decoction

A decoction is a method of extracting flavors, fragrances, or chemical constituents from plant materials by boiling them in water. It is commonly used for tougher plant parts such as roots, bark, seeds, or dried berries that require heat to release their soluble components. The resulting liquid is typically strained and may be consumed as a beverage, used as a base for medicines, or reduced to a concentrate for later use.

Preparation generally involves cleaning and chopping or crushing the plant material, adding it to water, and bringing the mixture to a boil. It is then simmered for a period that depends on the material—often from 15 minutes to several hours—to maximize extraction. The decoction is strained while hot to remove solids, and the liquid can be used immediately or evaporated to concentrate. Storage should be refrigerated if not used promptly, and some preparations are intended for short-term use.

Uses of decoctions span culinary and medicinal contexts. In traditional medicine systems such as Chinese medicine, Ayurveda, and Western herbalism, decoctions are prepared to extract therapeutic constituents from roots, barks, and other tough plant parts. In cooking, decoctions serve as flavorful bases for soups and beverages, or as a method to extract flavors from spices and plant material. They differ from infusions, which typically involve delicate parts like leaves or flowers steeped in hot water without prolonged boiling.

Etymology: from Latin decoctio, meaning a boiling down, from decocere, to boil down.