Foundations of Medicine Making
Key Points:
Why?, Who?, What?, When?, Where?, How?
1. An Art as well as a Science
2. Observation, the plants will guide you, when to watch
3. Choosing your menstrum
4. Harnessing optimal activity (Method)
5. Extracting the consciousness as well as the chemistry of the plant
Internal Remedies:
Standard Water Infusions:
Appropriate for leaves, flowers, green stems and fresh berries where the substances wanted
are easily released into the water.
Make tea in a ceramic, glass, or enamel vessel.
1 tsp. dried herb (or 3 tsp. fresh) per 1 cup of water, or 1 oz. herb per pint of water. Place herb
in vessel and pour boiling water over. Cover. Steep 15 minutes then strain while hot. It is best
to make infusions as needed due to a very short shelf life. Drink 1 cup 3 times daily.
Strong Water Infusions:
Use 1 Tbsp. herb per cup of water. Drink ½ to 1 cup daily.
Cold Water Infusions:
For plants with heat sensitive parts such as a rich volatile oil or mucilage.
Soak herbs in cold water overnight & strain.
Decoctions:
Appropriate for barks, seeds, roots, nuts and berries where the substances wanted are more
concentrated and harder to release in water.
Put 1 tsp. dried or 3 tsp. fresh herb per cup of water in non metal pot. Bring water and herb to
a boil, and then simmer 15 minutes. Strain while hot.
Water based teas also have external applications such as enemas, douches, gargles, and baths.
Prepare a new infusion or decoction for each dose.
Tincture Preparations:
Generally, alcohol is a better menstrum than water for the complete extraction of plant
constituents. Various ratios of water to alcohol will dissolve most all relevant ingredients of
an herb while acting as a preservative.
Tinctures can also be made with glycerin or vinegar although not with the best medicinal
results for most herbs. I would use the menstrums for nutritional herbs or very mild tonics.
Art of the Wise Woman Method:
Use the appropriate amount of herb for the size of your jar. If using fresh herb, fill the jar
moderately packed with finely cut or ground pieces. Cover the plant material with good
quality vodka making sure all parts are covered well. Shake each day and allow to macerate
for at least 2 weeks. Strain through cheesecloth.
When using dried herb allow for rehydration as you select the proper size jar. Fill ½ to ¾ full
with the smallest size plant material available and cover with good vodka. Good Slosh
Factor. Continue as above for fresh.
As tinctures are stronger than teas, the dosage will reflect this. The amount can range from 5
drops to 1 tsp. per dose depending on the herb and whether a chronic or acute condition is
present.
Science of the Measured Method:
Fresh Plant Tincture. One part by weight of fresh, chopped herb is macerated for 7-14 days in
2 parts by volume of grain alcohol. 1:2 ratio weight to volume as in gram to milliliter. Strain
and store in dark glass bottles.
(Practically speaking, 1ml water weighs 1 gram)
Dry Plant Tincture. 1:5 ratio in various percentages of alcohol and water depending on the
chemistry of the plant. Grind your plant material before weighing on a gram scale. If you
have 200 grams of herb you multiply that by 5 to determine the volume amount of
menstrum. (200g X 5= 1000ml) Next determine the strength of the menstrum. 60% solution
means 60% grain alcohol and 40% water. Or in this example, 60% of 1000ml is 600ml. So you
make a solution of 600ml alcohol and 400ml water. Pour this over the herb. Mix all together
in a closed jar, shaking for a few minutes twice a day. After 10- 14 days, let it sit another day
and settle out, then pouring the clear tincture from the top. Squeeze as much of the sediment
(called marc) as your wrist or press will allow. The 20 ounces of solvent (menstrum) and 4
ounces of herb may yield up to 13-14oz. tincture (by wrist) and 17oz by press.
General Considerations for % of alcohol:
Alkaloids- 40%- 60%
Acids & Sugars- water soluble
Saponins- 60%- 70%
Glycosides- 35%- 60%
Tannins- water soluble
Mucilage- warm water soluble
Gums & Resins- 75%- 90%
Glycerin Extracts:
Glycerites can be beneficial for those with alcohol concerns or for children’s remedies. The
disadvantage is in not dissolving resinous or oily materials as well as alcohol. There is also a
shorter shelf life.
The ratio of glycerin to water varies greatly from 50% to 100%. The only hard and fast rule I
know is you always need more glycerin than water to preserve the herbs well. Make the
extract as you would with alcohol, chopping, macerating, and straining the herb with the
final results being a thick, sweet tasting product.
Vinegar Extracts:
I have only used vinegar as a menstrum for vitamin and mineral rich herbs. That way I can
use the vinegar in food preparation such as salad dressings, on greens, in bean dishes, etc. I
only do the wise woman method here and end up with wonderful tasting vinegars
chickweed, plantain, violet leaves, shiitake mushrooms, lambs quarters, comfrey leaf,
dandelion leaf, purslane, and red clover are some of the many choices. Organic apple cider
vinegar is best.
Syrups:
Syrups are generally made to help with the flavors of herbs, especially for children. I like
syrups just for variety’s sake. There are many methods handed down from our ancestors. I
have adapted this first one from Rosemary Gladstar’s teachings to include my own
experiences and tastes.
1. Use 2 oz. of herb to 1 qt. of water. Over low heat, simmer the liquid down to one pint. This
will give you a very concentrated tea.
2. Strain the herbs from the liquid. Compost the herbs.
3. Add your sweetener. Honey, black cherry concentrate, molasses, maple syrup, etc. The
sweetness varies with the different choices so add for your own taste: approximately ½ to 1
cup per concentrated pint of tea. Stir sweetener in and store in the refrigerator.
A simple syrup base from David Hoffman:
*Pour 1 pint boiling water onto 2 ½ pounds of sugar.
*Place over heat and stir until sugar dissolves and liquid begins to boil.
*Take off heat immediately.
This simple syrup can be used together with a tincture: mix 1 part of the tincture with 3 parts
syrup and store for future use.
For use with an infusion or decoction, it is simpler to add the sugar directly to the liquid:
*For every pint of liquid add ¾ pound sugar.
*Heat gently until the sugar dissolves.
Elixir:
When I add sweetener to an herbal extract, without cooking, I call this an elixir. I primarily
use black cherry concentrate in the proportion of 2:1 or 1 cup extract to ½ cup concentrate.
This is a tasty way to take long term tonics and get the benefits of the bioflavonoid from the
cherry concentrate.
External Remedies:
Infused Oils:
Oils are an effective way to introduce herbs directly on and through the skin.
I prefer to use olive oil for medicinal purposes due to its healing properties and long shelf life
and almond or apricot oil for massage and skin care.
Fresh Plant Infused Oils:
Mold is a common problem when introducing water rich plant material to an oil base.
*Pick the leaves or flowers after the dew has dried but before the sun has heated and released
the essential oils.
*Clean and lay out the leaves or flowers for 24 hours. I call this limp drying. The plant
material is still fresh with some of the initial moisture released to cut down on the mold
factor.
*Tear, cut or chop the herbs into small pieces and choose the approximate size jar for the
amount of herb. Fill the jar fairly packed, but not jammed.
*Pour the oil over and above the herb, making sure nothing is left to be exposed to air. Do not
leave a large air gap space.
*Place in a warm spot where you will remember to shake it every day for 2 weeks.
*Watch carefully each time you shake making sure the herb is below the oil level.
*After 2 weeks, strain and store in a dark place.
*If using anything but olive oil, store in the refrigerator.
Here is a brief list of fresh herbs one might consider:
*Calendula Flowers
*Mullein Leaf
*Plantain Leaf
*Arnica Flower
*Chickweed
*Comfrey Leaf
*Violet Leaf
*Dandelion Leaf
*Yarrow Flower & Leaf
*St. John’s Wort Flower
Dried Plant Infused Oils:
Dried herb oils are quite easy since there is no danger of mold. Simply place the herb in an
appropriate size jar and cover with oil. As the plant material swells and rehydrates, make
sure you have a good slosh factor. Continue as with Fresh Plant Oils.
Salves:
From the infused oils you can now make a salve from any combination of herbs depending
on the purpose of the salve.
*Warm blended oil slowly on the stove. Add 1/3 cup grated beeswax per 1 cup infused oil.
Heat oil only enough to melt beeswax. Remove from heat.
*Take a clean metal butter knife and dip into the mixture. Place in freezer and in moments
you can check the consistency of your salve.
*If you like the viscosity, add essential oils if desired.
*Pour into jars and store appropriately.
Created by Peggy Ellis, Founder of the Appalachia School of Holistic Herbalism
Adapted by Ceara Foley, Director ASHH
ASHH 2 Westwood Place Asheville 28806 828.350.1221 HerbsHeal.com