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Infusions 1) Take one ounce of a dried herb put it into a quart jar 2) cover it with boiling water 3) let it sit for at least four hours up to overnight. The next day you drain it and drink it throughout the day. Decoctions The method of choice for stems, roots,bark and seeds. 1) 1 - 2 tsp herb per cup of cold water. 2) Bring the mixture gently to a boil. 3) Keeping covered, simmer for about 10 minutes. The usual dosage is 1 cup 3 times a day. If the herb is very bitter or strong, use 4 tsp 3 times a day. Prepare no more than 24 hours in advance. Vinegars: 1) Pack a jar full with fresh plant material 2) Cover to top with pasteurized organic apple cider vinegar. 3) Put a piece of plastic between the top and the lid, cover and let sit for 6 weeks before using. Vinegar extracts have high amounts of minerals and trace nutrients from fresh herbs. For example one tablespoon of a vinegar that has been made with a fresh wild plant is equal to 300 mg calcium (same as a glass of milk). Tinctures A tincture is an alcoholic extraction of herb. Alcohol makes soluble the plants active constituents acts as a preservative, allowing the tincture to retain its effectiveness for up to 2 years. Any part of the plant may be used. 1) Place 4 ounces of dried herb in a glass jar with a tight-fitting lid 2) Add 2 cups vodka, gin, whisky, brandy. 3) Leave for two weeks, shaking daily. 4) Strain through a cloth into a glass bottle/jar. Keep tightly closed. Standard dosage is 15 drops 3 times daily. Herbal Wines 1) Use a sweet red wine with an alcohol content of at least 12%. 2) Cover 4oz herb with 3 cups of wine. 3) Leave for a week before straining, then drink a glass full daily. As you pour tonic out, add more wine to top up or exposed herb will go mouldy. Should last several months (wine goes on extracting the roots active components) before the herbs need replaced. Capsules Dry, powdered herb can be placed inside empty capsules. This method is preferred by some people who cannot tolerate bitter herbs.
Syrups Sugar is a good preservative and ideal for cough mixtures, especially since some herbs for cough are very bitter. They are usually made from infusions or decoctions, though tinctures which are stronger may also be used 1) Prepare 2 cups of an infusion or decoction of the required herb. 2) Strain and add 1 cup brown sugar or a honey and sugar mixture. 3) Heat gently until the sugar dissolves. 4) Pour into a clean glass bottle and seal. 5) Store in the refrigerator. Standard dosage is 1 tsp 3 times a day. Oxymels Honey, water, vinegar, and spice, boiled to a syrup. 1) Mix 500 ml Cider Vinegar and 1 kg of fresh honey in a pot, 2) Boil it till it becomes viscous and syrupy, 3) Then add herb infusion. (Eg : For Garlic Oxymel : To 250 ml Vinegar put 7.5 g Caraway seed and boil. Add 7.5 g Fennel Seed and continue simmering. Add 45 g fresh garlic. Press out the liquid. Add 300 g of fresh honey and continue boiling till mix becomes syrupy.) 4) Take as gargle or syrup, 2 tsp twice daily. Refreshing ane recuperative to mind and body. Oil Infusions for external use only. They can be prepared by hot or cold methods. For the hot method: 1) fill a jar with fresh herb and cover with olive, sunflower or almond oil. 2) Place the jar up to the neck in a saucepan of water and bring to a medium temperature. 3) Simmer for up to three hours. 4) Strain through filter paper or cloth into a glass bottle or jar. For the cold method: The oil should be placed on a sunny windowsill instead of heated. The process can be repeated with the strained oil infusion and a fresh supply of herbs to make a stronger (double-infused) oil. Ointments Ointment does not penetrate the skin like cream, but covers and protects it. Petroleum jelly (Vaseline) is a good base, and the method is as for a cream. 1) Melt petroleum jelly in a double boiler