Dragon Magick Using Herbs; Teas, Tinctures and Decoctions
Modern Practitioners of Magick use herbs in two ways;
1.Homeopathy and Natural Medicine.
2. Magickal applications for health & healing, success, prosperity, harmony, etc. In this process the magickal intent of the herb should always match the medical intent.
When working with Herbs you must first know and understand the different methods with which you may use them.
There are many different methods.
I will cover a few of them below:
Herbal Teas - Tisanes, Decoctions, Tinctures, Herbal Syrup, Poultice, Balms/Salves, Message Oils, Steam Inhales, Bath, Compress, Infused Oil, Essential Oils, Smoke, Crafts (such as poppets or mojo bags) Herbal Vinegar, Powerders/capsules, Ointment.
1.Homeopathy and Natural Medicine.
2. Magickal applications for health & healing, success, prosperity, harmony, etc. In this process the magickal intent of the herb should always match the medical intent.
When working with Herbs you must first know and understand the different methods with which you may use them.
There are many different methods.
I will cover a few of them below:
Herbal Teas - Tisanes, Decoctions, Tinctures, Herbal Syrup, Poultice, Balms/Salves, Message Oils, Steam Inhales, Bath, Compress, Infused Oil, Essential Oils, Smoke, Crafts (such as poppets or mojo bags) Herbal Vinegar, Powerders/capsules, Ointment.
How to Make Herbal Tea:
Herbal teas remain my favorite way of using herbs medicinally. The mere act of making tea and drinking it involves you in the healing process and, I suspect, awakens an innate ability for self-healing in the body. Though medicinal teas are generally not as potent or as active as tinctures and other concentrated herbal remedies, they are the most effective medicines for chronic, long-term imbalances.
Herbal teas can be drunk hot, at room temperature or iced. They can be made into ice cubes with fresh fruit and flowers and used to flavor festive holiday punches. They’re delicious blended with fruit juice and frozen as pops for children.
Average Dose: The average dosage is usually 3 to 4 cups in a day. Bitter medicines need only be taken in small doses, usually 1/2 cup at a time.
Variations : Spices like ginger, cinnamon, cardamom, cloves, and allspice add heat and energy to the infusion. Almond and vanilla extracts, raw honey, fresh lemon, or a pinch of stevia add flavor and zest.
Standard Brew. Ratio : Two cups water to one ounce dried herb. This equals 1 to 2 tablespoons of dried leaves or flowers. To brew a single cup use 1 teaspoon per cup of water. When infusing fresh herbs use 2 to 3 times the amount of dried. Depending on the herb you will generally use hot to boiling water. Pour hot water over herb in a closed container and leave to steep.
Brewing time: 5 to 20 minutes. Infusing herbal tea is unlike brewing "tea", Camellia sinensis, which becomes bitter and undrinkable if left to infuse too long. Most herbal teas benefit from a longer steeping time, the better to extract the medicinal properties. Brewing the herbs in a closed container like an enamel teapot prevents and volatile compounds such as essential oils from escaping.
Strain: Or not. I often just let the herbs settle to the bottom and pour off the top, letting the herbs soak in the water. The second cup is often better than the first. With practice you will get a feeling for how strong you like your drink. You need not throw out the leftovers either, and may want to reuse them as a "starter" for another fresh batch.
Remember, as your tea brews, meditate and add your energies with that of the herbs, this charges the tea. Set your intentions and focus your energy on them.
After brewing, an herbal tea should be stored in the refrigerator. Left at room temperature for several hours, it will go “flat,” get tiny bubbles in it and begin to sour. Stored in the refrigerator, an herbal tea will be good for three to four days.
I seldom direct people to make medicinal teas by the cupful. It is impractical and time-consuming. Instead, make a quart of tea each morning or in the evening after work.
The herb-to-water ratio varies depending on the quality of herbs used, whether they are fresh or dried (use twice as much fresh herb in a recipe), and how strong you wish the finished tea to be.
I generally use 1 to 3 tablespoons of herbs for each cup of water, or 4 to 8 tablespoons of herb per quart of water, depending on the herb.
Making a pot of herbal tea is actually an easy, enjoyable thing to do.
Bring cool water to a boil, and then rinse a non-metal container with some of the water. Metal containers can interfere with the purity of the tea.
Put the herbs in the non-metal pot, and pour the boiling water over the herbs. Let them steep, covered, The medicinal value of many herbs is contained in the essential oils, so you'll want to keep the steam from escaping,
steep for about 10 minutes. This is not an exact time, and you should check at varying intervals to find the right strength for your purposes. The more herb you use and the longer you let it steep, the stronger your tea will be.
Cold infusions: Sun and Moon Tea. Put fresh or dried herbs in a glass jar filled with water and place in a hot, sunny windowsill for several hours. A Moon tea is made by placing the herb in an open crystal glass or bowl. Cover the herb with fresh water and place directly in the moon light, a full moon being the best time. Do not cover. Allow to infuse overnight and drink first thing in the morning. These infusions will be subtle, and work best with fresh, aromatic herbs like chamomile, and mints.
Herbal teas remain my favorite way of using herbs medicinally. The mere act of making tea and drinking it involves you in the healing process and, I suspect, awakens an innate ability for self-healing in the body. Though medicinal teas are generally not as potent or as active as tinctures and other concentrated herbal remedies, they are the most effective medicines for chronic, long-term imbalances.
Herbal teas can be drunk hot, at room temperature or iced. They can be made into ice cubes with fresh fruit and flowers and used to flavor festive holiday punches. They’re delicious blended with fruit juice and frozen as pops for children.
Average Dose: The average dosage is usually 3 to 4 cups in a day. Bitter medicines need only be taken in small doses, usually 1/2 cup at a time.
Variations : Spices like ginger, cinnamon, cardamom, cloves, and allspice add heat and energy to the infusion. Almond and vanilla extracts, raw honey, fresh lemon, or a pinch of stevia add flavor and zest.
Standard Brew. Ratio : Two cups water to one ounce dried herb. This equals 1 to 2 tablespoons of dried leaves or flowers. To brew a single cup use 1 teaspoon per cup of water. When infusing fresh herbs use 2 to 3 times the amount of dried. Depending on the herb you will generally use hot to boiling water. Pour hot water over herb in a closed container and leave to steep.
Brewing time: 5 to 20 minutes. Infusing herbal tea is unlike brewing "tea", Camellia sinensis, which becomes bitter and undrinkable if left to infuse too long. Most herbal teas benefit from a longer steeping time, the better to extract the medicinal properties. Brewing the herbs in a closed container like an enamel teapot prevents and volatile compounds such as essential oils from escaping.
Strain: Or not. I often just let the herbs settle to the bottom and pour off the top, letting the herbs soak in the water. The second cup is often better than the first. With practice you will get a feeling for how strong you like your drink. You need not throw out the leftovers either, and may want to reuse them as a "starter" for another fresh batch.
Remember, as your tea brews, meditate and add your energies with that of the herbs, this charges the tea. Set your intentions and focus your energy on them.
After brewing, an herbal tea should be stored in the refrigerator. Left at room temperature for several hours, it will go “flat,” get tiny bubbles in it and begin to sour. Stored in the refrigerator, an herbal tea will be good for three to four days.
I seldom direct people to make medicinal teas by the cupful. It is impractical and time-consuming. Instead, make a quart of tea each morning or in the evening after work.
The herb-to-water ratio varies depending on the quality of herbs used, whether they are fresh or dried (use twice as much fresh herb in a recipe), and how strong you wish the finished tea to be.
I generally use 1 to 3 tablespoons of herbs for each cup of water, or 4 to 8 tablespoons of herb per quart of water, depending on the herb.
Making a pot of herbal tea is actually an easy, enjoyable thing to do.
Bring cool water to a boil, and then rinse a non-metal container with some of the water. Metal containers can interfere with the purity of the tea.
Put the herbs in the non-metal pot, and pour the boiling water over the herbs. Let them steep, covered, The medicinal value of many herbs is contained in the essential oils, so you'll want to keep the steam from escaping,
steep for about 10 minutes. This is not an exact time, and you should check at varying intervals to find the right strength for your purposes. The more herb you use and the longer you let it steep, the stronger your tea will be.
Cold infusions: Sun and Moon Tea. Put fresh or dried herbs in a glass jar filled with water and place in a hot, sunny windowsill for several hours. A Moon tea is made by placing the herb in an open crystal glass or bowl. Cover the herb with fresh water and place directly in the moon light, a full moon being the best time. Do not cover. Allow to infuse overnight and drink first thing in the morning. These infusions will be subtle, and work best with fresh, aromatic herbs like chamomile, and mints.
Herbal Tinctures
How to Make an Herbal Tincture:
Tools; A non-aluminum pot with a tight fitting lid.
A labeled, amber or other suitable glass bottle with a lid.
Tinctures are concentrated herbal extracts that are made using alcohol and chopped herbs. There are three basic solvents used to extract the chemical compounds of herbs in tinctures; alcohol, glycerin, and vinegar. Alcohol is the most used because it can extract fats, resins, waxes,most alkaloids, and some of the volatile oils, as well as many other plant compounds. Water is also necessary to extract the water soluble plant chemicals. Using an 80 to 100 proof alcohol such as vodka, brandy and gin provides the alcohol-water ratio you need without having to add anything. If pure grain alcohol ( 190 proof) is used, water will have to be added. Don't use city tap water that contains chlorine, use either distilled or pure spring water
The tincture is especially effective in drawing out the essential compounds of plants, especially those that are fibrous or woody, and from roots and resins.
Herbs: Either fresh or dried finely chopped herbs can be used. Use of one pint of solvent to two ounces of dried herbs, or about two handfuls of fresh.
The important thing is to completely cover the herbs, leaving a couple of extra inches of liquid about the herbs to allow for swelling as the herbs absorb the liquid. Leave some headroom in the jar. If using vinegar, warm first before pouring it over the herbs.
Since this method ensures that the herbs and their nutrients can be preserved for a long time, it is often mentioned in herbal books and remedies as a preferred way of using herbs.
Tincture: Combine four ounces of powdered herb (or eight ounces of fresh chopped herb) in a nonmetallic pot with a tightly fitting lid. Add two and one half cups of alcohol (at least 60-proof, i.e., brandy, gin or vodka). Do not use surgical spirits or ethyl alcohol. Stand the mixture in a warm place and shake twice daily for two weeks. Strain and store in a well-stoppered dark glass jar. May be added to a cup of hot water or drunk separately.
(note: you make a powdered herb out of dried plants, flowers, leaves, stems & roots. Chop large dried plant parts, such as roots, bark or thick stems, then crush these (or dried leaves and flowers) with mortar and pestle or in coffee grinder. Powdered herbs can also be sprinkled on food and added to drinks, soups, etc. )
Procedure for making an easy tincture:
Chop herbs finely
Place in a glass jar, labeled with the current date and name of the herb
Add sufficient liquid solvent to completely cover the herb
Cap with a tight fitting lid, put the jar in a dark place at room temperature, and shake at least once daily.
After 2 to 3 weeks, strain the contents through several layers of cheesecloth.
Allow to settle overnight in a clean jar
Restrain through a filter paper
Store in a labeled, amber glass bottle away from light and heat.
The Chinese macerate herbs for months sometimes even years. For stronger tinctures a suggested time can be 4 to 6 weeks. The duration depends on the mixture and on your patience, in time you will develop your own style. I use a kitchen cupboard that I open on a regular basis, so I don't forget the shake the bottle. Tinctures will keep for 6 months.
The standard dose is one tablespoon in a wineglass of water once or twice a day.
Using vinegar to tincture herbs. Alcohol has mostly displaced vinegar as a solvent for making liquid herbal extracts, as it is far more efficient in extracting and preserving the medicinal properties of herbs. Vinegar is however passable solvent and useful in cases where you wish to avoid alcohol. When used in conjunction with alcohol, vinegar can sometimes assist in the extraction of alkaloid (base) substances from herbs. Such an extract containing both vinegar and alcohol is known as an acetous tincture.
Commercial Herbal Extracts It is important to understand the labels on commercial extracts. The information should always include the ratio of herb to solvent, the percent of alcohol content along with a complete list of ingredients, and instructions for storage and use. This is not a place you want to shop for bargains. Only buy proven brands you trust.
Strength is expressed in a ratio. Preserving the full range of medicinal properties often depends on using fresh plant material. Extracts made from fresh herbs generally use equal parts of plant matter to solvent, resulting in a ratio of 1:1. Dried herbs are more concentrated and the ratios range from 1:2 to 1:4.
Liniments are made exactly the same as herbal tinctures, except they are meant for external use. Make sure and label your liniments "FOR EXTERNAL USE ONLY" , when using a solvent that is inedible such as rubbing alcohol.
Tools; A non-aluminum pot with a tight fitting lid.
A labeled, amber or other suitable glass bottle with a lid.
Tinctures are concentrated herbal extracts that are made using alcohol and chopped herbs. There are three basic solvents used to extract the chemical compounds of herbs in tinctures; alcohol, glycerin, and vinegar. Alcohol is the most used because it can extract fats, resins, waxes,most alkaloids, and some of the volatile oils, as well as many other plant compounds. Water is also necessary to extract the water soluble plant chemicals. Using an 80 to 100 proof alcohol such as vodka, brandy and gin provides the alcohol-water ratio you need without having to add anything. If pure grain alcohol ( 190 proof) is used, water will have to be added. Don't use city tap water that contains chlorine, use either distilled or pure spring water
The tincture is especially effective in drawing out the essential compounds of plants, especially those that are fibrous or woody, and from roots and resins.
Herbs: Either fresh or dried finely chopped herbs can be used. Use of one pint of solvent to two ounces of dried herbs, or about two handfuls of fresh.
The important thing is to completely cover the herbs, leaving a couple of extra inches of liquid about the herbs to allow for swelling as the herbs absorb the liquid. Leave some headroom in the jar. If using vinegar, warm first before pouring it over the herbs.
Since this method ensures that the herbs and their nutrients can be preserved for a long time, it is often mentioned in herbal books and remedies as a preferred way of using herbs.
Tincture: Combine four ounces of powdered herb (or eight ounces of fresh chopped herb) in a nonmetallic pot with a tightly fitting lid. Add two and one half cups of alcohol (at least 60-proof, i.e., brandy, gin or vodka). Do not use surgical spirits or ethyl alcohol. Stand the mixture in a warm place and shake twice daily for two weeks. Strain and store in a well-stoppered dark glass jar. May be added to a cup of hot water or drunk separately.
(note: you make a powdered herb out of dried plants, flowers, leaves, stems & roots. Chop large dried plant parts, such as roots, bark or thick stems, then crush these (or dried leaves and flowers) with mortar and pestle or in coffee grinder. Powdered herbs can also be sprinkled on food and added to drinks, soups, etc. )
Procedure for making an easy tincture:
Chop herbs finely
Place in a glass jar, labeled with the current date and name of the herb
Add sufficient liquid solvent to completely cover the herb
Cap with a tight fitting lid, put the jar in a dark place at room temperature, and shake at least once daily.
After 2 to 3 weeks, strain the contents through several layers of cheesecloth.
Allow to settle overnight in a clean jar
Restrain through a filter paper
Store in a labeled, amber glass bottle away from light and heat.
The Chinese macerate herbs for months sometimes even years. For stronger tinctures a suggested time can be 4 to 6 weeks. The duration depends on the mixture and on your patience, in time you will develop your own style. I use a kitchen cupboard that I open on a regular basis, so I don't forget the shake the bottle. Tinctures will keep for 6 months.
The standard dose is one tablespoon in a wineglass of water once or twice a day.
Using vinegar to tincture herbs. Alcohol has mostly displaced vinegar as a solvent for making liquid herbal extracts, as it is far more efficient in extracting and preserving the medicinal properties of herbs. Vinegar is however passable solvent and useful in cases where you wish to avoid alcohol. When used in conjunction with alcohol, vinegar can sometimes assist in the extraction of alkaloid (base) substances from herbs. Such an extract containing both vinegar and alcohol is known as an acetous tincture.
Commercial Herbal Extracts It is important to understand the labels on commercial extracts. The information should always include the ratio of herb to solvent, the percent of alcohol content along with a complete list of ingredients, and instructions for storage and use. This is not a place you want to shop for bargains. Only buy proven brands you trust.
Strength is expressed in a ratio. Preserving the full range of medicinal properties often depends on using fresh plant material. Extracts made from fresh herbs generally use equal parts of plant matter to solvent, resulting in a ratio of 1:1. Dried herbs are more concentrated and the ratios range from 1:2 to 1:4.
Liniments are made exactly the same as herbal tinctures, except they are meant for external use. Make sure and label your liniments "FOR EXTERNAL USE ONLY" , when using a solvent that is inedible such as rubbing alcohol.
How to make a Decoction
Tools: You will need a non-reactive, heavy saucepan. I use a Corningware 1 quart pan with a see through glass lid. It is the perfect size for me, as I normally make decoctions 3 cups/750 ml at a time.
Ratio: Amounts can vary, depending upon your taste and the potency of the herbs, however 1 to 2 teaspoons of herb mixture to each cup of water is a good starting point. Roots and barks are more concentrated than the lighter leaves and flowers used in infusions, so less is needed.
Pour in 1 pint of cold water- beginning with cold water is very important in order to completely extract an herb’s properties.
Let the herb soak for a few hours in cold water (for roots up to 12 hours)
Cover with lid and slowly bring herbs to a rolling boil, once water comes to a boil, bring down to a simmer.
Keep the pot covered and simmer for ten to 20 minutes. The harder the plant material, the longer it needs to simmer. The liquid needs to reduce by 1/4 - 1/2 of the original amount. It takes about 1 hour to reduce a decoction by 1/2.
Take off heat and leave covered while your brew cools to drinking temperature.
This is the point where you should add your energy & intent.
Straining: I often let the mixture set all day or overnight without straining, the heavy roots and barks settle to the bottom, and you can pour off the top.
Overnight Method: Use this method when the material you want to extract is a bitter, or mineral salt. The whole herb, roots or seeds, or the bark of a woody plant are soaked in cold water for several hours, then brought to a boil and simmered for 30 minutes.
Ratio: Amounts can vary, depending upon your taste and the potency of the herbs, however 1 to 2 teaspoons of herb mixture to each cup of water is a good starting point. Roots and barks are more concentrated than the lighter leaves and flowers used in infusions, so less is needed.
Pour in 1 pint of cold water- beginning with cold water is very important in order to completely extract an herb’s properties.
Let the herb soak for a few hours in cold water (for roots up to 12 hours)
Cover with lid and slowly bring herbs to a rolling boil, once water comes to a boil, bring down to a simmer.
Keep the pot covered and simmer for ten to 20 minutes. The harder the plant material, the longer it needs to simmer. The liquid needs to reduce by 1/4 - 1/2 of the original amount. It takes about 1 hour to reduce a decoction by 1/2.
Take off heat and leave covered while your brew cools to drinking temperature.
This is the point where you should add your energy & intent.
Straining: I often let the mixture set all day or overnight without straining, the heavy roots and barks settle to the bottom, and you can pour off the top.
Overnight Method: Use this method when the material you want to extract is a bitter, or mineral salt. The whole herb, roots or seeds, or the bark of a woody plant are soaked in cold water for several hours, then brought to a boil and simmered for 30 minutes.