Herbal roots, berries, and barks need to be made into
decoctions to extract the active ingredients. The usual
Western dose is 1 Oz/25g of dried root to l 1/2pt/
750ml of water, simmered in a stainless-steel or
enamel saucepan until-the volume has reduced by
about one-third, then strained. Stare in a
pitcher in a cool place and use in
three wine-glass doses during the day,
reheating it if preferred. Decoctions
may be flavored with a little honey.
The aerial parts of herbs (leaves, flowers, and stems) can easily be made into teas or tisanes by infusing them in water. The usual Western approach is to use 10z/25g of dried herb to 1pt/500ml of water that is just off the boil. Infuse the mix for ten minutes, then strain and drink in three equal wine-glass or cup doses during the day. The infusion should be stored in a pitcher, covered, in a cool place and used within 24 hours. Alternatively, use 1-2tsp of the dried herb per cup and make a dose at a time. If using fresh herbs, three times as much plant material (i.e. 3az/75g) is needed. For cold infusions, see macerations below.
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