Decoctions

When your medicinal plant is tough, as in the bark, roots, rhizomes, seeds, nuts, or woody stems, you need to use the decoction method to extract plant constituents. Decoct green plant parts if you are trying to extract mineral salts. A decoction is like a tea, except the herb is simmered in water until some of the liquid has evaporated. Simmering evaporates volatile principles, so the decoction method is not a good technique for aromatic herbs.

Roots usually contain albumin which coagulates when heated, trapping some important constituents inside the cells. If you soak the roots first in cold water some of the albumin is released from the cells, then heat may be applied to draw out the previously trapped constituents.

Like infusions, decoctions may contain one ingredient or many. They may be ingested hot or cold or applied externally. Make them fresh daily and refrigerate unused tea. A decoction should keep up to 3 days in the refrigerator.

Standard Decoction

Put 30 grams of herb and 1 liter of water (1 ounce per quart) in a pot, cover, and bring to a low simmer for 10-20 minutes. Turn off heat and steep an additional hour.

Strong Decoction

Place 30 grams of herb and 1 liter water (1 oz per quart) in a pot, cover, bring to a low simmer until the water is reduced by half.

Southern Decoction

Place 30 grams of herb and 1 liters of water (1 ounce per 2 quarts) in a pot. Bring to low simmer for 4 or more hours until there is about 500 milliliters (about 1 pint) of fluid remaining. This allows most volatile oils to escape while extracting more mineral salts, creating a tea with a different medicinal action than standard teas.