Wednesday’s Weed Walk: Infusion vs. Decoction

“Then God said, ‘Behold, I give you every seed-bearing herb on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.” (Genesis 1: 29)

I often get asked what the difference is between an infusion and a decoction when working with herbs. Both use hot water (not boiling) to extract the medicinal properties from the herb(s). However, depending on the strength you require, may determine which one you use.

An infusion is much like a tea. You’re pouring hot water over the herbs in your cup, or teapot. The difference is, where your bag of Lipton tea leaves get brewed 3-5 minutes, tops, the infused herbs are steeped for 15-20 minutes. You’re also putting a cover of some sort over the cup as soon as you’re finished pouring the water so the medicinal properties do not get lost in the steam wafting up.

A decoction uses a double boiler or, if you don’t have one, two saucepans where one is slightly larger than the other so the smaller of the two can nestle inside the larger. About an inch deep of water goes in the larger, bottom pan. The herbs go into the smaller, top pan and more water is poured in to just covering the herbs. Then we place a lid on it and slowly bring it to a simmer, being careful not to let the water evaporate and scorch the herbs. If that happens, we have to start all over again. Decoctions are typically simmered for 45 minutes.

I tend to think of an infusion as a sort of maintenance–like exercise, and a decoction for when you mean business in healing whatever ails you. However, that’s not entirely true. We also decoct certain tougher parts of the herbs. An infusion works fine for just the leaves and blossoms but, it won’t do much to extract the healing properties of woody stems or the inner cambric bark of something, like, slippery elm (Ulmus rubra), for instance. You can, of course, decoct all of the aerial parts together (stem, cambric, flowers and leaves).

For seeds and roots, we tincture the herbs but, that is a topic for the next post.

Note: I mentioned above that the water for an infusion should be hot, not boiled. If the water is too hot, it will destroy those healing properties. If you do bring your water to a boil, allow it to sit 5-10 minutes to cool from boiling to merely hot before pouring it over your herbs.

Also, when working with herbs, it is best to stay clear of Teflon-coated pans, or even cast iron. Teflon should be avoided at all costs. Cast iron is fine for most things but, the iron can leech into your decoction, or infusion, and alter those properties. Stainless steel, or enamel, work best with herbs.

May God bless you & keep you!