Cooking recipes medicinal plants in folk and official medicine There are many, however, they are all prepared in several specific ways. The most common dosage forms are:
- infusion;
- decoction;
- extract;
- oil;
- tincture;
- powder;
- herbal mass or paste.
How to properly prepare infusion and decoction of medicinal plants
Infusion is the result of infusing crushed plant material in water. It is usually prepared from the soft parts of the plant. In the process of infusion useful material from the plant into the water. There are three ways to prepare the infusion:
- cold;
- hot;
- in a water bath.
During cold infusion, plant materials are poured with pre-cooled boiled water and infused under a lid for several hours, usually from 2 to 12. The resulting infusion is filtered through several layers of gauze.
During the hot infusion process, the crushed raw materials are poured with boiling water or hot water(depending on the plant) and let it brew under the lid for a certain time from 10-15 minutes to 2 or more hours, and then filter.
Infusion in a water bath is somewhat more in a complicated way: the plant is poured with hot water or boiling water and briefly simmered under a lid in a water bath over low heat, usually no more than 15 minutes. The finished infusion is cooled for 50-60 minutes, then filtered and brought to the original volume with boiled water.
One of the forms medicinal infusion is a herbal tea.
From the hard parts of a plant - roots, bark, stems, hard leaves, etc. - decoctions are usually prepared. Such raw materials require a longer heat treatment. To prepare a decoction, the raw materials are first thoroughly crushed to a powdery state, and then poured with water and simmered over low heat, usually for half an hour, unless otherwise indicated in the recipe.
A decoction for internal use is usually prepared in a ratio of 10:1 (10 parts water to 1 part plant material), and for external use: 5:1. The finished broth is cooled, filtered and topped up with boiled water to the original volume.
The half-evaporated decoction is called an extract. The extract is also prepared under the lid. Take it drop by drop, as it is more concentrated than a regular decoction or infusion.
It is believed that the most healthy decoctions are obtained over an open fire, but if this is not possible, then it is recommended to prefer an electric stove to a gas stove.
Water for preparing infusions and decoctions should be taken clean, filtered or melted.
Both infusions and decoctions can be used both when cooled down to room temperature, either warm or hot.
Usually, this information specified in each specific recipe. For example, for fever and heat, it is recommended to use a hot decoction or infusion.
Dishes for infusions and decoctions
Infusions and decoctions cannot be prepared in aluminum or plastic containers! Ideal for home cooking medicines use:
- pottery;
- stainless steel dishes;
- enamel dishes without cracks or chips;
- glassware.
Herbal infusions can also be prepared in ceramic and porcelain cups.
A good solution would be to use the selected specific container only for preparing infusions and decoctions and not use it for other needs.
Decoctions and infusions are taken orally and used externally in the form of lotions, compresses and rinses.
You can store prepared infusions and decoctions for no more than two to three days in the refrigerator. They should be shaken before use. If you notice mold or feel sour smell from an infusion or decoction, you cannot take it - you need to prepare it fresh. Many products are best used within 24 hours after preparation.
Juice, powder and other forms of preparation of medicinal herbs
Consider other forms of preparing homemade medicines:
Both decoction and infusion are good way use beneficial features plants. If you want to really relax after work, a small cup of flower tea in front of the TV is a good idea. But it is advisable to know the difference between infusion and decoction.
What is a plant decoction?
A decoction is used to extract dense parts of plants such as roots, bark, berries and branches. The “material” is brought to a boil at the rate of 1 glass of water with 1 tablespoon of vegetation, cooked over low heat for 10-30 minutes, then left to infuse and filtered through a sieve while lukewarm
Decoctions are suitable for dense material where maximum extraction of ingredients (such as tannins) that are resistant to heat is required.
Like infusions, decoctions can be consumed either hot or cold, but in any case, as a rule, decoctions are cooled to the intended therapeutic temperature. It should be kept in mind that agents suitable for the decoction process are generally more therapeutically potent than those used in infusions, so the dose may be more important - overdosing on decoctions is common problem amateur naturopaths. A decoction may often include four or more herbs in thoughtful proportions.
What is a plant infusion?
For infusion, as a rule, flowers and leaves and soft stems of plants are used. Boiled water is added at the rate of 1 teaspoon per glass of water, the resulting broth is left to infuse under the lid for 10-15 minutes.
The simplest and most accessible herbal infusions These are herbal teas in bags sold in supermarkets. They are easy to prepare and, in principle, useful within the framework healthy image life. However, store-bought herbal teas rarely contain "top" plant material, and you can hardly expect serious therapeutic action from them.
Some people say about infusions that they are “weaker” than decoctions and the like. This is wrong. A standard 5 ml tincture dose is usually made from 1 - 3 g of the herb, compared to 5 - 8 g as a decoction.
There are a number of circumstances that can influence the choice between infusion and decoction. The hot infusion is the ideal environment for producing therapeutic sweat. This is often important in combination with another important advantage - prompt delivery of volatile components to tissues, especially the mucous membrane respiratory tract. Arguments in favor of infusions - they have a better diuretic effect, however, this is most likely due to greater fluid consumption than with a decoction.
Infusion versus decoction
The differences between infusion and decoction are clear even with a quick glance at both processes. You can make herbal tea using absolutely any herb, and you can choose the correct preparation method by looking at physical properties plants. There is a big difference whether you decide to use the root or the leaf, but if you choose correctly between infusion and decoction, then every time you get a truly healing potion without any chemicals.
Each person can create their own herbal teas and solve health issues right at home. Whether you are concerned about disease prevention, are looking to prevent future illnesses, or intend to cure a current ailment, herbal tea can indeed often be faithful assistant. The habit of drinking herbal tea every day is an excellent ritual for maintaining a healthy lifestyle. Herbal teas can be very soothing and relaxing and a good way to relieve stress at the end of the day.
Interaction of infusions and decoctions of plants with medicines
Despite all their apparent harmlessness, plants can have Negative influence on your health - for example, increase or decrease blood pressure, when you take medications for hypertension, thin the blood - when you absolutely do not need this additionally, strengthen or stimulate the stool - which is not always necessary to do with hemorrhoids and other problems of the rectum. The ideal option is when you drink a decoction and infusion of plants only after consulting your doctor.
Denial of responsibility: The information presented in this article about infusions and decoctions, is intended for the reader's information only. It is not intended to be a substitute for advice from a healthcare professional.
At home, liquid dosage forms are prepared from plant materials. In this article we will tell you how to properly prepare a decoction, infusion or tincture from various parts plants.
Infusion prepared from flowers, leaves and herbs (loose parts of plants), from which biologically active substances are easily extracted. If the recipe does not indicate how much raw material to take, then infusions are prepared at a rate of 1:10, i.e., 10 parts by volume of infusion are obtained from one weight part of plant raw materials.
Decoctions prepared from rough parts of plants (roots, rhizomes, bark, woody stems) usually at a rate of 1:10, less often 1:30.
To prepare the indicated dosage forms plant materials must be crushed: leaves, herbs, flowers - to particles no larger than 5-7 mm (bearberry leaves, lingonberries and other leathery leaves - no more than 1 mm); stems, bark, roots and rhizomes - no more than 3 mm; fruits and seeds - no more than 0.5 mm.
Preparation of infusions and decoctions
The crushed raw materials are placed in an enamel or porcelain vessel and filled with the required amount of distilled (boiled) water, closed with a lid and heated in a boiling water bath with frequent stirring: infusions - 15 minutes, decoctions - 30 minutes. The vessel is removed from the water bath and cooled at room temperature: infusions - at least 45 minutes, and decoctions - no more than 10 minutes. Then filter (the infusions are cooled, and the decoctions are still hot) through a layer of cotton wool (the cotton wool is squeezed out) and diluted with distilled (boiled) water to the volume specified in the recipe. The exception is raw materials containing tannins(bark, serpentine rhizomes, rhizomes and roots, leaves and), they need to be strained immediately after heating.
Infusions and decoctions can be prepared at home without boiling. To do this, the crushed plant material is placed in a thermos, poured with boiling water and left for at least 5-6 hours (usually poured overnight), after which it is filtered and brought with boiled water to the required volume. It is better to prepare infusions and decoctions for one day (they spoil quickly) or store in the refrigerator for no more than 2 days. The infusion cannot be stored in a thermos for more than 1 day. The next day you need to drink the entire prepared infusion in 3 doses (before meals or after meals - indicated in the recipe).
Preparing the tincture
Tinctures are colored liquid alcoholic, aqueous-alcoholic (vodka) extracts from medicinal raw materials, obtained without heating or removing the extractant. Tinctures are prepared with 70% or 40% alcohol. The crushed plant material is placed in a vessel (preferably glass), filled with alcohol in such a way that from 1 part by weight of the crushed material 5 volume parts of the tincture are obtained, and kept at room temperature, stirring, for 6-7 days, then adjusted to the required volume . The tincture should be transparent and have the smell and taste of the plant used.
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100 Recipes for homemade tinctures and liqueurs...
The duration of infusion ranges from 2 to 6 weeks; if necessary, the infusion time can be reduced to 7-10 days by increasing the temperature to 50-60°C. Tinctures contain up to 30% sugar with a strength of up to 45% vol. alcohol, they are less sweet, but stronger than liqueurs, have pleasant taste and can serve as alcoholic drink, and a healing elixir.
Tinctures should be stored in a cool, dark place in tightly closed dark bottles.
Cardamom tincture
4-6 g of cardamom seeds, 1 liter of vodka, 1 liter of water, 400-600 g of sugar.
Pour cardamom seeds with vodka, leave in a warm place for several days, strain, add boiled water, sugar and stir until it is completely dissolved.
1 glass of cranberries, 1 glass of sugar, 500 ml of vodka.
Grind the cranberries with sugar, pour in vodka. Leave for 2 weeks (more is possible: the longer it sits, the tastier it is). Strain.
Sea buckthorn tincturePass the sea buckthorn berries through a meat grinder (you can use the cake left over from preparing sea buckthorn juice), add vodka or alcohol diluted with water. The vodka should cover the raw materials, but not by much. Leave for 3-4 weeks (longer is possible), strain, squeeze, filter through a cloth folded in four and sweeten sugar syrup(1.5 cups of sugar to 1 cup of water).
Tincture "Autumn"500 g rowan, 1 kg fragrant ripe apples (Renet), 300 g sugar, 1.5 l vodka
Wash the rowan berries (picked after frost) thoroughly, drain in a colander, drain and remove the stems. Wash the apples, dry them, remove the core and cut them into rings. Place apples and rowan berries in layers in a suitable vessel, sprinkle each layer with sugar. Pour in vodka until the fruit is completely covered. Cover with gauze and leave at room temperature for 2-3 months until the berries discolor. Strain the tincture, filter, bottle and store in a dark and cool place.
Mint tincture100 g peppermint, 40 g dill seeds, 12-15 g juniper berries, 3-5 g cinnamon, 1 l vodka, sugar syrup
Pour vodka over all ingredients and leave for 2 weeks. Then strain and sweeten to taste with sugar syrup.
Foam tincture50 g juniper berries, peel of 2 lemons, 1 liter of vodka, 1 tbsp. l. ginger, 1 tbsp. l. Sahara.
Infuse vodka for 2 weeks on a handful of juniper berries, then for 5 days on the peel of two lemons. Mix crushed ginger with sugar and dilute in infused vodka. Keep in the sun for 2 weeks. Then strain, bottle and store in a cool place. The tincture is ready for use after six months.
Juicy berry tincturePour layers of juicy berries (strawberries, raspberries, wild strawberries, black currants, etc.) into a bottle or jar, sprinkling them with sugar. Compact the contents of the container by shaking. The berries should be completely covered with sugar. Dishes with berries
Place it in the sun. When the berries give juice after 1-2 days, you need to drain it and add sugar to the bowl with the remaining berries. Do this 3-4 times. Add 100 to 200 ml of vodka per 1 liter of juice to the collected juice. Take 1 -1.5 kg of sugar per 1 kg of berries.
Fruit syrup tinctureThe easiest way is to take ready-made syrup (apple, chokeberry, lemon or other) and add vodka or alcohol to it. The sugar content in such syrups is 60-65%, and in sweet liqueurs - from 8 to 30%. Accordingly, vodka is added to the syrup - from 100 to 300 ml per 1 liter of syrup.
Caraway tincture4-6 g of caraway seeds, 1 liter of vodka, 1 liter of water, 400-600 g of sugar.
Pour vodka over the caraway seeds, leave in a warm place for several days, strain, add boiled water and sugar, stirring until the sugar is completely dissolved.
Herbal tincture1/2 tbsp. l. oak bark, 1/2 tbsp. l. dried coriander seeds or greens, 1/2 tbsp. l. thyme, 5 blades of bison grass, 5 blades of lemon balm, 500 ml of vodka, 2 tbsp. l. honey
Pour vodka over honey and stir well. Pour into a bottle and add all the ingredients. Seal the bottle well and keep it in a cool place for 2-3 months. After this, strain the contents through cheesecloth and pour into another bottle. Seal with a stopper and place in the refrigerator.
Citrus tinctureDry peel of 4-5 tangerines, or 2-3 oranges, or 3-4 lemons, 500 ml of vodka, 2 pieces of refined sugar.
Place dry citrus peels in a jar and fill with vodka, add sugar and leave at room temperature for 12-15 days.
Clove tincture4-6 g of cloves, 1 liter of vodka, 1 liter of water, 400-600 g of sugar.
Pour vodka over the cloves, leave in a warm place for several days, strain, add boiled water, sugar and stir until it is completely dissolved.
Horseradish tincture100 g horseradish root, 2 sweet (bell) peppers, 1 mildly hot pepper, 1 liter of vodka.
Wash the horseradish root with a brush and cut into medium-sized strips. Peel the pepper and cut into thin slices. Do not throw away the pepper seeds, but put them together with horseradish and pepper in a glass jar and fill with vodka. Place in a cool, dark place. After 2 weeks, drain the infusion, strain and pour into a bottle. Drink very chilled. This is an appetite stimulant and is good for colds.
Apricot tincture1 glass of apricots, 500 ml of vodka.
Remove and break a few seeds, leave the rest of the apricots whole. Pour in vodka and leave to infuse for 1 month in a warm, dark place.
Strawberry tincture1 kg of strawberries, 1 kg of sugar, 300 ml of vodka.
Grind strawberries (strawberries) with sugar, add vodka. Then proceed as usual.
Quince tincture8 glasses of quince juice, 8 glasses of vodka, a bunch of rye straw, 50 g of sugar, vanilla sugar.
Chop or grate overripe quince. Chop a bunch of rye straw very finely. Mix quince and straw.
Squeeze the juice from the quince. Mix the resulting juice with vodka. Add regular sugar and a little vanilla. Pour the juice into a bottle and leave for a week. Then filter.
Pepper tincture20 g black pepper, 3-5 g allspice, 2-3 drops of cardamom oil, 1 liter of purified vodka.
Add all other ingredients to vodka. Leave for 2 weeks, then strain and filter.
Wormwood tincture100 g of anise seeds, 30 g of sugar, fresh tops of young wormwood, 1 liter of strong vodka.
Place the tops of wormwood into the bottle, filling 1/4 of the volume, add anise seeds and fill with strong vodka. Infuse for 2-3 weeks in a warm place. Then strain and sweeten a little if desired.
Citrus tinctureZest of 2 lemons, or 2 oranges, or 4 tangerines, 1 liter of vodka, a few drops of citrus juice.
Cut off a thin colored layer of zest from oranges, tangerines or lemons (without the white subcortical layer that gives bitterness to drinks), pour in vodka. You can also use dried zest. Squeeze a few drops of citrus juice into the tincture. The resulting drink has a wonderful aroma thanks to essential oils contained in the zest. Infuse in a warm place, then strain and filter.
Healing tincture30-40 g of galangal root, 10-15 g of dill and anise seeds, 2-3 g of ginger, 1 liter of vodka.
Pour the ingredients with strong vodka and leave in a warm place for 2-3 weeks, then strain and filter.
Fishing tincture3-4 cloves of garlic, 1.5-2 g ground pepper, 10 g. table salt, 4-5 g of mashed bay leaves, 30 g of sugar, 1 liter of purified vodka.
Chop the garlic, add ground pepper, salt, sugar and Bay leaf. Pour vodka over everything and leave for 4-5 days, shaking daily. Then filter through a cloth filter.
Tincture "Hunting"1 liter of strong vodka, 30-40 g of juniper berries, 2 g of ground black pepper, 50 g of dill seeds, 10-12 g of table salt, 40 g of horseradish.
Pour vodka over all ingredients. Infuse for two weeks in a warm place, shaking the contents occasionally. Then strain and filter.
Barberry tincture1 liter of vodka, 200 g of barberry leaves.
Place crushed dried barberry leaves in a bottle, fill with vodka, seal and keep at room temperature for a week. Then drain the tincture and filter well. Consume in small quantities. Barberry tincture has pronounced medicinal qualities. IN folk medicine this tincture is used for uterine bleeding. Take 30 drops 3 times a day for 3 weeks.
Birch tincture1 liter of vodka, 200 g of propolis, birch sap to taste Grind the propolis, pour into a bottle, pour vodka, shake for half an hour. Then leave for 3 days, shaking occasionally. Before use, dilute the tincture with birch sap.
Lingonberry tinctureTo prepare lingonberry liqueur, you should select ripe lingonberries, fill it with 1/2 a quarter bottle, add vodka and let it brew for 2-3 months in a warm place, and then tint it with cranberry juice or cochineal infusion.
Lingonberry-cherry tincture3.5 kg of lingonberries, 600 g of cherries, 150 ml of cognac, 2 liters of vodka, 2.5 liters of sugar syrup, citric acid.
Pour fresh lingonberries and cherries into the bottle, add cognac, vodka and infuse. Then sweeten with sugar syrup and add citric acid. The tincture will be sweet and sour, with a slight pleasant bitterness, a complex aroma of lingonberries and cherries, and a reddish-brown color.
Cherry tincture250 ml cherry juice, 250 ml boiled water, 500 ml vodka; for cherry juice: 1 kg of cherries and 700 g of sugar.
Place washed cherries without stems in a wide-necked bottle, fill with sugar up to the neck, cover with gauze,
Tie and place in the sun for 30-40 days. Mix the resulting cherry juice with boiled water and vodka.
Cherry stem tincture500 g cherry stems, 200 g sugar, 2 liters of vodka.
Wash the cherry stalks, dry them, pour them into a wide-necked bottle, cover with granulated sugar, shake, tie the neck of the bottle with gauze and leave in the room for 30 days. After this, pour vodka into the bottle, leave for 2 days and strain through cheesecloth.
Grapefruit tincture1 grapefruit, 500 ml of vodka or alcohol.
Peel the grapefruit, cut the peel and pulp. Then put it all in a vessel and fill it with vodka or alcohol. Let it brew. The longer, the tastier the drink will be. Strain, filter and seal in bottles.
Tincture from walnuts500 ml vodka, 400 g young walnuts, 1 tbsp. l. honey
Finely chop the nuts and infuse vodka on them for a month. Add honey before use.
Kalgan tinctureWash and dry the dug up galangal roots well. Then boil, strain the broth, cool and dilute with alcohol to a strength of 30-40° or put 2-3 roots in a bottle, add vodka and leave for 10-15 days.
Tangerine tincture8 tbsp. l. dried tangerine peel, 750 ml vodka.
Dry the tangerine peels, chop them, add vodka and leave for a week. Refrigerate before use.
Almond tincture1.25 g bitter almond oil, 500 ml sugar syrup, 4-5 liters of vodka. Mix vodka with sugar syrup and almond oil.
Medicinal tincture1 tsp. linden color, 50 g pitted prunes, 1 tsp. thyme, 1 tsp. mint, 500 ml vodka, 10 g propolis Dried prunes finely chop, mix with lime color, thyme, mint and pour vodka. Seal the bottle tightly and place in a warm place for 2 months. After this, strain the tincture, add propolis to it, seal it and let it brew for 1 month.
Tincture “Excellent”205 g of oregano flowers, St. John's wort, English mint, sage root and orange peel, 102 g of dill seed, kishnets, anise and juniper berries, 51.2 g of trifoli, 12.3 l of purified vodka.
Pour vodka over all ingredients, leave and strain.
Blackberry tinctureAlcoholized blackberry juice (blackberries - 2.5 kg) - 2 l, sugar syrup - 1.4 l, vanillin - 0.05 g, citric acid - 3 g, water.
Blackberry alcoholized juice with total extra content active substances sweeten no more than 200 g with 66% sugar syrup, flavor with vanilla.
Add citric acid to bring the acidity to 0.4 g/100 ml.
The resulting tincture is dark red in color, sweet and sour, with a blackberry aroma, and a strength of no more than 20%.
Vodka - 0.5 l, a piece of ginseng, honey - 1 teaspoon.
Infuse vodka on a piece of ginseng root for 2-3 days.
If desired, you can add honey.
You can add vodka to the tincture 2-3 times.
Vodka - 1 l, oleaster flowers - 100 g, honey - 1 tbsp. spoon.
Infuse vodka on the flowers of oleaster (pshata) for at least 3 weeks.
Mix with bee honey before use.
Vodka - 2 l, mint - 40 g, anise - 40 g, nuts - 40 g.
Add mint, anise, and nuts to vodka and leave in a warm place for 12 days.
After this, after straining, you can use it.
Then you can again pour half the proportion of vodka into the grounds and leave it in a warm place for 1 month.
Vodka - 0.5 l, young walnuts - 400 g, honey - 1 tbsp. spoon.
Finely chop young walnuts and infuse them with top quality vodka.
Mix with honey before use.
For 1 bottle of vodka - 2 tablespoons of honey, 5 blades of bison grass, 5 blades of thyme, 1/2 teaspoon each of oak bark, coriander, thyme.
Pour vodka over honey and stir well. Pour into a bottle and add herbs.
Seal the bottle well and keep it in a cool place for 2-3 months.
After this, strain through cheesecloth into another bottle, close with a stopper and put in the refrigerator.
For 1 bottle of vodka - 2 medium-sized lemons.
This traditional tincture from lemon peels.
Wash the lemons and wipe with a dry towel. Using a sharp knife, cut off all the yellow skin, trying to do it as thinly as possible, since the slightest presence of white skin gives the vodka an unpleasant bitter taste.
Leave for several days in a warm place, then filter.
No need for dark dishes.
0.75 l vodka, 6 tbsp. spoons of dried tangerine peel.
It has a very beautiful, sunny color and excellent taste.
Grind the tangerine peel, pour in high-quality vodka and leave for a week.
Refrigerate before use.
For 0.5 liters of vodka - 20 g of seeds from equal parts by weight of sage, peppermint, galangal and ginger.
Leave for 1 month, then strain and bottle.
For 1 bottle of vodka - 6 medium cloves of garlic, 1 pod of red pepper (hot).
Finely chop the garlic, pour into a bottle, add red pepper, pour in vodka, seal tightly and let steep for 3 weeks.
Then strain into another bottle, add juice from half a lemon, and close tightly.
Keep refrigerated.
A component of this tincture can be 1 bay leaf, which gives it a piquant taste.
For 1 liter of strong vodka, take 30-40 g of juniper berries, 2 g of ground black pepper, 50 g of dill seeds, 10-12 g of table salt, 40 g of horseradish.
This is a very sharp, strong tincture with a pungent taste and smell.
Infuse for 2 weeks in a warm place, shaking the contents occasionally.
Then strain and filter.
2 liters of vodka, 70 g pepper, 200-300 g sugar, 3-4 glasses of water.
Pour pepper into vodka, put in a warm place for 2 weeks, strain, dilute with weak syrup, pour into the bottle below the neck, seal, put in a warm place for several weeks.
Then carefully drain and bottle.
This tincture is prepared with cognac or vodka.
Rowan berries should be collected after the first autumn frosts, cleared of stems and poured into bottles at 2/3 of their height.
Pour cognac or vodka, seal and leave for at least 3 weeks in a dark place until the drink acquires dark brown color and a strong rowan aroma. Strain.
Store in well-sealed bottles.
No need for dark dishes. To improve the bouquet, you can use this method.
Drain the first infusion of cognac or vodka, which has stood for 2-3 weeks, and pour the berries again with the same amount of vodka or cognac.
After 3 weeks, drain and mix with the filtered first tincture.
Vodka - to taste, 800 g of cumin, sugar - to taste, 3 liters of water.
First prepare caraway water, that is, distill it in a cube, adding caraway seeds.
When consumed, caraway tincture is sweetened and added to vodka.
To prepare this tincture, take a mixture of the following herbs: cardamom, galangal, ginger, cloves, cinnamon and anise, taken 43 g per quarter (holding about 3 liters) bottle of vodka.
Tincture of black currant leavesOne of the most delicious is a tincture made from young, not yet blossomed buds and leaves of black currant (older leaves collected at the beginning of summer also produce a good product).
Prepare and store in dark bottles.
Buds and leaves should be collected in dry weather; It’s best to put them in a sieve, rinse them lightly to remove dust and, scatter them on a cloth, let them dry slightly.
Then fill cleanly washed bottles with them almost to the top, fill them with vodka, cap them tightly and leave them in a warm room for a day.
After this, filter through a glass funnel lined with white filter paper or cotton wool.
You should not squeeze out the cotton wool, as the dregs may turn into a tincture and the straining will have to be repeated.
With this method, the tincture retains the aroma of the fresh leaf.
Wormwood, mint and other tinctures are prepared in the same way.
1 bottle of vodka, 10 g of propolis, 50 g of pitted prunes, a teaspoon of linden blossom, sweet clover, thyme, mint.
Finely chop the dried prunes, mix with linden blossom, sweet clover, thyme, mint and pour in vodka.
Seal the bottle tightly and place in a warm place for 2 months.
After this, strain the tincture, add propolis to it, seal it and let it brew for a month.
2.5 kg of apples, 1.5 liters of vodka, 7.5 liters of water, 2 kg of sugar.
Place peeled and chopped apples in a large bottle, add vodka and chilled water. Tie the neck of the bottle with gauze, place it in the sun for 2 weeks and shake daily.
When the apples float to the top, strain the liquid through cheesecloth, add sugar, place in the sun for 2 days, and then take it out to a cold place for 10 days, then strain, pour into bottles, cork, tie the corks with ropes and keep in a cold place.
The drink can be consumed after 3 weeks.
Common anise - 4 g, star anise - 0.2 g, cumin - 0.5 g, coriander - 0.2 g, dill (seeds) - 0.5 g, vodka - 2.5 l.
The components are infused for 2 weeks, strained, and poured into bottles.
Cool before use.
Orange peel - 180 g, vodka - 2 l, sugar syrup - 3 l, citric acid - 2 g, tartrazine - 20-25 g.
Pour in strong vodka orange peels, put in a warm place for 1-2 weeks, strain, sweeten with 66% sugar syrup.
At the same time, add citric acid and tartrazine to obtain a sweet, fresh orange peel-colored tincture with an acidity of 0.02 g/100 mg and an orange aroma.
Vodka - 1 l, barberry leaves - 200 g.
Place crushed dried barberry leaves in a bottle, fill with vodka, seal and keep at room temperature for 7 days.
After a week, drain the tincture and filter well until transparent. Consume in small quantities.
This tincture is used in folk medicine as a hemostatic agent for uterine bleeding with a dosage of 30 drops 3 times a day for 2-3 weeks. Wormwood tincture.
Vodka - 1 l, wormwood - 50 g, sugar - 50 g.
Fresh or dried wormwood is poured with vodka, left for 2 weeks, strained, and sugar is added.
Poured into bottles and sealed.
Relieves nervous tension. Tincture of birch buds.
Vodka - 0.5 l, birch sticks - 50 g, honey - 1 teaspoon.
Take birch sticks and infuse vodka on them for 10 days.
Before use, add bee honey if desired. Birch tincture with propolis.
Vodka - 1 l, propolis - 200 g, birch sap - optional.
To prepare birch tincture, you need to grind the propolis, pour it into a bottle and pour in the vodka, shaking it for half an hour.
Then leave, shaking occasionally, for three days.
If desired, the tincture can be diluted with birch sap before use. Lingonberry-cherry liqueur
Cognac - 150 ml, vodka 2 l, lingonberries - 3.5 kg, cherries - 600 g, sugar syrup - 2.5 l, citric acid.
Pour fresh lingonberries and cherries into a bottle, add selected cognac, vodka and leave.
Then sweeten with 66% sugar syrup, citric acid, bring the acidity of the tincture to 0.5 g/100 ml.
The resulting forest tincture is sweet and sour, with a pleasant slight bitterness, a complex aroma of lingonberries and cherries, and reddish-brown. Cherry tincture
Vodka - 0.5 l, cherry juice with sugar - 250 ml, water - 250 ml.
Place washed cherries without stems in a wide-necked bottle, fill with sugar up to the neck, cover with gauze, tie and place in the sun for 30-49 days.
Mix the resulting cherry juice (0.7 kg of sugar per 1 kg of cherries) with boiled water and vodka. Cherry stem tincture
Vodka - 1 l, cherry stalks - 250 g, sugar - 100 g.
Wash the stalks, dry them, pour them into a wide-necked bottle, add sugar syrup, shake, tie the neck of the bottle with gauze and leave in the room for 30 days.
After this, pour vodka into the bottle, mix, leave for 2 days, strain through cheesecloth. Mint tincture
Vodka - 1 l, mint leaves - 50 g.
Fresh leaves mints collected in dry weather are crushed, poured with vodka, and left for 2 weeks.
Strain and bottle.
The tincture has a beautiful green-emerald color, increases appetite, improves digestion. “Erofeich” (one of many recipes)
2 g each of flowers and herbs: oregano, St. John's wort, lovage (dawn), sage, wormwood, lemon balm, yarrow, thyme, young leaves of strawberry, apple and pear, hawthorn flowers, 0.5 g each of cardamom and anise (14 components in total) , 1 liter of good vodka.
Leave for 2-3 months, drain, filter, pour into dark bottles and seal.
The tincture improves tone and relieves nervous tension. Tincture of nut partitions
Vodka - 1 l, bee honey - 2 tbsp. spoons, walnut partitions, water - 0.5 l.
Place the walnut partitions in vodka and leave for 2-3 days.
Then mix with cold boiled water and honey. Tincture with English pepper “Bitter Tears”
Vodka - 2 l, pepper - 70 g, sugar - 200-300 g, water - 3-4 glasses.
Take vodka, add English or plain pepper, put in a warm place for 2 weeks, strain, dilute with weak sugar syrup, strain, pour the tincture with pepper into the bottle below the neck, cap it, put in a warm place for several weeks to let the mixture infuse, drain carefully and bottle. Orange colorless bitters
Vodka - 1 l, dried orange peel - 2.4 g, sugar - to taste.
Pour dried orange peels into the bottle and add vodka.
Leave for 2 weeks, shaking occasionally.
After this, add sugar to taste. Ancient tincture of sage, ginger, calancha
Vodka - 2 l, sage - 25 g, ginger - 25 g, kalancha - 25 g, water - 1.5 l.
Pour vodka over ginger, kalancha and sage. Then let it brew for 18 days.
After this period, add spring water to the tincture and filter. Healing tincture
Vodka - 0.5 l, different healing herbs- 50 g, granulated sugar - 50 g.
To prepare the elixir, you need to take 1/2 g of: celery seeds, caraway seeds, anise; 1 g each: elderberry flowers, sweet pea, cloves, black pepper, nutmeg, cardamom, St. John's wort; 2 g each: cinnamon, rose petals, ginger, fragrant tea, coffee, rum essence, cherry essence, mint drops, pear essence, plum essence, barberry essence; 3 g each: partitions of nuts, tarragon (tarragon), thyme (urtsa); 4 g each: cilantro, parsley seeds, dill seeds.
Boil all the listed components of the drink over low heat, cool, and strain.
Then add sugar and strong vodka to the mixture, pour into bottles, seal and set for aging.
The drink takes off general weakness body. Apple-honey tincture
Vodka - 1.5 l, apples - 1.5 kg, sugar - 200 g, natural honey - 50 g, water - 1.5 l.
Infuse vodka on apples for several days, add sugar, honey, water - to taste.
Prepared tincture with a strength of no more than 25%, with sugar 3 g/100 mg, acidity 0.23 g/100 ml, yellow color with a golden hue, sweet and sour taste and aroma of apple with honey. Herbal honey tincture
1 liter of vodka, 4 tbsp. spoons of honey, 1 tbsp. a spoonful of oak bark, coriander seeds, dried thyme, lemon balm, bison.
Stir honey with vodka and pour herbs over it, seal the bottle, and place in a cool place for 2-3 months.
Strain, pour into bottles, seal.
Store in a dark, cool place. Gooseberry tincture
2 kg gooseberries, 2 liters of vodka, 2-3 slices rye bread, jam syrup.
Place gooseberries in a bottle, add water, spread on bread thick jam, dry on a wire rack and add to the bottle.
The bottle is tightly sealed and placed in a dark, cool place for 4 months. Pear-currant tincture
100 g dried pears, 100 g raisins, 100 g young currant leaves, 2 liters of vodka.
Place in a bottle, place in a dark place for 1 month, shake periodically.
Ready tincture filter, bottle, seal. Apricot tincture
2 kg apricot, 250 g sugar, cinnamon, cloves, 1 liter of vodka.
The apricot pulp is cut into slices, the kernels are crushed in a mortar, sugar and 5-6 cloves are added. and cinnamon on the tip of a knife, pour vodka and leave for 1 month.
Then filter, bottle, seal and place in a dark, cool place. Tincture walnut healing
0.5 liters of good Cahors, 2.5 cups of walnut kernels, 5 lemons, 750 g of aloe leaves, 1 kg of honey and butter.
Nuts, lemons with peels but without seeds, aloe leaves are passed through a meat grinder, everything is mixed. Store in a dark, cool place.
For diseases of the lungs and bronchi, take 1 tablespoon 3 times a day before meals for 10-15 days.
According to the doctor's recommendation, repeat the course after 2 weeks. Beetroot tincture
0.5 l beet juice, 0.5 kg of honey, 0.5 liters of vodka.
Mix thoroughly, place in a cool, dark place for 3-4 days, shake periodically.
To remove kidney stones, take 1 tablespoon diluted in 0.5 cups hot water, within a month.
On the recommendation of a doctor, the course is repeated after two weeks.
The tincture is stored in a dark, cool place. Vitamin tincture
1 cup beet juice, 1 cup carrot juice, juice of 1/2 lemon, 1/2 glass of cranberry juice, 1 glass of honey and 100 ml of alcohol.
Mix thoroughly and leave for 3-4 days in a cool, dark place, shaking occasionally.
At hypertension and as a general tonic, take 1 tablespoon three times a day before meals for 1.5-2 months. Garlic tincture
350 g chopped garlic, 200 ml alcohol (96% vol.).
They insist for 10 days. Take with milk (1/4 cup) 3 times a day from 1 to 15 drops, increasing by 1 drop with each dose, and then decreasing to 1 drop.
The remaining tincture is taken 25 drops per day.
Garlic tincture is an excellent cleansing and restorative agent that helps remove lime and fat deposits from the body, relieves vascular spasms, and actively improves metabolic processes. Application
Translation of old Russian measures of weight and volume into modern ones
WEIGHT MEASURES 1 pood = 40 pounds = 16.38 kg
1 pound = 32 lots = 0.409 kg
1 lot = 3 spools = 12.8 g
1 spool = 96 shares = 4.27 g
1 share = 1/96 spool = 44.43 mg
VOLUME MEASURES 1 garnets = 1/4 bucket = 1/8 quadrangle = 3.28 l
(garnets holds 14 pounds of honey; 1 Russian pound - 409 g)
1 quadruple = 8 garnets = 2 buckets = 26.24 l
1 bottle (wine) = 1/16 bucket = 0.77 l
1 bottle (vodka) = 1/20 of a bucket = 0.624 l
1 shtof = 2 bottles = 10 glasses = 1.23 l
1 glass = 1/10 damask = 2 scales = 0.123 g
1 scale (kosushka) = 1/2 cup = 0.06 l
8 pounds = 16 glasses = 4 quarts = 1 garnet
2 pounds = 4 cups = 1 quart = 1/4 garnz
1 pound = 2 cups = 16 tablespoons
1/2 pound = 1 cup = 8 tablespoons
1/4 lb = 1/2 cup = 4 tbsp. spoons = 8 lots
1/8 lb = 1/4 cup = 2 tbsp. spoons = 4 lots
1/16 lb = 1/8 cup = 1 tbsp. spoon = 2 lots
7 kg of berries (raspberries, currants, pitted cherries or any other) are poured into a bottle, poured into 3 kg of sugar, the neck of the bottle is tied with a cloth and placed in the sun for 3-5 days, shaken periodically.
After fermentation begins, place a water seal (or a plastic bag under an elastic band) and leave it in a dark place for 30-40 days until the end of fermentation.
Then the liqueur is filtered, bottled, and sealed. Store in a cool, dark place.
You can prepare low-alcohol mixed liqueurs: as the berries and fruits ripen, the ripened fruits are placed in the bottle and sprinkled with sugar at the rate of 300-400 g of sugar per 1 kg of berries.
If desired, you can add last freshly squeezed juice lemon or orange and prepare a drink like “Sangria”. Cherry liqueur
Cherries - 3 kg, sugar - 1 kg, vodka 1 l.
Place the cherries in a bottle and sprinkle with sugar. Tie the bottle with gauze and place it in the sun for 6 weeks to allow the cherries to ferment. Then drain the cherry juice, pour into bottles, seal and put in a cool place.
Pour vodka over the cherries that are left from the bottle, close tightly and let stand at room temperature for two months.
Drain off the second liqueur, filter, pour into bottles, and seal.
After 5-6 months, the liqueur can be consumed. Vishnevka
Black cherries are dried in the sun, laid out in 1 layer on a cloth. Pour into a bottle, shaking so that the cherries settle well, and pour in vodka so that the fruits are completely covered.
Infuse for 12-14 days, drain the liquid fraction, and pour the fruits again with vodka for 2 weeks, then drain and fill with vodka 3-1 times.
Infuse for 2 months, mix with the 2 previously drained fractions, add sugar to taste, bottle, seal and store as needed. Cherry liqueur in Polish
Cherries - 1 kg, sugar - 800 g, vodka - 200 ml.
Place pitted cherries in a jar and sprinkle with sugar, after 2-3 days add vodka.
Tie the jar with gauze or cloth and place it in a warm, dark place for 1.5-2 months.
Filter, bottle, seal. Cherry liqueur in French
Take well-ripened cherries and carefully remove the pits. Leave the stalks and cut them to 1 cm. Transfer the prepared berries to sterile jars with screw-on lids.
Screw on the lids and lower the jars into boiling water for a few minutes.
Cool and then pour vodka over the berries so that it lightly covers them, add sugar, a piece of cinnamon, a few buds of cloves or lemon or orange peel to taste.
Cover tightly and shake occasionally to dissolve the sugar. After 3 months, the liqueur is ready for use. “Baked cherry” liqueur
Vodka, cherry, sugar.
Place the ripe cherries, peeled from the branches, on a board and put them in the oven so that the cherries wrinkle a little and do not dry out. Cool them and fill the prepared barrel or bottle with them.
When the barrel is completely full, pour vodka into the berries and let them stand in a cold cellar for 10 days.
Then pour all the liquid into a separate bottle, pour vodka over the berries a second time, leave for two weeks, drain the liquid, pour over the berries a third time and let stand for 7 weeks.
Then mix all three liqueurs together, sweeten to taste, cork, tar and keep in the cellar. Gooseberry liqueur
1 kg of gooseberries, 0.6 liters of vodka and wine, 300 g of sugar.
Wash the gooseberries, remove the stems, put them in a bottle and fill them with vodka. Leave for 2 weeks, drain the infusion and pour 18-20% vol. wine over the gooseberries. strength (preferably homemade apple or quince), leave for 2 weeks, drain the infusion, heat, dissolve sugar in it and combine with the first infusion.
Stir, leave for 5-6 days, strain, bottle, and seal. Raspberry-gooseberry liqueur
Half the bottle is filled with gooseberries and poured with 70% alcohol so that the fruits are completely covered.
They insist for a month. Then add raspberries in the amount of 200-250 g per 1 kg of gooseberries and leave for another week.
Then it is drained, settled, removed from the sediment and bottled.
You can add sugar to taste. Redcurrant casserole
The currants are poured into a clay pot or enamel pan, poured with homemade table wine and kept in a moderately hot oven for 14-15 hours (with breaks).
The liqueur is drained, sugar is added to taste and bottled. Fragrant rose liqueur
5 kg red currants, 4 kg sugar, 150 rose petals.
Wash the currants, dry them, remove them from the stalks, add layers of currants, rose petals, sugar into the bottle, cover the neck with a cloth, and place in the sun for a month.
Drain, strain through a cloth, pour into bottles, and seal. Blackcurrant liqueur
3 kg of currants, 1 kg of sugar, 250 ml of 70% alcohol.
Wash the currants, dry them, pour them into a bottle with sugar in layers, and place them in the sun for 3-4 days. The bottle is shaken periodically.
After fermentation begins, install a water seal (or a plastic bag under an elastic band, and place in a dark place for 1.5 months.
After fermentation is complete, the liqueur is filtered and alcohol is added at the rate of 50-70 g per 1 liter of liqueur, bottled and sealed. Plum liqueur
Wash the ripe sweet plums, dry them, remove the seeds, fill the bottle 80% full, pour vodka to cover the fruits, and place in a dark place.
Let it sit for a month; weekly, to better mix the wine material with air, strain off the liquid fraction and pour it back into the bottle.
Strain, add sugar in the amount of 200 g per 1 liter of liqueur and let it sit for a week.
Strain, pour into bottles, seal. Slivovitz
Place an overripe, slightly dried plum, preferably a Hungarian plum, into a bottle with 80-90% of its volume, add water and leave for 1.5 months. Drain the infusion and seal it.
Pour sugar syrup over the plums: 300 g of sugar per 1 liter of water, 400 ml of syrup per 1 liter of infusion.
The mixture is infused for 1 week, drained, settled, filtered, mixed with the previously drained infusion, bottled, sealed and infused for another 3-6 months. Prune liqueur
Prunes are washed, pits are removed, cut into pieces, poured into a bottle, filled with alcohol and vodka at the rate of 0.5 liters of alcohol and 2 liters of vodka per 600 g of prunes, left for 1.5 months, shaking the bottle periodically. The infusion is drained, filtered and sealed.
The plums are poured with water in an amount equal to the drained infusion, left for 3 days, drained, mixed with the previously drained infusion and left until it settles completely, drained from the sediment, sugar is added to taste, poured, and sealed.
As it is stored, the taste of the liqueur improves. Ternovka
Vodka - 2.25 l, sloe - 2.5 kg, sugar - 1.25 kg.
Place ripe thorns in an 8-liter bottle and sprinkle with sugar. Wrap with gauze and place in the sun for 6 weeks.
When the sloe has fermented, pour 250 ml of vodka into it and let it sit for 4 months, then strain the liqueur, pour in another 2 liters of vodka, pour everything into an enamel pan, boil, cool, pour into bottles, cap tightly, pour in paraffin, put in a box , cover with dry sand and keep in a cool, dry place.
The liqueur will be ready for use in 6 months. Caraway liqueur
Vodka - 2 l, cumin - 80 g, sugar - 600 g, water - 3 glasses.
Take vodka, add caraway seeds, let it sit in a warm place for 2-3 weeks, dilute it with sugar syrup (at the rate of 3 glasses of water per 600 g of sugar), strain through cotton wool, pour the liquor into the bottle below the neck, cap it, put it in a warm place on Let the mixture sit for a few weeks, drain carefully and bottle.
Nowadays, such a direction as herbal medicine, in other words, treatment using the gifts of nature, is gaining great popularity. This phenomenon can be explained by greater availability and minimal quantity side effects plants, in comparison with the remedies offered by official medicine.
Eleutherococcus, or as it is also called, “Russian ginseng,” has gained wide popularity and love among the people for its guaranteed help in improving well-being.
IN natural conditions this unique representative flora can be found in China, Japan, South Korea, in the Far East.
The root and its shoots have concentrated “miraculous value”.
As you know, the maximum level of useful elements in the roots is achieved in early spring or late autumn, so digging should take place at this time. The resulting raw material is thoroughly dried, crushed, and then becomes ready for use.
Typically, dry powder of crushed Eleutherococcus can be taken orally in the following forms:
- The actual dried substrate.
- Tablet.
- Tincture.
This form medicinal product has gained particular respect among consumers due to its comparative ease of administration and the absence of a specific taste.
Pressed into tablet form, the powder from the underground part of the plant is usually adjacent to other components, for example, humectants, preservatives, and in some cases ascorbic acid.
Usually, the instructions recommend taking according to 3 tablets per day.
Historically this form“healing potion” appeared later than the others.
After brewing with boiling water, the use of a dried mixture infused with alcohol is in second place in terms of prevalence.
Initially, the use of tinctures could be found in those areas where it was easier to obtain high-quality alcohol for their production. That is why, since ancient times, a substrate infused with alcohol could be found in northern latitudes.
7 types of eleutherosides, by mixing with an alcohol base, somehow neutralizing its harmful effects on the body, will have the required effect, supported by increased blood circulation.
Now drops are mainly produced in factories. The instructions usually recommend using 15-20 drops 3 times a day 30 minutes before meals.
What do different forms of the drug have in common?
At its core, the “magic root” is adaptogenic and tonic, in all its forms, it is used in the following cases:
- Increase performance nerve cells and enhance the response to external stimuli.
- Get rid of the symptoms of hypotension and increase blood pressure.
- Strengthen your resistance level immune system colds and viral diseases.
- Prevent moral and physical exhaustion.
- Restore visual acuity in case of neurological problems, hysterical neuroses.
- Increase the speed of cognitive processes during brainstorming sessions, such as a session, exam, report, etc.
All of the above is achieved through the schematic use of any medicinal forms of this miracle of nature, since it contains unique, special, inimitable substances. Scientists call them eleutherosides. In addition to them, other components will contribute to healing: resins, oils, vitamins, starchy compounds.
What is the difference between tablets and tincture?
Despite the unchanged content of active substances, different shapes eleutherococcus, in terms of their impact on human well-being, will differ significantly from each other.
The difference will depend on:
- Effects on the body.
- Degree of difficulty of taking the drug in extreme/non-home conditions.
- Chemical composition of active substances.
- Shelf life.
- Possibility of cooking at home.
Which form of consumption of medicinal raw materials is better for people with various diseases?
In each of the two forms of the miracle drug described above, you can find its pros and cons.
Being more accessible and widespread, the tincture has long proven the effectiveness of its use.
It is this that homeopaths recommend using when reducing blood pressure and the body’s protective reserves, since they believe that it is much better absorbed and absorbed into the blood faster. In addition, the alcohol base contained in it, dosed in drops, will complement the effect of the healing root, expanding blood vessels and causing a short-term rush of blood.
It should be remembered that a minimal amount of alcohol can cause a complex relapse.
People with gastrointestinal diseases should not use drops, especially in the acute stage, since taking them can irritate the gastric mucosa and provoke an exacerbation of the disease.
Children and pregnant women should also not use the tincture.
Pregnant girls should not drink alcohol at all, because of its possible mutagenic effect on the fetus, and babies, having immature nervous system, are unable to adequately respond to the effects of any doses of alcohol.
Tablets are much more convenient to use and have a longer shelf life.
The main contraindication to taking pills is presence of allergies. Allergic reaction may be caused by the fact that in addition to the main medicinal component, the tablets may contain Excipients, which can cause an extremely undesirable reaction, including anaphylactic shock.
When using, you should remember that in some cases you have to talk about the appearance of a “depletion effect”. It can manifest itself as a peculiar response of the body to excessive stimulation by adaptogens, through their prolonged and excessive use.
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