If you have been into a quality bar lately, you might have noticed a series of glass jars with an amber liquid in them.  These jars are often filled with tinctures of different concentrated flavors of herbs and spices that the bartender will use to flavor drinks.  Tinctures are also used for the health benefits derived from the particular herbs or spices used and also known as liquid herbal extracts.

Essentially, tinctures are created when herbs are placed in alcohol and allowed to sit for several days, or even up to several months.  Vodka is the usual alcohol of choice in the preparation of tinctures, although brandy or rum may also be used.  If using alcohol is an issue, apple cider vinegar or glycerin might be substituted.  Alcohol functions as a preservative, so you may let the bottles of tincture sit out on a shelf, but if you use vinegar the resulting liquid must be refrigerated throughout the process.

The amount of herbs to alcohol varies according to individual recipes, but in general a good place to start is to combine one ounce of herbs with four ounces of vodka.  Be sure to use enough alcohol so that the herbs are completely submersed in the liquid.  Using the tincture to flavor drinks, you might select to use lemon peel, lavender or allspice for their distinctive tastes that they will bring to your drinks.

You will need to let the tincture sit in a dark place in a cabinet for a couple of weeks or longer so that the herbs are truly macerated by the alcohol.  The bottle should be briskly shaken at least once a day.  After it is quite strongly scented, you may strain the solids from the liquid, and add some sugar syrup to the alcohol-based tincture.  You may find that you will need to strain the liquid several times using a very fine mesh with cheesecloth or a coffee filter to remove every last bit of little fibers of the herbs.  It may then be stored in a glass jar with a tight fitting lid.  To use the tincture, you will use an eyedropper to place drops in tea, juice, water or drinks.

You may experiment with the type of natural herbs used in terms of dried or fresh.  If using fresh, be sure to chop them before you place them in the jar and cover with alcohol.  If you’re using dried herbs, it is best to use them in a cut and sifted form – smaller pieces will allow the liquid to penetrate quickly, but unlike powder it will still be easy for you to strain later.  An alcohol-based tincture can last up to two years if properly prepared and stored.

How To Make Your Own Herbal Infusions, Decoctions and Broths

You can make your own therapeutic herbal infusions, decoctions and broths. It’s easier than you think to make healing herbal teas.

Herbal teas are the most basic, and perhaps oldest, herbal medicines in the world. Even though herbal teas are often weaker than other herbal preparations, herbal teas are easy to prepare, comforting in times of illness and easy for the body to assimilate.

Today’s herbalists make three different types of herbal teas: infusions, decoctions and broths. The type of tea an herbalist chooses to make depends mainly on the part of the plant used and knowing which preparation method to use with which herb will help maximize the healing potential of these amazing healing plants.

How to Make an Herbal Infusion

Infusions are the most common type of herbal tea and they’re the simplest to make. Typically, infusions are made from the leaves, flowers and other non-woody parts of the herb. To make an infusion, add 1 tablespoon of fresh herbs, or 1 teaspoon of dried herbs, to one cup of near-boiling water and remove the pot from its heat source. Herbal infusions are never boiled because to do so destroys the delicate volatile oils. Instead, herbal infusions are steeped for 5 to 15 minutes in a covered container. After steeping the tea for the appropriate amount of time, simply strain the infusion, allow it to cool and enjoy it.

Herbs that are frequently used to make infusions include peppermint, chamomile and echinacea.

How to Make an Herbal Decoction

For herbal teas made from roots, bark or other tough, woody parts of a plant, an herbal decoction is the method of choice. To make an herbal decoction, add 2 tablespoons of fresh herbs to one cup of simmering water. Unlike infusions, which are prepared without added heat, herbal decoctions are typically simmered (but never boiled) for 15 to 30 minutes before straining. The reason for the added cooking time is that decoctions are used mainly for tougher, woodier parts of an herb and typically need a longer cooking time to release the potential healing benefits.

Herbs that are commonly used to make decoctions include ginger, licorice and cinnamon.

How to Make an Herbal Broth

Herbal broths aren’t used frequently today, but in years past herbal broths were valuable sources of vitamins and minerals, especially during the long winter months when people often had little access to freshly-picked fruits and vegetables. To make an herbal broth, grind 1 tablespoon of dry herbs into a powder and add it to one cup of near-boiling water. Let the broth cool to a comfortable drinking temperature and, without straining the mixture, enjoy your fresh herbal broth and the potentially healing nutrients it provides.

In theory, any edible herb can be used to make an herbal broth but typically, herbal broths are made of herbs chosen mainly for their nutritional value. Frequently, herbal broths contain more than one herb and often contain other foods like garlic, onions or edible mushrooms.

Contributed with permission: ©Lisa Barger

Tropical Herb Tea
A fruit and herb tea that you will need to let steep in the fridge overnight, so prepare to make this recipe the day before you want to enjoy this exotic and tropical drink.

INGREDIENTS:
3 tbs hibiscus flowers (c/s)
3 tbs mint leaves (c/s)
3 tbs lemongrass (c/s)
1/2 cup chopped pineapple
2 oranges, sliced
1 papaya, sliced
1 mango, sliced

PREPARATION:
In 2 quarts water, bring herbs to a boil and let steep for 20 minutes. Strain out herbs. In a large jar or bowl, mix the fruit and pour the tea over top. Let refrigerate overnight. Serve chilled, with or without the fruit.
From Guest Writer: Sean Paajanen

Ingredients:
1 chopped banana
1 medium sized cup of any berry (strawberry/raspberry etc)
1 egg white
1 tbsp of honey
1/2 small cup of any yogurt (natural is good)
1 tbsp Organic GreenPower
6 ice-cubes

Method:
Add all ingredients into blender and blend until smooth. Serve and enjoy.