Herbal Supplements and Remedies, Part Three

There are so many ways that you can prepare and/or store your herbs. Herbs are strongest when first harvested so their flavors and actions will be stronger. After drying, herbs will slowly loose their value and become weaker. Do not use as a health benefit after a year because there is usually no value left after that time.(remember to mark when you dried the herb so you can be aware of when the herb no longer has value). Dried herbs that can no longer be used for medicinal or flavoring purposes, can be used in potpourri, especially stewed potpourri because the stewing releases more of the fragrance.

Infusion: An infusion is basically a tea. You boil water and then add the plant (leaves, stems, flowers depending on what you are using the infusion for) to "steep" and remove the extract of the plant. Most recipes call for the water to be removed from the heat before adding the plant, but there are some that require actually boiling the plant in the water for a set amount of time. If you are not following a recipe, you should probably remove the water from the heat before adding the plant. Measurements are: 1/2 to 1 oz. of the herb (fresh herbs are best for this type of preparation, but if using dried herbs increase the amount you are using by 2) to a pint of water. It is best to use an enamel, porcelain, or glass pot for steeping. Let the mixture steep for about 10 minutes tightly covered. Usually the mixture would be drunk warm or cool as you would a regular tea (be sure to strain the plant from the liquid before drinking). This mixture can also be drunk hot to induce sweat, break up congestion, or ease a cough. Doses range from 1-4 cups daily. Sugar or Honey (honey is preferable) may be added to improve the taste, but do not use a creamer or milk.

Decoction: A decoction is used to extract the mineral salts and bitter principles of the herb rather than the medicinal properties. Also, if you need to prepare hard parts of the plant (bark, wood, roots, and seeds) decoction is recommended. Add the plant parts (fresh is best) to cold water and then bring to a boil. Boil for about 3-4 minutes. Remove from heat, cover and steep for an additional 2-3 minutes before straining. For the hard parts of the plant, boil about 10 minutes and steeped for 5-6 minutes before straining. Mixture is usually drunk like the infusion.

Tincture: Powder the herb(s) and add 1-4 oz. to 8-12 oz of alcohol and add equal amounts of water. Let this mixture stand for 2 weeks, shaking occasionally (use a container that is tightly sealed). Strain and store in a container with a tight-fitting lid. This mixture will keep for a long time and can be used diluted in fresh water.

Cold extract: Some preparations can be made through cold extraction which will effectively preserve the medicinal properties of the herb with only minor amounts of mineral salts and bitter principles being extracted. Use an enamelled or glass pot. Add about twice the amount of herbs used for infusion. Let the mixture sit for about one day (8-12 hours) before straining out the herb. Drink as you would a tea (infusion).

Juice: You can squeeze the juice from a plant by chopping the plant into small pieces and pressing. Add a small amount of water to the squeezed plant and press again. Drink the juice quickly as it will loose it's properties rapidly. This method is best when using an herb that is normally filled with liquid.

Powder: Dry your herbs and then grind them up in a mortar and pestle or other implement until it is a fine powder. Take with water, milk, or juice. The powder can also be sprinkled over food. Use an amount equal to what you can pick up on the tip of a dinner knife.

Syrup: You can make a basic syrup by boiling 3 lbs of raw or brown sugar in a pint of water then add the medicinal ingredients. Store bought syrups can be used as can honey. Be sure to strain before using. This is a great way to get children to take medicine.

Ointment: Mix one part of the dried herbs with four parts petroleum jelly or lard. Another way is to boil the herbs in liquid which you then add to vegetable or olive oil. Simmer until all of the water is evaporated. Add beeswax to thicken, stir well before cooling. If you add gum benzoin or a drop of tincture of bensoin per ounce of fat before cooling, it will help to preserve the ointment.

Poultice: Place prepared herbs (chopped, fresh or dried) over low heat. Add a moistening material like moist flour or corn meal or moistened bread. Spread on a wet, hot cloth and apply the cloth, preparation side down onto the area to be treated. You can then wrap the cloth with towels to keep in the heat. Re-moisten with hot water as needed. For irritating plants, keep a light cloth between the skin and the preparation and wash the area well after removing.

Fomentation: Soak a cloth in the hot infusion or decoction of an herb, wring out and apply to the skin. This use is generally less affective. For a cold compress, soak the cloth in the infusion or decoction after it has been cooled.

Bath: Mix dried or fresh herbs together and place in cheesecloth (double the cloth to prevent the herbs from falling out) or linen. Tie off and then place in a hot bath or boil the herbs first in a quart of water to extract properties before the herbs are placed in the tub, add the water and the bag to the bath. Baths can be full, half, sitzbath, footbath or hand bath depending on how you wish to use the hot water. Be sure to increase or decrease the amount of herbs you are using based on the size of the bath.

Eye wash: Herbs can also be used as an eyewash by infusing or decocting and then soaking the eye in the cooled liquid. Be sure to open the eye several times to ensure the extract reaches the eye. Be careful not to use herbs that are irritating to the eye or skin. A recipe would be most useful here.

Herbs have many uses including drinking in a tea, bathing, flavorings for food, preservatives, moisturizing the skin, healing, and soothing. Each herb has it's own qualities and many can be used for more than one purpose. There are recipes on line, in books, in medical herbal books, and through herbalists who specialize in the use and preparation of herbs. Fresh herbs make your home-cooking recipes sing because they add a more vibrant flavor than using dried or preserved herbs. Herbs are also a good additive to soups, salads, juices, and gravies. Once you start using fresh herbs, you may not go back to the store bought, dried, preserved, treated herbs in tiny little containers. If you still prefer those types of herbs, remember, you can use them for more than just cooking, too. So research your favorite herb, purchase it fresh or grow it yourself, and begin experimenting. You will be glad you did!

Much of my information has been taken from:

• The Herb Book, by John Lust, published by Bantam Books, copyright 1974
• PDR (Physicians Desk Reference) for Herbal Medicines, Second Edition, published by Medical Economics Company, Inc., copyright 2000