Preparations, Methods, and Techniques
The following are general instructions for methods and techniques used in the preparation of herbal products. Refer to the various sections outlined here when preparing herbal remedies to treat the ailment, condition, or situation at hand.
Infusions
Preparing an infusion is the simplest way to use either fresh or dried herbs. Infusions are also referred to as "herbal teas", where boiled water is poured over the herb in order to extract the water soluble active ingredients.
Infusions are generally made from plant material such as leaves, flowers, or green stems, where the substances can be easily extracted. Seeds containing a large amount of volatile oil, such as anise and fennel, may also be prepared by infusion, but should be bruised slightly before infusing. Some powdered roots can also be prepared as an infusion.
Basic Instructions
To 1 teaspoon dried herb or 1 tablespoon fresh herb add 250mL (1 cup) boiling water. Allow mixture to steep for 10 to 15 minutes, then strain.
General Adult Dose: 1 cup (250mL) three times daily.
You may prepare larger quantities at one time and store the strained, unused portion in the refrigerator for a short period of time (24 to 48 hours). However, it is best to prepare as needed. Infusions are usually taken as warm as possible.
Strong Infusion
Prepare as above, but use approximately 25g of dried herb or 50g of fresh herb and 500mL of water (or enough water to just cover the herbs).
Washes
Infusions prepared in this manner may be used cold as skin washes. Prepare using the Basic Instructions above, only do not strain out the herbs. Place mixture in the fridge for 6 to 12 hours, or overnight. Strain, then bottle and label for external use. Leaving the herbs to steep increases the level of extracted tannins, which are very astringent and excellent for cleaning cuts and scratches. Washes may be stored in the fridge for 1 week.
Tonics
Tonics can also be made using an infusion technique. Use 14g (2 to 3 tablespoons) dried herb to 500mL (2 cups) of water. Cover (prevents volatile oils from escaping) and allow to steep for 10 to 15 minutes. Strain, then bottle and label. Store in the fridge.
General Adult Dose: 30mL (2 tablespoons) three times daily. Unused portion may be kept in the fridge for up to 1 week.
Cold Infusions
Some herbs are sensitive to heat, as they contain either highly volatile oils or other constituents that break down at high temperatures. A cold infusion is thus appropriate for these herbs.
Basic Instructions
Similar to the basic infusion described above, to 1 teaspoon dried herb or 1 tablespoon fresh herb add 250mL (1 cup) cool water. Allow the mixture to sit at room temperature for 6 to 12 hours in a well sealed, non-reactive container.
Milk contains fats and oils that aid in dissolving oil-based constiuents of plants. As a result, milk may be used instead of water. This approach can be very useful for poultices and compresses, due to the additional soothing action of the milk. NOTE: Milk-based cold infusions should not be prepared for those with a dairy allergy or sensitivity.
Decoctions
A decoction is the preferred method used for hard and woody plant material such as, bark, stems, roots, rhizomes, and seeds.
Basic Instructions
First, grind the dried plant material into a powdered state. If using fresh plant material, cut into small pieces or macerate (crush) them. Use 1 teaspoon dried or 1 tablespoon fresh herb per 1 cup (250mL) water. Always start with cold water, as this allows the plant constituents to be extracted before the coagulation of other plant constituents, e.g. protein, occurs which blocks the extraction of these substances. Bring the mixture to a boil over medium heat, then reduce, cover, and simmer for 15 to 20 minutes or until water is reduced by half. Strain while hot and use as you would an infusion.
When preparing a remedy using both soft and woody herbs, it is best to prepare the infusion and decoction separately before combining, for the most effective extraction.
If using herbs with a high percentage of volatile oils, it is best to powder the herbs finely and use an infusion technique.
Adult Dosage: 1 cup (250mL) three times daily. Larger quantities can be made and stored as for infusions.
Tinctures
This technique generally applies to a preparation made by steeping plant material in a mixture of alcohol and water. As tinctures are prepared at room temperature, they require a much longer steeping time than infusions, usually 2 to 3 weeks.
Tinctures have a number of advantages over other herbal preparations. The shelf life is very long -- at least one year and ofen longer. In addition, some plant constituents, such as alkaloids, volatile oils, and alcohol soluble resins are more effectively extracted with this technique. Mixtures of alcohol and water dissolve nearly all relevant plant constituents and act as a preservative as well.
Basic Instructions
Use 40% alcohol. Vodka works well and has no smell or taste of its own. You may also use any other liquor that has at least a 30% alcohol content.
The general proportions are 1 part herb (by weight) to 5 parts 40% alcohol (by volume). For example, if you have 100g of herb, you would require 500mL of 40% alcohol. This is known as a 1 in 5 dilution (1:5) weight/volume. Dilutions of up to 1 in 10 are acceptable, but 1:5 is the standard.
The herb should be chopped if fresh or cut/ground if dried. Pour alcohol over the herb in a non-reactive container. Cap tightly and place in a cool, dark place for 2 to 3 weeks. Shake container twice daily and, if necessary, compress herbs down to keep them covered with the alcohol.
After 2 to 3 weeks, thoroughly strain, press (if possible), or squeeze out the plant residue to obtain as much of the liquid portion (menstrum) as possible. Place liquid portion in a dark bottle, cap, label, and store in a cool, dark place.
Labeling
A standardized labeling protocol is used for tinctures. If we use the above example, the number series following the name of the herb would read "1:5:40%", meaning "a one in five dilution using 40% alcohol".
Determining Water Concentration
If fresh herbs were used, the water concentration within the herb must be accounted for, by determining the moisture content of the herb. First weight the fresh herb, then weigh again when dried. Divide the dry weight by the wet weight and multiply by 100, for a "solids percentage" in the plant. Subtract this value from 100 for a "moisture percentage" in the plant. This percent may now be used to determine the total moisture in your fresh herb lot, giving you the correct concentration of alcohol in your finished tincture.
For example, fresh weight: 60g, dry weight: 20g. Dry weight divided by the fresh weight, multiplied by 100 would be 33% solids in plant. Therefore, moisture content is 67%. This figure will be constant for that specific herb, independent of the quantity you have.
Applying the Moisture Percentage
The following example applies the moisture percentage determined above to a known quantity of herb.
Part 1: If the fresh weight is 100g, then 67% (67g) of that is water. Actual solid weight is thus 33g. In a preparation of 500mL 40% alcohol (200mL alcohol and 300mL water), the 100g of herbs adds an additional 67g of water, taking into account the herbs' 67% moisture percentage.
Part 2: If 1g water is approximately 1.0mL, the total additional water is 67mL. This would change your total menstrum volume to 567mL, as opposed to the original calculation of 500mL. Of the 567mL, 200mL is alcohol and 367mL is water. This in turn results in an actual alcohol concentration of 35%. If it is necessary to have a higher alcohol concentration, use a higher percentage of alcohol to begin with in order to maintain your 1:5 dilution. 50% alcohol may be used in this case.
Vinegar-Based Tinctures
Vinegar may be substitued for alcohol and prepared following the Basic Instructions outlined above. Use either apple cider vinegar or wine vinegars.
Glycerine-Based Tinctures
As a solvent, glycerine is more effective than water, but not as good as alcohol. Glycerine is milder on the digestive tract, but has the disadvantage of not dissolving resinous or oily material very well.
To Make: To prepare a glycerine-based tincture, use a solution of 250mL gycerine and 250mL water. Add 110g dried, well ground herb. Cover tightly and allow to steep for 2 weeks, shaking daily.
If using fresh herb, use a solution of 400mL glycerine and 100mL water. Add 220g fresh chopped herbs. These quantities accomodate the fresh plant's water content.
NOTE: This is the tincture method of choice for persons with an alcohol intolerance or those who are dealing with an alcohol-related problem.
Syrups
A syrup is often used in treating coughs and sore throats as it coats and keeps the herbs in direct contact with the area. Syrups are also useful for treating children, as they mask the taste of an unpleasant remedy. There are two methods generally used to prepare syrups.
Simple syrups involve the use of prepared tinctures and sugar or some other sweetener. Since sugar, in particular white sugar, is not considered a very healthy product, simple syrups should only be used for preparing gargles and cough syrups.
To Make: To 1.1 kg of sugar add 500mL boiling water. Place over heat and stir until sugar is dissolved and liquid boils, remove from heat immediately.
To Use: Add 1 part of your prepared tincture to 3 parts syrup and store in a dark bottle in the fridge. If you do not wish to use sugar, you may substitute honey. Combine 1/2 cup (125mL) honey with 500mL water. Boil until water is reduced by half and add an additional 125mL honey while still warm. Stir well. Store syrup in the fridge. Refrigerated shelf life is approximately 3 to 6 months.
This method combines a strong infusion of fresh or dried herbs with added sugar to create the syrup.
To Make: Add 350g (1 1/2 cups) sugar to 500mL strained infusion. Heat gently to dissolve sugar, stirring well. Store syrup in the fridge. Refrigerated shelf life is approximately 1 to 2 months.
Dosage: Syrups are generally used in 2 to 5mL amounts as needed.
Capsules, Pills, and Lozenges
Capsules, pills, and lozenges are dry preparations that have several advantages -- they may be swallowed whole, with no unpleasant taste, and the entire herb can be taken, even the woody parts. However, they also have the disadvantage of not being readily absorbed through digestion and, as you do not taste them, you may not receive the full advantage of some of the herb's qualities, such as their "bitter property".
Most capsules used today are made from gelatin, but animal free "vegicap" products are also available. Capsules are usually sold in 2 sizes: "00", which holds approximately 0.7g of well-packed powdered herb, and "0", which is a smaller version and holds approximately 0.5g of well-packed powdered herb.
To Make: The procedure for making capsules is quite simple, but it takes some practice. Place finely powdered herb material on a flat dish. Take the two halves of the capsule apart. Move through the powder from both sides and push the capsule together again. Store in an air-tight, dark glass container for up to 6 months.
Dosage: Generally two "00" capsules are equivalent to 5mL of tincture.
Powdered herbs are also used to prepare pills, but you may use a coarser powder than for capsules. This method is often preferred by vegetarians as there is no animal-based "delivery package".
To Make: To 50g of powdered herb add 5g (10% mucilage) slippery elm or marshmallow root (can also use gum arabic). Mix well. Slowly add distilled water until you achieve a doughy consistency. Roll into small pea sized balls. These can be used immediately or you may air dry in a warm location or in the oven on low heat. Store in a dry, glass bottle in a dark location. You may add a bit of cotton to the bottle to keep the pills dry. Shelf life is approximately 3 to 6 months.
Dosage: 1 pill is considered approximately equal to 1/2 a "00" capsule or approximately 0.35g.
The method for making lozenges is based on combining a powdered herb with sugar and a mucilage to produce the characteristic texture. Lozenges are ideal for remedies that help the mouth, throat, and upper respiratory tract.
To Make: Bring 500mL water to a boil, then mix with approximately 30g mucilage (obtained from marshmallow root, slippery elm bark, or gums such as acacia). Beat until you have a uniform consistency. Mix with enough powdered herb to form a paste. Sugar may be added at this point for taste. When well mixed, roll the paste on a smooth surface covered with cornstarch or powdered sugar and cut into the desired shape and size. Let air dry, then store in an air-tight container.
Alternative Method: Use 500mL of a strained strong infusion (made using 25g of dried herbs). Add 500mg sugar and boil until the mixture spins a thread as it comes off the spoon. Drop by the teaspoon into cold water to form the lozenges. Remove from water immediately (or pour into small molds sitting in an ice bath). You may roll in powdered sugar, if desired, after draining to prevent them from sticking together. Once completely dried, lozengs should be placed in an air-tight, glass container and stored in a dark place. Shelf life is up to 6 months.
Dosage: Take as required to ease coughing and sore throats.
Baths
The most effective method of absorbing herbal compounds through the skin is by bathing in a full body bath containing approximately 500mL herbal infusion or decoction. Alternately, you may use an undiluted herbal infusion for hand and foot baths.
Any herb that can be taken internally can be used in a bath. Herbs are also commonly used to give the bath a pleasing fragrance. Fresh or dried herbs can be placed in infusion bags (1 tablespoon dried or 3 tablespoons fresh) and placed under the running water or allowed to steep in the hot bath for 10 to 15 minutes before bathing. Herbs in the form of essential oils are also very well suited to baths. Add 5 to 10 drops essential oil to the bath just before entering.
Infused Oils
Infused oils are those that have been infused with herbs and they are commonly used for external applications. Infused oils may be used alone or blended with other ingredients in ointments, lotions, and creams. NOTE: Take care not to confuse infused oils with essential oils, which are volatile oils derived from plants through steam distillation. Essential oils are very potent and most should never be used directly on the skin. To prepare appropriate herbal oils for culinary uses, select herbs from the section Getting Started - Culinary Herbs.
Measure out 50g chopped fresh herb or 25g coarsely cut dried herbs. Pour 500mL cold-pressed, unrefined, preferably organic oil (olive, sunflower, almond) over herbs and allow to steep in a warm location for 2 to 3 weeks. Strain and press out as much liquid as possible from the steeped herbs. If using fresh herbs, it will be necessary to allow the mixture to settle in order to separate off the oil from the water. Bottle and store in a cool, dark place.
If the infused oil is to be stored for an extended period of time, add tincture of benzoin or Vitamin E (5mL for every 250mL of infused oil) as a natural preservative. Both are available at the drug store. Vitamin E may also be purchased at health food stores.
This alternative method works very well and considerably reduces steeping time. Add the same proportions of herbs and oil as in Method 1 to a suitable sauce pan. Cover and heat until warm but do not allow herbs to become crispy or the oil to boil. Remove from heat and allow to cool. Repeat the above process 3 times, being sure to completely cool each time. Strain, separate the oil and water, and bottle as above.
NOTE: If you are using fresh plant material and are having difficulty removing all the water from the oil, gently heat the oil again. Any remaining water will rise to the surface and burst into a small spray. When the droplets have stopped bursting, the oil is free of water content. This process can take 1 to 2 hours.
Ointments
Ointments are semi-solid preparations that are applied to the skin and there are innumerable ways of making them, depending on the purpose for which they are designed. Ointments can vary in texture from very greasy to thick and pasty, depending on the base and other compounds used.
The following are general instruction for two different types of ointments. Note that this is definitely an area for experimentation for your own personal preferences.
A soft ointment is approximately 6 parts oil to 1 part beeswax. Gently heat 75mL cold-pressed, unrefined, preferably organic oil (olive, sunflower, almond) or an infused oil and 15mL beeswax in the top of a double boiler until the wax is completely melted. Remove from heat and allow to cool for a few minutes. Stir in the contents of 1 capsule of Vitamin E (~5 drops) and/or any essential oils and pour into a sterile jar. When cool, cap tightly.
A firm ointment is approximately 4 parts oil to 1 part beeswax. Gently heat 60mL cold-pressed, unrefined, preferably organic oil (olive, sunflower, almond) or an infused oil and 15mL beeswax in the top of a double boiler until the wax is completely melted. Remove from heat and allow to cool for a few minutes. Stir in the contents of 1 capsule of Vitamin E (~5 drops) and/or any essential oils and pour into a sterile jar. When cool, cap tightly.
To Use: Apply to affected area as required, or whenever bandage is changed. Shelf life is approximately 6 months.
Creams
Creams and lotions may be used for two main purposes: either to protect the skin and retain moisture or to benefit the skin by allowing the absorption of beneficial oils.
The following are two methods for preparing creams for external use. The first is ideal for making a protective cream for overworked hands, feet, or any other area requiring some protection. The second is used more as a carrier cream to allow the benefits of your ingredients to be absorbed into the skin.
Ingredients
50mL Almond oil/Infused oil
15mL Beeswax
35mL Distilled water
Pinch of Borax
10mL Lanolin
5 drops (1 capsule) Vitamin E
- Combine oil, lanolin and beeswax in a suitable pot and heat gently.
- In a separate pot, combine water and borax. Heat and stir until dissolved.
- When both pots are quite warm, remove from heat and slowly add the water to the oils. Stir constantly until cool.
- When cool, stir in vitamin E and pour into a clean jar. Cap tightly.
- Store in a cool place. Shelf life is approxiately 6 months and the cream may be stored in the fridge.
Ingredients
50mL Almond oil/Infused oil
10 to 15mL Beeswax
25mL Distilled water
5 drops Vitamin E
- Heat the oil and wax until the wax is completely melted. Heat water in a separate pot.
- When both pots are quite warm, remove from heat and allow to cool for a few minutes.
- Slowly add the water to the oil/beeswax, stirring constantly until it has the consistency of mayonnaise (if you over-stir, the water will separate out).
- Stir in Vitamin E and pour into a clean jar. Cap tightly.
- Store in a cool place. Shelf life is approxiately 6 months and the cream may be stored in the fridge.
Liniments
Liniments are specifically formulated to be easily absorbed through the skin. They are not for internal use and are usually meant to be massaged into the affected area. To meet this goal, liniments are usually made using herbs and either alcohol, oils, or apple cider vinegar. All 3 methods are outlined below.
Using approximately 50g dried herbs or 100g fresh herbs (either powdered or finely chopped respectively), add 1L rubbing alcohol (70%) and allow to steep for 7 to 14 days, shaking daily. Strain and press. Bottle and label. Store in a cool, dark place. May be stored for 2 years or more.
Prepare your infused oil of choice using the method outlined under Baths, above. Add 50g dried herb or 100g fresh herb to 1L of oil. May be stored for up to 1 year.
Prepare as for Alcohol Based using pure Apple Cider Vinegar instead of rubbing alcohol. Allow to steep for 2 weeks before straining. May be stored for up to 2 years.
To Use: Both the Oil Based and Cider Vinegar based liniments can be applied warm to the affected area and all types should be massaged in well.
Compresses, Poultices, and Fomentations
Compresses, poultices, and fomentation are all external applications applied directly to the affected area to accelerate the healing process. Depending on the herbs used, it is often recommended to apply a thin layer of olive/almond oil to the area before applying, particularly when using cayenne.
To prepare a compress, use a clean cloth made either of cotton, gauze, or linen, and soak in a hot infusion or decoction. Place cloth as hot as possible on the affected area and either change it when cooled or cover the cloth with plastic or waxed paper and place a hot water bottle on top. The heat enhances the activity of the herb. Compresses may also be applied cold and this is often helpful for headaches and minor fevers.
Poultices may be prepared using either fresh or dried herbs. If using fresh herbs, they can be bruised and applied directly to the skin. If using dried, they must be made into a paste first using either hot water or apple cider vinegar. The poultice can either be applied directly to the skin, placed in a disposable infusion bag, or wrapped in a piece of cheesecloth, then applied to the affected area.
Benefits will be enhanced by keeping the poultice warm using the same method as described for compresses, above. If convenient, the poultice may be held in place by using a strip of cotton and wrapping the area before appling the hot water bottle. Poultices can usually be left in place for several hours or overnight.
Fomentations are always applied hot and are made in the same way as a compress, but are generally used for internal complaints such as abdominal pains and chest congestion. It is important to always keep the application as hot as possible to be effective and this will usually require changing the cloth that has been soaked in the infusion or decoction several times per hour.
A "hot pot" is a special preparation used for severe joint pain and stiffness, such as arthritis and rheumatism. Place approximately 250g pure beeswax in the upper part of a double boiler. Put over low heat and melt. When liquefied, add one pod finely chopped dried red capsicum (red cayenne pepper) and let simmer for 10 minutes. Strain and return infused wax to pot. Keep warm, but not hot.
To apply, have the person lie or sit in a comfortable position with easy access to the affected area. Cover affected area with olive oil and, using an inexpensive 1" or 2" brush, apply the hot wax to the area. Wax paper placed under the area will catch any drips. When well-coated, massage affected and surrounding area well for 15 minutes before removing any remaining wax with a warm cloth. Repeat treatments as required, usually 1 or 2 times daily.
NOTE: Remember not to leave the brush in the hot wax pot. It can easily burn and give off quite an awful smell. If this happens, you will have to discard your wax and brush and prepare a new batch.
Additional Info.
See Herbs - Introduction, for additional general herbal information.
