Decoctions

Decoction is a method of extracting chemical constituents from plant material by simmering in water. It is commonly used for tougher plant parts such as roots, bark, seeds, and woody stems, whose hard tissues require prolonged heat to release their soluble components. By contrast, infusions are used for delicate plant parts like leaves and flowers.

Preparation typically involves breaking the material, placing it in water, and simmering gently for a period ranging from about 15 to 60 minutes. After simmering, the liquid is strained to remove solids and may be reduced to concentrate flavors or active constituents. Recipes vary by tradition and material; some practitioners use cold soaking before heating or adjust water temperature to minimize degradation of sensitive compounds.

Decoctions are used in culinary, medicinal, and traditional herbal contexts. In medicine, they are employed to extract active constituents from roots, bark, and other hard tissues; in cooking, they form bases for soups and broths or for spiced beverages. Common examples include decoctions of cinnamon bark, ginger root, dandelion root, or gentian for bitter tonics.

Storage and safety: Decoctions are best consumed fresh but may be refrigerated for short periods. Concentrates can be stored briefly, then diluted as needed. Because decoctions can concentrate potent constituents, dosing should follow reputable guidance, and some materials may be unsafe or interact with medications; consult knowledgeable practitioners.

Etymology: The term derives from Latin decoctio via Old French; the term entered English in the medieval period.