Types of Plant Preparations and How to Make Them

Water Infusions

Pour 20 fl oz./500 ml of boiling water over 2 oz./60 g of fresh herb or 1 oz./30 g dried. The water should be just off the boil, since vigorously boiling water disperses valuable volatile oils in the steam. Cover tightly and let stand for ten to twenty minutes for a gentle infusion, or overnight for a stronger medicinal effect. Strain before use. Water infusions will generally keep for up to three days in a refrigerator.

Water Decoctions

Place 2 oz./60 g of fresh plant material or 1 oz./30 g dried in a pan (NOT aluminum) with 30 fl. oz./750 ml of freshly drawn water. Bring to a boil and simmer for between twenty minutes and one hour, until the volume has reduced by one third to one half (i.e., reduce to 15–20 fl. oz.). Remove from heat and strain through muslin or other fine cloth in a strainer. Squeeze out all the liquid and discard the herbs (which make excellent compost). The decoction will keep for up to three days in a refrigerator.

Tinctures

The term tincture is typically used to refer to an alcohol extract where the properties of the plant are extracted and preserved in a mixture of alcohol and water. As long as the alcohol content is at least 20% by volume, the tincture will last for many years. Any type of spirit may be used in a tincture, although vodka is the most popular since it has no taste of its own and does not flavor the herbs.

Fill a jar with chopped fresh herbs. Cover with vodka or other spirits, close the jar, and leave in a dark place for two to six weeks, shaking occasionally. Strain through muslin or another fine cloth. Squeeze out all the liquid and discard the herbs. If using dried herbs, measure 1 part herbs to 5 parts diluted alcohol (for example, 20 g herbs to 100 ml liquid). The alcohol can be diluted in the proportion of 2 parts alcohol to 1 part water.

Glycerites

A glycerite is the equivalent of an alcohol tincture using vegetable glycerin (a sweet liquid derived from palm or other oil) instead of alcohol. A glycerite will only last for around two years. When using fresh plant material, pour undiluted vegetable glycerin over the herbs, using the same method as for tinctures. In this case, however, the jar should be left in the sun or a warm place to infuse. If using dried herbs, mix 3 parts vegetable glycerin with 2 parts water.

Vinegars

Vinegars are tinctures made with vinegar rather than alcohol. In general, vinegar is weaker at extracting plant constituents, but it is much less expensive and better tolerated by most people. Some plant constituents extract better in vinegar’s acid medium. Vinegar is excellent for extracting minerals from herbs, it helps the body’s acid/alkaline balance, and it assists in digestion. Cider vinegar is particularly beneficial for health, being antibacterial and antifungal and boosting the immune system. Vinegar tinctures should be stored in a cool, dark place and will last around two years. Vinegars can be made by following the same directions as for alcohol tinctures, substituting vinegar for alcohol.

Oxymel

The addition of honey to a vinegar tincture becomes an Oxymel. The honey cuts the bite of the vinegar. The process is the same otherwise.

Wines and Beers

Many herbs can be brewed into wines and beers and these can then be incorporated into elixirs. In addition, herbs can be decocted in wine or beer instead of water. They can also simply be added to wine or beer and left to infuse in the same way we make a tincture.

Herbal Honeys

In addition to its preservative qualities, honey acts as a natural antibiotic. Local honey can also help prevent allergies like hay fever. Herbs can be directly infused in honey. Fill a jar with chopped, fresh herbs and pour honey over them. Close the jar and leave it in the sun or a warm place for two to six weeks before straining. If preferred, the herbal honey can be gently heated in a double boiler to speed up the process. The honey will keep indefinitely.

Syrups

In a syrup, sugar or honey is used as a preservative. Syrups make ideal cough remedies, with honey being particularly soothing. The added sweetness can also make certain herbs more palatable. A simple syrup can be made from an infusion or a decoction. Heat 20 fl. oz./500 ml of a standard infusion or decoction in a pan. Add 20 fl. oz./500 g honey or sugar and stir constantly over gentle heat until dissolved. Allow the mixture to cool and pour into a clean dark glass bottle with a cork stopper.

Infused Oils

Infused plant oils can be incorporated into elixirs if required. Alternatively, these oils can be used during plant diets for anointing or massage. The plant material should be infused in a good quality vegetable oil such as sunflower, olive, or almond and either left on a sunny windowsill or heated in a double boiler. These are known respectively as cold or hot infused oils. A cold infused oil is suitable for delicate flowers like St. John’s Wort or Mullein, which would be damaged by heating.

Cold Infused Oils: Pack a glass jar tightly with the flower heads or petals and cover completely with oil. Put the lid on and leave on a sunny windowsill for two to three weeks. At the end of this time, strain the oil through muslin and store in a dark glass bottle. If fresh flowers and sunshine are still available, the infused oil can be made stronger by repeating the process using the same oil with new flowers.

Hot Infused Oils: The following method is suitable for most other plants. Gather the plant on a dry day and leave it to wilt for a few hours so that some of the water content has evaporated. Put half of the chopped plant material into a heatproof container, cover with extra virgin olive oil, and place in a double boiler or saucepan of water, ensuring that the container is covered so that water will not splash into the oil. Heat the water and simmer for three hours. Strain the oil (in this case do not press with a wooden spoon since you do not want to extract water). Then pour the oil back over the remaining half of the plant material and repeat the process for another three hours. This makes a double-strength oil. Strain and leave the oil to settle. Then carefully pour off the oil, separating it from any water and plant residue that has settled out on the bottom of the container. Leaving water or residue in the oil would cause it to go rancid. Infused oils will keep for one year.

Plant and Flower Essences

Plant and flower essences carry the vibration of the plant and can be sensitively made by you or purchased commercially. There are numerous different methods of preparation, the most common being the sun method, originally popularized by Edward Bach in the 1930s. Using this method, the plant material is placed in spring water in an open glass bowl and left to sit in the sunshine (typically during the morning as the sun rises in the sky toward noon) where the plant transmits its vibration to the water. This water is later strained and combined in equal parts with brandy to make a Mother tincture. Two drops of Mother tincture are added to 2 tablespoons (30 ml) of brandy to make a stock essence, which is then ready for use. Vibrational essences will keep indefinitely.