Infusion
Infusion or herb tea is made just like China tea. Use 1 heaped teaspoon of the fresh herb or 1 flat teaspoon of dried herb per cup. Poor boiling water over the herb, cover and let it steep for 10 minutes. Strain and drink. Never use metal containers.
Decoction
Decoctions are mainly used to extract the mineral salts and bitter principals of plants.
Hard plant material (roots, wood, bark and seeds): Boil 14 grams of plant material per cup of water in a non metallic container for 10 minutes. Steep for 6 minutes with the pot covert.
Green plant parts: The same as above but boil for 3 to 4 minutes. Or the green plant parts can be added to boiling water and boiled for the same time. Steep for 2 to 3 minutes.
Cold Extract
The preparation with cold water will preserve the most volatile ingredients and extract minor amounts of mineral salts and bitter principals.
Add double the amount of plant material used for an infusion to cold water. Let the mixture stand for 8 to 12 hours, strain and drink. Again don't use metal containers.
Tincture
Tincture is excellent for herbs that are harvested once a year like: Valerian and Echinacea.
Depending on the quantity of plant material fill a glass jar loosely with the dried herb or press firmly if using fresh herbs. Fill the jar 1/3 with gin, vodka, brandy or any other strong alcohol.
Fill the 2/3 of the glass with water. Seal, shake and let stand for 4 weeks in a warm place. Shake every day. In 4 weeks strain and pour in an amber bottle. Keep the bottle in a dark, cool place. Tincture will keep for a long time.
Use 10 drops in a glass of luke warm water.