Primer for Using Medicinal Herbs

The simplest of all herbal remedies, an infusion is simply a tea made from fresh or dried herbs. Of the internal herbal remedies, infusions usually deliver the mildest dose of an herb's medicinal qualities. It's a good way to try an herb or herbal remedy if you're unsure of allergies or other reactions, or for those possibly more sensitive to an herb's medicinal effects, such as children or the elderly. Infusions are often simply drunk as hot tea; to do so, simply follow the directions for making an infusion. After letting the infusion steep for ten minutes, strain, add honey or sugar if desired, and drink.

Infusion from Dried Herbs:

To make an infusion from dried herbs, use one teaspoon of dried herb to one cup of water. Heat the water just to boiling, then pour slowly over the dried herbs. Cover and let steep for at least ten minutes, or leave overnight. Strain and use within 24 hours.

Infusion from Fresh Herbs:

To make an infusion from fresh herbs, use one tablespoon of fresh herbs to one cup of water. Heat the water just to boiling, then pour slowly over the fresh herbs. Cover and let steep for at least ten minutes, or leave overnight. Strain and use within 24 hours.

A decoction is a boiled-down version of an infusion, so it releases the moisture content and retains the medicinal properties of the herbs. It is good for making a stronger version of an infusion and is especially helpful when working with seeds or woody portions of herbs. Though it depends on what herb you are using, and for what purpose, a general dosage for a decoction is about two ounces, taken three times a day. A decoction will keep refrigerated for about three days.

Decoction from Dried Herbs:

To make a decoction from dried herbs, use approximately one teaspoon of the dried herb to one cup of water. If the herbs are seeds or woody portions, crush or bruise them before making the decoction. Place in an enamel or glass saucepan and cover with the cold water. Slowly bring to a boil, then simmer until the volume of the liquid is reduced to about one quarter of the original volume. Turn off the heat, cover, and let steep for another few minutes or until cool.

Decoction from Fresh Herbs:

Follow the same method outlined above, substituting approximately one tablespoon of the fresh herb for the dried and using one cup of water. If using a fresh herb such as ginger, peel and dice before making your decoction.

A tincture is herbal-infused alcohol. Due to the preservative nature of alcohol, tinctures keep for a very long time, and thus have long been a popular way to get the most medicinal value out of herbs. Tinctures are a great way to have a simple herbal remedy always ready. General dosage for tinctures is very small, compared with that of infusions or decoctions, as tinctures can become very strong. Usually, five to twelve drops of a tincture are sufficient for a single dose. The tincture can be taken directly or diluted in water.

Tincture from Dried Herbs:

To make a tincture from dried herbs, use four ounces of dried, powdered herb and one pint of alcohol that is at least 60 proof. (brandy and vodka, both around 80 proof strength, are common choices for tinctures.) You will need a container with an airtight lid, such as a canning jar. Pour the herb into the jar, and slowly pour the alcohol over the herb. Seal well and put in a warm place. Shake the container a few times a day to move the herbs around. After two weeks, strain the tincture to remove the solid herbs. Store the tincture in a dark glass jar with a good seal.

Tincture from Fresh Herbs:

To make a tincture from fresh herbs, use eight ounces of fresh, macerated herb to one pint of at least 60 proof alcohol. Follow the directions as outlined above.

Herbal syrups are the basis of our modern cough medicines: a sweet liquid hides the taste of the effective medicines so that children (and adults) don't mind taking the medicine. What was that Mary Poppins said? "Just a spoonful of sugar?" Most herbal syrups use honey; if you want to make a syrup that you can use for your children under a year old, for whom honey is not safe, use a pure grade vegetable glycerin instead. Most pharmacies carry glycerin, and it is a sweet, syrupy-like substance which will substitute well for honey. The dosage varies according what is used to make the syrup: infusion, decoction, or tincture.

Syrup with Infusion/Decoction:

Pour 2 1/2 cups of decoction or infusion into a saucepan; add 2 to 4 tablespoons of honey and bring slowly to a boil. Let simmer until the mixture turns syrupy, then remove from heat. When cool enough to handle, pour into a jar with a tight-fitting lid. Store in the refrigerator. About one to two tablespoons is usually a good dosage for a syrup made from infusion; for syrup made from a decoction, one half to one tablespoon per dosage as a general guide.

Syrup with Tincture:

Pour 2 1/2 cups of water into a saucepan; add 4 to 6 tablespoons of honey and bring slowly to a boil. Let simmer until the mixture becomes syrupy. Remove from heat. Mix 1 part tincture with 3 parts of the syrup. Pour into a jar with a tight-fitting lid. Store in the refrigerator. As a general guide, one teaspoon is a good dosage amount.

Please read this disclaimer regarding the information you have just read.