Post by Drache on Jun 13, 2007 18:56:45 GMT -5
Infusions
Infusions are basically teas made from the leaves, flowers or green stems of a plant and are made in a similar manner.
In a pot, place one spoonful of the dried herb for each cup of the infusion you wish to make for that herb.
Pour a cup of boiling water in for each spoonful of dried herb you placed in the pot.
Place a lid on the pot.
Let the herb seep in the boiling water for a quarter candlemark (10 - 15 minutes).
Herbal tea bags can also be made by placing spoonfuls of any herb into a little muslin bag.
Remember one spoonful of a herb plus one cup of boiling water makes one cup of tea or infusion. If you wish to make a slightly stronger infusion, simply add a bit more of the herb.
Decoctions
Decoctions are made from roots, barks, nuts and some seeds. Because barks, roots and seeds are hardier than leaves or flowers, they require more heat to ensure that all the plant's properties are drawn out of the roots, bark or seed.
Put one spoonful of herb for each cup of the decoction you wish to make into a pot.
Add one cup of water for each spoonful of herb into the pot.
Bring water to a boil and then simmer, covering the pot with a lid, for a quarter candlemark (10 - 15 minutes).
Strain the tea through muslin while it is still hot.
NOTE: In both infusions and decoctions, the substitute ratio of dry herbs to fresh herbs is 1:3. For example, one spoonful of dried mint can be substituted for three spoonfuls of fresh mint in either an infusion or decoction.
Tinctures
Tinctures are alcohol-based and are usually more potent since alcohol is a better solvent than water. Wine can be used to infuse herbs as well though it does not last as long as a higher concentrate of alcohol. Tinctures can be taken by them
Place ten rounded spoonfuls of herb into a container.
Pour just over half a bottle of wine (or alcohol) into the container of herbs.
Close the container tightly.
Keep the container in a warm place for two sevendays, being sure to shake the contents well twice a day.
Pour the liquid into a bowl, using a piece of muslin cloth as a strainer. The herbs will remain in the cloth.
Wrap the herbs in the cloth and squeeze out all the excess liquid. The herbs can be use as compost for the herb garden.
Pour the liquid or tincture into a dark bottle and cork it tightly.
NOTE: In tinctures, the substitute ration of dry herbs to fresh herbs is 1:2. For example, ten spoonfuls of dried mint can be substituted for 20 spoonfuls of fresh mint in a tincture.
Lozenges
Lozenges are wonderful remedies for various mouth, throat and upper respiratory tract problems. The basic composition of a lozenge contains powdered herb, sweetening to taste and a mucilage which has a texture similar to jelly.
For Comfrey Root:
Soak two well-rounded spoonfuls of Comfrey Root or another edible gum in water for a full day, stirring often.
Boil half a bottle of water, and mix it with the Comfrey Root
Beat the mixture with a spoon until it takes on an even consistency.
Pour the mucilage through a muslin strainer.
Add as much dried, powdered herb as necessary to make a paste.
Add sweetening for taste.
Dust counter and rolling pin with flour, and roll the paste out until it is only half a knuckle thick (1/2 in.).
Let the paste cool then cut the paste into lozenges.
Leave lozenges to dry and then place them in a airtight container.
Infusions are basically teas made from the leaves, flowers or green stems of a plant and are made in a similar manner.
In a pot, place one spoonful of the dried herb for each cup of the infusion you wish to make for that herb.
Pour a cup of boiling water in for each spoonful of dried herb you placed in the pot.
Place a lid on the pot.
Let the herb seep in the boiling water for a quarter candlemark (10 - 15 minutes).
Herbal tea bags can also be made by placing spoonfuls of any herb into a little muslin bag.
Remember one spoonful of a herb plus one cup of boiling water makes one cup of tea or infusion. If you wish to make a slightly stronger infusion, simply add a bit more of the herb.
Decoctions
Decoctions are made from roots, barks, nuts and some seeds. Because barks, roots and seeds are hardier than leaves or flowers, they require more heat to ensure that all the plant's properties are drawn out of the roots, bark or seed.
Put one spoonful of herb for each cup of the decoction you wish to make into a pot.
Add one cup of water for each spoonful of herb into the pot.
Bring water to a boil and then simmer, covering the pot with a lid, for a quarter candlemark (10 - 15 minutes).
Strain the tea through muslin while it is still hot.
NOTE: In both infusions and decoctions, the substitute ratio of dry herbs to fresh herbs is 1:3. For example, one spoonful of dried mint can be substituted for three spoonfuls of fresh mint in either an infusion or decoction.
Tinctures
Tinctures are alcohol-based and are usually more potent since alcohol is a better solvent than water. Wine can be used to infuse herbs as well though it does not last as long as a higher concentrate of alcohol. Tinctures can be taken by them
Place ten rounded spoonfuls of herb into a container.
Pour just over half a bottle of wine (or alcohol) into the container of herbs.
Close the container tightly.
Keep the container in a warm place for two sevendays, being sure to shake the contents well twice a day.
Pour the liquid into a bowl, using a piece of muslin cloth as a strainer. The herbs will remain in the cloth.
Wrap the herbs in the cloth and squeeze out all the excess liquid. The herbs can be use as compost for the herb garden.
Pour the liquid or tincture into a dark bottle and cork it tightly.
NOTE: In tinctures, the substitute ration of dry herbs to fresh herbs is 1:2. For example, ten spoonfuls of dried mint can be substituted for 20 spoonfuls of fresh mint in a tincture.
Lozenges
Lozenges are wonderful remedies for various mouth, throat and upper respiratory tract problems. The basic composition of a lozenge contains powdered herb, sweetening to taste and a mucilage which has a texture similar to jelly.
For Comfrey Root:
Soak two well-rounded spoonfuls of Comfrey Root or another edible gum in water for a full day, stirring often.
Boil half a bottle of water, and mix it with the Comfrey Root
Beat the mixture with a spoon until it takes on an even consistency.
Pour the mucilage through a muslin strainer.
Add as much dried, powdered herb as necessary to make a paste.
Add sweetening for taste.
Dust counter and rolling pin with flour, and roll the paste out until it is only half a knuckle thick (1/2 in.).
Let the paste cool then cut the paste into lozenges.
Leave lozenges to dry and then place them in a airtight container.