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HERBAL PREPARATION TERMS
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CAPSULE
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Powdered herbs are placed inside gelatin capsules and swallowed with water. You can powder and mix your own herbs and fill the capsules yourself, or you can purchase pre-capsuled herbs (easier but more expensive).
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COMPRESS
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Soak a clean cotton cloth in warm infusion, decoction, or diluted tincture, wring out so it is not dripping and fold two or three times, apply damp compress to injured or problem area, replace when compress cools (or use a cool compress for headache and replace when warm).
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DECOCTION
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Made with the tough parts of an herb (bark, roots, or dried berries) - bring 2 cups water to a boil, add 1 Tbsp dried herb, simmer for 15-30 minutes as needed, strain.
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ESSENTIAL OIL
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Highly concentrated oil from plants - best to buy from reputable dealer. Always dilute essential oils in a vegetable or nut oil before use (1-3 drops essential oil per teaspoon vegetable oil). Abbreviated “EO”. See my Essential Oils Page for more information.
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EXTRACT
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Concentrated solution about five times the strength of the herb - use twice the herbs as used for an infusion, add to water (not boiling), cover and allow to stand for 10-12 hours. Strain and drink.
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FRESH
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Many herbs can be used fresh for several of these preparation methods including decoctions, infused oils (although dried herbs are less likely to cause mold), infusions, poultice (pick it, crush it up, and put it where it needs to go), or just eat it!
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INFUSED OR HERBAL OILS
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Oils that have been infused with an herb or herbs. Some herbs, when infused in oil, make excellent rubs due to the properties of the herbs. They can be used for a variety of ailments and may be less irritating to sensitive skin. Try using 8 oz dried herb combined with 3 C vegetable or nut oil in the top of double boiler, cover. Heat over low heat for 2 to 3 hours. Make sure bottom pan doesn’t dry out. Strain oil into dark bottle, label. Store up to one year in refrigerator. Use as massage oil or add to other recipes to replace part or all oil listed. OR Combine in glass jar and cover. Put jar in sunny place for about two weeks. Shake jar once a day. Can infuse longer and add more herbs if needed. Strain into dark bottle, label. Use and store as above.
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INFUSION
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An infusion is what many people call ‘tea’. I have used the word infusion to avoid any confusion about the actual tea plant (green tea, black tea). An infusion is made with the softer parts of an herb that grow above ground (stems, leaves, and/or flowers). Pour 1 cup boiling water over 1 tablespoon cut or 1 teaspoon powdered herb, cover tightly and steep 15-20 minutes, strain. A coffee maker can also be used to make an infusion. These will store in a refrigerator for 2-3 days, or can be frozen into cubes, but are best used fresh.
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POULTICE
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Soft, warm, pasty medicinal masses generally used to supply moisture and break down inflamed tissue - (various methods of preparation).
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SALVE
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A healing ointment. (The 'L' is silent in the pronunciation.) Mix 1 part herbs with 4 parts oil - use low heat in oven for 1-3 hours, strain and add 1/2 part lanolin and enough beeswax to allow a firm consistency.
OR melt 1 oz beeswax in double boiler, stir in 1/2 cup oil (vegetable or nut) shake in 1/2 to 1 cup dried herbs until they are completely covered and there is not a lot of excess oil, cook in double boiler for 2-3 hours, making sure there is always water in the bottom pan, turn off heat and add essential oil if desired (just a few drops), strain through a cloth into a jar and cover.
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SYRUP
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Concentrated sugar and herb solution - decoct herbs in honey, maple syrup, or yellow D, strain and add 1 oz vegetable glycerin per 7 oz of syrup.
OR combine 1 part herbal infusion or decoction with 1 part honey or unrefined sugar and heat gently until the sugar or honey has completely dissolved, store 3-6 months in refrigerator.
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TINCTURE
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Preparation of herbs rendered to alcohol and in a concentrated form - mix herbs in bottle and add alcohol in approximate proportions of 1 oz herb to 2-5 oz alcohol; use non metallic lid or cork tightly and keep in dark place; shake 2 or 3 times daily, after 2-6 weeks strain liquid. Store in tightly sealed dark bottle. (Can use cider vinegar or vegetable glycerin in place of alcohol.)
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SEASONING WITH HERBS & SPICES
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ALLSPICE
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sausages, braised meats, poached fish, cooked fruits, puddings, pies, relishes, stir fry, sauces, soups, baked bananas, exotic sweets, and Christmas recipes
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ANISE
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cookies, pastries, bread, relishes, tomato soups, stews, and curries
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BASIL
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tomato dishes, pesto, egg dishes, salads, marinades, fish, and compound butters
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BAY LEAF
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stocks, sauces, soup, stews, and braised meats
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CARAWAY
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rye bread, cabbage, sauerkraut, cheese dips, soups, fish, meat, and salads and Eastern European Cuisine; used to decorate bread, biscuits, crackers, cakes, and muffins
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CARDAMOM
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pickling, curries, pastry mixes, ice cream, custards, and fruity sweet dishes
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CAYENNE
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soups, sauces, fish, and eggs
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CELERY SEED
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salads, dressings, pickling, tomato dishes, marinades, shrimp cocktail, white sauces, cheese dishes, and as a salt on salads
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CHERVIL
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soups, salads, sauces, egg, dishes, chicken, fish, and dressing
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CHILI POWDER
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chili, stews, sauces, ground meats, guacamole, salsas, baked beans, deviled eggs, curry blends, and relishes
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CHIVES
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salads, egg and cheese dishes, fish soups, and sauces
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CILANTRO
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salads, salsa, sauces, soup, eggs, and dressings.
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CINNAMON
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preserves, stewed fruits, breads, pastries, desserts, ham, and hot beverages
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CLOVE
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Whole: marinades, stocks, sauces, braised meats, hams, and pickling. Ground: pastries, fruits and cakes.
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CORIANDER
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pickling, sausages, stocks, pork, curry, gingerbread, salsa, dressings, breads, fish, savory dishes, relishes, baked fruit, and soups
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CUMIN
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chili and curry powder blends, sausages, salsa, eggs & cheese, curry dishes, vegetables, soups, sauces, fish, meat, rice, relishes, roasts, and mixed with yogurt
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CURRY
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curry dishes, vegetables, soups, sauces, fish, meat, and rice
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DILL
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pickling, soups, sauerkraut, marinade, salads, fish, shellfish, vegetables, sauces, vinegar, cabbage, onions, relishes, cheese, root vegetables, and bread
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FENNEL
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sausages, tomato sauces, marinades, fish, pickling, poached eggs, sauces, apple pies, custards, desserts, curries, soups, breads, roast pork, salami, and served with butter and cheese
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FENUGREEK
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chutneys, curries, breads, sprout and add to salads
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GINGER
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baked goods, desserts, fruits, curry dishes, pickling, chutney, cookies, cakes, desserts, and Asian cooking
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JUNIPER BERRY
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marinades, game dishes, and sauerkraut
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MACE
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baked goods, desserts, fruit, sausages, fish, vegetables, and preserves
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MARJORAM
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beef, veal, lamb, sausage, pates, poultry, stews, soups, vegetables, salads, and sauces
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MINT
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lamb, fruits, tea, fruit beverages, peas, carrots, potatoes, jellies, soups, and sauces
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MUSTARD SEED
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prepared mustard, pickling, sauces, and salsa
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NASTURTIUM
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salads, pickling, and mustard
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NUTMEG
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baked goods, pies, cream sauces, soups, chicken, veal, vegetables, mashed potatoes, cabbage, rice, fish sauce, cheese dishes, pickle chutney, custards, cakes, biscuits, pumpkin pie, soups, breads, and all milky drinks
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OREGANO
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Italian & Mexican dishes, tomato sauces, soups, sauces, stews, meats, salads, and marinades
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PAPRIKA
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Fish, seafood, meats, salads, sauces, dressings, eggs, chicken, cheese, baked potatoes, rice dishes, and garnish
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PARSLEY
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garnish, fried, stews, sauces, salads, vegetables, and potatoes
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POPPY SEEDS
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breads, rolls, pastry, fillings, cookies, cakes, salsa, and dressings
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ROSEMARY
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lamb, fish, beef, sauces, soups, stews, salads, and marinades
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SAGE
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stuffing, meat, poultry, soups, stews, salads, and fish
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SAVORY
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salads, eggs, vegetables, stuffing, soups, meats, fish, and sauces
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SESAME SEEDS
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bread & roll garnish, salads, and oriental candy
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TARRAGON
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Bearnaise sauce, vinegar, chicken, fish, salads, dressings, and eggs
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THYME
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soups, chowders, stocks, sauces, meats, poultry, and salad dressing
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TURMERIC
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curry powder, pickles, relish, salads, eggs, rice, Indian food, fish dishes, and deviled eggs
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VANILLA
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candy, ice cream, chocolate, cakes, biscuits, custards, and dessert sauces
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Lofthouse Gardens