Herbs and H2O

Infusing herbs in water is a common way to use plants.  Herbal infusions are one of the easiest ways to practice plant medicine.  They also have a myriad of surprising applications in day to day life. 

Sassafras, lemon balm, chamomile, dandelion, elderberry, cayenne, and fennel

Whether you are using flowers, leaves, roots, berries, seeds, or bark; water extracts properties from plant material that can be used in many different ways.

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Uses for Herbal Extractions

Herbs infused in water can be used to;

• medicinally to support the body's ability to heal

• supplement vitamin and mineral intake

• create nourishing body care products

• fertilize house and garden plants

• activate decomposition in compost 

The Basic Processes

When using herbs for health enhancing purposes you will often hear the terms tea, infusion, and decoction used to describe the process of extracting the medicinal properties of herbs using water.  Knowing how these terms are defined can be helpful.

A warm cup of chamomile tea is comforting for people of all ages.

Teas

Teas use a relatively small amount of plant material - about 1 teaspoon in 8 ounces of water.  The tea is allowed to steep for 3 to 10 minutes.

• To make an herbal tea, heat filtered* water until boiling and pour over a tea bag or loose tea.  Allow to sit for 3 to 10 minutes, depending on the herbs used, then strain and drink.

Medicinally speaking, teas have the lowest potency.  Green and black teas are everyday beverages in many cultures.  Green teas are especially medicinal and are recommended to help lower the risk of developing cancer.  

In Herbal Recipes for Vibrant Health, Rosemary Gladstar recommends catnip tea for teething babies as it is soothing to the nervous system and helps relieve acute pain.  The tea can be frozen in ice cube trays and given to children in the mesh bag of a Fresh Food Feeder.

Herbal Infusions

Herbal infusions use more plant material than teas -  1/2 to 1 ounce dried flowers or leaves in 32 ounces (1 quart) of water and steep for 4 - 8  hours.

Mullein leaf with licorice root and lemon balm help those with a dry cough.

• To make an herbal infusion, put 1/2 to 1 ounce of dried herbs in a 1 quart glass canning jar.  (A French press also works well.)

• Heat 1 quart of filtered water to boiling, then pour over the herbs.  Fill the jar all the way to the top.  (Canning jars are designed to tolerate high heat without breaking.)

• Quickly cover with a lid. This will prevent the air soluble constituents of the herb from evaporating. 

• Allow the jar to sit at room temperature for 4 - 8 hours.  Strain out the plant material and the infusion is ready to use.  (I like to make my infusions before bed time and then strain them in the morning.)

Infusion can be sipped hot or enjoyed chilled or at room temperature. They have a short shelf life and if not consumed immediately should be refrigerated and used within 3 days.


How much of the infusion you should drink will depending on the herb used. Herbs like stinging nettle, oat straw, and red clover, are considered nutritional tonics and can be consumed at the rate of 4 cups per day.  

There are many applications for infusion use.  For example; raspberry leaf infusions have historically been used to tone the uterus in preparation for pregnancy and childbirth.

Decoctions

Decoctions use the simmering action of water to extract the medicinal constituents of fibrous plant material and to reduce and concentrate the extraction.  The plant material/water ratio is similar to infusions, but the process is different.

Sassafras, sarsaparilla, mint, dandelion root, stevia, and juniper berries

• Place about 1/2 to 1 ounce of dried roots, bark, or berries in a cooking pan and add 1 quart filtered water.  Heat at a low temperature until the water boils.

• Adjust the heat until the liquid is slowly simmering and cover the pot with a lid.

• Simmering time will vary depending on the herbs used, but usually 25 to 45 minutes are sufficient.

• Strain out the plant material.

A French press works well to strain infused herbs.

• You can now either use the decoction as is or reduce it to concentrate the liquid.

Concentrating the decoction is useful when the plant material you are using tastes unpleasant or when it may be possible for only a small amount to be administered, such as when you are medicating a child or an animal.

• To reduce a decoction, simmer slowly until the liquid is reduced by half.  

Decoctions that are not used immediately should be refrigerated to extend their life.  Experts have different opinions on how long decoctions can be stored, but for maximum effect use them within 3 days.

Decoctions are more concentrated than infusions and the higher potency needs to be taken into consideration when dosing.

Unlike many decoctions, elderberry syrup is a tasty way to take your medicine. This decoction is mixed with honey to preserve it for a longer period of time. Sometimes vodka, brandy, or other hard liquor is added to decoctions for preservation purposes.  Check out some fun elderberry syrup recipes here.

Tips and Applications

• Stevia and licorice root can be used to sweeten herbal extractions without adding calories or raising blood sugar levels.

• Use a single herb in your infusions or experiment by combining herbs.

• In the book Healing Wise, herbalist Susan Weed suggests infusing 1 ounce each of these dried herbs; chamomile, yarrow, dandelion, valerian, oak bark, and nettle in a gallon water for 24 hours.  The mixture, including the herbs, is then added to a compost pile to accelerate the decomposition of kitchen scraps.

• Herbs like lavender, rose petals, comfrey, and chamomile can be added to water to create a toxic free baby bath. 

• The Essiac cancer treatment tea is a decoction of burdock root, sheep sorrell, slippery elm, and Indian rhubarb root.

• Nettle is used as a tonic herb and provides vitamins and minerals.  I call it my multi-vitamin.

• Some herbalists administer medicinal herbs via foot bath.  The herbs will absorb directly into the body through the skin without going through the digestive system.

• Horsetail and nettle infusions can be used to strengthen and nourish hair. Just use the infusion as a final rinse,  squeeze out the excess, and style as usual.

• Comfrey infusions can be used as a chemical free liquid fertilizer.

• Mullein leaves have been traditionally used to treat bronchitis.  Infuse leaves with lemon balm and licorice root to make a palatable infusion to support lung health.

• Root beer has its origins in herbal medicine.  Roots and barks of sassafras, sarsaparilla, licorice, ginger, dandelion, birch, wild cherry, and cinnamon are gently simmered with juniper berries and mint leaves to make a tasty tonic.

• Seeds release their medicinal properties immediately upon contact with water and should be infused for only a few minutes.  Longer infusions will result in extracting bitter esters, oils, and resins which can lead to unwanted side effects.  (Susan Weed, Healing Wise)

The Practice of Herbal Medicine

I love herbal medicine, in part, because it is a craft with many guidelines but few hard and fast rules.  The herbalists I rely on have techniques that often differ.

Practitioners of herbal medicine (and that means you) can customize the way they use herbs to find methods that best meet their needs. 

Although you will note discrepancies in processes as you study herbal medicine, know that there are many "right" ways to practice plant medicine and embrace that freedom of choice.

*A Note About Filtered Water

Choose water that has been filtered to remove chlorine, fluoride, heavy metals, and farming/ pharmaceutical residues.  Using clean uncontaminated water will enhance the health building properties of herbal extractions.  I love my Big Berkey water filter.