Agastache Agastache spp. 

Agrimony Agrimonia spp. 

Alfalfa Medicago sativa 

Angelica Angelica spp. 

Anise Pimpinella anisum 

Bacopa (Bacopa monnieri)

Bay leaf Laurus nobilis 

Bee Balm Monarda spp.

Black Cohosh Cimicifuga racemosa

Black-eyed Susan Rudbeckia laciniata

Black pepper Piper nigrum 

Blessed Thistle Cnicus benedictus 

Bugleweed Lycopus virginicus 

Burdock Arctium spp. 

 Borage Borago officinalis

Cacao Theobroma cacao 

Calendula Calendula officinalis 

Caraway Carum carvi 

Cardamom Elettaria cardamomum 

Carob Ceratonia siliqua 

Catnip Nepeta cataria 

Cayenne Capsicum annuum 

Chamomile Matricaria recutita 

Chickweed Stellaria media 

Chicory Cichorium intybus

Cinnamon Cinnamomum spp. 

Cloves Syzygium aromaticum

Coriander Coriandrum sativum 

Cumin Cuminum cyminu

Dandelion Taraxacum officinale 

Dill Anethum graveolens 

Echinacea Echinacea spp. 

Elderberry Sambucus nigra

Elecampane Inula helenium 

Eyebright Euphrasia spp. 

Fennel Foeniculum vulgare  

Feverfew Tanacetum parthenium 

Garlic Allium sativum 

Gentian Gentiana lutea

Ginger Zingiber officinale 

Goldenrod Solidago spp. 

Goldenseal Hydrastis canadensis 

Hawthorn Crataegus spp. 

Hibiscus Hibiscus sabdariffa  Holy Basil Ocimum sanctum

Hops Humulus lupulus  

Juniper Juniperus spp. 

Lady’s mantle Alchemilla vulgaris 

Lavender Lavandula angustifolia 

Lemon Balm Melissa officinalis 

Lemongrass Cymbopogon spp. 

Lemon Verbena Aloysia citrodora 

Licorice Glycyrrhiza glabra 

Lobelia Lobelia inflata

Mallow Malva spp. 

Marshmallow Althaea officinalis 

Meadowsweet  Filipendula ulmaria 

Milk thistle Silybum marianum 

Milky oats Avena sativa 

Mint Mentha spp. 

Mullein Verbascum thapsus 

Nettle Urtica dioica

Oregano Origanum vulgare 

Passionflower Passiflora incarnata 

Peony Peonia spp. 

Peppermint Mentha x piperita 

Plantain Plantago major 

Red clover Trifolium pratense 

Rose Rosa spp.

Rosemary Rosmarinus officinalis 

Sage Salvia officinalis

Savory Satureja spp.  

Self-heal Prunella vulgaris 

Slippery elm Ulmus fulva, U. rubra 

Spearmint Mentha spicata 

Star anise Illicium verum

St. John’s wort Hypericum perforatum 

Tea (Camellia sinensis) 

Tea Tree Melaleuca alternifolia 

Thyme Thymus spp. 

Turmeric Curcuma longa 

Valerian Valeriana officinalis 

Vanilla Vanilla planifolia 

Violet Viola spp. 

Witch Hazel Hamamelis virginiana 

Wood Betony Stachys officinalis 

Yarrow Achillea millefolium 

Herbal-infused oils can be used

• topically on the skin and are ideal for soothing dry skin and general irritations, inflammations, or muscle pain, however, they should not be used on open wounds.

• in cooking to enhance the flavor of dishes while simultaneously receiving benefits from the aromatic herbs used. 

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Preparation:

• Good quality dried herb

• Oil

• Natural wax paper

• Clean, sterilized, dry glass jar with tight-fitting lid

• Cheesecloth or Gauze

• Vitamin E oil (optional)

​Traditional Sun Method:

​The ratio is approximately 1 ounce of dried herb to 10 ounces of oil.

1. Do not wash the herb or introduce any water to the process by using a wet jar or wet spoon for mixing.

2. Fill the jar about half full with the dried herb and cover completely with oil of your choice.

3. Take a spoon or other utensil and gently stir the mixture making sure that all the plant material is well covered with oil.

4. Before putting on the lid, cover the top of the jar with a small square of natural wax paper then screw on the lid. The wax paper will prevent any harmful chemicals that may be coating the inside of your lid from contaminating the oil.

5. Cap and label.

6. Place the jar in a warm spot but not directly in the sunlight unless you are using a dark colored bottle or jar.

7. Take the jar in your hands and roll back and forth to make sure that the herb is well saturated with oil.

8. Allow the oil to steep for 4-6 weeks. Be sure to check on it every few days and give it a gentle roll back and forth. This helps to release the herbal properties and keeps everything well covered.

9. After six weeks the oil will be ready to decant. Place a cheesecloth-lined strainer inside a large bowl with spout. Pour the content from your jar into the strainer. Gather the ends of the cheesecloth together and squeeze the remaining oil from the herb into the bowl.

10. Pour the oil into prepared bottles or jars and add a couple drops of vitamin E oil.

Shelf life: Keep this oil in a cool, dark place. Most infused oils generally last for a year or longer. Discard if oil becomes rancid or it it smells off. 

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Avoiding Microbial Growth: Without harsh or synthetic preservatives, infused oils and products can potentially harbor bacteria, mold, etc. To reduce the risk, don’t let herbs sit around for more than two weeks before straining and wilt particularly juicy plants to 1/2 their weight before you add oil. You can also use natural and semi-natural preservatives including vitamin E or grapefruit seed extract, and benzoin.

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Find more methods here.

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Tinctures should not be confused with infusions. Infusions are created with a water or oil base, to which herbs are added and processed in much the same way as a tincture using alcohol or glycerin. In this instance, making a cup of tea would be a way of creating an infusion, because the herbal essence is extracted from the plant by the hot water.

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Herbal baths are an excellent way to combine the benefits of hydrotherapy with herbs. Herbs can be incorporated into bath time to relax sore muscles, calm the nervous system, and support more restful sleep. Herbal baths can also be used for mild skin conditions, such as dry and itchy skin or mild rashes that affect more than just a small area.​​

 A good rule to go by when deciding the best herbal preparation to use is to focus on getting the desired herbs as close to the area of the body they are needed through the most efficient means possible.

When choosing a herb(s) and method, consider the following:

• your intention and purpose

• the actions or energetics of the herb that you are using

• any precautions, contraindications, and allergies. If you have a medical condition, are taking pharmaceutical drugs, or are pregnant, trying to become pregnant or breastfeeding, please consult your healthcare provider prior to ingesting or using any herbs. For example, avoid

  • Chamomile, Calendula, Dandelion if  you have gallbladder issues

  • Burdock, Echinacea root, Black Elderberry flowers, Fennel, Hawthorn if you are on heart medication

  • Lavender, Meadowsweet, Mullein, Passionflower, California Poppy if you are pregnant or taking MAOIs

  • St. John’s Wort if you are taking pharmaceutical meds).

• always do your own research about the herb and method of preparation

Hot or boiling water swells plant tissues and burst the cells of the herbs. Hot infusion is commonly used for fresh herbs including Angelica, Calendula, Catnip, Dandelion, Gentian, Horehound, Lemon Balm, Plantain, Self-Heal, and Thyme. The flowers and leaves of fresh herbs create a more vibrant color than with dried herbs.

Preparation:

• A standard ratio of 1:32 is used. (One ounce of herb and 32 ounces of water). Remove the fresh or dried herbs from the stalks. If using freshly dug roots, wash and scrub them of dirt. If dried herbs are used, dampen the herbs before infusing.

• Clean, sterilized glass jar with a tight lid

Instructions:

1. Place the herbs in a glass container.

2. Pour boiling water over the herbs so they are completely covered.

3. Before putting on the lid, cover the top of the jar with a small square of natural wax paper then screw on the lid. The wax paper will prevent any harmful chemicals that may be coating the inside of your lid from contaminating the oil.

4. Cap and label the jar.

5. Allow the infusion to steep until the water cools to room temperature or for the time recommended by the infusion recipe. In general, roots and barks require about 8 hours, leaves at least 4 hours, flowers for 2 hours, and seeds and fresh berries for at least 30 minutes.

6. Strain the herbs out of the water using cheesecloth or a fine mesh strainer.

7. Clean out the jar and pour the infusion back into it for storage.  

Shelf Life:1-2 days

Tinctures are a more concentrated form of extraction made with alcohol, vinegar, or glycerin to extract a greater spectrum of the whole plant and to preserve the preparation offering a shelf life much longer than an infusion or a decoction.

Preparation:

• A standard ratio of 1:2 is used. (One ounce of herb and 2 ounces of alcohol, vinegar, or glycerin). 

• Remove the fresh or dried herbs off of the stalks. If using freshly dug roots, wash and scrub them of dirt. If dried herbs are used, dampen the herbs before infusing.

• Clean, sterilized glass jar with tight-fitting lid

• Vodka or brandy with a high proof (60 proof for dry herbs; 80 proof for fresh herbs), vinegar, or glycerin .

• Cheesecloth or muslin

• Rubber band

• Funnel

• 1 oz. tincture bottles

Instructions:

1. Chop fresh herbs and grind dried herbs.

2. Place herbs into a clean, sterilized glass jar.

3. Pour high proof alcohol (vodka or brandy) over the herbs until they are completely covered. Dry herbs may absorb the liquid, so check and add alcohol as needed.

4. Before putting on the lid, cover the top of the jar with a small square of natural wax paper then screw on the lid. The wax paper will prevent any harmful chemicals that may be coating the inside of your lid from contaminating the oil.

5. Cap and label the jar.

6. Place the jar in a dark cupboard and allow to soak or macerate for 4-6 weeks, shaking the bottle every day or two to mix. Keep an eye on the alcohol level to ensure all your herbs are still covered.

7. After 4-6 weeks, decant the mixture into a clean, sterilized jar or bowl using a strainer lined with a few layers of cheesecloth. With clean hands, gather corners of cheesecloth together and squeeze herb material to express every last drop of the mixture,

8. Allow material to settle overnight and strain again, or decant, through a smaller filter such as filter paper or a thin wire screen.

9. Use a funnel to transfer into labeled, amber bottles and store out of the light.

Shelf life: Approximately one to two years if stored in a cool, dark place such as the refrigerator. 

Adult Dosage: 30 to 60 drops in water, taken three times a day. 

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Glycerites are popular to use for children and adults who are sensitive to alcohol. Glycerites are not as potent as alcohol-based tinctures, however, the flavor is much sweeter and more palatable to take directly on the tongue than alcohol-based tinctures. 

Preparation:

• Remove the fresh or dried herbs from the stalks. If using freshly dug roots, wash and scrub them of dirt. If dried herbs are used, dampen the herbs before infusing.

• Clean, sterilized glass jar with a tight lid.

• Cheesecloth or muslin

Instructions:

1. Fill the jar with clean, chopped fresh plant material or half-full of ground dried plant material.

2. For fresh plants, add enough glycerin to fully cover the plant material and fill the jar to within one inch of the top. For dried plants, dilute glycerin with distilled water in a 3:1 ratio (3 parts glycerin to one part water) and fill the jar with a mixture to within one inch of the top.

3. Use a knife or other utensil to poke into plant material and release air bubbles while adding glycerin or glycerin/water mixture.

4. Before putting on the lid, cover the top of the jar with a small square of natural wax paper then screw on the lid. The wax paper will prevent any harmful chemicals that may be coating the inside of your lid from contaminating the oil.

5. Cap and label the jar.

6. Set the jar in a dark location at room temperature. Let macerate for 4-6 weeks, shaking the bottle every day or two to mix. Top off with glycerin as necessary if plant material pokes above the top of the liquid.

7. After 4-6 weeks, decant the glycerite into a clean, sterilized jar or bowl using a strainer lined with a few layers of cheesecloth. With clean hands, gather corners of cheesecloth together and squeeze herb material to express every last drop of glycerite.

8. Bottle and label glycerite.

Shelf life: Approximately one to two years if stored in a cool, dark place such as the refrigerator. 

Adult Dosage: Up to 1 tablespoon, 1 - 3 times daily.

Cut down on the hunting and gathering part of making herbal preparations.

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A complete box of carefully sourced, high quality herbs and Herbal Academy’s own select recipes and herb monographs to get you started practicing herbalism.

The Herbal Starter Kit includes 22 enticing herbal recipes, 14 plant mini-monographs, and up to 18 herbs (and beeswax!) you need to prepare these recipes in your home kitchen.

Herbal Starter Kits are now a seasonal offering! These Kits are available for sale until sold out. 

Click here to purchase or for more information.

​

Purchased metal tins here and 

jar label assortment here.

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Cold infusion is commonly used for Peppermint, Chamomile, Blessed Thistle, and Marshmallow, some barks such as Witch Hazel, Slippery Elm, and Buckthorn, and the roots of Sarsaparilla and Comfrey.

Preparation:

• A standard ratio of 1:32 is used. (One ounce of herb and 32 ounces of water). Remove the fresh or dried herbs from the stalks. If using freshly dug roots, wash and scrub them of dirt. If dried herbs are used, dampen the herbs before infusing.

• Clean, sterilized glass jar with a tight lid.

Instructions:

1. Place the herbs in a glass container. 

2. Pour water over the herbs so they are completely covered.

3. Before putting on the lid, cover the top of the jar with a small square of natural wax paper then screw on the lid. The wax paper will prevent any harmful chemicals that may be coating the inside of your lid from contaminating the oil.

4. Cap and label the jar.

5. Allow the infusion to sit for 1-2 days

6. Strain the herbs out of the water.

7. Clean out the jar and pour the infusion back into it for storage.  

8. Add water to the infusion, if desired. 

Options:

• Sun Tea - Place the jar with herbs and water outside in the warm sun or on a window with sun exposure for a few days.

• Moon tea - Place the jar with herbs and water outside in the moonlight on a windowsill for a few evenings.

Shelf Life: 1-2 days

A flower essence is a solar water infusion of the flowering part of a plant. Flower essences are primarily used to support the emotional, mental, and spiritual body, and they embody the concept of self-care

Preparation:

• One medium sized glass bowl

• One large, clean, dark glass bottle

• One or more one-ounce amber or cobalt dropper bottle(s)

• Pure spring water

• High-quality brandy or vodka (80-proof alcohol). Optional: apple cider vinegar or vegetable glycerin. If used,  store in the refrigerator

• Labels

Instructions: 

1. Choose Your essence. Only harvest flowers from plants that you have positively identified and know to be safe for use.