fresh herb tinctures can be very easy to make. Although tincturing can become more involved as you advance in your studies,this old folk method produces a perfectly adequate tincture for a beginner.
Folk Method: Pack a clean sterile jar loosely with chopped plant material and pour 75 % proof alcohol such as Everclear 151. Cap the jar and shake vigorously. (Ed. Note: I got my first immersion blender in 2008 and since then I have been macerating the herbs with my immersion blender at this point.)
Top the jar off again and be sure to label the jar with contents and date. Store this jar in a dark place for 6 weeks. Shake the jar every so often and top off with more alcohol when necessary.
Strain the tinctures after six weeks; making sure to squeeze excess liquid from plant material. If you are tincturing roots, putting the roots through a juicer will squeeze out some extra goodness!Bottle in a dark bottle and label with the contents.
If you can only find 80 proof alcohol, you are better off using dried herbs. Although I have perfectly good results from most fresh herbs, there are some plants that need that extra alcohol content. Burdock root is an example of a plant that I tincture dry. When making tinctures from dried herbs use 1 ounce dried herbs per 5 ounces at least 80 proof alcohol (such as brandy or vodka) and follow the procedure above.
Infused Oils
Many carrier oils may be used to make an infused oil. Olive oil works well and resists rancidity. but you may use almond oil, coconut oil, apricot kernal oil, or any combination of oils readily available to you.
Infused oils can be made from fresh plants or dried herbs. I recommend making a large batches of infused oils in the summer with fresh plant ingredients such as calendula, chamomile, lavender, rosemary or comfrey. I have had good luck using these herbs if they have been fresh-wilted overnight.
When using fresh herbs, it is very important that water not be used to clean the plant and that all jars are dry and not put in the sun where moisture can condense. Heat jars in the oven for five minutes before filling. These measures will inhibit mold growth. Chop plant material and put in your dry jar. Slowly pour oil over plant filling all the way to the top. Screw on a lid and let the oil infuse for six weeks. Strain the oil into another jar wringing oil from plant material. Let the oil sit for a few days and then pour the oil off the top carefully leaving any sediment that may settle to the bottom. Store at room temperature in a brown, glass bottle or dark place.
Ointments
Ointments are my favorite. They are so easy you will wonder why you ever bought those expensive herbal preparations at health food stores.
Begin by heating 2 ounces of an infused oil over very low heat. If you do not have infused oil you can use olive oil mixed with your choice of essential oils or a combination of both. When oil is heated or has melted completely, grate 2 tablespoons beeswax into the oil and stir until it is melted. Pour the ointment into a jar and let it set. Experiment if it is too thick melt it back down and add more oil. If it is too thin re-melt and add more beeswax.