The Herbal Medicine-Maker's Handbook_ A Home Manual - James Green [64]
PRESERVATION AND STORAGE
Infusions should not be made in large quantities unless it is for immediate use. They are generally difficult to preserve because the herbal principles extracted by the water begin to decompose fairly quickly. Infusions soon spoil if special precautions are not taken to preserve them. Ideally, they should be used within a 12-hour period with about a 24-hour maximum limit, if stored in a very cool place.
It will help to keep in mind that a pint is approximately equivalent to 500 ml, a quart is approximately equivalent to a liter (1000 ml), a fluid ounce is approximately equivalent to 30 ml, and an ounce is approximately equivalent to 30 Gm.
DOSAGE
Dosage varies according to type of herb(s) and the size, age, and condition of the person drinking the infusion. Normally, the recommended adult dosage is one cupful three times a day. When an individual appears to have a kidney condition that does not readily allow adequate urine production, or when there is evidence of extreme weakness, a reduced dosage is usually recommended.
METHODS OF PREPARATION
The U.S. has distinguished itself as the only major country on planet Earth that has not officially adopted the metric system as its conventional system of weights and measures. (By god, no one is going to tell us what to do!) Outside of our scientific community, we (and also the people of Burma) still embrace an archaic measuring system that originally disgorged out of the egocentrism of a long line of ancient French monarchs, and our esteemed leaders apparently lack the presence of mind or more likely the political courage to seriously suggest that we modernize ourselves. Hear me out now; I’m not suggesting we throw away our current system, that would be too much like throwing away one’s treasured old toy (or newest electronic device). No way! I’m simply suggesting that we make ourselves bi-scale (teach metric in schools) and learn to measure reasonably well in both systems. Therefore, in the spirit of this suggestion, I will try to make the measurements referred to in this manual as user-friendly as possible for us avoirdupois devotees, and us metric geeks. (It’s tough, though; I grew up avoirdupois.) Please see Chapter Twelve, “Tincturing by Maceration,” and Chapter Twenty-Five, the section “Weights and Measures,” for further discussion of this voluminous controversy.
The method of preparation that follows is based on standard measurements and procedures directed by official pharmacy manuals for preparing herbal infusions. It is a clear illustration for explaining how to make an infusion. This method produces 500 ml (1 pint) of tea which if consumed in its entirety delivers the activity of 25 Gm (1 ounce) of dried herb. However, one would normally not be directed to drink 500 ml of this tea in one day but perhaps 90 ml (3 fluid ounces) of tea 3x a day which would deliver the activity of 13 to 14 Gm (approximately 1/2 ounce) of dried herb for the daily dose. Most herbalists today tend to make their infusions and decoctions more dilute, recommending for example 3–5 Gm of dried herb in 250 ml (approximately 1 cup) of water 3x a day. This delivers the activity of 9 to 15 Gm of dried herb (and more liquid than the official method does) for the daily dose. Bear in mind that the amount of liquid used to prepare a medicinal tea is not so important, the weight of herb used is. (It is this latter method I will be referring to when giving recommended dosages in the final section of this chapter.)
HOT INFUSION
Unless otherwise appropriate, hot infusions are made of 1 part coarsely ground herb (2 parts if using fresh undried herb) to 20 parts of boiling water (or other hot menstruum), or, for example, 25 Gm (1 oz.) of herb [50 Gm (2 oz.) of chopped fresh herb] to 500 ml (1 pint) of boiling water.
1. Put the herb into a suitable vessel (with a lid). (It is not essential but preferable to pre-warm the vessel