Tea vs decoction (and everything in between)

Some of us been talking about burdock root in the comments section at Tim's veggiepharm blog and in background emails, too.

But we're getting a little mixed up in our terminology about how we're using it, so here's a quick rundown of the 'official' terms for the various kinds of hot water methods used in herbal medicine.

These guidelines apply to most herbs, not just burdock. And yeah, there are exceptions of course.



TEA - Teas are just as you'd imagine, a spoonful (large or small, depending on what you're using) of fresh or dried plant material, boiling water poured over it, then steeped for a few minutes in a cup or pot, and taken hot. You can add sweeteners or milk as you see fit. Teas are usually made from leaves or flowers, the more delicate parts of the plant. It's best to keep a tea covered while it steeps so as not to lose the "volatile oils" (that's just a fancy word for fragrance) that have their own medicinal qualities.

The more volatile oils (flavour) to the herb, the more likely tea is the best way to take it. Chamomile, lavender, mint, sage, thyme, things like that. Steep these too long and they can have negative effects. Chamomile, for example, will (not may, will) make you barf if steeped too long. Sometimes you want that 'emetic' effect, mind you, but mostly you don't.


INFUSION - An infusion is just a long steeped tea. We make infusions from the more nutritive herbs, like stinging nettle, red clover or oatstraw. Again, we're using the above ground parts of the plants (leaf or flower). Generally, an infusion steeps for 4 hrs to overnight. It's then strained and drunk throughout the day, hot or cold, with our without additions. Refrigerate the leftovers and use it all up in 48 hr, especially nettle as it's high in protein. Give leftovers to your houseplants or put them in your bath.

DECOCTION - A decoction is simmered. We make decoctions from the tough parts of plants, like roots and barks, so this is probably the best way to get the most out of burdock. Many roots contain some inulin, which really needs some simmering to be released. Burdock, dandelion and echinacea are all quite inulin rich. The methods vary, but I like to first soak the roots a while in cold water, then gradually heat them up to a low simmer where I keep them, lid on, for at least half an hour, maybe more. Then I take it off the heat and let it steep until cool. How long to simmer is a matter of two things - experience and the form your roots or bark are in. Big pieces require longer simmering than chips. Powders can be a bit tricky - they can turn into a slime that's difficult to strain - so I don't recommend them. It's also true that the smaller the pieces (or finer the powder) the faster they decline in storage, often they've gone 'off' in a year or less, whereas whole or large pieces of root can last for several years. Let your nose be your guide when deciding how strong to make your decoctions.

There's also something called a "double decoction". To make it, strain out the herbs, return the liquid to the heat and allow it to sit just below a simmer - steaming, barely - and reduce to about half the original volume. This will keep quite a bit longer than a decoction so it's a handy way to make enough to last a week or so. If you put your decoction in a sterilized jar and refrigerate it, it might last for months!

HOW MUCH, HOW OFTEN? - Generally, the more aromatic teas are a one, maybe two cups a day thing. Use a teaspoon of dried herb or a tablespoon of fresh to a cup of boiling water and make it fresh each time. If they're being used medicinally rather than for pleasure, it's sometimes useful to take a swallow or two at a time so the whole cup lasts a day. It's often kindest to the body to let it have a little at a time and let it figure out what to do with this new substance. In other cases, like taking yarrow for a cold, you'll want a big steaming cup or two to induce a sweat (then go to bed, please). Best to check into a few sources before trying any new herbal tea. And no, you can't rely completely on the side of the box your tea came in for directions. It's also useful to know that some herbs affect us differently depending on whether taken hot or cold. Again, when in doubt, look it up.

Infusions are food-like; they're more akin to a broth than a tea in terms of what they do for us, so they can be 'taken freely'. Still, the first couple of times you use any of them, start with a cup a day and watch/listen to your body's reaction. The usual ratio is a large handful of dried herb to a quart of boiling water. Use a mason jar with a tight fitting lid. Infusions often often quite taste mild but they can be powerful - if you're just getting to know stinging nettle, for example, do so on the weekend when you're at home, nettles can clear you out but good!

Decoctions of something like burdock or dandelion tend to be nutritive, like infusions, but they've been simmered so they're pretty strong, too. Think of them as both food and medicine. As foods they build us up, and as medicines they initiate changes within the body. As such, their effects seem quite subtle and in some cases they're slow acting so they're often best taken daily over a long period of time. I find it's better to use small amounts simmered for a longish time, so I use about a tablespoon of dried root to each 2 cups of water. Burdock tastes wonderful but dandelion, whoo, that can be an acquired taste. Don't overdo decoctions; a cup a day is at the top end of the dosage, at least until you know your response. Double decoctions are taken in smaller amounts, of course, maybe a tablespoon twice a day, and for the really strong tasting or powerfully acting roots like dandelion or echinacea, it's an easier way to take them.

VARIATIONS AND EXCEPTIONS -  

Syrups - Double decoctions can easily be turned into syrups, a nice way to take nasty tasting medicines or use as a basis for a cough remedy. Infusions can be reduced and used the same way. To make a cough syrup, first reduce the basis of your recipe (mullein, say) to half or a third of its original volume, then briefly steep some sage, thyme or other aromatic herbs in there while the liquid cools. Add an amount equal to your liquid in sugar or honey, heat til it melts in (don't boil!) and you've got yourself a nice recipe. Or make a dandelion/burdock combo, add molasses, cook til thick and use it to flavour a hot cup of chaga  decoction - what a powerhouse that would be!

Soaks, fomentations and baths, mouth and eye washes - A 'fomentation' is a cloth that's been soaked in a herbal brew, wrung out and is then laid on an aching part of the body. They can be used hot (not too hot) or cold, depending on your need. Foot baths, sitz baths, mouthwashes and eyewashes can all be made from just about anything you can drink. If bathing your eyes, mix 50/50 with salt water in an eye cup.

Leftovers - If you can drink it then you can safely bathe in it, rinse your hair in it or use it in a face pack. Use leftovers of any water based herbal preparation creatively! Or, as mentioned water your plants with it. Please do NOT offer any left over herbal concoctions to your pets, their metabolisms are different than ours and you could do harm.

Exceptions and disclaimers - Some herbs, ie mallows and violets don't like hot water at all, so we make cold infusions with those, generally overnight. Some barks ie slippery elm, are easier to work with in powder form. It's just a good idea to research anything you want to use, 3 sources is best, before trying any new herb.

I don't buy the idea that a remedy should make you feel worse before you feel better, so if you feel worse, don't "push through it", discontinue use. Properly used, it's unlikely that headaches, rashes or extreme bathroom events are a good sign! More is NOT better, ever.

Please use herbs one at a time until you know how they sit with you, and give yourself 3 days after trying a new herb to assess - some are slow acting. Keep in mind that most herbs have some diuretic action (ie they make you pee), so don't take them if you're on similar medications. Anything diuretic needs to be followed up with enough water, not more herbal tea, plain water.

And last but definitely not least, while some herbs might be strange tasting, none of them should taste at all musty. If it's musty, throw it out.

Questions?