Making

Hot Infusions

Infusions are the simplest method of preparing a plant extract, taking advantage of water’s solvent properties, and are especially useful for a plant that contains fragile constituents that would otherwise be destroyed or precipitated by other methods.  To make a hot infusion, hot water is poured over a certain amount of dried herb, covered, and allowed to steep for 5 – 10 minutes. There are a variety of standard formulas for hot infusions depending on the herbal tradition, expressed as a ratio of weight (of the herb) to volume (of water) (W/V).  

Cold Infusions

A cold infusion is used in preference to hot infusions in order to preserve heat-labile constituents in the final preparation, such as volatile oils, that would be evaporated off with heat. Cold infusions are prepared by macerating 1 part herb (in grams) in 20 parts cool water (in milliliters). The most common method is to place the coarsely ground herb in cheesecloth and suspend it in water and let it sit overnight. In the morning the herb is squeezed out through the cheesecloth, and the resultant preparation is consumed that day.

Decoctions

A decoction is a liquid preparation that is made by boiling herb material with water. The object of a decoction is to extract the constituents contained within the tough, fibrous cell walls of roots, barks and seeds. Decoctions are inappropriate for herbs that contain high amounts of volatile or heat-sensitive constituents such as essential oils, as these will be lost during the decoction process. Decoctions can be strong or weak, dependent upon the amount of herb, the amount of water used as a solvent, the intensity of heat, and how long the preparation is allowed to decoct. Thus there are several methods of decoction and accordingly different dosages used. Like infusions, decoctions can be used both internally and topically.

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Rinses, Baths and Fomentations

Infusions, decoctions and dilute tinctures may also be used externally, as rinses, baths and fomentations. Rinses are liquid preparations that are poured over the surface of the body. Mouth rinses often contain antimicrobial herbs to inhibit dental decay and gum infection, such as Myrrh and Sage.

Tinctures

Tinctures are not all that difficult to make for beginners, and for many reasons are often the best way to prepare medicinal plants. They are not the only method of using herbs however, and despite their popularity in clinical practice, are not all always the best way to administer a remedy.

Decoction-ethanol Extract

A decoction-ethanol extract is a relatively simple method of preparation for herbs that are traditionally prepared as decoctions, such as Chinese herbs, but with the convenience of a tincture. One method, lets call it method A, requires that the herb is percolated or macerated first, and then the marc decocted, strained and filtered, and added back to the tincture or percolate.

Percolations

A percolation is a unique way to make a tincture, using more than just the extraction powers and the regular shaking required for macerations. A percolation is made by packing powdered herb into a percolation cone, with the menstruum poured over the herb, slowly removing the soluble constituents from the herb as it filters down through the powder. The resultant extract collected is called the percolate.

Fortified Wines

A fortified wine is no different from a maceration, except with the intent of its usage. Fortified wines are consumed as much for their taste as for their medicinal properties. They are traditionally used all over Europe as a pre-prandial aperitif or the post-prandial digestif. The basic components of a fortified wine are the wine, the herbs, and enough alcohol (be it brandy, vodka or pure alcohol) to bring the total percent alcohol up to a minimum of 25%.

Vinegar Extracts

Before the invention of distilled alcohol vinegar was used as a solvent in the preparation of liquid extracts. Its relatively high acidity makes vinegar a good preservative and a somewhat useful solvent, especially for herbs like Lobelia and Gentian that contain alkaloids. With this ability to render alkaloids soluble, vinegar is sometimes combined with alcohol to form the menstruum for an acetous tincture.

Natural Fermentations

There are several kinds of natural fermentations, the most common in our culture being wines, ciders and beer. Although these beverages are typically consumed for pleasure and valued for their subtle taste, they were also traditionally used as medicinal beverages, dependent upon the ingredients used in their preparation. Although the tradition of these medicinal beverages has been all but lost here in North America, their usage continues in Europe and Asia.

Glycerites

As their name suggests, glycerites are prepared with glycerin as the solvent, the sweet-tasting fraction of oil obtained from vegetable oils or animal fats. As a solvent, glycerin is not particularly remarkable, having extractive properties on par with that of water.

Syrups

A syrup is a herbal preparation that takes advantage of the sweet properties of sugar, improving taste and also enhancing preservation. Various types of sweeteners have different effects. Honey is a common sweetener that has soothing demulcent effects when it is fresh, and drying decongestant properties when it is aged (and crystallized). Please login or register to see the full article

Emulsions

An emulsion is the equal dispersion of a liquid throughout the body of another liquid, as small tiny droplets, with the help of an emulsifying agent. Most commonly these are either water-in-oil or oil-in-water emulsions. For our purposes we will only consider oil-in-water emulsions, and only those made with Acacia gum. Emulsions are simply another vehicle for a medicinal extract, and while they are most used for external use, they can also be used internally. In the case of the latter however, only Acacia gum is generally used for internal use.

Poultices

A poultice is perhaps the simplest method of using a fresh herb topically, and is particularly suited to burns, rashes, stings, animal bites, abrasions, and wounds. Some plant poultices are used to draw toxins from the body, such as potato, marshmallow or onion poultice. To prepare a poultice the fresh herb is cleaned well and then blended up into a paste using a blender, food processor, or mortar and pestle, adding a little water or honey if necessary.

Medicated oils and salves

A medicated oil is prepared by macerating the fresh or dry herb material in oil over a period of weeks.  The result is an extract that is very useful for external application. Unlike water, fats are readily absorbed when applied to the body, penetrating through the skin into the underlying tissues, and even entering into the bloodstream. 

Powders, Capsules and Pills

Powders are prepared by grinding the coarsely chopped herb with a grinder or mortar and pestle. Commercial grinders are available from companies such as Mayway , but usually start at about $800 for a good one. Alternatives include coffee grinders, vita mixers, blenders and the old-fashioned mortar and pestle.

Suppositories

Kind of like a cross between a bolus and a salve, a suppository is preparation that is typically designed for intra-rectal or intra-vaginal use, but can also be used in the ear or nose. The idea behind a suppository is that it will not melt at room temperature, but when introduced into the body will slowly melt, releasing its medicinal activity. Typically, a herbal suppository is made from powdered medicinal herbs or liquid extracts held in suspension by some kind of base, be it glycerol-gelatin, cocoa butter, or beeswax.

Toothpowders

It may be difficult to imagine, but once upon a time, long, long ago, there wasn’t such a thing as toothpaste, at least not the eye-watering saccharin sweet dose of fluoride that most people get nowadays. Instead, folks used to chew on sticks and twigs, gnawing at the end of the stick until it became like a brush.