Many of the recipes below require an herbal decoction or infusion. These are very easy to prepare. Here are the basics:
Herbal Infusions
An infusion is made like a tea; you boil water, pour it over the herbs, and let it steep. The quantity of herb used will vary according to your purpose, however, a good standard is one heaping teaspoon of dried herb to one cup of boiling water If using fresh herbs, double the quantity. To increase the effectiveness of the infusion, increase the quantity of herbs used.
Herbs Commonly Used for Infusions: Borage, Calendula (Marigold), Chamomile, Comfrey Leaf, Elderflower, Horsetail, Lavender, Lemon Balm, Marsh Mallow Leaf, Peppermint, and Rose Petals.
- Chop the herbs or mixture of herbs and place in a heat-proof glass jar (a major jar will work fine).
- Pour on boiling water and steep for 10 minutes covered to preserve the volatile oils in the steam.
- Strain before use. Make as needed; it should be prepared the same day it is used.
Herbal Decoctions
A decoction is very similar to an infusion, except this is the appropriate way to use the woodier parts of a plant (roots, barks, berries, seeds). Quantities used are the same as for an infusion.
Herbs Commonly Used for Decoctions: Burdock Root, Echinacea, Fennel, Ginseng, Marsh Mall Root, and Rosemary.
- Chop the herbs or mixture of herbs and place in a glass saucepan.
- Pour on water, cover, and simmer for 10 minutes; let steep. Steeping time will vary according to the herbs used. Generally the woodier herbs (horsetail is a great example) require more steeping.
- Strain before use. Make as needed; it should be prepared the same day it is used.
