How to Make A Decoction
A decoction is an herbal preparation that's gently simmered, not just steeped. The dense, woody parts of plants hold their medicine tightly, and they need sustained heat to release it. A cup of hot water poured over a piece of root won't do as much, but half an hour of gentle simmering will.
What to decoct
Decoctions are for the dense parts of plants:
Roots (dried)
Bark
Hard berries
Woody stems
Tender leaves, flowers, soft berries, and fresh or aromatic roots do better as an infusion (see How to Make a Hot Infusion).
What you'll need
A stainless steel pot or a heat-tempered glass or ceramic vessel with a lid (avoid aluminum)
Dried herbs
Filtered, room-temperature water
A fine mesh strainer, cheesecloth, or a coffee filter
How much herb
Use 1 part herb to 8 to 12 parts water, measured by volume. For example, ¼ cup of herb to 2 to 3 cups of water. For a full quart (4 cups) of water, use about ⅓ to ½ cup of herb. Use the stronger ratio (1:8) for mild roots like burdock or astragalus, and the lighter ratio (1:12) for strong-tasting herbs like ginger or cinnamon.
Directions for a therapeutic decoction
Measure and chop your herbs. Cut, crush, or break them into small pieces (this is called comminuting) so the water can reach more of the plant.
Combine the herbs with your measured room-temperature water in your pot or vessel.
Cover and bring to a simmer. A simmer is not a boil. You want small, gentle bubbles rising slowly, not a rolling boil, which can drive off delicate constituents and evaporate too much water.
Simmer, covered, for 30 to 45 minutes. Check now and then, and add a little water if the level drops a lot.
Strain. Separate the spent herbs (the marc) from the liquid (the menstruum).
Press the herbs. Squeeze or press the spent herbs with the back of a spoon or by wringing them in cheesecloth (this is called expressing the marc). The last drops are the most concentrated.
Fine-strain if needed. If there's sediment, pour the decoction through a coffee filter or a fine cloth.
Combining roots and leaves
If your blend has both dense parts (like licorice root or cinnamon bark) and tender parts (like peppermint or chamomile), decoct the dense parts first. Then turn off the heat, add the leaves and flowers, cover, and let them infuse for 30 minutes before straining. This way each part is extracted the way it likes best.
Medicinal mushrooms
Reishi, chaga, and other medicinal mushrooms benefit from a much longer simmer of 1 to 2 hours or more. Add water as needed to keep them covered.
Storage
A decoction can sometimes keep a little longer than an infusion, but it's still only a matter of days. Store it covered in the refrigerator and use it within 2 to 3 days. Rewarm gently on the stove. If it smells sour or off, compost it and make a fresh batch.
Herbs that love a decoction
Dried ginger root
Cinnamon bark
Licorice root
Burdock root
Dandelion root
Astragalus root
Hawthorn berries
Elderberries
Reishi and other medicinal mushrooms
Always check with me before starting new herbs if you are pregnant, breastfeeding, taking medications, or managing a chronic condition. Licorice in particular can raise blood pressure with regular use.
