Introduction to Herbs

Preparations
Infusion When plant material is infused in water, the water becomes a
fragrantly scented and pleasantly refreshing drink known as tea. However, tea is
more than just an enjoyable means of quenching thirst. These are very simple
herbal preparations, probably the oldest and most widely used but very rarely
properly made. Use a non-metal teapot reserved exclusively for herbs as the
tannin in tea could adulterate the delicate flavour of some herbs.
Teas can be used as a drink or, if made two or three times stronger, can be used
in baths, compresses, poultices, and face and hair rinses.
To make Pour 1 cup (250 ml) boiling water over 2 teaspoons fresh or 1 teaspoon
dried plant material. Cover immediately. Stand 5-10 minutes. The longer the tea
steeps, the more bitter it becomes in the same way as black tea so brew it until
its to your taste but the longer it steeps, the more constituents will be extracted.
sweeten with honey if liked.

Decoctions A decoction is an extract of herbs produced by boiling the herb in

water. This method is used for hard seeds, roots and barks, which need longer
than an infusion. It is also a method of reducing and preserving water extracts.
Although decoctions are prepared by prolonged simmering, they still contain the
essential qualities of the fresh herb. They can be drunk on their own, made into
syrups, honeys, gargles, compresses and douches, added to baths or used as an
ingredient in oils and creams.
To make Chop the material as finely as possible, place in a non-aluminium pan.
to each cup (250 ml) of cold water add the equivalent of 2 teaspoons fresh or 1
teaspoon dried herb. Cover the pan and bring slowly to a boil. Simmer for 10-30
minutes depending on the coarseness of the material. Strain, measure, and
make up to the original amount of fluid with fresh boiling water. Store in a
covered container in the refrigerator for 4-5 days.

Tinctures are an extract of the properties of herbs into alcohol or glycerine.

Tinctures are much stronger than teas or decoctions - 1 teaspoon (5 ml) tincture
is approximately equal to 1 cup of tea or decoction. Tinctures will last for many
years if well made and stored. The strength and keeping quality of a tincture is
largely dependent on the strength of alcohol used in the preparation. To make
Fill a jar with finely chopped fresh plant material or half fill with dried material.
Fill the jar with alcohol and close the jar with a non-metallic lid. The jars need to
be labelled with the common and Botanical name of the contents and a date two
weeks hence when the tincture will be ready. Shake daily. After two weeks,
strain the tincture through a sieve and then through a coffee-filter paper into a
dark coloured glass bottle. Store in a dark, cool place.

1
Herb Vinegars The addition of a herb vinegar will give an instant lift to an
ordinary vinaigrette, but try using it in other ways, too. Stews, soups and sauces
all benefit from a splash of herb vinegar towards the end of the cooking time,
and it can also replace some or all of the wine called for in a recipe. The delicate
herbal flavour will be ruined if you use malt vinegar, instead opt for a good-
quality white wine or cider vinegar.
Ingredients: 600ml white wine or cider vinegar
A good quantity of herbs such as basil, tarragon, bay leaves, thyme
or mint
There is no need to chop or pound the herbs – just pack the fresh leaves straight
into a jar, pour over the vinegar, cover, and leave to steep on a sunny windowsill
for two weeks, shaking once or twice a day. Strain into a clean bottle, add a fresh
herb sprig if you wish, seal, and store in a cool, dark place. Experiment with
combinations of different herbs.

Flavoured Oils Herb flavoured oils can be used in marinades or vinaigrettes,

brushed over meat or fish prior to grilling, or drizzled, Italian-style, over chunky
toasted slices of baguette. Virgin olive oil or light sesame oil are best for this
purpose, but other oils work well too. Remember to label your oils so that you
know what the bottles contain.
Ingredients: 600ml oil
6 tablespoons of chopped herbs in one of the following
combinations:
basil, lemon thyme, rosemary
thyme, rosemary, shallots
basil, lemon thyme, chives, burnet, garlic
tarragon, lemon balm, green peppercorns
dill leaves, dill seeds, burnet, garlic
Use a mortar and pestle to pound the herbs to a paste. Add a few drops of the oil
and stir to a cream, then slowly add the remaining oil. Pour the mixture into a
clean, dry jar, cover and leave to steep for two weeks, shaking or stirring once or
twice a day. Strain into a clean bottle, seal, label and store.

Herb Butter Parsley is the herb most commonly used in herb butters, but
there are plenty of other alternatives. Try basil, mint, tarragon, or a combination
of different herbs. Choose those herbs, too, that will best complement the food
with which you are going to serve them. Mint butter melting over new potatoes is
one excellent example of a perfect partnership.
Ingredients: 100g unsalted butter
4-5 tablespoons of your chosen herb
1 teaspoon lemon juice
Thoroughly combine all ingredients and place in the refrigerator to harden.

Glossary
alterative a term given to a substance that speeds up the renewal of the
tissues so that they can carry out their functions more effectively.

anthelmintic a substance that causes the death or expulsion of parasitic

worms.
 Introduction to Herbs
antiseptic a substance that prevents the growth of disease-causing
micro-organisms, eg. bacteria, without causing damage to living tissue. It
is applied to wounds to cleanse them and prevent infection.

antispasmodic a drug that diminishes muscle spasms.

aperient a medicine that produces a natural movement of the bowel.

carminative a preparation to relieve flatulence and any resultant griping.

cathartic a compound that produces an evacuation of the bowels.

cholagogue the name given to a substance that produces a flow of bile

from the gall bladder.

demulcent a substance that soothes and protects the alimentary canal.

diaphoretic a term given to drugs that promote perspiration.

diuretics a substance that stimulates the kidneys and increases urine

and solute production.

emetic a drug that induces vomiting.

emmenagogue a compound that is able to excite the menstrual

discharge.

febrifuge a substance that reduces fever.

purgative the name given to drugs or other measures that produce

evacuation of the bowels. They normally have a more severe effect than
aperients.

vulnerary a drug that is said to be good at healing wounds.