Medicinal Honey

To Prepare a Medicinal Honey

In a pan, heat 1qt of wildflower honey over low heat until it is just warmed through. Add 1/2 cup of chopped fresh herbs or 1/4 cup of dried herbs and continue heating for 15 to 20 minutes, then pour the mixture into a heat-tolerant jar and close tightly. Label with an 18-month expiration date.

Use by the teaspoon or tablespoon.

Syrup and Elixir

To Prepare a Syrup

Warm 1 cup of honey in a pan over low heat. Add 1 to 2 ounces of traditional tinctures and cook for 10 to 15 minutes. It isn't necessary to vigorously boil the syrup, just simmer it very gently. This process will blend the syrup and dissipate most of the alcohol.

Allow the syrup to cool to room temperature, then pour it into a glass bottle and label it with an expiration date (syrups will keep for 6 months). Store these preparations in the refrigerator.

Syrups are usually administered by the teaspoonful.

To Prepare an Elixir

Combine 1/2 cup of honey, 1/2 cup of fresh or frozen fruit, and 1 ounce of traditional tincture in a blender. You can substitute 1/4 cup fruit juice or fruit nectar for the actual fruit. Blend well until smooth and creamy.

Store elixir in a properly labeled glass bottle in the refrigerator for up to two weeks.

Elixirs are normally administered by the tablespoon.

Topical Liniments

Although they are prepared in the same fashion as tinctures, liniments are not taken internally but, rather, are applied topically.

To Prepare

Instead of vodka or alcohol, use equal parts pure grain alcohol and spring water as the menstruum. Allow the menstruum to sit for 4 to 6 weeks.

Liniments have an indefinite shelf life.

Cider Vinegar Tincture

To prepare

Follow the same instructions for traditional tinctures (posted 7/10/12), using organic apple vinegar in place of the alcohol.

Vinegar menstruums should sit for 2 to 6 weeks, after which you can squeeze them out and begin using your tincture.

They have a shelf life of one year from the date the plant was put into the menstruum.

Traditional Tinctures

Traditionally, tinctures have been made by a method called maceration. This method can be used to prepare both alcohol and vinegar tinctures, as well as topical liniments.

Needed to prepare your menstruum (the maceration plant and solvent):

*1 clean 1-pint (473ml) glass jar with a tight-fitting lid.
*Approximately 1 cup of chopped fresh herbs or 1/4 cup of coarsely ground dried herb.
*1 pint of brandy or vodka (your choice; brandy is usually 75-80 proof, white vodka is generally 80-85 proof.

To Prepare a Tincture:

Place the herb material in the jar. Pour the liquid over the top of the plant material until it reaches the shoulder of the jar. Put the lid on tightly and label the container with all of the ingredients and the date. This is the menstruum.

Store the menstruum at room temperature for four to six weeks. Shake it vigorously every couple of days. Keep out direct light and heat.

After four to six weeks you will be ready to squeeze out the menstruum. Place a clear cotton cloth (cloth napkins or a piece of cotton sheet) in the bottom of a colander or strainer. Put the colander into a pan or bowl. Slowly pour the liquid and herb material into the colander and let it drain for a minute or two, then pull up the corners of the cloth to form a bundle. Squeeze the bundle until all the liquid has been removed from the plant material the squeezed plant material, called marc, can be discarded into the compost pile.

The strained liquid is your finished tincture. Store in a clean glass bottle, tightly closed and fully labeled.

Storage:

Tinctures with at least 25%alcohol content will keep indefinitely. They do not require an expiration date and can be used until they are gone.

Infusions and Decoctions

Infusions and decoctions are medicinal-strength teas, rather than beverage teas.

Infusions are prepared from leaves, stems and flowers. They are covered with water and allowed to steep.

Decoctions are prepared from roots and rhizomes, barks and seeds, and are gently simmered in water.

As a general measurement, use 1 teaspoon of dried or 2 teaspoons of fresh herb per cup of water. Most herbal infusions and decoctions will keep for up to three days when stored in a tightly closed glass container in the refrigerator.

To prepare an infusion:

Measure the correct amount of herb into a heat-tolerant container. In a pan or teapot, bring the water to a boil, then pour the water over the herbs. Cover with a lid and allow the herbs to steep for 10 to 15 minutes. Strain out the herbs, and you're ready to enjoy your infusion.

To prepare a decoction:

In a pan or teapot, bring the water to a boil. Add the measured herbs to the pan and reduce the temperature until the water is gently simmering. Allow the herbs to simmer for 15 to 20 minutes, strain and enjoy.

Chemical Constituents

Esters: Relaxing

Aldehydes (aliphatic): Relaxing

Keytones: Relaxing

Sesquiterpenes: Balancing

Lactones and Coumarins: Balancing

Oxides: Mildly Stimulating

Acids: Mildly Stimulating

Aldehydes (Aromatic): Mildly Stimulating

Monoterpenes: Stimulating

Alcohols: Stimulating

Phenols: Stimulating