INFUSIONS
Just to keep our terms
clear, your afternoon cup of tea is an infusion. When an instruction
calls for a tea or tisane, infusion or decoctions are what is meant.
(Decoctions are discussed below)
Infusions are used to
draw out the active constituents of the aerial parts of an herb.
Generally, roots and rhizomes are not used in infusions. Because
of the density of the material, decoctions are used to draw out
their constituents.
The following instructions
are general and if an herb requires different handling, it will
be spelled out on the herb page.
Fresh herbs are usually
stronger than dried but dried herbs are available at all times so
these instructions assume that the herb is dried. In most cases,
one teaspoon of dried herbs equals 2 teaspoons of fresh. This is
because all water has been removed from the dried, thus making a
denser product.
Boil the recommended
quantity of water. For general purposes, assume 1 cup of bottled
or distilled water and 1 teaspoon of dried herb for one dose.
Take off the boil and
allow to sit for at least 30 seconds. The whole point of an infusion
is to draw out and retain in the water the volatile elements of
the herb. If the water is actually boiling, you will lose some of
these elements. This is also the reason to keep the liquid covered
while the herb soaks and after the tea is made.
Add the recommended quantity
of herb to the water, stir once or twice, cover and allow to steep
at least 15 minutes.
Strain the herb from
the water and discard. This material can be put into your
compost heap.
The tea can be drunk
hot, warm or cold. If a particular temperature is best for a specific
herb, this will be mentioned on the herb page.
Infusions should be
made fresh daily. Store the unused portion in a closed container
in the refrigerator. Discard any that is left after 24 hours.
HOW TO MAKE AN
HERBAL INFUSION
- Boil 1 cup
of water. Allow to stand 30 seconds.
- Add 1 heaping
teaspoonful of dried herb. Stir briefly and cover.
- Allow to
steep for 15 minutes.
- Strain out
herbs and discard.
- Dosage: Depends
on herb and application.
DECOCTIONS
The following instructions
are general and if an herb requires different handling, it will
be spelled out on the herb page.
Fresh herbs are usually
stronger than dried but dried herbs are available at all times so
these instructions assume that the herb is dried. In most cases,
one teaspoon of dried herbs equals 2 teaspoons of fresh. This is
because all water has been removed from the dried, thus making a
denser product.
Some herbs, roots and
barks will only give up their water-soluble volatile components
when subjected to a more vigorous extraction process than infusion.
These require a decoction. Infusions are made after the
water is off the boil. Decoctions require that you simmer the herb,
usually for a longer time, in order to achieve the desired extraction.
As a rule, extractions
require 30 minutes of simmering time. A decoction is also a tea
as it is water-based.
The herb is then pressed
to remove as much water as possible and the exhausted herb is discarded
- a perfect candidate for the compost heap. For large quantities
of herbal material, I'd recommend a home wine press. For smaller
quantities (perhaps 2 cups or less), I just place a strainer over
the mouth of a large measuring cup, line it with several layers
of cheesecloth and pour out the simmered ingredients. When liquid
stops dripping from the bottom of the strainer, I twist the corners
of the cheesecloth together and wring out the contents.
For some herbs and some
applications, it is necessary or desirable to further reduce the
liquid, thus increasing its strength. Another method is to pour
the decoction liquid over a fresh batch of herbs and repeat the
decoction process. Tinctures of the herb can also be used to fortify
the tea.
NOTE: Stronger
herbs = stronger response. This is not always a good thing!
Please be sure that you know what you are doing. If you have any
doubts, please consult your health-care provider before proceeeding.
If more delicate parts
such as flowers or leaves are also to be used, do not add these
until after all simmering is done and the liquid is beginning to
cool.
The tea can be drunk
hot, warm or cold. If a particular temperature is best for a specific
herb, this will be mentioned on the herb page. Store any remaining
decoction in a covered container in the refrigerator. Discard after
48 hours.
HOW TO MAKE AN
HERBAL DECOCTION
- Bring 1 cup
of water to a boil.
- Turn down
to a simmer.
- Add 1 heaping
teaspoonful of dried herb.
- Stir briefly
and cover.
- Allow to
simmer for 30 minutes.
- Strain out
herbs and discard.
- Dosage: Depends
on herb and application.
COMING
SOON -- TINCTURE-BASED TEAS
|
