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By Root 906 0

volatile principles need be feared (for example, with Fenugreek seed, Astragalus, Sarsaparilla, or Licorice). The object of preparing decoctions is to secure, in aqueous solution, the soluble active principles of herbs that are hard and woody and have a close, dense texture. Their tissues are softened more readily by boiling than by merely steeping in hot water, and are not injured by heat. This would be especially hard, ligneous, wood-like herbs such as most roots, barks, and some seeds.

Herbs whose activity depends on resinous constituents (like Gumweed and Yerba Santa), or herbs that contain substances liable to be changed into insoluble and inert materials under boiling heat (like Marshmallow and Slippery Elm), should never be subjected to decoction. Likewise, herbs containing volatile principles should never be subjected to decoction (i.e., Valerian root, Peppermint, Fennel).

In compound decoctions where several herbs are employed together, it is probably best to add different types of herbs at different points in the process. The hard, ligneous herbal ingredients that need to be boiled for extended periods should be added first, while the herbs which more readily yield all their virtues should be added toward the end of the process. The aromatic herbs, or those containing volatile oils, should be added after the decoction has been removed from the heat, so that the volatile oils will not evaporate. A decoction that includes aromatic herbs should be kept closely covered until it has cooled down.

HERB PREPARATION

The herbs to be decocted should be cut or ground, the degree of fineness depending upon the nature of the tissue. Woody, ligneous herbs may be reduced to a moderately fine powder and/or soaked in cold water for 12 hours before bringing the water to a boil. Leaves, however, and other parts of the herb that consist mainly of loose parenchyma (pulpy or pithy portions) are better used in the form of a moderately coarse or very coarse powder. When fresh undried herbs are used in a decoction, the roots should be cut into very thin slices, barks and woods should be shaved down to small pieces, seeds lightly crushed, and leaves and whole herbs only moderately cut.

WATER

Clear, naturally soft water, rainwater, or distilled water should be used in making decoctions, since hard or limestone water from springs or wells is often apt to cause precipitation.

CONTAINER

Glazed earthenware, porcelain, or glass vessels are the best choices for preparing decoctions, as they will bear the heat of boiling water if heated gradually. Iron vessels are not well suited because the tannin of astringent herbs will react with the iron, causing discoloration.

PRESERVATION AND STORAGE

Decoctions are intended for immediate use—ideally within a 24-hour period, with about a 72-hour maximum limit if stored in a very cool place. As with infusions, the difficulty in preserving decoctions arises from the decomposition of the starches and the mucilaginous and albuminous principles that have been extracted by the water and retained in the preparation. Except when demanded for immediate use, decoctions should not be made in large quantities.

DOSAGE

As always, the proper dosage depends on the age, body weight, and temperament of the individual. In general, give a wineglass to a cupful of liquid three times a day.

METHODS OF PREPARATION

[Restated (minus the accompanying preliminary rant) from Chapter Eight, “Infusions”]

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 a decoction. 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