Decoction

For Hard plant materials, such as barks and roots.  Place Herbs and water in an enamel, stainless steel or glass pan.  Bring the water slowly to a simmer and continue to simmer, uncovered for 20 minutes.  allow to cool, then strain and drink.

Infusions

When making an infusion, use 1 ounce of dried herb or 3 ounces fresh herb for every two cups of water.  Pour boiling water over the herbs, cover and allow to steep.  For thin and delicate herbs, such as chamomile, 10 minutes should be sufficient, thinker or denser herbs, such as sage, may need 30 minutes, or longer.  Strain and drink. 

Infused Oil

Gather clean fresh herb and allow it to wilt for one to three days.  Without washing it, chop the fresh herb in a food processor or mash it with a mortar and pestle, then warm it in just enough oil to cover and simmer lightly for 3 hours.  Stir occasionally and make sure not to let the mixture boil.  Squeeze the mixture through a jelly bag into a glass jar.  Allow it to stand for one week while water and impurities settle, then decant into over sterilized amber glass bottles or jars and store in the fridge.

Maceration or Cold Infusion

This is recommended for volatile herbs.  Pour warm or cold water (as specified) over the 3 ounces of fresh herb, or 1 ounce of dried herb and allow to stand for several hours, or overnight.  Strain and drink.

Compress

Prepare liquid by infusion or decoction.  Dip a cotton cloth in the liquid and place on the affected area.

Poultice

Chop fresh herb coarsely and process in a blender or food processor with a bit of boiling water.  Place the mashed herb directly on the skin or sandwich it between two pieces of gauze. Cover with plastic wrap or wax paper, then put a hot water bottle over it to provide moist heat.  Leave it on for 20 minutes to an hour.

Syrups and Robs

For a syrup, make an infusion of the chosen herb, then add 1 cup sugar or 1/2 cup honey.  Proportions must be correct to prevent fermentation.

To create a rob, simmer or boil a syrup until it is thick.