How to make herbal remedies

Basic remedies can be made as simply as a cup of tea, or with all the precision and complexity required in a modern pharmaceutical laboratory. Some of the simpler techniques involving only fresh or dried herbs are covered here. Good-quality herbal oils can be purchased from a herbalist or health food store, as can fresh and dried herbs of many kinds. Here are some more things you need to know when making herbal remedies.

Freshly picked herbs from the garden or the grocery store are highly effective for use in many preparations.

• Some herbs are very difficult to dry at home and are easiest to use fresh, notably basil, tarragon, parsley and chives.
• Remember to wash herbs thoroughly before use.

Purchase dried herbs from the supermarket, health food shop or herbalist, or dry your own plants by tying them into small bunches and hanging them upside-down in a cool, airy place.

• Always store dried herbs in an airtight, labelled jar. If moisture appears on the inside of the jar, remove the herbs, spread them on absorbent paper and leave for a few days to dry further.
• Flowers, seeds and roots can be dried in much the same way as herbs. Once again, they are ready when dry and firm to the touch but not crumbly.
• Leave seeds in a sunny place for a few days after the major drying period. Store in an airy dark place and use within 12 months.
• Herbs can also be dried in a conventional oven or even in a microwave oven. Different herbs require different methods; as a general rule, do not heat a conventional oven above 50°C (122°F) and leave the oven door ajar while drying.

Herbal oils contain the active constituents of the plant material, that is, those which are believed to have a curative function, as well as bearing a strong scent. A common process used to extract these oils is called enfleurage.

• Use only freshly picked, perfect specimens spread in alternate layers with coarse sea salt in a ceramic bowl or casserole dish.
• Make an airtight seal using plastic wrap or a lid fastened with wax, plasticine or a similar substance.
• Store in a cool, dark place for at least four weeks, then tip the contents into a sieve over a glass bowl.
• Squeeze the oily mass through the sieve, then strain again through muslin, repeating if there is sediment remaining.
• Store the herbal oils in clearly labelled, dark glass jars.
• Use and dispense with an eye-dropper. Such oils are very concentrated and most recipes call for only a drop or two at a time.

Infusions, the simplest form of herbal remedy (also called tisanes), are like herbal teas and work best with leafy herbs with thin, sappy stalks.

• To make an infusion, pour boiling water over fresh or dried herbs in a container with a lid that can be tightly sealed so valuable elements cannot escape.
• Unless directed otherwise by a specific recipe, use about 45 millilitres (three tablespoons) of fresh herbs or 10 millilitres (two teaspoons) of dried herbs to every 250 millilitres (one cup) of boiling water.
• For a very strong infusion, leave the herbs to steep overnight. Otherwise, leave for a few hours, or for a weak infusion steep only until the water has cooled.
• Then strain the herbs through muslin and store the remaining infusion in the refrigerator for no more than five days.

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