Infusions, Decoctions, Tinctures and Glycerites: What Are They?
Before my journey into herbalism, I had never heard of most of these terms—everything was simply “tea” or “take this honey”. But once I began learning the distinctions between preparations like infusions and decoctions, it was eye-opening. Tinctures completely blew my mind, and discovering a palatable herbal option for my daughter sealed the deal.
All of these methods are ways of extracting the beneficial properties of plants and herbs by using the appropriate solvent and preparation technique. Let’s break each one down:
Infusion:
Often confused with a typical brewed tea, an infusion is much more nutrient-dense. It’s a water-based extraction made by steeping herbs in hot water for 20–30 minutes, depending on the desired strength.
Infusions are best suited for the softer parts of plants, such as flowers, leaves, and tender stems. While steeping, keep the pot covered to prevent beneficial volatile compounds from escaping with the steam. Infusions can be enjoyed hot or cold, should be consumed shortly after preparation and refrigerated infusions should be used within 24 hours.
Decoction:
A decoction is also a water-based extraction, but it’s used for tougher plant material like roots, bark, seeds, and berries. Cold water is poured over the herbs and gently simmered for at least 20 minutes (sometimes longer), depending on the plant and desired potency.
As with infusions, keep the pot covered while simmering to preserve the plant’s constituents. Decoctions are best consumed fresh and can be refrigerated for up to 48 hours.
Tincture:
A tincture is a highly concentrated herbal extract made using a solvent—most commonly high-proof alcohol such as vodka, brandy or rum depending on your taste. Vinegar and glycerin can also be used as alternatives.
For beginners, the folk method is a simple and effective approach. Dried or fresh herbs are placed in a sanitized glass jar and fully covered with the chosen solvent. (I prefer dried herbs when appropriate, as fresh herbs contain water and can increase the risk of contamination.) Place a piece of wax paper between the jar and lid, seal tightly, shake well and store in a cool, dark place for 4–6 weeks. Shake regularly and ensure the herbs remain fully submerged, topping off with more solvent if needed. Once strained, store the liquid in an amber glass bottle. Alcohol-based tinctures typically have a shelf life of two years or longer, while vinegar-based tinctures should be used within six months.
Glycerite:
Glycerites are alcohol-free tinctures made using vegetable glycerin as the solvent. They’re prepared in the same way as tinctures and are an excellent option for children or anyone avoiding alcohol. Glycerites are naturally sweet and generally have a shelf life of about one year.
Oxymel:
Oxymels are a traditional herbal preparation made with vinegar and honey. This is my go-to method for making fire cider for my family. Oxymels are especially helpful when working with pungent or aromatic ingredients like garlic and onions and are commonly used for respiratory and immune support. They’re both effective and palatable.
These are the basic ways to start your herbal support preparation and there are more to explore including syrups and elixirs! Which preparation will you be trying?
Con amor,
Christina
References:
· What Every Herbalist Should Know About Herbal Preparation Shelf Life
· The Encyclopedia of Herbal Medicine by Andrew Chavellier
· The Modern Herbal Dispensary by Thomas Easley
