8/11/2019 Methods of Preparing Traditional Herbal Remedies Remedies

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Methods of Preparing Traditional Herbal Remedies

When a therapeutic effect is desired the quantity and method of use are more important. They are

best if used in the fresh state, but can be dried to ensure a constant supply throughout the year.

When using dried material half the quantity is needed. After choosing the plant to use you must

obtain the active ingredient from it. This is carried out in different ways depending on the part of the

plant, the active ingredient or the mode of administration. The simplest is to use part of the plant

directly, (powder or bulk herb) but usually some form of preparation is necessary. elow are the

more traditional methods.

! "nfusion (tea)# $se for soft parts of plants like flowers, stems or leaves. %lace &'g or o of fresh

herb (*g or +o if dried) in a warmed teapot and pour on 'ml or + pint, of boiling water, cover

and leave for about + minutes, then strain. -or a cupful use two teaspoonsful of fresh or one of dry

herbs in a strainer, cover and infuse for + minutes, remove the herb and drink. ost should be

drunk while hot. /ome should be infused with cold water to prevent destruction of the active

ingredients # infuse for + to +& minutes. The dose is one cupful usually three times daily for

chronic conditions, or hourly for acute conditions. %reparations should not be kept for more than 0

hours.

! 1ecoction # $se for woody parts like bark, seeds, nuts, etc., after breaking up by crushing or

chopping. Add &'g of fresh herb, to 'ml of cold water, *g if dry ( two teaspoonsful of fresh or

one of dry herb to one cup). %lace in a non#aluminium pan, bring to the boil, cover and simmer for

+ to +& minutes. /train, allow to cool and drink. "f the volume decreases during simmering, make

up the volume by adding hot water to the original. The usual dose is one cupful three times daily or

hourly for acute conditions. %reparations should not be kept for more than 0 hours.

! Tincture # Alcohol and water are used to prepare a more concentrated e2tract and one which keeps

for at least two years. $se 3odka as it is relatively taste free, and the alcohol to water proportion is

about right. -or dried herbs use one part to five parts 3odka, eg. g (4o) to + litre (. pints).The ratio for fresh herbs is +5. %lace the powdered dry, or finely chopped or crushed fresh herb in

an airtight 6ar, pour in the vodka and seal. 7eave in a dark place for two weeks shaking daily. Then

squeee the mash through muslin to remove all the liquid and store in a dark glass bottle. As an

alternative to alcohol use equal parts glycerin and water. The adult dose is usually &ml (one

teaspoonful) three times daily or double for acute conditions. 8alf a teaspoonful for children. The

dose can be diluted in water or fruit 6uice for palatability.

! 9old "nfused :il (aceration)# $se for flowers and soft parts of plants. %ack the herb into a

screw#topped 6ar and pour in enough vegetable or olive oil to cover. 7eave on a sunny windowsill

for one month, shaking daily. /train the mi2ture through muslin and store in a dark glass bottle in a

cool dark place. /terilie the bottle first by heating it to +;9 in the oven and allow to cool before

filling.

! 8ot "nfused :il # %lace &g (*o) of dried herb in a bowl with 'ml of vegetable oil and use a

bain#marie to heat gently for three hours. /train through muslin into a 6ug and store in a sterile dark

glass bottle. After preparing the herb it can be used in different ways or made more palatable by a

number of methods for taking internally. (Whole fresh herbs can be made into a sandwich to mask

the taste).

! 8oney # A more palatable way to take whole herbs. $se finely chopped fresh, or powdered dry

herb. 9over with honey, leave to infuse for a few minutes, then take on a spoon. This method can be

used for essential oils, one drop to a teasponful of honey.

! /yrup # %repare a syrup using +.&kg of sugar in 'ml of water, bring to the boil while stirring todissolve the sugar. Add one part of a tincture to three parts syrup. The mi2ture will keep for a long

time since the sugar acts as a preservative. With infusions or decoctions add

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each 'ml, heat while stirring until the sugar dissolves and the mi2ture thickens. 9ool and store in

the fridge, in sterile dark bottles with cork stoppers (pressure can build if fermentation occurs).

When using herbs e2ternally, apart from applying them diectly, an infusion, decoction, tincture or

essential oil can be added to bath water. :r they can be inhaled by adding to hot water in a bowl.

Application to the skin can be as a compress by soaking a clean cloth in an infusion, decoction or

diluted tincture and pressing on the affected part. There are some preparations that can be made.

! :intment # ade with hot or cold infused herbal oil and beeswa2. $sing a bain#marie, melt about

+cm square (>in) of beeswa2 in +&ml (lf o) of the oil while stirring. %our into an ointment 6ar

while warm and leave to set. This will keep for about a year.

! 9ream # $se Aqueous 9ream to incorporate a little of an infusion, decoction or tincture for

application two or three times daily. :r using ?mulsifying :intment, dried or fresh herbs can be

incorporated directly. elt two tablespoonsful in a bain#marie and add two teaspoonsful of the

finely chopped herb, stirring until it takes on the colour of the herb. /train while molten, leave to

cool and store in a 6ar. @eeps for up to a year.

%oultice # ake a paste by finely chopping the fresh or dried herb with a little water. %lace the paste

between two pieces of gaue and keep in place with a cotton bandage. Applying a hot water bottle

improves the effectiveness. 7eave for several hours and repeat morning and night.