This was originally posted on the old blog in November of 2005. Yes, I’ve really been blogging about this stuff for that long. I thought I’d post it as a page for easier access, here on the new blog. I don’t pretend that this covers every single step that I take now, as it was written a long time ago, in the days before I had a tincture press and percolations were something I’d never even heard of. Still, it is enough to get you started.
Infusions
An infusion is much more potent than a tea thus increasing its medicinal value. To make an infusion put one ounce of herbs in a quart-canning jar. I tend to prefer the term a fistful but that doesn’t seem very technical. Bring a kettle of water to boil. Fill the jar to the top with boiling water and put a lid on it. The type of herb you are steeping determines the time I generally like to steep infusions overnight when possible but I use these as my minimum guidelines. Leaves = 4 hours Flowers = 2 hours
(Editors Note: Febuary 2008 – Recently, I have had great luck making my infusions in thermal carafes that I have picked up at thrift stores. You can pop the herbs and hot water in one of those in the evening before you go to bed and then wake up to a steaming cup of an infusion. Having a lid on that tightly really seems to keep the essential oils in the brew. I sometimes see little oil droplets on the surface of my infusions.)
Decoctions
A decoction is made when you simmer the herbal ingredients to bring out it’s properties. Do this by placing herb material in cold water in a saucepan. Cover and place on heat, simmering the liquid until it is reduced in volume by half. I generally find this takes about forty minutes but of course you will be using a different pan than me. For a really potent decoction, you can remove the pan from the heat and let the liquid sit covered overnight. Decoctions keep for a longer time than infusions. Since they take a bit of time to prepare you can add 1 tablespoon of pleasant tasting liqueur to every 4 ounces of decoction to help preserve the decoction. Decoctions are used when preparing barks, roots, berries, seeds.
Think of the types of herbs you would normally find in a chai. Chai is a decoction. As a matter of fact, most decoctions are well served by warming them up and adding a bit of milk (or almond milk, hazelnut milk, coconut milk) and honey as many of the herbs used in decoctions are quite strong.
Syrups
I will be honest in that I don’t make syrups often other than beverage syrups. I really don’t like to cook my herbs any more than necessary and there is just too much sweet in syrups for my taste.
One way to make make a syrup with a minimal amount of “sweet” is to heat one cup of a strong decoction or infusion in a sauce pan. Once the liquid is warm add 1/4 cup honey (or more if you like). Simmer for a bit and then pour into a bottle. This would need to be kept in the fridge, unless you throw a couple teaspoons of a tincture in it to help preserve it.
Elixir
Elixers can be substituted for syrups and quite frankly I prefer them as there is no heat involved so you don’t run the risk of losing the medicinal properties of the herbs. I tend to make simple elixirs and mix them together. Elder Flower and Lemon Balm make a nice anti-flu elixir. Rose and Lemon Balm make a nice nervine elixir. I almost always add rosehips to my mixtures as a bit of vitamin C never hurts and I think they improve the flavor. You can add spices like cinnamon, cloves, ginger to the elixir also.
To Make an Elixir:
Select your herbal material and macerate enough with a nice tasting brandy to fill a quart jar 3/4 full. Pour about 2/3 of a cup of raw, local honey over the herbal material and then fill the jar and cover the jar Let this steep for about six weeks. Then strain the mixture and enjoy.
Using a tincture press to press out elixirs made with rosehips, elderberries and other dried materials often results in a product with an almost syrup like consistency.
Tinctures
The best tinctures are made from fresh plants, without a doubt. There is some disagreement as to the effectiveness of using dried herbs to make tinctures. You will have to experiment and make your own decisions. Fresh herb tinctures are very easy.
Pack a clean sterile jar loosely with chopped plant material. Again, I really like to macerate my herbs when I am using them but that is a matter of personal preference. Pour 100 proof vodka or brandy over the plant material. You can also make herbal vinegars which are wonderful for cooking this way by using a nice apple cider vinegar. Cap the jar and shake the mixture around. I like to use the old fashioned canning jars with glass lids and rubber seals to tincture. It eliminates any worries of a metal taste coming through in your tincture. Top the jar off again and store in a dark place. Remember to label the jar with contents and date. Shake the jars every so often and top off when necessary. Strain the tinctures after six weeks and they are ready to use. Strain into a brown glass jar making sure to squeeze excess liquid from plant material.
When making tinctures from dried herbs use 1 ounce dried herbs per 5 ounces vodka or brandy and follows the procedure above.
Infused Oils
Many oils may be used olive oil works well and resists rancidity. You may use almond oil, coconut oil or safflower oil. Infused oils can be made from fresh-wilted plants or dried herbs. I recommend making a large batch of healing ointment in the summer with fresh wilted ingredients such as calendula, chamomile, lavender, rosemary and comfrey. However I have had good luck using these herbs if they have been fresh dried.
It is very important that water not be used to clean the plant and that all jars are dry and not put in the sun where moisture can condense. Heat jars in the oven for five minutes before filling. These measures will inhibit mold growth.
Chop plant material and put in a clean, dry jar. Slowly pour oil over plant filling all the way to the top. Screw on a lid and let the oil infuse for six weeks. Strain the oil into another jar wringing oil from plant material. Let the oil sit for a few days and then pour the oil off the top carefully leaving in water that may settle to the bottom. Store at room temperature in a brown, glass bottle or dark place.
Ointments
Ointments are my favorite. They are so easy you will wonder why you ever bought those expensive herbal preparations at health food stores. Pour 2 ounces of infused oil into a very small pan. (If you do not have infused oil you can use olive oil mixed with your choice of essential oils or a combination of both.) Place the pan over very low heat and grate 2 tablespoons beeswax into the oil and stir until it is melted. Pour the ointment into a jar and let it set.
Experiment: If it is too thick melt it back down and add more oil. If it is too thin re-melt and add more beeswax.
I do crazy things with my ointments like whipping in tinctures with an immersion blender so I end up with a creme like consistency. Or when I know the ointments will be in the heat, I add shea butter and lots of beeswax for a solid substance.
