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Learn how to make a Decoction with herbs.
Also the difference between
Infusion, Decoction and Tincture.
A Decoction is made by boiling tough
herbs,
seeds, stems, bark and
roots in a liquid. The herb is placed in the liquid, covered,
and brought to a boil (do not do this with delicate herb or you'll end
up with a mess).
An Infusion is basically an herb steeped in liquid. This is
where boiling or hot water is poured over an herb and allowed to sit,
covered, for about 10 minutes. Not all Infusions are made
with boiled liquid.
A Tincture is where the herb is steeped in alcohol (like wine, brandy
or vodka) over a period of time - usually 3 months.
Now
that
I have basic descriptions out of the way, lets talk about making a
Decoction.
It's not as easy as it may sound (just boil the herb) as
there is
a fine line between a proper brew and over cooking.
Especially if you are making this using an oil - as
oils
tend to want to deep fry the herb, rather than extract it's benefits.
On top of that there is very little information on
the web
as most sites talk about decoction mashing (as in the use for making
beer - a method first developed in Germany). Here's
what Wikipedia says about a Decoction.
1)
Reduce the herb into a fine cut state (never a powder) about TWICE the
size of dried rice. Place your herb in a porcelain coated or
glass cooking pan (never use metals as they can leech unwanted toxins
into the mixture). Make sure your cooking pot has a real good
fitting cover. Pour enough liquid over the herb to 'just'
cover
it and let it set for about 5 - 10 minutes. The liquid should
be
whatever liquid you are going to use, such as water. Oil,
vinegar, and juice can be used - but I strongly suggest just good pure
water.
2) After the setting time has elapsed add additional
liquid to about 3 inches (7.62 cm) above the original herb line.
Turn your heat up full blast and bring it to a boil very
quickly.
3)
The moment it starts to boil (don't let it rapid boil - just a
beginning boil) turn the heat down as low as it will go, cover it and
simmer for about 45 minutes. Note: If you have an electric
stove
remove the pan as the coils cool too slowly. A friend of mine
would use two burners - one to bring the mixture to a boil and one
already set to it's lowest temperature. She simply transfers
the
pot and turns the other burner off. Make sure your herb is
simmering and NOT boiling - especially if you are using oil.
Notes:
I have a glass see through pan that I use for making most of my herbal
remedies.
Using a see through pan I can watch what's happening inside.
If you want to try making this with a delicate herb (like
Chamomile) you could put it in a tight weave piece of cloth and bind it
closed. Then drop this bundle into the water. Just
make sure that your cloth is VERY clean (put it through a rinse two or
three times) and don't use a fabric softener.
Always
remember that decoctions are very, very strong and are
often the first process in making something else (like beer).
If your Doctor has recommended you do something with an herb you
might be better off to do an Infusion.
The
book to your right is the one that really explained herbal brews to me.
Until this book I just did what I was taught by my mentors.
It doesn't appear that a 'new' copy can be purchased anymore,
and
that's a shame. I got my copy in 1993 and I don't think I'll
ever
part with it. |
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The second method for making Ginger Ale is via a decoction added to
sparkling water. There are two recipes for Ginger Ale, one
via
making an Infusion the other via using decoctions. Learn
how to make Ginger Ale here.
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All
information, shared on
this web site, is for enjoyment and study only and is NOT meant to
diagnose or treat any medical condition. Only your
health care professional is qualified to diagnose or treat medical
conditions. Do not risk your health! Just because
something is 'natural' does NOT make it safe. Do not, under
any
circumstance, ingest or use herbs in any form
without consulting your Doctor. If you do, you do so
at
your OWN RISK.
Web Site
Content (text, graphics, look and feel) are Copyright Protected © All
Rights Reserved 2009, Sandy Marie.
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