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Find Infusions Confusin'?
by author Tanya Coad

Infusions, decoctions, tinctures, extracts, poultices. It’s incredible how many ways the plant kingdom is used to ease human (and animal) suffering and discomfort, even in this modern world.

Western society teaches us to expect a pill for every ill, but this holier-than-nature attitude has backfired on us in terms of our population’s general state of health. Our great-grandparents depended on many forms of herbal preparations.

Infusions have been around since mankind first learned to boil water. The idea of using water to extract the health-promoting properties of a particular plant was a logical deduction, even for primitive man.

Herbal Infusions

An infusion is really just another name for herbal tea; usually one with medicinal benefits. The leafy and flowery herbs are exposed to hot water for only a short time to preserve their volatile oils. To make use of a plant’s tough roots, seeds, bark or nuts, a "decoction" is brewed by simmering them in hot water for 15 to 30 minutes. This may diminish some of the volatile oils but will release the healing constituents. Infusions must be refrigerated and used up within a few days of brewing.

Place about 28 grams (one ounce) dried herbs (or three handfuls of fresh herbs) into a glass, porcelain, ceramic (lead-free) or good quality stainless steel pot or teapot. Avoid aluminum cookware. Pour one pint (one-half litre) boiled water (preferably bottled spring water) over herbs and cover tightly. Let stand for 10 minutes. Cool slightly and strain through a piece of unbleached muslin cloth. Use the brew while still warm or store in fridge in a glass jar. Three cups of infused tea per day is generally a healthy amount to drink. Swish the liquid around in your mouth before swallowing to help with nutrient absorption.

Herbal Tinctures

Tinctures are created by steeping the herb in alcohol. (A few are now steeped in glycerin or apple cider vinegar.) They’re very concentrated, so a smaller amount is used for treatment. Tinctures are a better choice for herbs that are bitter or unpleasant tasting. A tincture lasts for months or years at room temperature.

A general rule of thumb for tinctures:

  • One part dried herb equals three parts fresh herb.

  • One teaspoon dried, crushed herb plus one cup hot water equals one serving.

Use any such spring and early summer-blooming herbs as elder flowers, nettles, raspberry leaves, dandelion leaves and St John’s wort. If you’re unfamiliar with the use and effects of any particular herb, consult alive’s Encyclopedia of Natural Healing.

Harvesting and Storing

Fresh herbs should be harvested in the morning before the heat of the day and after the dew has dried. Pick leaves while the flowers are still in bud. Flowers are picked just after opening.

Roots should be harvested at the end of the growing season when they contain their winter store of nutrients. Rinse them gently in cold water then allow to dry on an absorbent towel.

When herbs are gathered they can be tied in bundles and hung upside down to dry, spread on a clean towel or loosely scattered in a large closed brown paper bag. Discard any damaged leaves or flowers. The drying process should take place in an airy spot away from strong sunlight. Herbs must be thoroughly dried before storage or mould may occur. Preserve them in air-tight glass jars, away from light. Don’t crush your herbs until you’re ready to make your infusion.

PDF Table of Herbs and Their Uses

Tanya Coad is a health and nutrition researcher and vegetarian cook who has worked in the health food industry for many years.

Source: alive #223, May 2001

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