1 To make their constituents more accessible to the water, break the herb up into small pieces with a pestle and mortar if the parts are very hard.
2 Place herbs in a stainless steel or enamel saucepan and cover them with cold water. Bring to the boil, cover and simmer for 10–15 minutes.
3 Strain and drink in the same way as an infusion.
Tinctures, Glycerites and Vinegars
Tinctures are concentrated extracts of herbs made with a mixture of water and alcohol which acts to extract the constituents of the plants and also as a preservative. According to herbal pharmacopoeias there is a correct ratio of water and alcohol to plant matter for each herb depending on the constituents that need extracting. This can range from 25% alcohol for simple glycosides and tannins, to 90% for resins and gums such as those in marigold flowers. Herbs can be used either fresh or dried.
1 Place the chopped herbs in a large clean jar and pour the water and alcohol mixture over it so the plant is immersed. Using dried herbs, the ratio is 1 part of herbs per 5 parts of liquid. Fresh herbs are used in a ratio of 1 part herb to 2 parts liquid. To illustrate, to make 1 litre (1¾ pints) of sage tincture, take 200g (7oz) of dried leaves and pour over 1 litre (1¾ pints) of fluid. Sage requires a 45% alcohol solution so neat brandy or vodka would be perfectly adequate. (It is possible to obtain 96% naturally fermented alcohol. In the UK this requires an alcohol licence which can be obtained from HM Revenue and Customs. If you have this, use 450ml alcohol to 550ml water.) Place an airtight lid on the jar and leave it to macerate away from direct sunlight for no less than two weeks, shaking the jar well about once a day.
2 Once the tincture has macerated, use a press such as a wine press to extract as much of the fluid as possible. Alternatively, squeeze it through muslin which is much harder work but possible. Then discard the herbs, transfer the tincture to a clean, dark bottle with a lid, label it with the name of the herb and the date and store in a cool place.
Glycerites are prepared similarly using a mixture of water, alcohol and glycerol to extract the plant's constituents and as a preservative. Glycerol has a sweet, syrup-like consistency which imparts a sweet taste to the preparation making it more palatable than a tincture, and a good medium for children's medicines. Glycerol breaks down chemically into 3 parts fatty acids and 1 part alcohol, so although it tastes sweet it does not contain sugar. Glycerol is particularly good at extracting the aromatic properties of plants and is best used for plants such as lavender, rosemary, rose, basil, chamomile, mint, oregano, thyme and lemon balm.
Macerating tinctures.
The herbs are used in the same ration as when making tinctures; using dried herbs, the ratio is 1 part of herbs per 5 parts of liquid. Fresh herbs are used in a ratio of 1 part herb to 2 parts liquid. If using vodka or brandy, the ratio of ingredients for the liquid is 60% glycerol, 40% alcohol. (If you have access to 96% alcohol, use 60% glycerol, 20% alcohol and 20% water.)
To make a glycerite, place the chopped herbs in a large clean jar and pour the water, alcohol and glycerol mixture over it so the plant is immersed and follow instructions from here on for making tinctures.
Tinctures and glycerites are more concentrated than infusions and decoctions, meaning only small amounts need to be taken at regular intervals through the day. The dose will vary from 5-10 drops to a 5ml teaspoon which is taken in a little warm water or herbal tea, 3 to 6 times daily depending on whether the condition being treated is chronic or acute. Tinctures can also be added to bath water, mixed with water to compresses, mouthwashes or gargles, or stirred into a base to make ointments or creams. They require more preparation time but they have several advantages. They are easy to store, do not deteriorate in cold or damp conditions, take up relatively little storage space, are easy to carry around and keep almost indefinitely, although they are best taken within two years.
Tinctures can also be prepared using neat cider vinegar as the acetic acid acts as a solvent and preservative. Raspberry vinegar for example is a traditional remedy for coughs and sore throats. Fill a wide mouth glass jar full of one fresh herb of your choice. Cover the herb with good quality (preferably apple cider) vinegar, filling the jar to the brim. Cork or cover with a screw top lid. Keep in a cool, dark place for six weeks. Strain through muslin and press well.
Oxymels
The combination of infused cider vinegar and honey is known as an oxymel. The practice originated in the Middle East and was brought to England following the Crusades when the medicines of Avicenna were widely used. Knights and their ladies would be offered hot oxymels when they broke their fast as a stimulating way to start the day. Prepare in the same way as herb vinegars, using equal proportions of honey and cider vinegar.
Herbal Honeys
Honey has been used for healing for thousands of years. It is hydroscopic which means that it absorbs water-soluble constituents and the volatile oils of plants. Honey has antibacterial, immune-enhancing, expectorant and healing properties, and makes an excellent medium for antimicrobial herbs such as garlic, onions, holy basil, thyme, hyssop, oregano and rosemary. It contains pollen which is rich in protein, vitamins, minerals and fatty acids and helpful in the treatment of allergies and asthma, as well as propolis which is a powerful antimicrobial. Being rich in easily digestible sugars, honey is also highly nutritive and energy giving. Herbal honeys can be used to treat sore throats, coughs and colds, chest infections, asthma. They can also be used externally to heal or soothe skin problems such as cuts and grazes, burns and varicose ulcers. Thyme honey from Greece is renowned for its health giving properties, as is Manuka honey from New Zealand, which is often used as an antibacterial.
Herbal honeys are made by pouring honey over herbs. Dried herbs preserved in honey are more likely to keep for longer than fresh ones.
1 Place your chosen herbs, coarsely chopped, in a clean, sterilized jar, cover them with runny honey and stir well.
2 Seal with an airtight lid, label clearly and leave to macerate for at least 4 weeks but preferably several months. Store in a cool dark place or in the fridge.
Fresh herbs can be used if you have them; simply chop them finely and mix with a teaspoon of honey. You can also make sweets and throat lozenges by mixing powdered dried herbs into honey to make a paste which can be rolled into balls, and then again in the powder to prevent stickiness for handling and storing. Store in a tightly fitting tin.
Dosage
Take 1 tablespoonful of herbal honey in a little hot water or simply off the spoon. Do not give to children under 1 year old due to risk of botulinus.
Herbal honeys.
Elixirs
Honey can also be combined with equal parts of brandy to make my favourite way to take herbs. Elixirs have several benefits. Both the honey and the brandy act as preservatives, increase the shelf life of the medicine, they are very easy to prepare and the combination tastes delicious! The honey brings out the flavour of aromatic herbs and its sweetness offsets the pungency of the brandy.
1 part of dried herbs is mixed with 5 parts of honey and brandy. When using fresh herbs use 1 part of herbs to 2 parts of honey and brandy. Unlike most sweet medicines, it can be used in small doses, thanks to the particular combination of honey and alcohol.