Infusion:
An infusion is usually made like tea. Boiling water is poured onto a certain amount of the herb, usually the leaves or flowers, in a cut or other suitable container. This is covered with a saucer or other cover and allowed to steep, in order to give the ingredients in the herb time to pass into the water. The aromatic and volatile ingredients, vitamins, and essences are removed by the infusion. The average amount of herb used is 1/2 to 1 ounce in a pint of water or 1 teaspoon of the herb in 1 cup of water. After the boiling water has been poured on the plants, let them set, covered, for about 10 to 20 minutes. After the water has cooled sufficiently, strain carefully into a cup or other container and drink when it is cool or lukewarm. Some honey or stevia may be added if desired, to improve the taste. Take the infusion while it is still hot for colds, influenza, coughs, or to produce sweating. Most infusions are taken in small doses, regularly spaced during the day, using a total of about 1 to 3 cups, depending on the condition and the herb used. When using twig, stems, or roots, they should be cut into small pieces and let steep for a longer period of time
Decoction:
A decoction is made by simmering the plant part in water, in a nonmetal container, for 3 to 5 minutes or even up to 30 minutes if the herb is very hard. Keep the container covered. Use 1 teaspoon of the powdered herb or 1 tablespoon of the cut herb to a cup of water. If you are planning to simmer the decoction for 30 minutes, always start with about 30 percent more liquid to allow for evaporation. Directions for taking are the same as the infusion. This method is used for extracting the active ingredients from roots, bark and seeds. Simmer only; DO NOT BOIL.
Tincture:
A tincture is a very concentrated extract of an herb in liquid form. Useful when it is unpleasant to take the herb in another form because of its bad taste or if it must be taken over a long period of time. Tinctures are also used to rub on the skin as a liniment. Tinctures are usually made from potent herbs that are not commonly used as teas.
Persons who have very sensitive stomachs, stomach ulcers, etc., may at times become nauseated and sick after taking some of the herbs. If this happens, do not become alarmed. It is not the herbs that are at fault, but the sensitive condition of the stomach. In cases where the stomach is very sensitive, start by taking teaspoonful doses of tea often- say, every 15 minutes- and increase the amount until it becomes possible to take the required amount.
Powdered herbs may be mixed with food such as mashed potatoes. Herb teas you can add a little honey or malt sugar or Stevia(Read about above. Just click on the stevia word.) especially for children, to make it more palatable. Do not use refined sugar or sugar substitutes.
NEVER TAKE DRUGS WHEN TAKING NONPOISONOUS HERBS. THE TWO DO NOT WORK TOGETHER.
Drugs from your Doctor work on the aliment, while herbs strangthen the body, so that the body can fight the aliment. |
