The third factor is what purpose the herb is supposed to serve.  Herbs may be ingested, inhaled as in aromatherapy, or applied to the skin.  The preparation may vary for each purpose depending on the herb that is used.

The fourth factor is taste, for internal preparations.  Herbs that taste bad are usually taken in capsule/tablet form or adulterated with other herbs that taste better.

The common preparations for herbs are:

• Infusion
• Decoction
• Tincture
• Capsules
• Compresses & Poultices
• Ointments

INFUSION

The end product of extracting the active ingredients from the flowers, leaves or stems of an herb is called an infusion.  Some people interchange the word tea with infusion, but there is a difference.  Teas are brewed primarily for taste while an infusion is prepared for its medicinal benefit.

While teas are usually steeped for three minutes or less, an infusion is steeped for between 10 and 20 minutes.  This allows time for more of the active ingredient(s) to leach out into the water.  In many cases it also makes the solution more bitter and unpalatable.  Adding a sweetener or mixing flavorful herbs into the mixture can increase the palatability of the infusion.

Traditionally, an infusion is prepared with 1\2 to 1 teaspoonful per cup of boiling water.  In some cases, a cold infusion must be prepared if the medicinal ingredients are heat sensitive.  In this case the herb is placed in cold water and left overnight.  Usually the mixture may be warmed before drinking as long as the mixture is not boiled.

DECOCTION

Decoctions are the result of extracting the active ingredient of a plant from its roots or bark.  The active ingredients here are harder to extract than from the leaves, stems or flowers.  Roots and bark are usually thicker, denser and stronger than the other parts of the plant.  A decoction is prepared by gently boiling the roots or bark for 10 to 20 minutes.

TINCTURE

An extract prepared using alcohol is called a tincture.  They are usually more concentrated than an infusion or decoction.  The alcohol also acts as an antibacterial so the tincture will last longer. 

Grain alcohol is best (190+proof), but vodka will work fine also.  The procedure is as follows:

• place an ounce of crushed and dried herbs in a dar/amber glass bottle with 4 to 5 ounces of alcohol
• shake bottle every other day
• top off each bottle with alcohol if there is any air space generated by the process
• At the end of six weeks the tincture is ready to use
• the plant material in the tincture may be strained if you prefer

CAPSULES & OINTMENTS

Most people buy these forms ready made.  For those of you who are more adventurous, I will discuss each of these in a separate article.

COMPRESSES

The terms compresses and poultices are actually interchangeable, but my preference is to use compress to denote a topical wrap using fresh herbs.  A poultice is an herbal pack that has been steamed or heated.

To make a compress, place fresh herbs on one-half of a laid out piece of cloth.  Fold the cloth over to cover the herbs.  Pulverize the herbs by running a rolling pin (or anything similar), back and forth over the cloth.  This releases the active ingredients from the herbs.  Wrap the herb filled cloth around the part of the body that you are treating.  Wrap another cloth around the compress to tie it in place.

POULTICE

A poultice is also prepared with fresh herbs.  A rice steamer is the ideal way to prepare a poultice, but a saucepan with a vegetable steaming rack is also acceptable.  Bring the water to a boil.  Place the herbs in the steamer rack.  Turn down the heat and cover the pot to keep the steam from escaping.  The steam will wilt and soften the plant parts.  When you are satisfied with the consistency, remove the herb mixture and let it cool.  It is best to apply this mixture while it is hot, but you must make sure that it is cool enough that it will not burn the skin.  Wrap a folded cloth over the herb mixture and tie the ends to secure the poultice in place.