Glycerites

What is a glycerite?

Herbal glycerites can be used as an alternative to honey, or a stabilizer/preservative for medicinal constituents. Glycerites offer plant extraction benefits to children under 3 years of age and are also commonly used in body care products. Diluted glycerin is emollient, soothing and healing.

 

What is glycerin?

Glycerin is a natural compound derived from vegetable or animal fats (obtained by the hydrolysis of vegetable and animal oils). It is a clear, odorless, viscous liquid that is sweet-tasting and non-toxic.

 Glycerin is slightly antiseptic and has anti-fermentative properties (yet still does not compare to alcohol). Often, I will add 10-15% alcohol to a 50% glycerite to further preserve the infusion.

 Store bought glycerin contains about 5% water- so when seeing 50% glycerin on the bottle, it will contain 45% glycerin and 5% water. This is important when combining with water to dilute your glycerin infusion.

 When making an herbal glycerite- aromatics work the best. Avoid alkaloids because they will not infuse as readily.

How to make a glycerite

Dried Herb Method

1.    Weigh the plant.

2.    Decide on strength of extract (1:5 is common ratio).

3.    Calculate the amount of glycerin and water necessary and measure amounts.

4.    Add glycerin/water to herb.

5.    Heat extract using double boiler (optional- important if using roots).

6.    Decant, press, filter.

7.    Bottle, tightly cap, and label.

 

Fresh Herb Method

1.    Weigh the plant.

2.    Decide on strength of extract (1:2 is common ratio for fresh plants).

3.    Calculate the amount of glycerin and water necessary and measure amounts (see below).

4.    Add glycerin/water to herb.

5.    Cover herb with menstruum and blend (until smoothie consistency).

6.    Pour liquefied ingredients into a jar and cap tightly.

7.    Shake the glycerite frequently for 2 weeks.

8.    Decant, press, filter.

9.    Bottle, tightly cap, and label.

Fresh “Not-so-Juicy” Herb

1:2 weight to volume ratio

Eg. 400 Gm herb: 600 ml glycerin + 200 ml distilled water 

Wilt plant for at least 1 night before, then macerate or chop

Blend with 75% glycerin, 25% water 

Infuse for 2 weeks

Shelf life ~ 1 years or longer if refrigerated

Fresh, “Juicy” Herb

1:2 weight to volume ratio

Eg. 400 Gm herb: 800 ml glycerin without distilled water

Wilt plant for at least 1 night before, then macerate or chop

Blend with 100% glycerin

Infuse 1-2 weeks

Shelf life ~ 1 year or longer if refrigerated

Preservation & Storage

Preserve all glycerites in air tight, light resistant container. Avoid exposure to direct sunlight and excessive heat. Refrigerate when possible. If refrigerated, glycerite can last up to one year.

 

Dosage

Glycerites can be more concentrated that a standard infusion or decoction.

Mild Tonics= 5 dropperfuls 2-3x/day

Strong Herbs= 10-25 drops 3-4x/day

Herbal Syrups

What is a syrup?

A syrup is a sweetened herbal liquid medicine. Herbal syrups are beneficial for coughs, throat irritations, daily tonics and also family friendly herbal remedies– they are more palatable! The basis of a syrup is a decoction- a strong tea. It is then preserved with a sweetener plus alcohol. For example, molasses or honey and brandy. Syrups are a wonderful way of combining fruits, roots, seeds and aerial parts of plants into a strong healing remedy.

 

How to make a syrup

1.   Make a Decoction

1 oz. dried herb

32 oz. water

 Combine water and herbs, slowly bring to a boil. Once boiling, reduce to simmer. Slowly simmer for 10-15 minutes or until volume of water is reduced to half (45-50 minutes). Strain out herbs.

 

2.   Make the syrup

Measure the volume of decoction, add to saucepan. Add twice the volume amount of sweetener (honey, maple syrup, rice syrup, glycerin, sugar).

Slowly pour sweetener into decoction, stirring over low heat. Do not let combination simmer or boil. Once honey is thoroughly combined (and liquid), remove from heat and pour into sterilized containers with tight lids.

Optional: Add 1 part tincture or brandy to 20 parts syrup by volume for extra healing and preservation.

 

Preservation and Storage

Syrups have a shorter shelf life. They are best stored in the refrigerator once the unsealed or uncapped. Syrups can last anywhere between 1-6 months. Store in cool, dark area.

 

Dosage

A standard dosage is 1 teaspoon, 1-3 times daily or as needed. May be taken by the spoonful or added to tea.

Recipes

Elderberry Syrup

Blood Building Syrup

Cough Syrup

Winter

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Element: Water

Direction: North

Yin: Kidneys

Yang: Bladder

Emotion: Worry

Color: Black

Flavor: Salty

Harvest Time:

Winter is when we move into the darkness. Gestation period. Time to be underground and out of the cold. It is a time of scarcity in the harvesting world. In early winter, there is a window of harvesting that can occur before the ground freezes. Then, the cold and darkness asks us to go inward– align with the plants and take time inside for reflection and introspection. In mid-late winter, there are signs of life returning– hazelnuts blooming, songbirds singing and buds swelling with sap. It is in this timeframe when we begin our seasonal rounds– tending to the harvest cycle anew.

December- Early Winter

January- Mid Winter

February- Late Winter

What to Harvest:

Roots

Young, reemerging greens

Buds

Pitch

Plants:

Conifer needles/leaves and pitch

Cottonwood buds

Burdock root

Miner’s Lettuce (late winter)

Mullein root

Oregon Grape root

Queen Anne’s Lace root

Teasel root

Usnea

Nettle (late winter)

Waterleaf (late winter)

Food as Medicine:

Winter represents the death cycle– the channel of the wave– the dark side of life. It’s the time where our survival is put to the test, where the decay of life creates fear and also courage to see things through. We need foods that will nourish us and support the movement of fluids in our body.

Salt is necessary for all life. It is also necessary for our body to maintain proper fluid balance. Since our bodies are comprised with 78% water, it is vital for our survival to stabilize our fluids. Any fluctuation in water can cause severe stress on our homeostatic mechanisms. In this case, we need salty nourishment to tonify our body during the winter. Our kidneys are aching for the salty flavor to calm our nervous system and rebuild our inner life force. Yet, if we have a damp constitution, too much salt can congest our mind and cool our system. In this case, pungent/warming herbs would be more nourishing.

For those of you that need more emotional support­– grounding and centering, replenishment from thirst and dryness, calming of the nerves and agitation­– try foods that build Kidney Yin. Incorporate kelp, seaweed, sesame seeds, eggs, beans, miso, mineral salt, mung beans and sprouts, nettle, parsley, potato, soy sauce, spirulina, and tofu into your diet. Add a combination of mineral salts and herbs to your popcorn, soups, meatloaf, cookies, and more!
For those of you with cold extremities, that need more determination, mental clarity, inspiration and will power try foods that nourish Kidney Yang. Add the warming herbs of anise seed, black peppercorns, cinnamon bark, cloves, dandelion leaf, fennel seeds, fenugreek seeds, ginger, and walnuts to your teas or baked goods. Pungent flavors and warmth in foods of chicken, lamb, salmon, trout, onions, leeks, chives, garlic, and quinoa will also energize the Kidney Yang.

How to prepare your meals:

Winter is a time to cook your foods slowly. Stews, soups and roasted meals can sit in the crock pot or over the stove and in the oven for a lengthy time. This will warm the house, bring smells of warming flavors and heat your core. Avoid cold foods and drinks, raw and undercooked vegetables and fruits. Root crops, meats and fermented vegetables warm us, nourish us and restore us.