Holistic Herbal by David Hoffmann

Author:David Hoffmann [Hoffmann, David]
Language: eng
Format: epub
ISBN: 9780007388530
Publisher: HarperCollins Publishers

Barberry

Flowers: Chamomile, Elder Flower, Hibiscus, Lime Blossom, Red Clover

Leaves: Peppermint, Spearmint, Lemon Balm, Rosemary, Sage, Thyme, Hyssop, Vervain

Berries: Hawthorn, Rose Hips

Seeds: Aniseed, Caraway, Celery, Dill, Fennel

Roots: Liquorice

Decoction

Whenever the herb to be used is hard and woody, it is better to make a decoction rather than an infusion to ensure that the soluble contents of the herb actually reach the water. Roots, rhizomes, wood, bark, nuts and some seeds are hard and their cell walls are very strong, so to ensure that the active constituents are transferred to the water, more heat is needed than for infusions and the herb has to be boiled in the water.

To make a decoction:

1. Put one teaspoonful of dried herb or three teaspoonfuls of fresh material for each cup of water into a pot or saucepan. Dried herbs should be powdered or broken into small pieces, while fresh material should be cut into small pieces. If large quantities are made, use 30 grams (one ounce) of dried herb for each half litre (one pint) of water. (These are general guidelines, more specific dosages for each herb are given in the herbal section.) The container should be glass, ceramic or earthenware. If using metal it should be enamelled. Never use aluminium.

2. Add the appropriate amount of water to the herbs.

3. Bring to the boil and simmer for the time given for the mixture or specific herb, usually ten to fifteen minutes. If the herb contains volatile oils, put a lid on.

4. Strain the tea whilst still hot.

A decoction can be used in the same way as an infusion.

When preparing a mixture containing soft and woody herbs, it is best to prepare an infusion and a decoction separately to insure that the more sensitive herbs are treated accordingly.

When using a woody herb which contains a lot of volatile oils, it is best to make sure that it is powdered as finely as possible and then used in an infusion, to ensure that the oils do not boil away.

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