Decoctions are prepared similarly to infusions, except that they are specifically for hard & woody parts of plant such as roots, rhizomes, wood, bark, nuts & seeds. These parts have tougher cell walls that require a stronger extraction to ensure that the active constituents are transferred into the water. More heat is needed than for infusions, and the herb has to be boiled for a longer period of time.

How to make a Decoction:

• Add 1 tbsp of herb per cup of water used (If large quantities are made, use 30g herbs for each 1/2 liter of water)
• Herbs should be broken into smaller pieces
• The container used should be glass, ceramic or earthenware (not aluminum or other metals)
• Add appropriate amount of water to herbs
• Cover with lid (to ensure volatile oils do not get released)
• Bring to a boil and simmer for 10-15 min (can do longer)
• Strain the tea while still hot

Herbs to use in a decoction:

• Angelica archangelica (Angelica)
• Glycyrrhiza glabra (Licorice)
• Rumex crispus (Burdock)
• Rheum palmatum (Rhubarb)
• Salix sp (Willow)