Infusions, decoctions & Tinctures

Herbal remedies often call for the intake of an infusion, or decoction fermentation or the usage of tincture. A layman's' knowledge of these words is rather poor. Successful remedial cure by herbs can be attained only upon the proper practice of the prescribed procedures.

Infusions:

The medicinal herbs are placed in a container. Very hot water is poured over them. The vessel is kept closed for some time. This allows the brewing to take place. Later on the herbs are discarded from the water.

The water in the vessel is now called an infusion, potent with all the medical properties.

A normal preparation of infusion requires a cup of water to be added with half to one teaspoon of herbal extract. Herbal extract may be from leaves, flowers or stems of the plant.

Simple facts of making infusion

• Infusions are made with tender parts of the plant like tender leaves or flowers.
• Dried herbs can be replaced by doubling the quantity of fresh green herbs.
• Infusions are either taken cupfuls or applied on the affected parts as fomentation.
• Infusions' bitter taste can be mitigated by mixing lime, sugar or honey in them. This makes it palatable.
• Infusions are generally drunk warm.
• Refrigerated conditions leave the infusion good for around forty-eight hours.

Decoctions

Decoctions are made like infusions. The only difference is that the harder parts of the herbal plant are used. By harder parts we mean the roots, nuts or the woody parts like the bark.

The hard herbal parts should be added to the boiling water and allowed to simmer for around ten to twenty minutes.

Simple facts of making decoctions

• Decoctions make use of the more hardy parts of the herbal plant. An effective decoction can be made breaking or cutting the material for adding them to boiling water.
• The water should be allowed to simmer for some time as the tough substances take a longer time to impart their medicinal properties.

Tinctures

Tinctures are highly concentrated. Tincture is another form of medicinal extract for herbs that lose their medicinal properties upon heating.

Preparation begins by placing the herbs in a large jar. Alcohol is poured over them. They are sealed and made airtight. The jar is regularly shaken for some weeks.

After the prescribed time limit the herbs are removed and thrown out. The tincture is poured in dark colored bottles and kept away from heat and light.

Tinctures from fresh herbs:

Tinctures from fresh herbs are made in the ration of 1:2. The alcohol water ratio differs for different herbs.

Tinctures from dry herbs:

Tinctures from dry herbs stand in the ratio of 1:5. People who do not like alcohol can make tincture from vinegar though the synthetic variety of vinegar is not used.

Simple facts of making tinctures

• Tinctures are best preserved in dark colored bottles. This prevents sunlight from destroying the contents. They should be placed in a cool and dry place.
• Tincture color changes with age.
• The bottles should be well sealed.

Infusions, decoctions and tinctures are taken as medicines or used as fermentation. If the medicine is too strong fermentation is preferred. This allows the medicine to gradually seep into the skin.