tropicalfish
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Lesson 4 : Preparing Herbal Medicines
Topic 1: Drying, Powdering, and Storing
Topic 2: How to Make Teas, Infusions, and Decoctions
Topic 3: How to Make Tinctures, Capsules, and Other Preparations
Lesson 4 Topic 1
Lecture and Discussion
Preparing Herbal Medicines
Herbs can be used in various forms: teas, infusions, tinctures, tablets, capsules, baths, and ointments. This lesson explains the advantages and disadvantages of each.
Drying, Powdering, and Storing
Drying
With few exceptions (among them, aloe vera), recipes for medicinal herb preparations almost always begin with dried plant material. Therefore, fresh herbs -- either foraged or garden-grown -- should be dried before they are stored or used.
Traditional herb drying simply required hanging tied bunches of herbs in a warm, dry, and shady spot until they could be easily crumbled. Roots were washed, split, and spread in a single layer on a clean surface. Traditional drying continues today and, in fact, some herb shops even sell herbs in bound, dried bunches.
Traditional drying has two major disadvantages. First, it often requires more room than foragers or gardeners have. Second, it takes a considerable amount of time, from a few days to a few weeks for many leaves, stems, and flowers, and sometimes many months for barks and roots. To preserve the aromatic volatile oils in many herbs, a faster drying time is necessary.
Oven drying is a convenient, inexpensive alternative to traditional drying. To oven-dry your herbs, simply place a single layer of herbs on a cookie sheet or on a piece of clean window screen in a warm (100 to 200 degrees) oven. Don't forget to keep an eye on your drying oven -- many ovens heat unevenly and some plant material might char while the rest remains too moist. If necessary, move your cookie sheet or screen, or rearrange herbs on it, so they can dry evenly without charring.
Powdering
Once dry, it is preferable to powder most herbs; powdering reduces them to the form most convenient to use. Traditional herbalists used a mortar and pestle -- an age-old symbol of apothecaries -- which still works well for those who process only small amounts of herbs.
A more modern approach is to use a small coffee grinder (carefully cleaned to remove all traces of coffee).
For gardeners who produce large amounts of herbs, larger grinders are available.
Storing
If you currently store your kitchen herbs and spices in clear glass jars, you may be shocked to hear that light is one of the two biggest destroyers of herb flavor and medicinal potency. The other is oxygen.
To best preserve herbs' medicinal constituents, store herbs in dark-colored or opaque glass or ceramic containers. To limit the amount of oxygen within the containers, fill them full with herbs. As you use the herbs, add cotton wadding to maintain a limited amount of oxygen inside the containers.
When stored carefully, aromatic herbs can remain potent for more than a year. Nonaromatic herbs last even longer.
Moisture is another herb killer. If your herbs get wet, redry them quickly to prevent the growth of mold.
Finally, insects also take their toll. Drying kills many pests, but watch for signs of infestation. When you are not using your herbs, keep their containers tightly sealed.
Lesson 4 Topic 2
Lecture and Discussion
Preparing Herbal Medicines
Herbs can be used in various forms: teas, infusions, tinctures, tablets, capsules, baths, and ointments. This lesson explains the advantages and disadvantages of each.
How to Make Teas, Infusions, and Decoctions
Teas and Infusions
Both teas and infusions are made by immersing herbs in boiling water. Though some herbalists use the two terms interchangeably, there is a technical difference.
Teas are beverage brews. It is not necessary to leave herbs in boiling water for very long -- typically a few dunks with a tea bag are sufficient, or you can limit your steeping time to just a few minutes.
Infusions keep the herbs and boiling water in contact much longer, typically 10 to 20 minutes, or until the water cools to room temperature. By steeping longer, infusions become considerably stronger than teas, and more medicinally potent.
The most traditional infusion recipe calls for one to two teaspoons of dried, crushed, or powdered herb steeped in one cup of boiling water for 10 to 20 minutes. Infusions do not have long shelf lives. Of course, after 20 minutes, infusions are no longer hot. If you do not drink the infusion at room temperature, it may be easily reheated on the stovetop. It is best to monitor the temperature with a thermometer.
If you make your infusion with fresh herbs (instead of dried), double the amount of herb used.
Making infusions can be as therapeutic as using them. While your infusion is steeping, inhale the warm, steamy vapors -- this acts as a nasal decongestant and may help relieve the discomfort of colds, flu, cough, bronchitis, and allergies. As you inhale the vapors, close your eyes, and visualize your immune system attacking your illness and making you well. Studies show that meditative visualizations similar to these stimulate the immune system and help fight many diseases more effectively.
Since most medicinal herbs taste quite bitter, one problem with herbal infusions is their taste. This is nature's way of discouraging overdose, but, if you can't get your medicine down, it can't do you any good. To make infusions more palatable, try mixing them with beverage blends or add sugar, honey, or lemon. If you still can't stomach an infusion, try a different preparation.
Decoctions
Similar to infusions, decoctions are boiling water extracts of roots and barks. Compared to flowers, leaves, and stems, the active chemicals in roots and barks are more difficult to extract. Instead of steeping them, gently simmer the dried herb material in boiling water for 10 to 20 minutes.
Lesson 4 Topic 3
Lecture and Discussion
Preparing Herbal Medicines
Herbs can be used in various forms: teas, infusions, tinctures, tablets, capsules, baths, and ointments. This lesson explains the advantages and disadvantages of each.
How to Make Tinctures, Capsules, and Other Preparations
Tinctures
Tinctures are alcohol extracts. Their high concentration makes them more portable than infusions, decoctions, or herbs alone. Their properties also allow them to remain potent longer.
Commercial herb marketers typically use pure grain alcohol, which is 198 proof. On the other hand, home tincture makers tend to use 100-proof vodka or brandy. Vodka is the least expensive of the three options. The standard tincture recipe calls for one ounce of dried herb steeped in five ounces of distilled spirits for six weeks. Here are some tincture-making suggestions:
·Seal tincture containers tightly.
·Despite sealing, some may ooze -- don't store developing tinctures on valuable furniture.
·Label tinctures with the herb and the date you put them up so you'll know when six weeks have passed.
·Shake the mixture every few days to encourage alcohol uptake of the herb's medicinal constituents.
·Keep your tinctures out of direct sunlight.
·Most herbalists recommend using brown glass containers to minimize light damage.
·Some tinctures change color as they develop -- don't be surprised.
·As tinctures develop, the liquid level often subsides slightly. Top it off with more distilled spirits.
·After six weeks, many herbalists recommend straining out the plant material. This is fine, but not necessary.
·Store tinctures in a cool place.
·Keep tinctures out of the reach of children. Again, they are quite potent and a small amount might trigger a harmful reaction.
Vinegar Tinctures
Those who do not drink alcohol can make tinctures using warm (but not boiled) vinegar. Herbalists recommend wine or apple cider vinegar, as opposed to the white vinegar. The directions are the same for that of an alcohol tincture.
Capsules
Powdered herbs can be packed inside standard gelatin capsules. Capsules are a convenient way to take healing herbs along while you travel, or to take herbs that taste unpleasant. Many herb supply catalogs offer capsules and capsule-packing devices -- refer back to Lesson 3 for some recommended places to shop.
Though capsules come in different sizes, the standard capsule size is "00." When you store capsules, keep them away from light and out of the reach of children.
Finally, capsules can also be opened up and used to make infusions, decoctions, or compresses.
Baths
To make baths more relaxing, fill a cloth bag with a few handfuls of aromatic herbs and run your bath water over it. For additional aroma, leave the herb bag in the water as you bathe.
Compresses
For external use, particularly on cuts, burns, and other skin problems, dip a clean cloth in a cool infusion or decoction and drape it over the affected area for 20 minutes. Repeat as needed.
Ointments
Add one-half to one teaspoon of tincture per ounce of commercial skin lotion.
Outside Reading
For more information on preparing and using herbs, read Chapter 1, "Understanding and Using Herbal Medicines," in The Complete Guide to Herbal Medicines, and Chapter 3, "Storing and Preparing Healing Herbs," in The New Healing Herbs.
Lesson 4 Assignment
Activity: Preparing Herbal Medicines
Chamomile is a popular beverage tea. In a medicinal infusion, it is also a mild tranquilizer. Read the section on chamomile in The New Healing Herbs. Obtain some chamomile (in bulk or in teabags) and make first a tea, and then an infusion. Notice the differences in color, aroma, and taste. You may have to add honey or lemon to make the infusion palatable.
For more information on preparing and using herbs, read Chapter 1, "Understanding and Using Herbal Medicines," in The Complete Guide to Herbal Medicines, and Chapter 3, "Storing and Preparing Healing Herbs," in The New Healing Herbs.
This is the only Lesson within the course that does not have a Review and Review Answer section.
Topic 1: Drying, Powdering, and Storing
Topic 2: How to Make Teas, Infusions, and Decoctions
Topic 3: How to Make Tinctures, Capsules, and Other Preparations
Lesson 4 Topic 1
Lecture and Discussion
Preparing Herbal Medicines
Herbs can be used in various forms: teas, infusions, tinctures, tablets, capsules, baths, and ointments. This lesson explains the advantages and disadvantages of each.
Drying, Powdering, and Storing
Drying
With few exceptions (among them, aloe vera), recipes for medicinal herb preparations almost always begin with dried plant material. Therefore, fresh herbs -- either foraged or garden-grown -- should be dried before they are stored or used.
Traditional herb drying simply required hanging tied bunches of herbs in a warm, dry, and shady spot until they could be easily crumbled. Roots were washed, split, and spread in a single layer on a clean surface. Traditional drying continues today and, in fact, some herb shops even sell herbs in bound, dried bunches.
Traditional drying has two major disadvantages. First, it often requires more room than foragers or gardeners have. Second, it takes a considerable amount of time, from a few days to a few weeks for many leaves, stems, and flowers, and sometimes many months for barks and roots. To preserve the aromatic volatile oils in many herbs, a faster drying time is necessary.
Oven drying is a convenient, inexpensive alternative to traditional drying. To oven-dry your herbs, simply place a single layer of herbs on a cookie sheet or on a piece of clean window screen in a warm (100 to 200 degrees) oven. Don't forget to keep an eye on your drying oven -- many ovens heat unevenly and some plant material might char while the rest remains too moist. If necessary, move your cookie sheet or screen, or rearrange herbs on it, so they can dry evenly without charring.
Powdering
Once dry, it is preferable to powder most herbs; powdering reduces them to the form most convenient to use. Traditional herbalists used a mortar and pestle -- an age-old symbol of apothecaries -- which still works well for those who process only small amounts of herbs.
A more modern approach is to use a small coffee grinder (carefully cleaned to remove all traces of coffee).
For gardeners who produce large amounts of herbs, larger grinders are available.
Storing
If you currently store your kitchen herbs and spices in clear glass jars, you may be shocked to hear that light is one of the two biggest destroyers of herb flavor and medicinal potency. The other is oxygen.
To best preserve herbs' medicinal constituents, store herbs in dark-colored or opaque glass or ceramic containers. To limit the amount of oxygen within the containers, fill them full with herbs. As you use the herbs, add cotton wadding to maintain a limited amount of oxygen inside the containers.
When stored carefully, aromatic herbs can remain potent for more than a year. Nonaromatic herbs last even longer.
Moisture is another herb killer. If your herbs get wet, redry them quickly to prevent the growth of mold.
Finally, insects also take their toll. Drying kills many pests, but watch for signs of infestation. When you are not using your herbs, keep their containers tightly sealed.
Lesson 4 Topic 2
Lecture and Discussion
Preparing Herbal Medicines
Herbs can be used in various forms: teas, infusions, tinctures, tablets, capsules, baths, and ointments. This lesson explains the advantages and disadvantages of each.
How to Make Teas, Infusions, and Decoctions
Teas and Infusions
Both teas and infusions are made by immersing herbs in boiling water. Though some herbalists use the two terms interchangeably, there is a technical difference.
Teas are beverage brews. It is not necessary to leave herbs in boiling water for very long -- typically a few dunks with a tea bag are sufficient, or you can limit your steeping time to just a few minutes.
Infusions keep the herbs and boiling water in contact much longer, typically 10 to 20 minutes, or until the water cools to room temperature. By steeping longer, infusions become considerably stronger than teas, and more medicinally potent.
The most traditional infusion recipe calls for one to two teaspoons of dried, crushed, or powdered herb steeped in one cup of boiling water for 10 to 20 minutes. Infusions do not have long shelf lives. Of course, after 20 minutes, infusions are no longer hot. If you do not drink the infusion at room temperature, it may be easily reheated on the stovetop. It is best to monitor the temperature with a thermometer.
If you make your infusion with fresh herbs (instead of dried), double the amount of herb used.
Making infusions can be as therapeutic as using them. While your infusion is steeping, inhale the warm, steamy vapors -- this acts as a nasal decongestant and may help relieve the discomfort of colds, flu, cough, bronchitis, and allergies. As you inhale the vapors, close your eyes, and visualize your immune system attacking your illness and making you well. Studies show that meditative visualizations similar to these stimulate the immune system and help fight many diseases more effectively.
Since most medicinal herbs taste quite bitter, one problem with herbal infusions is their taste. This is nature's way of discouraging overdose, but, if you can't get your medicine down, it can't do you any good. To make infusions more palatable, try mixing them with beverage blends or add sugar, honey, or lemon. If you still can't stomach an infusion, try a different preparation.
Decoctions
Similar to infusions, decoctions are boiling water extracts of roots and barks. Compared to flowers, leaves, and stems, the active chemicals in roots and barks are more difficult to extract. Instead of steeping them, gently simmer the dried herb material in boiling water for 10 to 20 minutes.
Lesson 4 Topic 3
Lecture and Discussion
Preparing Herbal Medicines
Herbs can be used in various forms: teas, infusions, tinctures, tablets, capsules, baths, and ointments. This lesson explains the advantages and disadvantages of each.
How to Make Tinctures, Capsules, and Other Preparations
Tinctures
Tinctures are alcohol extracts. Their high concentration makes them more portable than infusions, decoctions, or herbs alone. Their properties also allow them to remain potent longer.
Commercial herb marketers typically use pure grain alcohol, which is 198 proof. On the other hand, home tincture makers tend to use 100-proof vodka or brandy. Vodka is the least expensive of the three options. The standard tincture recipe calls for one ounce of dried herb steeped in five ounces of distilled spirits for six weeks. Here are some tincture-making suggestions:
·Seal tincture containers tightly.
·Despite sealing, some may ooze -- don't store developing tinctures on valuable furniture.
·Label tinctures with the herb and the date you put them up so you'll know when six weeks have passed.
·Shake the mixture every few days to encourage alcohol uptake of the herb's medicinal constituents.
·Keep your tinctures out of direct sunlight.
·Most herbalists recommend using brown glass containers to minimize light damage.
·Some tinctures change color as they develop -- don't be surprised.
·As tinctures develop, the liquid level often subsides slightly. Top it off with more distilled spirits.
·After six weeks, many herbalists recommend straining out the plant material. This is fine, but not necessary.
·Store tinctures in a cool place.
·Keep tinctures out of the reach of children. Again, they are quite potent and a small amount might trigger a harmful reaction.
Vinegar Tinctures
Those who do not drink alcohol can make tinctures using warm (but not boiled) vinegar. Herbalists recommend wine or apple cider vinegar, as opposed to the white vinegar. The directions are the same for that of an alcohol tincture.
Capsules
Powdered herbs can be packed inside standard gelatin capsules. Capsules are a convenient way to take healing herbs along while you travel, or to take herbs that taste unpleasant. Many herb supply catalogs offer capsules and capsule-packing devices -- refer back to Lesson 3 for some recommended places to shop.
Though capsules come in different sizes, the standard capsule size is "00." When you store capsules, keep them away from light and out of the reach of children.
Finally, capsules can also be opened up and used to make infusions, decoctions, or compresses.
Baths
To make baths more relaxing, fill a cloth bag with a few handfuls of aromatic herbs and run your bath water over it. For additional aroma, leave the herb bag in the water as you bathe.
Compresses
For external use, particularly on cuts, burns, and other skin problems, dip a clean cloth in a cool infusion or decoction and drape it over the affected area for 20 minutes. Repeat as needed.
Ointments
Add one-half to one teaspoon of tincture per ounce of commercial skin lotion.
Outside Reading
For more information on preparing and using herbs, read Chapter 1, "Understanding and Using Herbal Medicines," in The Complete Guide to Herbal Medicines, and Chapter 3, "Storing and Preparing Healing Herbs," in The New Healing Herbs.
Lesson 4 Assignment
Activity: Preparing Herbal Medicines
Chamomile is a popular beverage tea. In a medicinal infusion, it is also a mild tranquilizer. Read the section on chamomile in The New Healing Herbs. Obtain some chamomile (in bulk or in teabags) and make first a tea, and then an infusion. Notice the differences in color, aroma, and taste. You may have to add honey or lemon to make the infusion palatable.
For more information on preparing and using herbs, read Chapter 1, "Understanding and Using Herbal Medicines," in The Complete Guide to Herbal Medicines, and Chapter 3, "Storing and Preparing Healing Herbs," in The New Healing Herbs.
This is the only Lesson within the course that does not have a Review and Review Answer section.