Making Herbal Remedies

Utensils:

Use glass, enamel, or stainless steel pots and pans, wooden or steel knives and spatulas, and silicone or nylon seeds. A wine press is useful for making tinctures. Do not use aluminum utensils as this potentially toxic element is easily absorbed by herbs.

Sterilization:

All utensils used to make herbal remedies should be sterilized for at least 30 minutes in a well diluted sterilizing solution such as the type used for babies bottles. After soaking, rinse thoroughly with boiled water and dry and a hot oven or wash and a dishwasher. Proper sterilization maintains hygiene and prevents remedies, especially creams and syrups from becoming moldy and essentially wasting your product.

Weights and measures:

For most purposes, ordinary kitchen scales are suitable, although electronic scales are more accurate. Metric measurements of grams and liters are generally much easier to use them imperial measures when making remedies.

Storage:

Different preparation's may be kept for very long periods of time before they begin to lose the medicinal properties. Infusion should be made fresh each day and decoction must be consumed within 48 hours. Store both in a refrigerator or cool place. Teachers and other liquid preparation such as syrups and essential oils need to be stored in dark glass bottles in a cool environment away from sunlight, but can be kept for a number of months or even years. Ointments, creams, and capsules are best captain dark glass jars all those plastic containers are also acceptable.

Helpful Measurment Cheats:

1 mL equals 20 drops

5 mL equals 1 teaspoon

15 mL equals 1 tablespoon

150 mL equals one herbal cup (when dealing with herbal remedies the term "herbal cup" is 150 ml; This is smaller measurement likely originates from older or traditional recipes.)

250 mL equals one metric cup

• (it is important to know in a standard culinary cup typically refers to 237 mL [8 fluid ounces] some sources might round this up to 240 mL.)

Never exceed the quantity of herbs used or the recommended dosage. Although these measurements are approximate, they are accurate enough for most purposes and are used as a standard. The number of drops to 1 mL depends on the caliber of the pipe it or size of dropper tip being used. This can be checked by counting the number of jobs required to fill a 5 mL measuring spoon. **In my recipes I assume that 100 drops is equal to 5 mL and adjusting the drop dosage as necessary if you're using another scale.

Infusions:

An infusion is the simplest way to prepare the more delicate Ariel parts of plants, especially leaves and flowers, for use as a medicine or as a revitalizing or relaxing drink. It is made in a similar way to a T, using either a single herb or a combination of herbs, and maybe drunk hot or cold.

Standard quantity:

Cup: 1 teaspoon (2-3 grams) dried or (4-6 grams) fresh herbs (or mixture of herbs) do a cup of water, (this makes 1 dose).

Pot: 20 grams dried herbs or 30 grams fresh herbs ( or a mixture of different herbs) to 2 cups (500ml) of water.

Standard dosage: Take 3-4 doses each day. (2 cups 500ml)

Storage: Store in a covered jug in the refrigerator or cool place for up to 24 hours.

The medicinal value of many herbs lice chiefly in their volatile oils, which will disperse into the air if the lid is not used. This is especially important in the case of German chamomile. Use a tea pot or place a lid or saucer over a cup is making a small quantity. Use water that is just boiled. Popular herb herbal teas such as German chamomile are often taken as much for their refreshing taste as for their medicinal value and can be safely consumed in quantities of up to five or 6 cups a day. Some herbs, however, such as Yarrow, are significantly stronger and must be taken in less frequent doses. Other herbs such as feverfew are so strong that they are not suitable for use in infusions.

Always check the recommended dosage and quantity of herb to use, as infusions have medicinal actions that can produce unwanted effects at the wrong dosage.

STEPS:

1. Please the herb in a strainer of the tea cup and placed the strainer in the cup filled a cup with freshly boiled water.

2. Cover the cup with a lid and infuse for 5 to 10 minutes before removing the tea strainer add a teaspoon of honey to sweeten if desired.

Decoctions:

Roots, bark, Twigs, and Berry's usually require a more forceful treatment then leaves or flowers to extract their medicinal constituents. A decoction involves simmering these tougher parts in boiling water. Fresh or dried plant material maybe used and should be cut or broken into small pieces before decocting. Like infusions decoctions can be taken hot or cold. Sometimes leaves and flowers may be included. When adding these more delicate parts of the plant; you should do it once the heat is turned off and the decoction has finished simmering and is beginning to cool. Then strain and use as required.

Standard Quantity:

20 grams dried or 40 grams fresh herbs (or mixture of herbs) to 3 cups (750 ml) cold water, reduced to about 2 cups (500 ml) after simmering ( this make 3-4 doses)

Standard Dosage: Take 3-4 doses (2 cups 500ml) each day

Storage: Store in a covered jug in the refrigerator or cool place for up to 48 hours.

In traditional Chinese medicine decoctions are a mean way in which herbal medicines are prepared. Large quantities of herb are often used to produce a highly concentrated liquid, or the detox action is further reduced so that there is only 3/4 cup 200 mg of liquid remaining. This increases the preparation's concentration. This process is useful for astringent barks such as babul and common oak, which may be used externally to tighten gums or wash weeping skin rashes.

STEPS:

1. Please the herbs in a sauce pan. Cover with cold water and bring to a boil. Simmer for about 20 to 30 minutes, until the liquid is reduced by about one third.

2. Strain the liquid through a sieve into a jug. Pour the required amount into a cup, then cover the jug and store in a cool place.

Tinctures:

Tinctures are made by soaking an herb and alcohol. This encourages the active plant constituents to dissolve, giving tinctures a relatively stronger action than infusion or decoctions. They are convenient to use in last up to two years. Teachers can be made using a jug and a jelly bag instead of a wine press. Although mainly used in European, American, and Australian herbal medicine tinctures play a part in most herbal traditions.

Standard Quantity:

200 grams dried or 300 grams fresh chopped into small pieces to 1 quart (1 Liter) of alcohol. Vodka of 35-40% is ideal, although Rum hides the taste of bitter or unpalatable herbs.

Standard Dosage:

Take 1 teaspoon (5ml) 2-3 times a day diluted in 1 Tablespoon plus 1 teaspoon of Juice or Water

Storage:

Store in sterilized, dark glass bottles in a cool dark place for up to two years.

Tincture Ratios:

Tinctures are made in different strengths, expressed as ratios. In these recipes a 1:5 ratio (one part herb to five parts alcohol) is used unless otherwise stated.

STEPS:

1. Placed the herb in a large, clean glass jar and pour on the alcohol ensuring that the herb is covered. Close and labeled a jar. Shake well for one to two minutes and store in a cool dark place for 10 to 14 days, shaking the jar every 1 to 2 days.

2. Set up the wine press, placing a muslin or nylon mesh bag securely inside. Pour the mixture and collect the liquid in the jug.

3. Slowly close the wine press extracting the remaining liquid from the herbs until no more drips appear discard the leftover herbs. (in some cases certain herbs can be used more than one, time do your homework, don't throw out some thing that could be used again.)

4. Pour the tinctures into clean dark glass bottles using a funnel. When. Or with a cork or screw on the cap and label the bottles. Don't forget to date everything.

   
   

It's important to know the Tinctures are strong preparations and it is essential to check the recommended dosage. Never use industrial alcohol, methylated spirits (methyl alcohol) or rubbing alcohol (isopropyl alcohol) in tinctures.

Alcoholic tinctures should sometimes be avoided, for example during pregnancy or a gastric inflammation. TIP: Adding 1 teaspoon (5 mL) of tincture to a small glass of almost boiling water and leaving it for 5 minutes allows the alcohol to be evaporated.

To make non-alcoholic tinctures, replace the alcohol with vinegar or glycerol.

Infused Oils:

Infusing an herb in oil allows its active, fat-soluble ingredients to be extracted; hot infused oils are simmered, while cold infused oils are heated naturally by the sun. Both types of oil can be used externally as massage oils or added to creams and ointments. Infused oils should not be confused with essential oils, which is an active constituent naturally present in a plant and has specific medicinal properties and it is still in the realm. Essential oil may be added to an infused oil to increase its medicinal efficacy.

Standard quantity (infused oils):

250 g dried or 500 g fresh herbs to 3 cups (750 ml) Quality vegetable oil (olive, sunflower, apricot)

Storage:

Store in sterilized, airtight, dark glass bottles for up to one year; for the best results, used within six months.

Hot Infused Oils:

Other hot infused oils can last up to a year, they are most potent when used freshly. If only using infused oils occasionally, make a smaller quantity than the standard amount with the same proportions of herb to oil. Mini herbs make affective hot infused oils, especially spicy herb such as ginger cayenne and pepper. These oils can be rubbed into the skin to relieve rheumatic and arthritic pain, improve local blood flow, and relax muscles. Other hot infused oils from leafy herbs such as comfrey-speed wound healing. Oil infused with Mullen can be used for earache or ear infections and chickweed ointment may be produced from hot infused oil as well.

STEPS:

1. Stir the chopped herb and oil together in a double boiler, simmer gently for 2 to 3 hours.

2. Remove from the heat and allow the mixture to cool, then pour the mixture into a wine press and cheese cloth or jelly bag in place. Collect the strained oil in a jar and make sure you're pressing all of the liquid out of the herb.

3. Pour the infused oil into a clean dark glass bottle using a funnel seal and label.

   
   

Cold Infused Oil:

Making a cold infused oil is a slow process and involves leaving a jar packed with herbs and oil to stand for several weeks. Sunlight encourages the plant to release its active constituents into the oil. It is the most suitable method of oil and fusion for fresh plant material especially the more delicate parts such as flowers. Olive oil is particularly suitable for cold infusions as it rarely turns rancid. The intensity of sunlight and length of time and herbs infused affects the concentration of its medicinal constituents. For greater strength add the extracted oil to a fresh supply of herbs and infuse it again.

STEPS:

1. Please the urban a clear glass jar. Pour I don't know in oriole until it completely covers the herb, close the jar, and shake well. Place the jar in a sunny spot, such as a window seal and leave it for 2-6 weeks.

2. Who are the oil and herb mixture into a jelly bag/muslin/cheese cloth or use a wine press as mentioned above in the hot oil infusions. Allow the oil to filter through the cloth/bag.

3. Squeeze out the remaining oil from the cloth. Pour the infused oil into dark glass bottles, label, and store. Alternatively, for an even stronger infusion, repeat the whole process with the infused oil and fresh herbs a second time.

TO BE CONTINUED in Making Herbal Remedies (Part 2)...Tonic Wines, Syrups, Powders & Capsules, Ointments, Creams, Compresses, Lotions, Poultices, and other preparations coming soon!