Infusions & Decoctions
Two easy ways of brewing herbal medicine into potent teas & tonics!
When you’re immersed in the herb world, it’s easy to forget that some terminology, like an herbal infusion or decoction, actually aren’t commonly used or understood. It was only a couple of years ago that I learnt the difference between an herbal tea and a medicinal tea, with the former being the lighter, flavored herbal beverage we’re most familiar with in tea bags.
After years of buying loose dried herbs and getting to know their individual energies & actions, I have fallen in love with the ritual and medicine of making large jars of potent herbal infusions, or simmering away berries and barks on the stove to release and receive their multidimensional health benefits.
An infusion and a decoction are two ways water-based herbal medicines. I believe water is our primary and most important medicine ~ the life force and healing power of pure spring water is often overlooked, yet so vital. Bringing the plants — the element of Earth — and water together in daily decoctions and brews is my favorite way to imbibe the healing herbs offer us.
Infusions are made by simply pouring boiling water over fresh or dried herbs and allowing them to steep for anywhere from 15–20 minutes to 24 hours depending on the herb, then decanting the liquid by pouring through a strainer into a vessel. Infusions are recommended for flowers & leaves, whose volatile oils, vitamins and enzymes are easily extracted by being submerged in hot, or sometimes even lukewarm, water.
Decoctions are made by gently simmering the plant material in an uncovered pot on the lowest possible heat for typically one hour, sometimes longer, allowing half the liquid to evaporate and the remainder to become quite concentrated. This method is best used for dried berries, medicinal mushrooms, barks and roots, which take longer to release their essence and medicinal constituents which lie deeper within. When in doubt, the best rule of thumb is to simply steep the herb for a longer period of time, as decoctions (simmering over heat for an extended period of time) can often destroy many active and nutritive components of the plant. Both are best kept in the fridge after decanting, lasting for 3–5 days. Just reheat gently on the stove!
Here are two easy remedies to make at home using both methods: a gentle Rose and Linden infusion that’s heart warming and soothing for the nervous system — lovely to drink or add into your bath; and a decoction of dried Elderberries, made into a magical immune-supportive syrup that protects against colds, flus and respiratory viruses (in addition to tasting delicious!).
infuse: Rose Linden tea
organic rose petals
linden leaf or blossom
powdered cinnamon
lemon juice/peel
Place 1 part (1–2tbsps) rose, 1 part linden and a sprinkle of cinnamon in a quart-sized mason jar and steep in boiling water for 15 minutes. Strain and squeeze leaves.
Add lemon to taste and sip tenderly…
decoct: Elderberry syrup
dried elderberries (can use fresh, just double the amount used)
ginger
cinnamon bark
cloves
raw honey is ideal, but if you don’t consume honey, maple syrup or agave can help preserve the syrup.
Bring 3.5 cups of water to a boil, then add 1 cup of elderberries, 1–2 large cinnamon sticks, 10 cloves & 4–5 slices of ginger. Let it gently simmer on low heat for 45 mins — 1 hour, watching as it reduces to half.
Turn heat off and let it become comfortably warm, then strain through tightly woven mesh or cheesecloth and squeeze those berries good to get all the juices out, then compost. Add 1/2–1 cup honey or sweetener and re-warm if needed to combine. Pour off liquid into a mason jar and store in the fridge for several months.
Take 1/2–1 tbsp for an immune-fortifying daily dose, or if the flu does strike, take a swig every 2 hours until the symptoms are cleared up.
So delicious — your home will be filled with sweet, berry aromas and steamy rose scents for the rest of the day!
