Decoctions:

This is a way to use the more woodier parts of a herb such as the root, bark, berries and seeds.  When making decoctions, use a steel or enamelled cast iron saucepan in preference to an aluminium one as the aluminium can react with anything cooled in it and so taint the decoction.

What you will need:

Herb or mixture of herbs

Cold water

Sauce pan with lid

Sieve

 

What to do:

Place the herb or mixture of herbs in a saucepan.  Pour on water to cover, put a lid on the pan and then bring to the boil.  Simmer for 10 minutes, strain before use.

Herbs that can be used in decoctions include:

Burdock root, echinacea, fennel, ginseng, marsh mallow root, quassia.

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