Making Medicine
Tincture
The herbs for a tincture are chopped as finely as possible; the active compounds of the herbs are then extracted via a solvent, called a menstruum. This maceration process takes approximately 2 weeks, sometimes longer. The spent herbs (the marc) should be composted after being pressed thoroughly to extract every last drop of extract. There are two basic ways of making tinctures, the folkloric method and the measured method.
Folkloric Method:
• Use freshly picked herbs (after asking their permission, of course), chop them finely and almost fill a scrupulously clean glass jar with them.
• Pour vodka-the cheaper the better-over the herbs leaving an inch from the top of the jar. Be sure that the herbs are completely covered by the menstruum.
• Keep in a cool place out of the light, but visible enough to you so that you’ll remember to shake the jar and add your intentions daily.
• After 2 weeks, strain the tincture through cheesecloth and squeeze out every last drop of tincture. Compost the marc.
• Store in blue or amber bottles in a cool, dark place clearly labeled with the name of the herb, the date harvested and the type of menstruum used.
Measured Method:
• Dried herbs are crushed finely and placed inside a very clean glass jar. The ratio of dried herbs to menstruum is approximately 1:5 or 1:4
• Macerate herbs approximately two weeks as with the Folkloric method.
• Individual herbs have different solvency ranges, depending upon the compounds inherent in the herb, therefore different percentages of alcohol are used to extract the most medicinal compounds into the tincture.
Alcohol (from vodka to grain alcohol diluted with distilled water): 40-70% alcohol content by volume extracts sugars, salts, glycosides, alkaloids, most tannins, bitters, enzymes and vitamins.
Grain Alcohol: 90-95% alcohol by volume extracts resins, waxes and essential oils
Vodka: 40-50% alcohol by volume is used for fresh or dried leafy or floral herbs.
Usually it is preferable to use dried herbs for this process with the exception of dense, slightly moist roots with precious compounds like Ginseng, Valerian and Skullcap or hard, oily seeds like Burdock or Milk Thistle and some tender, non aromatic herbs like Shepherd’s Purse. Other exceptions can be found in various herbals and Materia Medica; it is a good idea to look up each herb that you wish to tincture for specific recommendations.
Infusion
Infusions (hot or cold) also are water based and are used to extract medicinal compounds, mucilage and volatile oils from lighter plant material such as leaves, flowers, tender stems, flowering tops, crushed/chopped aromatics and some roots. It is important to use only fresh, pure non-chlorinated water and a non-reactive pot such as glass, stainless steel or ceramic ironware (Aluminum is NOT recommended). This method is not appropriate for most roots, seeds or barks unless they are finely ground or minced, and even then most of their medicinal compounds are still not released into the infusion.
Cold Infusion:
• Best used for mucilaginous herbs (like marshmallow or slippery elm) or herbs high in aromatic and volatile oils (like Peppermint or Lemon Balm) to retain more vitamins and flavor.
• Immerse herbs in pure, cold water in a covered glass container for 8-12 hours.
• Strain the spent herbs.
• Compost the plant material.
Hot Infusion:
• Boil pure water for a few moments and remove from heat for a minute or 2
• Place herbs in a teapot or other non-reactive vessel. The ratio of herbs to water is approximately 1 teaspoon-1/2 oz. dried herb to 1 Cup water.
• Pour the boiled water (no longer at boiling temperature, but still very hot, about 180°).
• Steep (or infuse) covered for 5-10 minutes then strain. (Longer times may be used, up to 20 minutes)
• Compost the plant material.
Dosage varies depending on age, weight and strength of medicine required. The average dose for an adult is 1 Cup of an infusion 3 times daily, usually drunk warm (to nourish) or hot (to expel a pathogen). Do not microwave this medicine.
Syrup
Syrups are soothing to a sore throat and can help to calm a persistent cough. Usually syrups require 60% sugar content in order to keep them preserved properly, but this makes them terribly sweet, and too much sweet is not good for the immune system. Making them with less sugar or honey is certainly an option, but the finished product needs to be kept refrigerated and used within 2-3 months.
• Combine 2 ounces of dried herbs with 1 quart of pure water in a non-reactive pot.
• Simmer until concentrated to half the original volume.
• Strain out the herbs, compost them and return liquid to the pot.
• Add 1 Cup of honey to one pint of liquid
• Bottle in sterilized containers and label accurately.
Steve’s Super Cough-Busting Syrup:
• Mince one onion and place in a shallow bowl
• Pour raw honey over the chopped onion to cover. (About 1 Cup of honey to 1 Cup minced onion).
• Allow to infuse for 8 hours
• Strain out the onion
• Take 1-2 teaspoons as needed for persistent coughs.
Decoction
Decoctions use a water extraction method for heavy materials such as roots, barks and seeds that are boiled, then simmered and are intended for immediate consumption. It is important to use only fresh, pure non-chlorinated water and a non-reactive pot such as glass, stainless steel or ceramic ironware (Aluminum is NOT recommended). This method is not appropriate for leaves, flowers or aromatic herbs as it will evaporate their delicate volatile compounds. Those lighter materials may be added at the end of the decoction process and allowed to infuse off the heat.
• Place herbs in a non-reactive pot and cover with pure water (amounts of herb to water vary and depend upon the strength desired)
• Soak especially hard or dense herbs for 20-40 minutes until they feel moist throughout. (A small amount of apple cider vinegar may be added to extract minerals if desired).
• Bring to a boil over medium-high heat and immediately reduce heat, cover and simmer for 20-60 minutes.
• If necessary, add leaves, flowers or aromatics at this point and remove from heat. Keep covered and steep (infuse) for 5-10 minutes.
• Strain the spent herbs well in order to get every precious drop.
• Optional: Cook a second time for twice as long (eliminating the soaking time) with half the amount of water and add to the original batch.
• Compost the solid material.
Dosage varies depending on age, weight and strength of medicine required. The average dose for an adult is 1/3 Cup of concentrated decoction 3 times daily, usually drunk warm (to nourish) or hot (to expel a pathogen). Do not microwave this medicine.
Soup
Soups are nourishing and easy to digest, so they are especially helpful for the young, the frail, the elderly, the infirm, and those with compromised digestion. I find that soups are very beneficial for cancer patients who have nausea and food sensitivities, limited appetites, but absolutely require concentrated nourishment. Similar to a decoction, soups make good use of wholesome, beneficial roots and other dense herbs as they are simmered in an organic and nutritive broth or stock. The vitamins and minerals inherent in the stock potentiate the herbal medicine, and the combination equals unparalleled sustenance! Homemade stock is absolutely preferred over store bought, but if necessary, use an organic variety and add unflavored gelatin to the broth.
• Place herbs in a non-reactive pot and cover with broth (amounts of herb to stock vary and depend upon the strength desired)
• Soak especially hard or dense herbs for 20-40 minutes until they feel moist throughout. (A small amount of apple cider vinegar may be added to extract minerals if desired).
• Bring to a boil over medium-high heat and immediately reduce heat, cover and simmer for 20-60 minutes.
• If necessary, add leaves, flowers or aromatics at this point and remove from heat. Keep covered and steep (infuse) for 5-10 minutes.
• Strain the spent herbs well in order to get every precious drop.
• Compost the solid material.
Dried mushrooms are also an excellent addition and make their own broth when reconstituted with hot water. Most of the medicinal compounds available in mushrooms are released through decocting. Allow them to soak until completely rehydrated and then add to the herbal stock, soaking water and all. Add chopped vegetables to the soup and simmer until tender, about 20 minutes. Remove any mushrooms that are too tough to chew (such as Shiitake stems or Reishi mushrooms). Finally, put in some cooked whole grains such as quinoa, barley or amaranth, flavor with herbs and spices, and stir until combined and heated through. This delicious and health-promoting soup may be frozen in pint-sized containers to be reheated easily as needed. For patients who are weak and require rest, this is a convenient way to get medicine in. Do not microwave this medicine.
Enjoy experimenting with making your own medicines. When it comes to treating yourself, your friends or your family, there’s nothing like the sense of empowerment that comes from healing those you love with your own two hands. Homemade remedies are healthier and more wholesome than factory-made medicines or toxic pharmaceuticals. With practice and experience, you can even treat the most stubborn of common ailments or help support those that are undergoing harsh and taxing medical procedures. By becoming empowered, we also become more educated patients if we make the choice to seek allopathic intervention. Live well, and be Healthy!
Lisl Meredith Huebner, Dipl.CH (NCCAOM), RH (AHG) is a nationally board certified Chinese Herbalist, and a Registered Herbalist with the American Herbalists Guild. Lisl is also a certified Medicinal Aromatherapist, a level II Reiki practitioner, an Acupressurist, an Auriculotherapist, a photographer, a renowned diagnostician, a teacher and a published writer in private practice for over a decade. She is available by appointment. HerbaLisl.com
Please call 8 6 0 - 4 8 0 - 0 1 1 5 or email HerbaLisl@hotmail.com if you have any questions, would like to schedule an appointment, attend meditations, weed walks, or are interested in taking classes.
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