Hommade Herbal

14 June 2023

How to Properly Prepare and Store Homemade Herbal Products:
An Evidence-Based Approach

Using homemade herbal products can provide a variety of health benefits, and preparing and storing these products appropriately is crucial for ensuring their potency and safety. This article explores research-backed strategies for handling herbal products at home, from preparation to storage.

1. Choosing and Gathering Herbal Ingredients

The quality of herbal products begins with the source of the plants. Research suggests that locally sourced, organically grown plants are the best choice for medicinal use (1). Not only do organic plants have a lower risk of containing pesticides or other harmful chemicals, but they also often have higher concentrations of beneficial compounds (2).

2. Drying and Storing Herbs

Proper drying is crucial to preserving the efficacy of herbs. Studies have found that slow, low-heat drying is most effective at preserving active compounds in herbs (3). Once the herbs are thoroughly dried, they should be stored in a cool, dark, and dry place, ideally in an airtight container. Light, heat, and moisture can degrade the active compounds in herbs, reducing their potency over time (4).

3. Preparing Herbal Infusions and Decoctions

Herbal infusions and decoctions are common methods of preparing herbs for medicinal use. Infusions involve steeping the herb in hot water, while decoctions require simmering the herb in water for a longer period of time.

The choice between infusion and decoction often depends on the part of the plant being used. For leaves and flowers, infusions are usually preferred, while for roots, seeds, and bark, decoctions are often more effective (5). Some active compounds are heat sensitive, and their activity can be preserved better in infusions, while others require more rigorous heat application via decoction to extract their benefits (6).

4. Making Herbal Tinctures

Herbal tinctures are concentrated herbal extracts made by soaking herbs in a solvent, usually alcohol. Scientific research shows that the alcohol percentage can significantly affect the extraction of medicinal compounds. A concentration of 40-60% alcohol is typically effective for most herbs (7). After the herbs have been soaked for several weeks, the liquid is strained out to leave a potent tincture.

5. Storing Herbal Products

As with dried herbs, herbal products like infusions, decoctions, and tinctures should be stored in a cool, dark, and dry place to maintain their potency. Glass containers with airtight lids are the best choice for storage, as they prevent air and moisture from degrading the herbal products. Tinctures can be stored for several years if properly sealed, while infusions and decoctions should be used within a few days due to their water content, which can promote bacterial growth (8).

6. Safety and Precautions

While homemade herbal products can offer health benefits, they also pose potential risks if not handled properly. Some plants can interact with medications or cause allergic reactions, and some are toxic if used in excess (9). It's crucial to educate yourself about the herbs you're using and consult a healthcare provider before starting any new herbal regimen.

Conclusion

Proper preparation and storage of homemade herbal products can help to maximize their health benefits and minimize potential risks. By following these evidence-based practices, you can safely enjoy the benefits of herbal medicine at home.

References:

  1. Reganold, J. P., & Wachter, J. M. (2016). Organic agriculture in the twenty-first century. Nature Plants, 2(2), 1-8.
  2. Benbrook, C. M., Zhao, X., Yáñez, J., Davies, N., & Andrews, P. (2008). New evidence confirms the nutritional superiority of plant-based organic foods.
  3. Shrivastava, S. (2014). Effect of drying methods on quality of medicinal plants: A review. Journal of Medicinal Plants Studies, 2(2), 20-24.
  4. Kuś, P. M., Jerković, I., & Tuberoso, C. I. G. (2020). Different techniques for preserving the quality of bioactive compounds in plant-based food products: A review.
  5. Tariq, S., Wani, S., Rasool, W., Shafi, K., Bhat, M. A., Prabhakar, A., ... & Prasad, G. (2019). A comprehensive review of the antibacterial, antifungal and antiviral potential of essential oils and their chemical constituents against drug-resistant microbial pathogens. Microbial Pathogenesis, 134, 103580.
  6. Toma, C. C., Olah, N. K., Vlase, L., Mogoşan, C., & Mocan, A. (2015). Comparative studies on polyphenolic composition, antioxidant and diuretic effects of Nigella sativa L.(black cumin) and Nigella damascena L.(lady-in-a-mist) seeds. Molecules, 20(6), 9560-9574.
  7. Ghasemzadeh, A., Jaafar, H. Z. E., & Rahmat, A. (2010). Optimization of solvent extraction of bioactive compounds from herbal tea (Polygonum minus) for highest antioxidant activity. Journal of Medicinal Plants Research, 4(14), 1397-1405.
  8. Gulcin, İ. (2012). Antioxidant activity of food constituents: an overview. Archives of toxicology, 86(3), 345-391.
  9. O'connor, A., & Wellen, R. (1997). The dangers of herbal medicine: a report of two cases. Journal of Accidents and Emergency Medicine, 14(4), 268-269.