Herbal Preparation

These are ways to prepare herbs

When preparing herbs,

Infusion- Pour boiling water on the herb in a cup or container cover with a saucer and allow to steep. 1/2 to 1 ounce of herb and a pint of water or I teaspoon of herb to one cup of water. Let the herb sit covered for 10 to 20 minutes. Take infusion well hot for colds, influenza, or coughs. Always use glass porcelain, or enamel cooking utensils.

Decoction-  Simmer plant in water for 3-5 minutes. If material is very hard it can be kept in up to 30 minutes. Keep container covered. Use 1 teaspoon of powdered herb or 1 tablespoon of cut herb to 1 cup of water. If boiled for 30 minutes us3 1 ounce of herb to 1 pint of water. Strain before using. Use 30 minutes for roots, bark, and seeds. DO NOT BOIL. Cut or crush roots until fine.

Tincture- Very concentrated extract from herb in liquid form.

Extract- Highly concentrated liquid form of herb. It is about 10 times as potent as a tincture. Take dosage of 6 to 8 drops.

Tea- Use 1 teaspoon of dried herb or 3 teaspoons of freshly cut herb to 1 cup of water. Pour boiling water over herb and let it steep for 5 - 10 minutes. Dosage is 4 cups a day. 1 cup before each meal and 1 upon retiring. 

Granulated or finely cut herbs- Steep 1 teaspoon of herbs in 1 cup of boiling water for 20 minutes. Strain then take 1 cup 1 hour before each meal and upon retiring.

Powdered herbs- Use ½ a teaspoon of herb to ¼ a glass of water. The herbs take effect quicker when taken with hot water.

Caution: do not prepare herbs with aluminum cooking utensils.