Making Your Own Herbal Remedies
In addition to a garden journal, you may want to keep a record of your herbal remedies. The amounts of herbs indicated in the recipes throughout this book are generally standard and a safe starting place for using herbs. Because we are all unique, we may find that different amounts work better. Taking notes about the remedies we prepare is important because they provide markers for determining adjustments to our recipes. This way we will know what works best for us and our families.
In the following basic recipes when dried or fresh herbs can be used, you will notice that a smaller amount of dried plant material is needed. With the water content removed, the flavor and potency of dried herbs are more concentrated than fresh. When making oils, salves, ointments, butters, and honey, using dried herbs is actually better because the water content of fresh herbs can spoil the preparation. This is because water encourages the growth of bacteria and mold. If you want to use fresh herbs for these preparations, allow them to sit at room temperature for several hours until they wilt. This reduces their water content. When using frozen herbs, thaw and drain them first to reduce their water content.
Whatever preparation you make, label it with the date, the herbs that you used, and anything else that was added to it. Use glass, enamel, or stainless steel pots and pans and plastic or stainless steel sieves. Don’t use aluminum utensils as this metal can be absorbed by the herbs, making them potentially toxic. Be sure that all utensils and containers for making and storing herbal remedies are clean.
The Foundation Mixtures
While these preparations serve as the base for many of the other forms of remedies discussed in the next chapter, they are also used as remedies themselves. When making preparations with seeds, toast them lightly before crushing them. To toast seeds, place them in a dry frying pan over low heat and warm them just long enough to bring out their aroma. This will enhance the flavor of your remedies and cooking.
Teas/Tisanes
Technically, “teas” are made only from the Camellia sinensis plant. These are the familiar black or green teas. What is commonly called an “herbal tea” is technically a mild infusion known as a tisane (pronounced tih-zahn). The word tisane comes from the Latin ptisana, which was a barley tea given to people during illness.7 At any rate, because so many of us are used to calling a tisane “tea,” I have kept to this convention throughout the book.
Tea can be made from various parts of plants: leaves, flowers, roots, bark, fruits, and seeds. The specific plant determines which part or parts are used. Tea made from the tougher parts, such as roots and seeds, should be steeped longer. Tea can also be made with a decoction.
Tea is usually made by the cup and consumed immediately, whereas infusions are generally made in larger amounts with some kept for later use. Also, infusions are stronger and brewed longer than tea.
When making a cup of tea, I usually add a little extra water to the kettle to allow for some boil-off. I also like to warm the cup with hot tap water for a few minutes before using it. This way the cup will not draw off some of the heat and leave the herbs to brew in tepid water. Special brewing cups with lids are available, but I find that placing a saucer over the cup works just as well.
Basic Recipe for Tea
1–2 teaspoons dried herb, crumbled
or 2–4 teaspoons fresh herb, chopped
or 1 teaspoon decoction
per cup of boiling water
Bring the water to a boil, remove it from the heat, and let it come down slightly from the boiling point. Pour it into a cup containing the herb(s), cover, and let it steep for 10 to 20 minutes. Strain out the herbs before drinking.
Another tea to make is sun tea. Also called a solar infusion, sun tea is fun to make in the summer, especially if you are spending the day at the beach or the pool. Tea made this way will not be as strong as brewing it the conventional way, but it makes a healthy summer drink. Place the herbs in a jar with cold water and then put the lid on tight. Set the jar in direct sunlight for several hours. Put a couple of ice cubes in a glass, pour in some tea, and it’s ready to drink.
While tea is most often consumed warm or hot, depending on the situation and herb, it can also be drunk at room temperature or chilled. The general course of treatment with tea is to drink two to four cups a day. When used as a sleep aid, drink it at least thirty minutes before going to bed. For a headache, drink the tea several times a day between meals.
Infusions
An infusion is steeped longer than a tea, and, of course, the longer it steeps, the stronger it will be. However, with some herbs, such as chamomile, a long steep brings out other qualities such as bitterness. Also, the length of time you steep it may vary according to what works best for you.
Infusions are made with the aerial parts (leaves and flowers) of a plant and sometimes with seeds or berries. The medicinal value of an infusion is that the volatile oils are captured. However, these oils can be lost if the infusion is not covered while steeping. A large jar or teapot works well for steeping infusions. When using a teapot, cover it with a dish towel to keep it warm and to block the release of steam through the spout. While it’s best to make an infusion on the day you will use it, it can be stored in the fridge for a day or two.
Basic Recipe for an Infusion
4–6 tablespoons dried herb, crumbled
or 6–8 tablespoons fresh herb, chopped
per quart of boiling water
Add herb(s) to the boiling water. Steep for 30 to 45 minutes or longer according to your needs, and then strain.
A maceration or cold infusion is made with cold water instead of hot. Use the same amounts of herbs and water as noted above. Let the plant material soak for twelve to twenty-four hours in a cool place. Strain it and use as you would an infusion or decoction. While the decoction method is most often used for roots, a maceration works best for valerian root.
If you are not using it right away, leave the plant material in the jar while you store it for a stronger infusion. Infusions can be used instead of bath oils or salts for a therapeutic soak in the tub. When made for the bath or other external uses, infusions can be made stronger than those taken internally.
Oil Infusions
As the name implies, instead of infusing herbs in water these are steeped in oil. Infused oils are commonly used for cooking. Rosemary and garlic oils are particularly popular. Medicinal infused oils are used for massage and bath oils and for making balms, creams, salves, and ointments.
Infused oils can also be made by cold or hot methods. Making a cold infused oil is an easier but slower process. On the other hand, hot infused oils can be kept longer; sometimes for up to a year. Olive oil is often a good choice for a base oil as it rarely goes rancid. The hot infused method works best with the tougher parts of a plant such as roots, fruit, and seeds. The cold method works best with leaves and flowers, which tend to be more heat sensitive.
Basic Recipe for a Cold Oil Infusion
As with most preparations, this can be made with fresh or dried herbs. Essential oils can be used instead of plant material for an oil that will be used externally.
¼ cup dried herb, crumbled
or ¾ cup fresh herb, chopped
per pint of oil
Place the herbs in a clear glass jar and slowly pour in the oil. Gently poke around with a butter knife to release any air pockets. Leave the jar open for several hours to allow additional air to escape. If most of the oil gets absorbed, add a little more to cover the herbs. After you put the lid on the jar, gently swirl the contents. Place the jar where it will stay at room temperature for 4 to 6 weeks. Herbs left longer than this may turn moldy. Strain the oil into a dark glass bottle for storage. For a stronger oil, put new plant material into a clear glass bottle, strain the infused oil into it, and repeat the process.
When using fresh herbs, check for any condensation in the bottle after it is stored. As previously mentioned, the moisture content of fresh herbs gets released into the oil and can foster bacteria growth.
Basic Recipe for a Hot Oil Infusion
Use a double boiler when making hot infused oil to keep it from overheating, which affects the quality of the herbs. As with the cold-infused oil, new plant material can be used to repeat the process for a stronger oil.
¼ cup dried herb, crumbled
or ¾ cup fresh herb, chopped
per pint of oil
Place the herbs in a double boiler and add the oil. Keeping the heat as low as possible, bring the oil to a slow simmer (just a few bubbles) for 30 to 60 minutes. Remove the pot from the heat and let the oil cool. Place a stainless steel strainer lined with cheesecloth over a bowl to strain the oil. When it is done dripping, fold the cheesecloth over the plant material and press as much oil as possible from the herbs. Store the oil in dark glass bottles.
Infusing with Essential Oils
Because essential oils disperse easily in other oils, this type of mixture is ready to go and does not require an extended infusion time. When using an essential oil for the first time, do a test patch.
To do a patch test, put a couple of drops of essential oil on your wrist and then cover it loosely with an adhesive bandage. After a couple of hours remove the bandage and check for any redness or signs of irritation. If these occur, rinse the area with cold milk. You may try the test again at another time or on the other wrist with the essential oil diluted in a carrier oil. If you have sensitive skin, it is advisable to do a patch test only with diluted oils.
The Two Percent Solution table provides a general guideline for a 2 percent ratio of essential and carrier oils. While a 2 percent ratio is considered safe for topical applications, use a 1 percent dilution for the elderly or children, or when the oil is for use on the face. People with sensitive skin should always use a few less drops of essential oil in their mixtures.
|
The Two Percent Solution |
|
|
Carrier Oil |
Essential Oil |
|
1 teaspoon |
2–3 drops |
|
1 tablespoon |
6–7 drops |
|
1 fluid ounce |
12–13 drops |
Decoctions
Decoctions are generally stronger than infusions and are made with the tougher, more fibrous parts of plants such as roots, bark, twigs, berries, seeds, and nuts. An exception to this is valerian root, which is actually better when prepared as a maceration instead of a decoction.
When making a decoction, fresh or dried plant material can be used. It must be chopped or broken into small pieces. Berries, seeds, and nuts should be crushed. Leaves and flowers are sometimes used in decoctions, however, these should be added just before it is finished simmering. Store a decoction in the fridge where it will keep for two or three days. For a more concentrated herbal remedy, use more plant material. A decoction can be administered hot or cold.
Basic Recipe for a Decoction
4–6 tablespoons dried herb, crumbled
or 6–8 tablespoons fresh herb, chopped
per quart of water
Place the plant material in a saucepan, add the water, and bring to a boil. Reduce the heat and simmer for 30 to 45 minutes or until the liquid is reduced to about one third. Let it cool, strain it into a jar, and then store it in the fridge.
Tinctures
Stronger than infusions and decoctions, tinctures are usually made with alcohol instead of water or oil. Vodka, gin, brandy, and rum work well for tinctures. Rum is particularly good to mask the taste of bitter herbs. Industrial, methyl, or isopropyl alcohols should never be used to make a tincture. Because tinctures are concentrated, they are administered in very small doses. In addition, they can be used as the base for a syrup. Tinctures should not be used during pregnancy or by anyone with gastric inflammation.
Basic Recipe for a Tincture
¾ cup dried herb, crumbled
or 1 ½ cups fresh herb, chopped
per pint of 80 to 100 proof alcohol
Place the herbs in a jar, pour in the alcohol to cover the plant material, close, and shake for 1 to 2 minutes. Set aside for 2 to 4 weeks, shaking the jar every other day. Strain out the herbs and store in dark glass bottles in a cool, dark place.
A tincture will keep up to two years. Another way to make a tincture is to place enough dried herbs to fill one third to one half of a pint jar. When using fresh herbs, fill the jar to three quarters or slightly more. Pour in enough alcohol to cover the herbs and follow the directions as above.
A standard tincture dose is one teaspoon, two or three times a day diluted in an ounce of water, tea, or fruit juice. Alternatively, add one teaspoon of tincture to a cup of boiling water and then wait about five minutes for the alcohol to evaporate. Tinctures can also be used straight by putting ten to fifteen drops under the tongue.
While it is not as potent, apple cider or apple cider vinegar can be substituted as a tincture base for anyone who prefers not to use alcohol. Cider or vinegar tinctures should steep for about six weeks before straining. However, they will not keep as long as those made with alcohol. Doses for these types of tinctures can be administered by sprinkling on a salad.
7. Cynthia Black, Natural and Herbal Family Remedies: Storey’s Country Wisdom Bulletin A-168 (North Adams, MA: Storey Publishing, 1997), 13.