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Herbal Tinctures
& Teas
Important Considerations When
Making
Teas, Infusions and Decoctions:
- Not all herbs are suitable for
making medicinals.
- It is important to cover your pot
while boiling or steeping to prevent the aromatic oils from evaporating into
the air. A lid will cause the steam to condense back into the
water.
- Use a glass or ceramic
container. Aluminum, iron, tin or other metals will leach into the tea.
Although copper and stainless steel may be okay, herbalists recommend you use
clean glass, ceramic, pottery or unchipped enameled pot.
- Use pure water. Fresh
spring water or distilled water is best.
- Boil the water first, then remove
it from the heat and add the herb or pour over the herb.
- Strain the finished tea before
capping and storing.
- Refrigerate if kept for more than
a few hours.
Tea: Herbal teas are quite pleasant and a healthy addition to
your diet. They have a mild relaxing or invigorating effect, depending on
the character of the herb. They don't, however, have the potency, the
medicinal dose, of the active constituents in herbs.
The easy way to make a medicinal
cup of tea is to triple up on herbal tea bags or the loose tea leaves that you
would normally use and steep them in one cup of very hot water, covered, for
ten minutes. By tripling the amount of tea you come very close to the
medicinal value of an infusion. Dosage is in cups per day. Single
strength herbal teas can be taken as often as you wish.
To use bulk dried herbs, toss a
quantity of the herb in a nonmetallic container, pour in boiling water and
allow to steep for ten to 20 minutes. Most herbalists prescribe an ounce
of dried herb (you should invest in a small scale) in a pint of water.
Strain the herb parts. Usually, the tea is consumed at room
temperature. Drink the tea hot only if the goal is to induce a sweat or
to break up a cough or cold. Sip throughout the day, the cumulative dose
would be one to four cups a day depending on the herb.
Infusion: This is another easy way to make an herbal
remedy. Start by bruising one ounce of dried flowers, leaves or petals of
the herb of your choice in a clean cloth. If you are using multiple
herbs, the total amount used should equal one ounce. Then, pour three
cups of boiling water over the herb. Cover and let steep for at least 20
to 30 minutes or up to several hours (the longer, the stronger). Strain
and drink at room temperature or cold. Infusions generally will last in
the refrigerator for three days. Dosage is in cups per day. Follow
the same "Important Considerations" (above) as in making medicinal
teas.
Decoction: A decoction is made by boiling the hard and
woody parts of herbs. Be sure to break up the bark or roots into small
pieces, the smaller the better. More heat is needed in making decoctions
than infusions because these parts of herbs are more difficult to extract
active constituents and be absorbed by water. As with teas and
infusions, follow the previously mentioned "Important Considerations" (above in
the tea section).
Boil one ounce of your herb(s) in
four cups of water for about ten minutes. (Remember, one ounce total if
you are using more than one herb.) The liquid should reduce to three
cups. If you wish, at this point you can add any lighter herb parts --
flowers or leaves that you would use in infusions. Cover this mixture and
steep for ten more minutes. Strain and refrigerate for up to three
days. Dosage is in cups per day.
Extracts & Tinctures: Because extracts and tinctures are
much more potent than decoctions or infusions, much smaller dosages are
used. They are dosed in drops, not cups. They are strong
preparations that should be stored out of the reach of children and in a cool
place (it's not neccessary to refrigerate). A tincture is made by pouring
five ounces of alcohol (preferrably 100 proof vodka) over one ounce of a dried
herb (or a one ounce combination of dried herbs). An extract uses three
ounces of fresh herbs. Use a small, sterile, leak-proof, air tight bottle
or jar. Shake the tincture or extract twice a day to maintain the blend
of active ingredients. Continue to do this for at least two weeks (and up
to six weeks). It takes time for the active ingredients of the herb to be
released into the alcohol. Tinctures can last for over a year. The
alcohol acts as a preservative. If you prefer not to use alcohol you can
use vinegar instead. Or, add the tincture when finished as above to one
cup of warm water to cause most of the alcohol to evaporate. This will
also dilute the bitter taste however, the strength is also
changed.
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