How to Make an Herbal Decoction
Learn to make herbal decoctions to extract the healing power from roots, bark, and seeds by gently simmering them into potent herbal broths in your home kitchen using simple equipment you already have. Perfect for beginners who want to grow and use their own medicinal herbs without expensive tools or complicated techniques.
How to Make an Herbal Decoction
Quick Recipe Card
| Type | Decoction (Water Extraction) |
|---|---|
| Best For | Roots, bark, seeds, berries |
| Time Required | 10–15 min simmer + cooling time |
| Yield | About 2 cups (serves 4) |
| Shelf Life | 24–48 hours refrigerated |
| Storage | Glass jar in refrigerator |
What You’ll Learn
A decoction draws out the goodness from tougher plant materials—roots, bark, seeds, or berries—by gently simmering them in water. Think of it as making a strong herbal broth. If you can simmer soup, you can make a decoction.
Materials & Equipment
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Ingredients
- Dried herbs: 1 tablespoon per cup of water (see our herb drying guide)
- Fresh herbs: 2 tablespoons per cup of water
- Water: Fresh, preferably filtered
Kitchen Tools
- Small saucepan ad (2–3 quart, stainless steel or enamel—avoid aluminum)
- Fine mesh strainer or cheesecloth ad
- Wooden spoon ad
- Glass jar ad for storage
- Kitchen towel ad for handling
Helpful but optional: A saucepan with a pour spout ad makes straining easier. Consider getting a dedicated herb pot if you’ll be doing this regularly.
Step-by-Step Instructions
1. Measure Your Herbs
Place herbs in your saucepan. For a family batch:
- Dried: 2–3 tablespoons total (small handful)
- Fresh: 4–6 tablespoons total (double handful)
Visual cue: If using roots or bark, break into smaller pieces first—about the size of your pinky fingernail.
2. Add Cold Water
Pour cold water over herbs until it sits about 2 inches above them. This usually means:
- 3 cups water for a 2-cup finished decoction
- 4 cups water for a 3-cup finished decoction
Why cold? Starting cold lets the plant materials gradually open up and release their goodness.
3. Bring to a Gentle Boil
Set pot on medium heat. Watch for the first bubbles, then immediately reduce to low. You want a gentle simmer, not a rolling boil.
4. Simmer Covered
Put the lid on. Let simmer:
- Most roots and bark: 10–15 minutes
- Tougher roots (burdock, astragalus): 20–30 minutes
- Seeds and berries: 15–20 minutes
You’ll see slow, steady bubbles—like a lazy hot spring, not a jacuzzi.
5. Cool and Strain
Remove from heat. Let cool 5 minutes, then strain through your mesh strainer into a clean jar. Press the herbs with the back of a spoon to get every drop.
It’s ready when the liquid is richly colored and aromatic.
6. Store or Serve
Label with date and contents. Refrigerate immediately if not using. Serve warm, about ½ cup per person.
Fresh vs. Dried: What’s the Difference?
Dried herbs are concentrated, so you need less. They’re available year-round and easy to store. See our guide to drying herbs.
Fresh herbs contain water, so double the amount. They give a brighter taste but need more prep (washing, chopping). Great when your garden’s producing!
Quick conversion: If a recipe calls for 1 tablespoon dried, use 2 tablespoons fresh.
Storage & Shelf Life
- Refrigerate in a sealed glass jar
- Use within 24–48 hours for best potency
- Discard if: Cloudy, fizzy, or sour-smelling
- Reheating: Warm gently on the stove (not microwave)
Make small batches—it’s better to brew fresh than risk spoilage.
Safety Notes
- Never use aluminum pots (can react with herbs)
- Start with small servings to check for reactions
- Some herbs need specific dosing—research before using medicinally
- Keep labeled and away from children
- For pregnancy, nursing, or medical conditions, consult a qualified herbalist
Example Recipes
Immune-Supporting Elderberry Decoction
Makes about 2 cups
Ingredients:
- 2 tbsp dried elderberries
- 1 cinnamon stick (3 inches)
- 1 tsp dried ginger root
- 3 cups water
Instructions: Combine all ingredients in saucepan. Bring to boil, reduce heat, and simmer covered for 20 minutes. Strain and sweeten with honey if desired (not for babies under 1 year).
Digestive Root Blend
Makes about 2 cups
Ingredients:
- 1 tbsp dried dandelion root
- 1 tbsp dried burdock root
- ½ tsp fennel seeds
- 3 cups water
Instructions: Simmer all ingredients covered for 15 minutes. Let cool 10 minutes before straining. Drink ½ cup before meals.
Calming Evening Decoction
Makes about 2 cups
Ingredients:
- 1 tbsp dried licorice root
- ½ tsp cinnamon chips
- 1 tbsp chamomile flowers (for adding after)
- 3 cups water
Instructions: Simmer licorice and cinnamon for 10 minutes. Remove from heat, add chamomile, cover and steep 5 more minutes. Strain and enjoy before bed.
Note: The chamomile is added after simmering because delicate flowers are better infused than boiled—see our cold infusion guide for more on that method.
Tips for Success
- Taste as you go: Too strong? Dilute with hot water. Too weak? Simmer a bit longer next time.
- Save those herbs: Many roots can be simmered twice—the second batch will be lighter but still useful.
- Mix it up: Once you’re comfortable, blend different roots and barks to create your own formulas.
- Keep it simple: Don’t overthink measurements. Our ancestors did this by handful and instinct.
When to Choose Decoction Over Other Methods
Use decoction when you have tough, woody plant parts that won’t give up their goodness to a simple steep. For leaves and flowers, see our cold infusion guide. For alcohol-based preparations, check our tincture guide.
Remember: You don’t need fancy equipment or perfect measurements. Just a pot, some herbs, and a little patience. Your great-grandmother probably made decoctions without measuring a thing—and you can too.