How to make herbal preparations

General traditional techniques — not specific plant dosing

Educational content only

This guide explains general preparation techniques used in traditional herbal medicine. It does not provide plant-specific dosing. Preparing herbs for therapeutic use requires professional guidance. Not medical advice.

Infusion (herbal tea)

ნაყენი-ჩაი

Pour freshly boiled water (~95 °C / 200 °F) over dried leaves or flowers (typically 1–2 teaspoons per 250 ml). Cover and steep 10–15 minutes to retain volatile compounds. Strain and drink warm. Covering the vessel preserves aromatic oils that would otherwise escape with steam.

Decoction

ნახარში

Place hard plant material — roots, bark, seeds, or berries — in cold water (typically 1 teaspoon per 250 ml). Bring slowly to a boil, then reduce heat and simmer 15–30 minutes uncovered. Strain while hot. Simmering is needed to extract compounds that resist a simple steep.

Tincture

ნაყენი

Cover dried plant material with food-grade alcohol (25–60% ethanol depending on the plant; 40% vodka is a common household standard). A typical ratio is 1 part herb to 5 parts liquid by weight (1:5). Seal in a dark glass jar and macerate 2–4 weeks, shaking daily. Press and filter through muslin. Store in dark glass; shelf life up to several years.

Infused oil

ინფუზიური ზეთი

Pack dried plant material (fresh material risks mould) into a clean jar and cover completely with a carrier oil such as olive, sunflower, or jojoba. Two methods: (1) cold infusion — seal and leave in a warm, sunny spot 4–6 weeks, shaking daily; (2) warm infusion — place the jar in a bain-marie at ~40 °C / 104 °F for 4–8 hours. Strain through muslin. For topical use only.

Poultice

კომპრესი

Crush, bruise, or briefly blanch fresh plant material until soft. Apply directly to clean, unbroken skin; cover with a damp cloth to hold in place and remove after 20–60 minutes. A thin gauze layer between plant and skin prevents sticking. For topical, localised use only.

Powder

ფხვნილი

Thoroughly dry plant material at low temperature (below 40 °C to preserve volatile compounds), then grind to a fine powder in a clean spice grinder or mortar and pestle. Sieve for consistent particle size. Store in an airtight container away from light and moisture. Used as a base for capsules, blended into food, or applied topically.

Syrup

სიროფი

Prepare a strong decoction or infusion using double the usual amount of plant material per volume of water. Strain, then gently heat and dissolve an equal weight of raw honey or sugar into the warm liquid — do not boil honey, as heat degrades its properties. Bottle in sterilised dark glass. Honey-based syrups keep 2–3 months refrigerated; sugar-based up to 6 months.