Indications: Licorice is
a traditional herbal remedy with an
ancient history and worldwide use.
Modern research has shown that it
affects the endocrine system and
the liver, among other
organs.
Licorice contains
triterpenes, constituents that are
metabolized in the body to form molecules
that have a structure similar to that of
the adrenal cortex hormones. This may
explain the herb's anti-inflammatory
action.
Glycyrrhizin
(a triterpene) inhibits the growth of several
DNA and RNA viruses, inactivating
herpes simplex virus particles
irreversibly. It has a wide range of uses
in bronchial problems, including catarrh,
bronchitis, and coughs in general.
Licorice is used in allopathic medicine
to treat peptic ulceration. Similarly,
herbalists use it to treat gastritis and
ulcers. It can be used for relief of
abdominal colic.
Preparations
and Dosage: To make a decoction,
put 1/2-1 teaspoon root in 1 cup water. Bring
to a boil and simmer 10-15 minutes. Drink 3
times per day. As a tincture
take 1-3 ml 3 times per day.
Caution: Avoid
prolonged use. Excessive use has been known to
promote high blood pressure, cardiovascular
toxicity, and edema. Do not use if you have
congestive heart failure, kidney disease,
diabetes, glaucoma, hypertension, or edema. Do
not use during pregnancy, or if you are taking
the prescription drug digoxin. There is a small
possibility that this herb, when used in large
doses, may affect the body's electrolyte
balance.
What is
Glycyrrhizin?
Much
of the liver-orientated research
has focused on the triterpene
glycyrrhizin. This substance
inhibits hepatocyte injury caused
by carbon tetrachloride, benzene
hexachloride, and polychlorinated
biphenyls (PCBs). As an
antihepatotoxic, licorice can be
effective in the treatment of
chronic hepatitis and cirrhosis,
for which it's been widely used in
Japan, Glycyrrhizin also enhances
antibody production, possibly
through the production of
interleukin.
There are two
types of herbal teas, or water-based extracts
of herbs: infusions and
decoctions. There are some basic
rules for choosing which method to use with
what herb, but, of course, there are many
exceptions.
Infusions are the
method of choice for non-woody material such as
flowers, leaves, and some stems, where the
active ingredients are readily accessible. The
denser the plant or individual cell walls, the
more energy is needed to extract cell contents
into the tea; therefore, the more heat-intense
process of decocting is used for herbs that
contain hard or woody material such as bark,
nuts, or roots.
As with anything
in the real world, not every herb falls neatly
into one of these categories. This is
especially true of roots that are rich in
volatile oil, such as valerian root. The
woodiness of the root suggests decocting, but
if the roots are simmered the therapeutically
important volatile oil would boil off.
Therefore, an infusion is the preparation of
choice for valerian root. As you can see, you
must learn about the herb you intend to use in
order to make the most appropriate
preparation.
How to Make an
Infusion
If you know how
to make tea, you know how to make an infusion.
Infusions are best for non-woody parts of the
plant such as leaves, flowers, or green stems.
If you're making an infusion of bark, root,
resin, or seeds, it is best to powder them
first to break down some of the cell walls,
making them more accessible to water. If you're
working with seeds, such as aniseed and fennel,
bruise them slightly with a mortar and pestle
before infusing to release the volatile oils
from the cells. Infuse any aromatic herb, such
as chamomile and peppermint, in a well-sealed
pot to ensure that only a minimum of the
volatile oil is lost through
evaporation.
An infusion is
the simplest method of utilizing both fresh and
dried herbs. Fresh herbs have more water
content than dried; when working with fresh
herbs, substitute three parts fresh for one
part dried. For instance, if the recipe calls
for 1 teaspoon of dried herb, substitute 3
teaspoons of fresh herb.
To make an
infusion:
Step
1. Warm a china or glass
teapot by swishing hot water through it. Place
about 1 teaspoon of the dried herb for each cup
of tea into the warmed pot.
Step
2. Pour in 1 cup of
boiling water for each teaspoon of herb and
cover with the lid. Steep for 10 to 15
minutes.
It's usually
best to drink medicinal herbal teas
hot, but you can drink
infusions cold as well. Make a cold infusion if
you are working with mucilage-rich herbs, such
as marsh mallow, which are sensitive to heat.
For a cold infusion, the proportion of herb to
water is the same, but let the infusion steep
for 6 to 12 hours in a well-sealed pot of cool
water. When a hot or cold infusion is ready,
strain and sweeten to taste if desired with a
bit of honey, brown sugar, or a pinch of a
pleasant-tasting herb such as licorice or
stevia.
If you prefer not
to deal with the messiness of loose leaves,
make your own teabags by filling little muslin
bags with herbal mixtures (take care to
remember how many teaspoons of herb you put
into each bag). As with ordinary teabags, pour
boiling water over the bag and allow the herbs
to steep for 10 to 15 minutes.
Make larger
quantities of infusion in the proportion of 1
ounce of herb to 1 pint of water. Whenever
possible, infusions should be prepared fresh,
but if you do have any leftovers store them in
glass containers in the refrigerator. The shelf
life of infusions is not very long; any
microorganism that enters the infusion will
multiply and thrive in it. If you see any sign
of fermentation or spoilage, discard the
infusion. These telltale signs can vary,
depending on the materials used. Generally,
look for color or odor changes, clouding,
condensation, and molding; all of these changes
indicate spoilage.
THE
BEST HERBS FOR
INFUSIONS
Herbal
infusions make an exquisite
addition to our lifestyles and
can open a whole world of
subtle delights and pleasures.
They are not only medicines or
"alternatives" to coffee, but
can be delicious beverages in
their own right. Everyone will
have his or her favorite herbs;
here are some of my favorites.
Use them individually or in
combination. Choose herbs based
on both taste and medicinal
properties.
Flowers: chamomile,
elder flower, hibiscus, linden
blossom, red clover
If you're one of the
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osteoporosis, and other diseases of the bones,
connective tissue, muscles, and joints, you know
how important a healthy musculoskeletal system is
to your well- being. In this easy-reference guide,
noted herbal clinician David Hoffmann shows you how
to use easy herbal remedies and simple lifestyle
changes to prevent and fight bone and joint
diseases.
Healthy Bones
and Joints provides:
* Clear explanations of how herbs
such as meadowsweet, mustard, and bay tree can be used in daily
regimens to help prevent bone and joint diseases.
* A thorough overview of common
musculoskeletal conditions, from arthritis to osteoporosis-with
discussion of a wide variety of preventive strategies and
healing herbal formulas for each ailment.
* An A-to-Z directory of the
herbs that are most helpful for the musculoskeletal
system-along with preparation instructions and dosage
guidelines.
Discover how nature's own
medicine chest can help you enjoy a healthier life, increased
vitality, and stronger bones and joints!
From the Publisher From a clinician with 22 years
experience and a fellow of Britain's National Institute of
Medical Herbalists, come four new guides to total herbal
health. Each volume is a thorough exploration and study of the
uses of herbs as preventatives and treatment. The series
includes Healthy Heart, Healthy Bones & Joints, Easy
Breathing, and Healthy Digestion.
