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Making Herbal Preparations
Other methods are related to the extraction of specific groups of active materials from a plant, so that alcoholic solutions may be needed to remove therapeutic chemicals which would not be released or solubilized in water.
Still other methods are related to the physical nature of the herb itself; pouring boiling water over a thick hard root may extract only a fraction of its constituents, whereas the same procedure is perfectly satisfactory for most leaves and flowers.
A complete understanding of all the different methods of preparation of herbal remedies requires a knowledge of pharmacy, and is thus not relevant to self-care. For this purpose only three methods need be employed, namely infusion, decoction and poultice. These should always be made fresh before use, and never kept for more than 12 hours as they may deteriorate. Even under ideal conditions herbs lose their activity: leaves, flowers and fruit should be used within one year; seeds, roots and rhizomes within three years.
In both infusions and decoctions the weight of remedy used is 30 g. For those remedies containing more than one herb, the combined weight is still 30 g.
Infusion Used to extract the water-soluble substances from the less dense parts of herbs such as the leaves, stems and flowers, the method is also sometimes employed on thin, small or chopped roots and fruits.
The method consists of pouring 500 ml of boiling water on to 30 g (or i oz to 20 fl ozs) of the finely cut material contained in a porcelain, stone or glass vessel, fitted with a tight lid. The lid keeps in the volatile substances which would otherwise be lost during the 10 or 15 minutes normally required for infusion. After straining the liquid is allowed to cool to just below blood heat before the dose is taken, or it may be allowed to cool completely. The normal dose is up to one cup of infusion taken three times a day, usually before meals.
Decoction Hard plant parts such as roots, rhizomes, bark, seed, and wood release their water-soluble constituents only after more prolonged hot water treatment. This requires adding 30 g of the herbal remedy to 500 ml (or i oz to 20 fl ozs) of cold water in an enamel or glass vessel and allowing it to soak for 10 minutes. The temperature is raised to boiling point and the mixture then simmered for 10 to 15 minutes; this is followed by a further 10 minutes steeping. During the entire process the vessel should be kept covered. After straining and cooling the dose may be taken; this is usually one cup (or slightly less) three times a day before meals.
Poultice This method may utilize either fresh plant material which is bruised and crushed to a pulp, and then mixed with a small quantity of hot water; or dried herbs which are softened by mixing with host pastes, which act as a suspending material, made from flour, bran, corn meal or other suitable vehicles. If the latter method is employed 60 g of dried herbs are mixed with 500 ml (or 2 ozs to 20 fl ozs) of fairly loose paste. Both fresh and dried plant poultices are best applied indirectly to the skin by sandwiching the paste between thin cloth prior to application to the affected part of the body surface.
Source: The Encyclopedia of Herbs and Herbalism, Edited by Malcolm Stuart
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