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Page 52
| Decoctions |
| A decoction is a tea made by simmering the plant material for fifteen to twenty minutes. It is ideal for tougher plant components such as barks, roots, and berries, from which it can be more difficult to extract the active ingredients. Use 1 to 2 teaspoons of herb to 1 1/2 cups of cold water which should then be brought to the boil in a stainless steel, glass, ceramic, or enamel saucepan (not aluminum) and allowed to simmer until the volume has been reduced by about a third. |
| The mixture is then treated as an infusion; strained through a sieve and taken in cup doses during the day. Decoctions can be reduced after straining to between 1 to 2 tablespoons with further gentle heating. Then this concentrated mix can be used in drop dosages either as is or in water. This can be an effective way to administer decoctions to children who are often reluctant to drink whole cups of herbal brews. |
| Combined Infusions and Decoctions |
| When using a number of herbs in a tea it is often necessary to use some as infusions and some as decoctions; for example, a tea of ginger root with elder flowers and yarrow for a cold. In these cases it is best to measure out the required 1 1/2 cups of water (or 4 1/2 cups if making enough for the day) and use this to simmer the required amount of ginger root (usually 1/2 to 1 teaspoon per dose). Once the volume has reduced by about a third, pour the still simmering mixture over the dried leaves and flowers, in a jug or cup, and infuse for another ten to fifteen minutes. |
| The tea can then be used in the same way as simple infusions or decoctions (see above). |
| Syrups |
| Sugar or honey can be used to preserve herbal infusions and decoctions and are ideal for cough remedies, as the sweetness is also soothing. |
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