How to Make a Decoction
Some plants do not give up their gifts easily. Roots, bark, seeds, and woody stems carry their constituents deep within a dense structure that hot water alone cannot penetrate in a matter of minutes. For these parts of the plant, a decoction is the answer.
A decoction is essentially a long, slow simmer. Instead of pouring hot water over your herb and waiting, you place the plant material in cold water, bring it to a gentle boil, and then let it simmer for anywhere from 20 minutes to an hour. The sustained heat and movement of the water work their way through the tough cellular material and draw out what a simple infusion would miss entirely.
When to Choose a Decoction Over an Infusion
The decision is usually guided by the part of the plant you are working with.
Use a decoction for:
- Roots (dandelion root, valerian, astragalus)
- Bark (cinnamon, slippery elm bark, cramp bark)
- Seeds and berries (hawthorn berries, fennel seeds, schisandra)
- Woody stems and twigs
- Dense dried mushrooms (reishi, chaga)
Use an infusion for:
- Leaves
- Flowers
- Soft aerial plant parts
When a formula calls for both delicate and dense ingredients, the standard practice is to decoct the harder material first, then add the more delicate herbs off the heat and allow them to infuse as the liquid cools. This way nothing is wasted, and nothing is over-processed.
Step by Step: Making a Decoction
What you need:
- 1 tablespoon of dried root, bark, or seed material per cup of water
- Water (always start with cold)
- A small saucepan with a lid
- A fine mesh strainer or cheesecloth
Method:
- Place your herb in a saucepan and cover with cold water. Starting cold allows the water to penetrate the plant material slowly as the temperature rises, which produces a more complete extraction.
- Bring to a gentle boil with the lid on.
- Reduce to a low simmer and continue cooking, lid on, for 20 to 45 minutes. The liquid will reduce as it simmers, which is normal and expected.
- If your formula also includes delicate herbs (leaves or flowers), add them now, with the heat off, and steep for an additional 5 to 10 minutes.
- Strain well, pressing the plant material gently to extract as much liquid as possible.
- Use immediately, or store in the refrigerator for up to 48 hours.
How Much to Drink
A standard decoction is generally taken in smaller amounts than a tea, because it is more concentrated. Somewhere between half a cup and one cup, two to three times daily, is a common starting point. The exact amount depends entirely on the herb, your body, and your intention.
A Word on the Smell
Some decoctions smell extraordinary. Cinnamon bark, hawthorn berries, licorice root. Others, particularly medicinal roots like valerian or astragalus, have a more assertive, earthy quality that takes a little getting used to. If you are new to a particular herb, the smell of a fresh decoction is a reasonable introduction to what you are working with.
A Note on Safety
The sustained heat of a decoction can concentrate compounds more intensely than a short infusion. This makes accuracy of identification and sourcing especially important. Always know what you are working with, where it came from, and whether it is appropriate for your situation. Safety notes for every herb in our database are freely available in The Herbalist's Codex.