Post by blackcrowheart on Nov 28, 2005 18:47:04 GMT -5
Herbal Tinctures & Teas
Important Considerations When Making
Teas, Infusions and Decoctions:
* Not all herbs are suitable for making
medicinals.
* It is important to cover your pot while boiling
or steeping to prevent the aromatic oils from
evaporating into the air. A lid will cause the steam
to condense back into the water.
* Use a glass or ceramic container. Aluminum,
iron, tin or other metals will leach into the tea.
Although copper and stainless steel may be okay,
herbalists recommend you use clean glass, ceramic,
pottery or unchipped enameled pot.
* Use pure water. Fresh spring water or distilled
water is best.
* Boil the water first, then remove it from the
heat and add the herb or pour over the herb.
* Strain the finished tea before capping and
storing.
* Refrigerate if kept for more than a few hours.
Tea: Herbal teas are quite pleasant and a healthy
addition to your diet. They have a mild relaxing or
invigorating effect, depending on the character of the
herb. They don't, however, have the potency, the
medicinal dose, of the active constituents in herbs.
The easy way to make a medicinal cup of tea is to
triple up on herbal tea bags or the loose tea leaves
that you would normally use and steep them in one cup
of very hot water, covered, for ten minutes. By
tripling the amount of tea you come very close to the
medicinal value of an infusion. Dosage is in cups per
day. Single strength herbal teas can be taken as
often as you wish.
To use bulk dried herbs, toss a quantity of the herb
in a nonmetallic container, pour in boiling water and
allow to steep for ten to 20 minutes. Most herbalists
prescribe an ounce of dried herb (you should invest in
a small scale) in a pint of water. Strain the herb
parts. Usually, the tea is consumed at room
temperature. Drink the tea hot only if the goal is to
induce a sweat or to break up a cough or cold. Sip
throughout the day, the cumulative dose would be one
to four cups a day depending on the herb.
Infusion: This is another easy way to make an
herbal remedy. Start by bruising one ounce of dried
flowers, leaves or petals of the herb of your choice
in a clean cloth. If you are using multiple herbs,
the total amount used should equal one ounce. Then,
pour three cups of boiling water over the herb. Cover
and let steep for at least 20 to 30 minutes or up to
several hours (the longer, the stronger). Strain and
drink at room temperature or cold. Infusions
generally will last in the refrigerator for three
days. Dosage is in cups per day. Follow the same
"Important Considerations" (above) as in making
medicinal teas.
Decoction: A decoction is made by boiling the
hard and woody parts of herbs. Be sure to break up
the bark or roots into small pieces, the smaller the
better. More heat is needed in making decoctions than
infusions because these parts of herbs are more
difficult to extract active constituents and be
absorbed by water. As with teas and infusions,
follow the previously mentioned "Important
Considerations" (above in the tea section).
Boil one ounce of your herb(s) in four cups of water
for about ten minutes. (Remember, one ounce total if
you are using more than one herb.) The liquid should
reduce to three cups. If you wish, at this point you
can add any lighter herb parts -- flowers or leaves
that you would use in infusions. Cover this mixture
and steep for ten more minutes. Strain and
refrigerate for up to three days. Dosage is in cups
per day.
Extracts & Tinctures: Because extracts and
tinctures are much more potent than decoctions or
infusions, much smaller dosages are used. They are
dosed in drops, not cups. They are strong
preparations that should be stored out of the reach of
children and in a cool place (it's not neccessary to
refrigerate). A tincture is made by pouring five
ounces of alcohol (preferrably 100 proof vodka) over
one ounce of a dried herb (or a one ounce combination
of dried herbs). An extract uses three ounces of
fresh herbs. Use a small, sterile, leak-proof, air
tight bottle or jar. Shake the tincture or extract
twice a day to maintain the blend of active
ingredients. Continue to do this for at least two
weeks (and up to six weeks). It takes time for the
active ingredients of the herb to be released into the
alcohol. Tinctures can last for over a year. The
alcohol acts as a preservative. If you prefer not to
use alcohol you can use vinegar instead. Or, add the
tincture when finished as above to one cup of warm
water to cause most of the alcohol to evaporate. This
will also dilute the bitter taste however, the
strength is also changed.
© Disclaimer:
Material appearing here is distributed without profit
or monetary gain to those who have expressed an
interest in viewing the material for research and
educational purposes.This is in accordance with Title
17 U. S. C. section 107.Reprinted under the Fair Use
doctrine of international copyright
law.http://www4.law.cornell.edu/uscode/17/107.html
Non-profit/Teaching/Educational.
Important Considerations When Making
Teas, Infusions and Decoctions:
* Not all herbs are suitable for making
medicinals.
* It is important to cover your pot while boiling
or steeping to prevent the aromatic oils from
evaporating into the air. A lid will cause the steam
to condense back into the water.
* Use a glass or ceramic container. Aluminum,
iron, tin or other metals will leach into the tea.
Although copper and stainless steel may be okay,
herbalists recommend you use clean glass, ceramic,
pottery or unchipped enameled pot.
* Use pure water. Fresh spring water or distilled
water is best.
* Boil the water first, then remove it from the
heat and add the herb or pour over the herb.
* Strain the finished tea before capping and
storing.
* Refrigerate if kept for more than a few hours.
Tea: Herbal teas are quite pleasant and a healthy
addition to your diet. They have a mild relaxing or
invigorating effect, depending on the character of the
herb. They don't, however, have the potency, the
medicinal dose, of the active constituents in herbs.
The easy way to make a medicinal cup of tea is to
triple up on herbal tea bags or the loose tea leaves
that you would normally use and steep them in one cup
of very hot water, covered, for ten minutes. By
tripling the amount of tea you come very close to the
medicinal value of an infusion. Dosage is in cups per
day. Single strength herbal teas can be taken as
often as you wish.
To use bulk dried herbs, toss a quantity of the herb
in a nonmetallic container, pour in boiling water and
allow to steep for ten to 20 minutes. Most herbalists
prescribe an ounce of dried herb (you should invest in
a small scale) in a pint of water. Strain the herb
parts. Usually, the tea is consumed at room
temperature. Drink the tea hot only if the goal is to
induce a sweat or to break up a cough or cold. Sip
throughout the day, the cumulative dose would be one
to four cups a day depending on the herb.
Infusion: This is another easy way to make an
herbal remedy. Start by bruising one ounce of dried
flowers, leaves or petals of the herb of your choice
in a clean cloth. If you are using multiple herbs,
the total amount used should equal one ounce. Then,
pour three cups of boiling water over the herb. Cover
and let steep for at least 20 to 30 minutes or up to
several hours (the longer, the stronger). Strain and
drink at room temperature or cold. Infusions
generally will last in the refrigerator for three
days. Dosage is in cups per day. Follow the same
"Important Considerations" (above) as in making
medicinal teas.
Decoction: A decoction is made by boiling the
hard and woody parts of herbs. Be sure to break up
the bark or roots into small pieces, the smaller the
better. More heat is needed in making decoctions than
infusions because these parts of herbs are more
difficult to extract active constituents and be
absorbed by water. As with teas and infusions,
follow the previously mentioned "Important
Considerations" (above in the tea section).
Boil one ounce of your herb(s) in four cups of water
for about ten minutes. (Remember, one ounce total if
you are using more than one herb.) The liquid should
reduce to three cups. If you wish, at this point you
can add any lighter herb parts -- flowers or leaves
that you would use in infusions. Cover this mixture
and steep for ten more minutes. Strain and
refrigerate for up to three days. Dosage is in cups
per day.
Extracts & Tinctures: Because extracts and
tinctures are much more potent than decoctions or
infusions, much smaller dosages are used. They are
dosed in drops, not cups. They are strong
preparations that should be stored out of the reach of
children and in a cool place (it's not neccessary to
refrigerate). A tincture is made by pouring five
ounces of alcohol (preferrably 100 proof vodka) over
one ounce of a dried herb (or a one ounce combination
of dried herbs). An extract uses three ounces of
fresh herbs. Use a small, sterile, leak-proof, air
tight bottle or jar. Shake the tincture or extract
twice a day to maintain the blend of active
ingredients. Continue to do this for at least two
weeks (and up to six weeks). It takes time for the
active ingredients of the herb to be released into the
alcohol. Tinctures can last for over a year. The
alcohol acts as a preservative. If you prefer not to
use alcohol you can use vinegar instead. Or, add the
tincture when finished as above to one cup of warm
water to cause most of the alcohol to evaporate. This
will also dilute the bitter taste however, the
strength is also changed.
© Disclaimer:
Material appearing here is distributed without profit
or monetary gain to those who have expressed an
interest in viewing the material for research and
educational purposes.This is in accordance with Title
17 U. S. C. section 107.Reprinted under the Fair Use
doctrine of international copyright
law.http://www4.law.cornell.edu/uscode/17/107.html
Non-profit/Teaching/Educational.