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Tea (Infusion)
Most herbs were prepared as tea—hot water poured over dried or fresh plant material, steeped for specified time, then strained and drunk. This was simplest preparation method, suitable for leaves, flowers, and some lighter plant parts.
The strength varied by purpose. Mild tea for daily tonic use, strong tea for active treatment of acute conditions. The experienced herbalist adjusted steep time and plant quantity to achieve desired potency.
Decoction
Harder plant materials—roots, bark, seeds—required decoction: boiling in water rather than simple steeping. This extracted compounds that would not release in mere hot water. Decoctions were simmered for 20-30 minutes, sometimes longer for particularly tough materials.
Willow bark decoction required long simmering to extract salicin effectively. Angelica root was also typically decocted rather than infused.
Poultice
Fresh or rehydrated dried herbs were crushed, sometimes heated, then applied directly to affected area and held in place with cloth wrapping. This allowed direct application of medicinal compounds to injuries, infections, or painful areas.
Yarrow poultices stopped bleeding and prevented infection in wounds. Comfrey poultices (though requiring careful use due to toxicity concerns) were applied to sprains and bruises to reduce inflammation and promote healing.
Tincture
Alcohol extraction—herbs soaked in strong alcohol (usually distilled spirits) for weeks, creating concentrated liquid preparation that stored indefinitely and was easily dosed. Tinctures were not always available (they required alcohol, which was valuable commodity) but when made, they were efficient medicine.
Small amounts of tincture in water provided precise dosing, and the alcohol preserved the medicine indefinitely, making it useful for emergency supplies.
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