PA RT O N E

Herbal
Alternatives
Build Confidence Using Natural Remedies
by Vlad and Joy Robles
 New to Herbs &
Home Remedies?
by Vlad and Joy Robles

They say “necessity is the mother of invention”. That is partly what

started us on the path of learning about home remedies, essential
oils, herbs, gardening, what we should eat, how it should be pre-
pared, home-births, and so on. A limited budget and a growing
number of active children motivated us to “get creative” at home.

I f you are tired of being ill prepared or just plain lost as to how to resolve
simple-everyday needs that arise in your family and are ready to do
something about it, welcome to More Than Alive. God desires fulfillment for
each us. Fulfillment is not achieved in the outcome of a situation, but in know-
ing you made the right decision. Knowing that looking back at it, you would do
it again just the same.
As you read through this EBook, keep in mind we are not professionals
(we have no advantage that is not available to you). We are not here to give you
advice or make any recommendations. We are simply sharing with others some
of the things we have learned over the years, along with insights we receive
regularly from our customers. So, MAKE the time to read through the website
as much as possible. You are worth it. So, are those God has entrusted to be in
your influence.
We have taken much time and energy to provide you with articles that
record some of our personal experiences. They cover topics such as: essential
oils, bulk herbs, home-schooling, child training, home child-births, etc. As
you read them, you will notice how simple it is for you to do the same. All of
these topics play an important part in educating your children. We don’t inter-
rupt life (school) to meet someone’s need. We teach our children that meeting
someone’s need is a vital part of life (school). As we learn, our children learn.
Someday, they will teach us and their children.
We have organized some basic instructions on preparing herbal remedies.
They are simply there to give you ideas as to how to make your own remedies at
home. Though many would like for you and me to think so, there is no mystery
or required education to effectively using essential oils or herbs.
Occasionally, we receive letters from folks sharing remedies with us. We
hope you can benefit from these as well. Perhaps you will write to us too and
share some of your own remedies. We often receive notes from our customers
letting us know how they have benefited from using the herbs. There is lot’s to
be learned from browsing through Customer Feedback.

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 After you make yourself familiar with the above references, you’ll need to
secure your very own herb books. They will provide you with helpful instruc-
tions, recipes, answer many of your questions, give you warnings, etc.
• Our books will open up a new world of possibilities to you.
After years of experience using herbs, we find ourselves learning new things
almost everyday. The following books are references we go to almost on a daily
basis. They are all written by different authors each offering to you and me their
own expertise and perspective. There are literally hundreds of herbs out there.
Naturally, no one book covers them all. Each author has chosen to write about
the herbs they have studied, and perhaps enjoy. Also, some books are written
for beginners, and others for folks that want to add to their knowledge.
If you have little ones at home, we’d recommend The ABC Herbal. It will
give you a very quick and simple overview of how herbs work. It also includes
recommendations for how to naturally treat the most common childhood ill-
nesses with herbs.
The How to Herb Book is a bit more in depth than The ABC Herbal, but is
still a great book for beginners. It gives further explanation on the properties
of herbs, a bigger list of illnesses that can be treated with them, suggests herbs
that can be combined at home to treat each illness, etc.
Herbal Antibiotics has great information on the subject of herbs as a whole,
and how they benefit us today. It doesn’t cover as many herbs as say The How to
Herb Book, but it provides much more detailed information about the herbs it
covers and their uses. It also includes great directions for making remedies, and
a few recipes.
Practical Herbalism is THE book for those of you seeking detailed instruc-
tions on preparing remedies. It also has good information for those of you
interested in growing your own herbs. This is a beautifully illustrated work.
Lastly, Nutritional Herbology is our most exhaustive reference. It provides
an incredible amount of detail on each herb and possible uses. This is our most
used reference, and the one we’d choose if we could only use one. However, it
can be overwhelming at first if you have not read some of our other books first.
• Herbs are not like over-the-counter or prescription drugs.
Rather than being addictive, herbs work themselves out of a job by stimu-
lating the body to proper function. Along with their healing properties, they
also feed the body with much needed nutrients. Though one could overdose on
an herb, and some do have side-effects, they are much more useful and safer
than drugs. Of course, they are much more affordable too.
Any well-read mama can bless her family with easily made teas, tinctures,
poultices, and so on. Try our already mixed remedies and teas. They will intro-
duce you to the wonder working properties of herbs.

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 How-To Directions
Much reading and experimenting has taught us that there are many good
ways of making remedies. Behind each of the links below you will find several
different ways of making the same type of remedy. Though the methods vary
slightly with each person, the general principles are the same.
If you are new to herbs, it is good to read how each one does it to learn from
them all. We have concluded one method is not necessarily better than another.
It’s usually a matter of preference and convenience. Truly, the best methods are
those which you use because until you use it, it cannot be effective.

Infusions and Decoctions (teas)

Excerpt from The ABC Herbal
The simplest herbal preparations are infusions (teas) and decoctions. An infu-
sion is made by pouring a cup of boiling water over a teaspoon or two of herb.
Then you let the herb steep in the hot water for three to five minutes and strain.
This method is suitable for most aromatic (activating) herbs.
A stronger preparation may be made by simmering the herb for 30-40
minutes at a low temperature. Use about 2 teaspoonfuls of herb per cup of water.
Simmer soft parts such as flowers, fruits, and leaves for twenty to thirty minutes
and harder parts such as roots and barks for thirty to forty minutes, then strain. It
is always best to use pure water when making herbal preparations rather than tap
water. Both infusions and decoctions may be sweetened with a little raw honey,
glycerine or other natural sweetener. Store unused portions in the refrigerator.

Excerpt from Practical Herbalism

The simplest and most traditional method of taking herbs into the body is as
an herbal beverage. Herbal “tea” may be made with either fresh or dried herbs,
and may be either an infusion or a decoction. Either one can be made as a “sim-
ple” – using a single herb – or a combination formulated to take advantage of the
synergistic support of the selected herbs. In some cases, herbs may be added to
a formula to help balance or offset some less desirable effect of the primary herb
– unpleasant taste or excessive stimulate, for instance.
An infusion is made by pouring boiling water over the herbs in a cup or
teapot, and allowing the mixture to stand for 15 minutes or so until the herbs
have released their beneficial components to the water. The infusion may then be
strained and sweetened to taste – preferably with a whole natural sweetener like
raw honey or maple syrup. Occasionally, it may be recommended to let the infu-
sion stand until it is cool to more thoroughly extract the constituents.

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 Infusions are usually made from the more delicate parts of the plants – flowers,
leaves or flowering tops. When using aromatic herbs like Peppermint or Lemon
Balm, it is especially important that the tea should be covered while it is infusing
to prevent the loss of volatile elements to the atmosphere.
A decoction differs from an infusion in that the herb is combined with water
in a small pot, and is brought to the boiling point over low heat. The mixture is
then simmered slowly for 15-30 minutes, or sometimes until the amount of liquid
is reduced by a specified amount – for instance, to one-half or the original volume.
The resulting liquid extract is then strained, sweetened if desired, and taken ac-
cording to directions. Decoctions are usually made from the denser, more woody
parts of the plants – roots, bark, and stems – or from herbal material whose pri-
mary active are poorly soluble in water.
Infusions and decoctions should always be made with fresh, pure water. Spring
water is ideal. They are best when prepared as needed, but they may be prepared
ahead if they are kept refrigerated and used within 48 hours.
In addition to their obvious internal applications, infusions and decoctions
can be used to great advantage externally as well. Detoxification baths, fomenta-
tions, washes for wounds, scalp and skin rinses, eye washes and drops, and vaginal
douches may all be prepared from an infusion or decoction. External teas like
these are usually made stronger than those intended for internal consumption. A
“strong” infusion or decoction typically requires 2-4 times the amount of herb in
proportion to the water, and a “strong” decoction may be simmered for a longer
time or reduced to a great extent, as well. Glycerin may be added to these mixtures
to preserve them for a longer period. One part of vegetable glycerin to three parts
of extract works well.

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 Excerpt from Herbal Antibiotics
Making Infusions
An infusion is made by immersing an herb in either cold or hot, not boiling,
water for an extended time. (Basically, a tea is a weak infusion.) The water you
use should be the purest you can find, not tap water. Rainwater, distilled water, or
water from healthy wells or springs is best. Infusions should be kept only a maxi-
mum of 3 days if refrigerated, 1 or 2 days if not refrigerated.
Proportions and Steeping Time
Unless you are making a steam, hot infusions should be prepared in tightly
covered jars to keep the volatile oils from rising off the infusion as steam. Herbs
that have a strong essential oil or perfumey smell when the leaves are crushed are
usually high in volatile oils. Quart or pint canning jars are very good, as they will
not break from heat, and the screw cap allows them to be shaken if desired and
keeps any volatile oils from floating off as steam. I usually like to leave infusion
overnight. I prepare them before bed and then strain them out the next morning
and drink them throughout the day.
The following guidelines for making hot infusion will work with most herbs.
Leaves: 1 oz. (25 g) herb per quart of water. Steep 4 hours in hot water,
tightly covered. Tougher leaves require longer steeping.
Flowers: 1 oz. (25 g) herb per quart of water. Steep 2 hours in hot water,
tightly covered. More fragile flowers require less time.
Seeds: 1 oz. (25 g) herb per pint of water. Steep 30 minutes in hot water,
tightly covered. More fragrant seeds such as fennel need less time (15 minutes);
rose hips need a longer time (3-4 hours).
Barks and roots: 1 oz. (25 g) herb per pint of water. Steep 8 hours in hot wa-
ter, tightly covered. Some barks, such as slippery elm, need less time (1-2 hours).
Cold Infusions
Cold infusions are preferable for some herbs. The bitter components of herbs
tend to be less water soluble. Yarrow, for instance, is much less bitter when pre-
pared in cold water. Cold infusions usually need to steep for much longer periods
of time. Each herb is different.
Making Decoctions
Decoctions, prepared with boiling, can be much more potent than infusions
and are generally prepared for use as compresses, enemas, and syrups. Like infu-
sions, decoctions should be kept only for a maximum of 3 days if refrigerated, 1
or 2 days if not refrigerated.
Proportions and Boiling Time
The standard pharmaceutical approach to decoctions is 1 oz. (25 g) of herb
per pint (475 ml) of water boiled for 15 minutes and strained when cool; water is

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then added to bring the total volume back to 1 pint. I approach the process a little
differently: I take 1 oz. (25 g) of her in 3 cups (750 ml) of water and boil slowly
and steadily until the liquid is reduced to one half. (If larger amounts of the de-
coction are desired, the amounts of water and herb may be increased). The boiling
should take place in a stainless steel or glass container, never aluminum. The doses
can range from a tablespoon to a cup depending on the plant used. For use as a
compress, you simply soak a sterile bandage in the decoction and then place it on
the body. As a syrup, add honey to taste.
Excerpt from The How to Herb Book
Herbs used in infusions or teas are in solution and contain only the water
soluble parts that can be extracted by pouring boiling water over the dried, pow-
dered, or fresh herb.
The advantages of teas are:
1. They are easily assimilated, easier for a weak body to accept.
2. The hot water helps release the power of the herb.
3. Liquid is already in the tea.
How to Prepare or Buy Them
Infusion – Tea made from leaves, stems, blossoms, or powdered herb. Pour 1
cup boiling water over 1 tbsp. fresh herb; 1 tsp. dried herb; 1 tsp. powdered herb or
open 4 capsules. Cover, and let steep 10-20 minutes. Never boil.
Decoction – Tea made from bark and roots. Put 2 tbsp. cut pieces per 1 cup
cold water. Bring to a slight, gentle boil and gently simmer for 20-30 minutes.
Strain. Reuse the same herbs with another cup cold water and repeat the above
process. Strain. Mix both batches together.

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 Tinctures
Excerpt from Practical Herbalism
Tinctures are concentrated liquid extracts made with fresh or dried herbs.
Herbal material is macerated (soaked) in a natural solvent called a menstruum.
The menstruum – usually a mixture of distilled spirits and water – dissolves and
carries the active constituents out of the fibrous plant material. When the mass is
pressed and filtered, the resulting extract more or less contains the same propor-
tion of naturally balanced ”actives” as the original plant. Tinctures are, therefore,
called whole herb extracts, and can be used with the same safety considerations
and expectation for outcome as the herb itself.
The key advantages to tinctures are that they are concentrated and convenient
to use, easy to mix into combinations, dosages are easier to control and they have
an excellent shelf life. They may be taken internally, applied directly to the skin,
or used in external applications like fomentations. On the downside, tinctures are
more costly and tedious to make when compared to drying herbs. Some people
also find the alcohol that is usually used to make them to be objectionable.
The menstruum can be varied, and many tinctures are made with either cider
vinegar or glycerin and water. Wine is also occasionally used. Aqueous alcohol
solutions are generally preferred for two reasons. Many of the most active con-
stituents of plants are alkaloids or resins, and these chemicals are most soluble
in alcohol. Non-alcohol extracts may not retain the original balance of these
important phyto-chemicals. Secondly, the alcohol itself acts as a disinfectant and
preservative, helping to destroy contaminating bacteria and molds. When properly
stored, alcohol tinctures will retain their potency for five years or more. Non-alco-
hol extracts have a shorter shelf-life, and should be used within one or two years.
Commercial tinctures are usually made according to strict proportional stan-
dards set in the U.S. Pharmacopoeia (U.S.P.), the National Formulary (N.F.), or
in traditional homeopathic formularies. These standards require measuring the
moisture content of fresh herbs, and varying the proportion of water and alcohol
accordingly to precise tolerances. The percentage of alcohol (proof ) in the men-
struum also varies for each herb, based on the known solubility of its constituents.
Commercial tincturing is an interesting process that attempts to get the most
potency from every herb, but it is unnecessarily complex for tinctures that are for
home and personal use.
If we consider tincturing as a method of preservations rather than a stan-
dardization process, then we can reduce the steps to a very manageable level. Our
product will be as safe and effective as the original herb, and it will more closely
resemble the tinctures and extracts that have been used since before the time of
Galen. The sense of accomplishment and satisfaction at having prepared these
traditional extracts is very gratifying.

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 Making a Basic Tincture
Materials Required:
• 4 oz. fresh herb or 2 oz. dried herb
• 16 oz. 100 Proof Vodka
(50% aqueous-alcohol solution)
• 1 Quart Mason jar with lid

Method:
1. Weigh out the amount of herb required.
2. If fresh herb material is used, it should be very finely chopped or crushed. A
food processor makes short work of this task. Dried herbs also need to be reduced
as much as possible. A food processor or blender works well for most dry herbs,
but very hard material like some roots or barks may require a grain mill or coffee
grinder (reserve it for this purpose).
3. Put the finely cut or ground herb into the jar.
4. Measure out the Vodka (Brandy, Rum or other good quality distilled spirits may
also be used), and pour it over the herb.
5. Seal the jar and shake to mix thoroughly.
6. Set the jar in a warm place where you will pass it regularly. A sunny window sill
or porch railing is ideal. Shake the jar at least twice daily to mix its contents.
7. After two weeks, strain off the liquid through a clean piece of muslin or linen
fabric. Squeeze as much of the menstruum as possible out of the herb pulp. If
desired, the liquid extract that is recovered can be filtered once more through an
unbleached coffee filter paper, but any remaining particles will eventually settle out
of the tinctures once it is in bottles.
8. Pour the tinctures into dark amber glass bottles. Fill as completely as possible to
eliminate air, and cap tightly. Label the bottles with the herb name, date made, and
menstruum used. Store in a cool, dark cabinet until needed.
Many old time herbalists prepared their tinctures according to the phases of the
moon; starting the tinctures on the New Moon, and finishing it when the moon is
full. Muscle response testing indicates that this lunar support may make a differ-
ence, and like chicken soup, it can’t hurt.

Tincture Notes and Recipes:

• If using glycerin as the menstruum, always use vegetable glycerin, and dilute it
with two parts of distilled water. Simmering the mixture at the beginning of the
process (as for a decoction) for 15 minutes or so may help extract the plant actives.
• Cider vinegar (raw) should be at least 5% acidity. Use it undiluted.

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 Excerpt from The How to Herb Book
Herbs aged in alcohol or apple cider vinegar. Put 4 oz. powdered herb or 8
oz. dried herb to 1 pint apple cider vinegar or alcohol. (Everclear bran 190 proof
is a good one.) Shake bottle 2 times daily and allow it to age from 12-14 days.
Powdered herbs only take 4 or 5 days. Aging herbs in alcohol extracts more of the
properties than does vinegar. It also mixes easier when putting tinctures or extracts
in juices. Putting the dosage of alcohol tincture in about 1/4 cup very warm water
will dissipate the alcohol. These herbal preparations are easily assimilated and
much more concentrated than the herb alone.

Excerpt from Herbal Antibiotics

A tincture is made by immersing a fresh or dried plant in full-strength alcohol
or an alcohol and water mixtures. Alcohol is extractive: it pulls all the water out of
plants into itself. The resulting tincture is a mix of both water and alcohol. With
fresh plants, the liquid tinctures is generally equal to the amount of liquid added at
the beginning. With dried plant material, especially roots, the final volume is often
much less than what you started with.
Store tinctures in amber jars out of the sun. Alcohol-based tinctures will
generally last for many years. Because of the shelf life and ease of dispensing, many
herbalists prefer tinctures over capsules and infusions. Tinctures from various
herbs can be combined for dispensing as a blend (although a certain few such as
myrrh and propolis do not combine well).

Using Fresh Herbs

Fresh leafy plants may be chopped or left whole before placing them into the
alcohol or pureed with the alcohol in a blender. Fresh roots should be ground with
the alcohol in a blender into a pulpy mush.
Fresh plants naturally contain a certain
percentage of water. When a tincture is
made from fresh plants the plant is placed
in 190 proof alcohol (95 percent alco-
hol): one part plant to two parts alcohol.
For example, if you have 3 ounces (85g)
(dry measure) of fresh Echinacea flower
heads, they would be placed in a jar with
6 ounces (177ml) (liquid measure) of 190
proof alcohol.
I generally use well-sealed Mason jars,
store out of the sun, and shake daily. At the end of 2 weeks, decant the herb and
squeeze in a cloth until as dry as possible (an herb or wine press is good for this),
and store the resulting liquid in labeled amber bottles.

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Using Dried Herbs
Plants as they dry lose their natural moisture content. Some plants, like
myrrh gum, contain virtually none; others, like mint, contain a great deal. When
making a tincture of a dried plant you add back the amount of water that was
present in the plant when it was fresh. Many books list the amount of water
that should be added back. One good one, and the one I use, is Michael Moore’s
Herbal Materia Medica. Generally dried plants are tinctures at a 5:1 ratio, that is,
five parts liquid to one part dried herb. For example, Echinacea root contains 30
percent water by weight. If you have 10 ounces (284g) of powdered Echinacea
root you would add to it 50 ounces (1479ml) of liquid (1:5), of which 35 ounces
(1035ml) is 95 percent alcohol and 15 ounces (444ml) is water. Again, do not
use tap water. Dried herbs are generally powdered as fine as possible, usually in
a blender or Vita-mix. It is best to store herbs as whole as possible until they are
needed. The tincture is left for 2 weeks and then decanted.

Glycerites
Excerpt from The ABC Herbal
A basic glycerite is made like a decoction, only
extraction times are longer. To make a basic glycer-
ite, simmer the herb for two to three hours at a very
low temperature. Strain and add an equal amount of
glycerine.
This glycerite should keep for several months to
several years if you keep it in a sealed container in a
cool dark place. The only problem we’ve ever observed is that it grown mold if
you don’t get enough glycerine in it for proper preservation.
Another way of making a glycerite is to combine equal parts of glycerine
and water and then extract the herb in this mixture as described above. Strain
and store as before. Since glycerine helps to extract the herbal constituents, this
makes a much stronger (and stronger tasting) herbal preparation.

Sealed Simmer Glycerites

Here’s how you can make a “sealed simmer” glycerite. You will need to collect the
following materials:
1. Canning jars (1/2 pint, pint or quart, depending on how much you want to
make) with rings and lids.
2. A pot or pan big enough to hold the jars.
3. Purified water (distilled or run through a reverse osmosis water treatment
appliance).
4. Glycerine.

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 5. The herbs you wish to extract. These may be fresh or dried.
Then, you will need to complete the following steps.
1. Wash the jars, rings and lids thoroughly in hot, soapy water and rise n hot
water so they are clean and sterile, just as you would do if you were going to do
canning.
2. Place the herbs in the jars. For fresh herbs, you pack the jar full of the herb.
With dried herbs, you use about one ounce per pint.
3. Fill the jar leaving about 1/2 inch of headroom with a mixture of 60% glycerine
and 40% water.
4. Place the jar into the pan and fill the pan about 1/2 up the sides of the jars with
water. You can process as many jars as your pan will hold.
5. Simmer the jars in the water for two to three hours. Or, if you are in a hurry,
bring the water to boiling and boil the jars for 20-40 minutes. Barks and roots
require most processing time than leaves, flowers, and fruits.
6. Strain the herbs out of the solution using a clean, fine cotton cloth. The result-
ing liquid should be put into a bottle with a tight fitting lid and stored in a cool,
dark place. It should remain good for about two to three years.

Oil Extracts
Excerpt from Practical Herbalism
Oil extracts are used mainly for topical applications, and as the base for salves
or ointments. Oil extracts can be taken internally, but they are readily absorbed
through the skin, and can be as much as 70 times more effective at delivering
oil-soluble phyto-chemicals into the bloodstream than when the same herbs are
ingested. Most beneficial plant constituents, including alkaloids, are at least par-
tially soluble in oil.
Oil extracts fall into two general categories, cold infusions and those prepared
with heat. Generally speaking, dried herbs are most easily extracted in oil by cold
infusion, while fresh herbs are most readily extracted with heat. Delicate herbs
and flowers, and those with high concentrations of volatile oils, should always be
prepared by cold infusion whether they are fresh or dried. Cold infusions may
take two weeks or more to finish, while hot extracts can often be made in a matter
of hours.
Most good quality, cold-pressed, vegetable oils – the only kind that should be
used – are highly susceptible to oxidation. They will quickly turn rancid if stor-
age conditions are less than ideal. Natural preservatives can be used to extend
the shelf life of oil products, but they must also be protected from heat, light,
and air if they are to maintain good quality. Refrigerating oil extracts, and gently

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warming them when needed, will dramatically increase their shelf life. Most cold-
pressed, unrefined vegetable oils should NEVER be subjected to the high heat of
cooking, even to make herbal extracts.
The two vegetable oils that are the most naturally resistant to oxidation are
Extra Virgin Olive Oil and Grapeseed Oil. Extra Virgin Olive Oil holds up well
under higher temperatures. It is the preferred oil for making hot extracts. Grape-
seed Oil is very high in protective antioxi-
dant compounds, and is an excellent choice
for cold oil infusions.

Cold Infusion
Materials Required:
• 1 cup of finely chopped fresh or ground
dried herb (minced fresh Garlic is an
excellent choice).
• 10-12 oz. cold-pressed Grapeseed Oil
• 1 Quart Mason jar with lid

Method:
1. Place the herb and oil in the jar and seal.
The oil should cover the herb by at least an
inch.
2. Set the jar in a warm place, preferably in
direct sunlight.
3. Shake at least twice daily for two weeks.
4. Strain off the oil. Fill into dark glass
bottles, and seal tightly.
5. Store in the refrigerator, or, if a natural preservative has been used, in a cook,
dark cabinet.

Hot Oil Extract

Material Required:
• A large heat resistant saucepan. Use un-chipped enamel ware, Pyrex, or stain-
less steel with a laminated bottom. NEVER use aluminum.
• 3-4 cups of chopped fresh herb
• Extra Virgin Olive Oil

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 Method:
1. Leave the pan uncovered. On an electric range eye, or in the oven, very
slowly raise the temperature of the oil until the mixture just starts to bubble. Back
off the temperature slightly – no more than 200 degrees F in the oven - until the
bubbling is very slow but steady.
2. Simmer slowly this way and stir frequently until the herb material is
completely crisp. This may take anywhere from 4-5 hours to a full day or more,
depending upon the quantity and moisture content of the herb.
3. Strain, bottle and store as for Cold Infusions.

Preserving Oil Extracts:

There are several natural preservatives that can help extend the life of oil ex-
tracts. They may be used separately or in combination.
• Vitamin E Oil – blends perfectly with other oils, and acts as an effective
antioxidant. Use approximately 1/4 tsp per ounce of oil extract.
• Tincture of Benzoin – extract of a tree resin with preservative properties.
Use 1-2 drops per ounce of oil extract.
• Essential Oils – have varying levels of anti-microbial activity, and will
help extend shelf life as well as add fragrance and therapeutic value.
• Myrrh – this Biblical resin may be tinctured, or simply crushed to a pow-
der and added to oils as they are bottled. Use 4-5 drops of tincture or 1/4 tsp. of
powdered resin per ounce of oil.
• Sage and Rosemary – adding some of either or both of these herbs (pref-
erably fresh) to your mixture when preparing oil extracts will lend their anti-
oxidant properties to the finished product. Wait until hot oil extracts are nearly
finished before adding the Sage or Rosemary, and cover the pan to retain their
volatile oils.
• Grapefruit Seed Extract – a little difficult to find, but highly effective as a
preservative. Varies in strength, so follow the manufacturer’s recommendations.

Excerpt from The How to Herb Book

Herbs extracted in oil. Pound dried or fresh herb. Add 1 pint olive oil to 2 oz.
of herb and let it sit in a warm place for 4 days or put mixture in a double boiler
and gently heat oil for 1 or 2 hours. Press oil from herb. Some vitamin E may be
added to help preserve it. Store in bottle in refrigerator.

Excerpt from Herbal Antibiotics

Oil infusions are exceptionally useful for burns, sunburn, chapped and dry
skin, skin infections, and ear drops and for use on wounds as salves. The medici-

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nal properties of the plant are transferred to an oil base. For a salve, the oil is made
thick and moderately hard by added beeswax.

Using Dried Herbs

To make an oil infusion of dried herbs, take the herbs you wish to use and
grind them into as fine a powder as possible. Place the herbs in a glass baking dish
and cover with oil. Olive oil is a good choice because it is the one oil that will not
go rancid; it is strongly antimicrobial. Stir the herbs to make sure they are well
saturated with oil, then add just enough oil to cover them by 1/2 to 1/4 inch (13 to
6 1/4 mm). You may leave them in the sun for 2 weeks or bake them in the oven on
the lowest heat your oven allows for 8 hours or overnight. Some herbalists prefer
to simmer the herbs and oil for as many as 10 days at 100 degrees F (38 degrees C)
in a slow cooker. When the preparation is ready, strain the oil out of the herbs by
pressing in a strong cloth with a tight weave.

Using Fresh Herbs

To make an oil infusion from fresh herbs, place the herbs in a Mason jar and
cover them with just enough oil to leave no part of the plant exposed to air. Let sit
in the sun for 2 weeks, or cook in a Crock-Pot for 5 days at low setting. Then press
the herbs through a cloth. Let the decanted oil sit. After a day, the water naturally
present in the herbs will settle to the bottom. Pour off the oil and discard the water.
Some herbalists prefer to start the oil infusion by letting the herb sit in just a bit of
alcohol that has been poured over the leaves for 24 hours. This breaks down the cell
walls of the plant and helps begin the extraction process. After this, add the oil and
proceed as above.

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 Salves /Ointments
Excerpt from Practical Herbalism
Sometimes, as with burns, cuts, or localized injuries, it is desirable to keep
an oil extract in close, prolonged contact with a small area of the skin. An oint-
ment or salve (the terms are interchangeable) is designed to do just that.
Essentially, an ointment is a mixture of fat soluble chemicals, extracted
from herbs, that has been made so that it will hold together in a mass. It
gradually melts at or near body temperature, and slowly releases its healing
properties to the area of application.
Traditionally, ointments have been made by cooking herbs in mutton fat,
beef tallow, lard, lanolin, or even petroleum jelly. The herbs are strained out, and
the fatty material allowed to cool and re-harden, occasionally being thickened
with a little paraffin. Not only are these fats (and the resulting products) pretty
disagreeable, they can actually clog the skin’s pored, and create as many prob-
lems as they might otherwise help resolve.
Keeping a healing oil in contact with the skin, and controlling its rate of
absorption can be very useful. Fortunately, it isn’t necessary to use noxious in-
gredients to accomplish this. Any oil extract, made according to the directions
in the previous section, can be thickened with a little pure beeswax to make a
wonderful healing ointment.

Making a Basic Ointment

Materials Required:
• 4 oz. of herbal oil extract
• 1/2 oz. of pure beeswax – shaved or beads
• A natural preservative – See the previous section for suggestions. For a gen-
eral healing salve, good choice would be Tincture of Benzoin (also healing
for epithelial tissue), Myrrh (has antibiotic properties), and Vitamin E oil
(protects new skin cells).

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• Essential oils – For fragrance and therapeutic value, a skin salve might
include several drops of Patchouli, Lavender, Frankincense, or Spruce.
• Several small wide-mouth jars or tins.

Method:
1. S
 lowly heat the oil in a small Pyrex or stainless steel saucepan. (DO NOT
use aluminum.) If you have a gas range, this is best done in the oven.
2. P
 ay close attention to the process. Over-heated oils can be a serious fire
hazard.
3. A
 s the oil warms, stir in the beeswax slivers or beads. Stir
frequently, and continue to heat just until the beeswax is
melted and incorporated.
4. R
 emove the oil mixture from the heat, and stir in your
preservative and essential oils.
5. C
 arefully pour the mixture into your
containers, and allow to stand un-
disturbed until cool and firmly set.
Cap securely, and store in a cool,
dark cabinet until needed.

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 Children’s Composition
Excerpt from The ABC Herbal
The Children’s Composition formula we discovered has essentially the same
uses, (for colds, flu, congestion, stomach problems, fevers and diarrhea) but is
milder and more pleasant tasting. It contains yarrow, elder flower and peppermint.
While gathering wild herbs one summer, I found these three herbs and decided
they would make a good fever remedy. Mixing them in equal parts I extracted
them using the sealed simmer method. We were so pleased with the results, that I
made a special trip to the mountains each summer to gather these herbs and make
another batch.
The great herbalist, Edward Shook, says the following about the combination
of elder flowers and peppermint in his Advanced Treatise in Herbology.
“For the treatment of colds, influenza, and fevers of all kinds, there is no rem-
edy known to man that is so safe, sure and speedy as elder flowers, an all-around
alterative, blood purifier, and general systemic cleanser. They are without a supe-
rior.
Because elder flowers are emetic and somewhat nauseating to some people, the
ideal synergist to blend with them in the treatment of colds, fevers, and so fort is
peppermint. Peppermint is a stimulant, nervine, calmative, and antiemetic, and the
combination is world-famed as the greatest fever remedy ever known to man.”
Considering that right after the last World War, upwards of six million people
died of influenza and that millions have died since, is it not a very great privilege
and blessing to be in possession of the knowledge of such a remedy? Herbalist,
Henry Box of Plymouth, England, says,
“For colds, influenza, fevers, inflammation of the brain, pneumonia (inflamma-
tion of the lungs), stomach, bowels or any part, this is a certain cure, I have never
known it to fail, even when given up and at the point of death. It will not only
save at the eleventh hour, but at the last minute of that hour. It is so harmless that
you cannot use it amiss, and so effectual that you cannot give it in vain.”
In the Utah Mountains, yarrow blooms about the same time as the elder
flowers. Yarrow was the first medicinal herb I learned to identify and use. It also
has been used to help fevers and colds. The plant contains a volatile oil, similar in
composition to chamomile oil, which has been medically documented to be very
effective, anti-inflammatory agent. By itself, yarrow tastes bitter, but the addition
of peppermint masks this disagreeable flavor.
Most of the time, when our children are sick, we give them some of this for-
mula. It helps promote perspiration, open the bowels, reduce inflammation, settle
the stomach and calm the child. Our usual dose is about 1/4 to 1/2 teaspoonful,
although I will let them have more if they want it. If the formula tastes good to
them it is a sign that the body wants more. We give them the formula at least two

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times a day, but often we have given the child some at hourly intervals during an
acute situation. We have even given this (and other formulas) as often as every 15
minutes until the illness begins to subside.
When our children have been congested I’ve added a little elderberry glycer-
ites to the formula. Both elder flowers and elderberries contain substances with
ease inflammation and pain. Elderberries soothe the intestines and have been
used for all inflammatory bowel diseases. They have a very gentle laxative action,
which may explain their decongestant properties. They also have a mild tonic ac-
tion to help arrest diarrhea. Many other herbalists besides myself have observed
a strong connection between bowel problems and respiratory congestion. There
also appears to be a strong connection between bowel obstructions and fevers in
children. So, the addition of the elderberries makes the formula even better.
Last year, I discovered the “my” favorite children’s formula was an old-time
pioneer remedy. A lady cam into our herb shop and told me that her great-great-
grandfather had been an herbalist who had helped attend to Brigham Young’s
family. She said that his journal records one of Brigham Young’s favorite herbal
formulas for treating his children. Guess what! It was composed of yarrow, elder
and peppermint. Considering that Brigham Young once stated that he had not
had the necessity of calling upon a doctor more than a couple time in over twenty
years, the remedy must have worked well for him.
Furthermore, while I was researching to write this book, I found an article
in the June 1990 issue of Vegetarian Times about the elder. It gave a recipe for a
fever-reducing tea: equal parts elder flowers, yarrow, and peppermint. The author,
Kathi Keville, calls this “a classic herbal remedy to reduce fever.” She says the
Iroquois Indians also used elderberries for fevers because they increased sweating
and acted as a gentle laxative. And I thought I’d made a great discovery! I guess I
only made a REdiscovery of a wonderful traditional remedy.

Sinuses
Excerpt from The ABC Herbal
Many parents get worried about the slightest sniffle in their children. Com-
monly, parents run their children to the doctor for colds, coughs and other respi-
ratory ailments for antibiotics. However, antibiotics kill bacteria and since colds
are believed to be a viral condition, antibiotics don’t help colds at all. Many other
people use antihistamines. These drugs dry up the sinuses and provide temporary
relief. But in the long run, they can make sinus problems worse.
Excessive drainage is caused by inflammation of the sinus membranes due to
the presence of some irritating substance. When the tissues are damages by ir-
ritants they release histamines which dilate the blood capillaries and allow excess
fluid to enter the tissue spaces.

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 Under normal conditions, the lymphatic system picks up excess fluid and irri-
tating substances and cleans them up in the lymph notes. Under certain conditions,
however, the lymphatic system can be overburdened and the excess fluid and waste
seeps out of the mucus membranes instead.
If this continues for long periods, it can weaken the tissues in that area, causing
more severe problems. Also, if we buy the idea that germs feed on waste, then an
ideal breeding ground for germs is set up, which could lead to sinus infections or
other more serious problems.
Most natural healers have concluded that excessive consumption of dairy prod-
ucts, and in some cases other heavy protein foods, put too great a burden on the
lymphatic system, congesting it and making a person more prone to sinus prob-
lems. We have also observed that sugar and salt tend to aggravate these conditions.
Our children tend to get sick during the holidays when well-meaning teacher,
friends and family (including their parents) give them too many “treats.” Hence,
when our children are congested, the first rule is NO dairy (especially milk), salt,
sugar or meat.
Where the problems are chronic, we find that the digestive system may be
weak and proteins are only partially digested. Undigested proteins can cause aller-
gic reactions. Hence, children may need a digestive aid such as papaya mint tablet,
or some activating herbs like chamomile, peppermint, or safflowers for their diges-
tive systems. Children with sinus troubles usually have bowel problems as well and
need to get their bowels moving properly.
The secret of getting rid of respiratory congestion is to use small, frequently
repeated doses of herbs which help clear the lymph channels and the bowel. We
most frequently use our Children’s Composition formula for this purpose, but we
have also developed a stronger formula for more persistent problems. This formula
contains: red root, Echinacea purpurea, yarrow flowers, myrrh gum, red clover tops,
and Oregon grape root.

Dosages
Excerpt from The ABC Herbal
There are two major reasons why people fail to get good results with herbs.
The first is selecting the wrong type of herb and the second is failing to give a large
enough dose to get the job done. Picking the wrong type of herb simply means that
you picked an herb which contracts, when the problem is that the tissue is already
too contracted. It is like giving soda crackers to a man dying of thirst. The crackers
are not poisonous, but they don’t address the problem. Learning to choose the right
type of remedy merely requires some basic knowledge and experience. Fortunately,
many remedies are general enough that they work for almost everything. With
these general remedies, even the beginner can get good results.
The second part, giving enough dosage, is easy. Once you know the right rem-
edy and what it is supposed to accomplish, give that remedy in small, frequently re-

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peated doses until it works. We often
give our children a dose of herbs and
some water every hour until they get
well. We’ve even given them a dose
of herbs every fifteen minutes. If you
don’t notice any improvements after
a reasonable amount of time, simply
switch to another type of herb and
try again.
We have a very simple method
for judging how much of an herbal
remedy our children need. We judge
the amount to give them the same
way we judge the amount of carrots,
potatoes or apples they need. We give
them some and then ask if they want
“seconds.” If they do, we give them
more. If they say they’ve had enough,
we stop. We believe in letting their
bodies decide how much they require to do the job of self-healing and repair.
As mentioned earlier, we do not believe that our remedies are toxic or poten-
tially harmful when used with any degree of prudence or common sense. When our
youngest daughter was two, she climbed into the cupboard and drank half a bottle
(one ounce) of one of our glycerin formulas. Did we panic and call poison con-
trol? No, we were amused. That’s because we sincerely believe that these herbs are
wholesome foods which the body will crave when it needs them, just like any other
wholesome food. So, we give the child whatever amount it takes to help him get
well - it’s as simple as that.

Excerpt from Herbal Antibiotics

Determining Proper Dosage for Children
Children are much smaller than adults and are generally more sensitive to
herbs. Dosages should be adjusted when making herbal medicines for children by
using one of these three common approaches:
Clark’s Rule: Divide the weight in pounds by 150 to give an approximate frac-
tion of an adult’s dose. For a 75-pound (34 kg) child the dose would be 75 divided
by 150, or 1/2 the adult dose.
Cowling’s Rule: The child’s age at his or her next birthday divided by 24. For a
child approaching 8 years, the dose would be 8 divided by 24, or 1/3 the adult dose.
Young’s Rule: The child’s age divided by (12 + age of child). For a 3-year-old, it
would be 3 divided by (12+3), or 15, for a dose of 1/5 the adult dose.

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 Actions of Herbs
Excerpt from The ABC Herbal
There are only four basic actions of herbs. Herbs either: (1) stimulate body
tissue to restore energy when they are sluggish and cold, (2) contract tissues
that are loose, spongy or discharging, (3) relax and open tissues that are tense,
blocked or obstructed or (4) soothe tissues that are irritated, sore or inflamed.
These qualities can readily be detected by our sense of taste, smell and
touch. Herbs which stimulate have aromatic or spicy qualities. They include
most of our kitchen spices such as: thyme, peppermint, cayenne pepper, rose-
mary, cinnamon, horseradish, mustard powder, ginger, cloves, oregano and so
forth. These spices help to increase the energy of body tissues, improve diges-
tion, expel gas from the bowel, promote perspiration, clear blocked respiratory
passages and fight infection. Adults commonly use aromatics like ginger and
cayenne pepper, but children seldom needs herbs this strong. Their systems
respond very well to pleasantly or mild aromatics like: peppermint, spearmint,
cinnamon and lemon grass.
Herbs which contract tissues have a sour or astringent (drying and tight-
ening) taste. Think of biting into a lemon and how it puckers your mouth and
you will have an excellent idea of what these tightening herbs do. They help to
arrest bleeding, stop discharges, reduce swelling, arrest diarrhea, counteract bites
and stings and restore tone to flabby organs. Examples of these kinds of herbs
include: oak bark, raspberry leaves, bayberry root bark, yarrow, gumweed, plan-
tain, comfrey and uva ursi. Many berries and fruits have a mild toning action
and are very suitable for children such as elderberries and elder flowers, lemon
juice, rose hips, blackberries, and raspberries.
Those herbs which help to open obstructions in the body, relax tissues, clean
out the liver, blood and bowels and otherwise detoxify the system are generally
bitter and nasty tasting. Children don’t like to take these herbs in liquid form
(neither do adults) unless their systems really need them. As with other catego-
ries of herbs, children generally don’t need the stronger tasting bitters as much
as adults. So, children can usually get by with mildly bitter herbs like alfalfa,
dandelion, burdock and parsley. When they do need stronger bitters like Or-
egon grape, goldenseal, myrrh gum, cascara sagrada or barberry, their disagree-
able taste can be partially masked by blending them with sweet tasting herbs
and preparing them in a glycerine or honey base.
Finally, there is a class of herbs which are sweet tasting and/or have a slip-
pery feel to them when moistened in the mouth. These mucilaginous herbs
soothe irritations, build up weakened and depleted bodies, help tissues to heal
faster, pull poisons out of the body through the bowel or skin and sometimes

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act as bulk-forming laxative. These herbs are usually easy to use with children
because they are not strong tasting or unpleasant. They include comfrey, slippery
elm, aloe vera juice or gel, licorice root, sarsaparilla, cornsilk and marshmallow.
When you understand these basic actions of herbs, you can readily sub-
stitute one herb for another and still get good results. As you become more
familiar with herbs, you will learn their subtler differences and more specific ap-
plications, but this knowledge is sufficient to get effective results with common
family ailments.

Infection
Excerpt from The ABC Herbal
Infection is a major concern for most people, because we have been taught
that “germs” (i.e. bacteria and viruses) cause disease. However, our belief is that
bacteria and viruses attack weakened and diseased tissue, just as flies are attracted
to garbage piles and mosquitoes are attracted to swamps. The flies do not cause
the garbage piles and the mosquitoes do not cause swamps. One can spray these
environments with pesticides to kill the insects, but when the pesticides wear off
the insects will return. Furthermore, those vermin which survive the poisoning are
those which are most resistant to the poisoning. So, we breed stronger and stron-
ger bugs. The same has been happening with antibiotics.
It has been our observation that the sickest children are often the ones receiv-
ing the most medications. Furthermore, the medications do not make them stron-
ger, but actually seem to make them less resistant to disease. Continued use of
antibiotics breed stronger and stronger strains of bacteria. It seems that children
(and adults) get to the point where their natural resistance is completely gone, so
that every time they quit taking antibiotics, within a few weeks they have another
(usually worse) infections.
One of the most popular explanations for this problem is that antibiotics kill
not only the harmful bacteria, but the friendly bacteria which live in our colon as
well. These lactobacillus bacteria actually help to protect our body against harmful
bacteria and yeast infections. This is why children who are constantly using antibi-
otics often wind up with thrush (yeast infection).
We have only given a child an antibiotic once. We gave it to our oldest daugh-
ter when she was just one year old because she got an infection in her gums. For-
tunately, even though we didn’t know how to naturally treat the infection, we did
know enough to feed her yogurt with live bacteria cultures to restore the friendly
bacteria in the colon. This probably helped us avoid more serious infections in the
future. Today, you can get lactobacillus and other friendly intestinal flora in both
capsule and powdered form. This can be put into some juice or sprinkled on some
food and fed to a child after he has had antibiotics.

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 DISCLAIMER
These statements have not been evaluated by the Food and Drug Adminis-
tration. These products are not intended to diagnose, treat, cure or prevent any
disease. The statements are for informational purposes only and are not meant
to replace the services or recommendations of a physician or qualified health
care practitioner. Those with health problems, pregnancy or who are nursing are
specifically advised that they should consult their physician before taking any
nutritional supplement.

For Further reading

The era of the penicillin miracle is over. Through our indiscrimi-
nate use of pharmaceutical antibiotics in hospitals and fac-
tory farms, humans have created “Superbugs” – tenacious and
virulent bacteria that develop resistance to solitary antibiotic
compounds at an alarming speed.
In this empowering book, Stephen Buhner offers conclusive
evidence that plant medicines, with their complex mix of
multiple antibiotic compounds, are remarkably effective against
drug-resistant bacteria. You’ll learn how antibiotic herbs such as aloe, garlic, and
grapefruit seed extract represent our best defense against bacteria such as Staph-
ylococcus aureus, E. coli, and Salmonella – and how their use will ensure that, in
the future, antibiotic drugs will still be there when we really need them.
Drawing on nearly two decades of personal experience, obser-
vation, and research, Dr. Fritchey provides a refreshing and
enlightening historical perspective, and a bounty of reassur-
ing, down-to-earth methods for using commonly found or
easily grown medicinal herbs.
Learn how the healing salvation of God-given herbs was
dragged from common knowledge to “quackery,” and how the
revival of interest in natural health might have saved thou-
sands of years of herbal wisdom from eradication.
Learn simplified processes for gathering, preserving, and making good medicine
from everyday plants – techniques once familiar to every self-sufficient house-
hold.
Learn why and what an herb does is more important than what it is. Then follow
along as Dr. Frichey takes you on an in-depth exploration of 46 very common
“Ordinary Plants with Extraordinary Powers.”
Learn when and how you can use the herbs that can be readily found in your
own neighborhood or easily grown in your own garden just as herbalists and
wise-women have done for centuries.

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 A Simplified Guide to Natural Health Care for Children.
As a father and parent himself, Steven Horne has focused over
twenty years experience as an herbalist to bring you The ABC
Herbal, a “common sense” approach to natural health care for
your kids.
Addressing a host of common childhood ailments in this easy-to-
read little book, Steven will share the same “tried and true” herbal
home remedies he used with his own children.
You will learn simple methods to make and apply your own herbal preparations
your family will enjoy taking.
The ABC Herbal is an invaluable resource for all parents concerned with the health
and well being of their children.

The How To Herb Book gives practical, concise information in

an easy-reference form. This book was written as a “how to” of
herbs for self and family.
The How To Herb Book stresses common, easily available herbs.
The remedies used were chosen for effectiveness, ease of use,
and have been time and experience tested.
Includes herbs, vitamins, minerals, diets, juice fasts, exercise,
pregnancy, babies, and much more.
An indispensable book. Designed for quick reading and to give confidence and
assurance with herbs. The How To Herb Book will be enjoyed by both experienced
herbalists and novices.

Have you ever wondered which herbs are good sources of organic
Iron, Chromium, Selenium, or Calcium? Well, this book is for
you. Mark Pederson’s Nutritional Herbology is a one-of-a-kind re-
source book giving you a complete and comprehensive summary
of what nutrients are in your herbal supplements and how they
work! You will find detailed nutritional analysis for hundreds of
herbs, including Chinese constitutional combinations. With each
herb’s nutritional profile is an historical summary of the herb’s
use, a list of medicinal properties as well as folk remedies.
Nutritional Herbology is the indispensable reference for both the modern herbalist
and for those interested in natural remedies. Over four years of extensive research
and lab work has gone into bringing you this landmark work!

Find these and other informative books at MoreThanAlive.com

Selected Photography: Elma Easling Design: Lynne Hopwood Design

w w w.morethanalive.com | 1-800-516-5911 25
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