There is no better way to enjoy the full benefits of herbs than to make your own botanical skin care products, herbal medicinal teas, extracts, herbal oils and aromatherapy blends at home. You are in control of the quality, and you save money too! But more importantly, you can create your own personal formulas that exactly match you and your family's needs in a way no mass produced product, even the very best ones, can do.

The most versatile and easy system for measurements is the simplers method, because it is based on ratios, measurements are referred to as "parts", for instance 3 parts dandelion, 1 part nettle, 2 parts raspberry, is a very common 3:1:2 synergy. This simple way of measurement lets you make your formulation in any volume you wish, whether ounces, tablespoons, cups, liters, grams etc.

When using herbs and essential oils for children, always double check the safety of the herb first. For children under the age of 13, reduce dosages to half that of an adult dose, and continue to reduce by age and weight. In general aged or frail persons need less to produce a therapeutic response.

Water infusion - This method is commonly referred to as a "standard brew". Making herbal tea is almost the same as making a cup of Camellia sinensis, the herb we refer to as just "tea", with some important differences. It is not usually necessary to strain most herbal infusions as the leaves will settle to the bottom in ten minutes time. In fact it is a good idea to just let the herbs steep, as this will extract more of the medicinal properties. You need not throw out the leftovers either, and may want to reuse them as a "starter" for another fresh batch. Herbs that have a lot of tannins, or are bitter will get even more so the longer they steep and can be strong and bitter to drink.

Herbal tea making is just as much of an art as it is a science. Color, taste, aroma all will signal you when the brew is "just right".

1. Ratio : Pour two cups boiling water over one ounce dried herb, (1 to 2 tablespoons), or 1 cupped handful of the fresh herb.
2. Brewing time : 10 to 20 minutes. Depends on the material. Generally, leaves and flowers will take less time than seeds, roots, or barks.
3. Average Dose. The average dosage is usually 3 to 4 cups in a day. Bitter medicines need only be taken in small doses, usually 1/2 cup at a time.
4. Variations : Spices like ginger, cinnamon, cardamom, cloves, and allspice add heat and energy to the infusion. Almond and vanilla extracts, raw honey, fresh lemon, or a pinch of stevia add flavor and zest.
5. Tools : You don't need anything fancy, the most important tea tool is a non-aluminum pot with a tight fitting lid. Add a strainer and a tea cup and you are good to go.

Menstruums :There are three basic Menstruums, or solvents used to extract the chemical compounds of herbs in tinctures, alcohol, glycerin, and vinegar. Alcohol is the most used because it can extract fats, resins, waxes,most alkaloids, and some of the volatile oils, as well as many other plant compounds. Water is also necessary to extract the water soluble plant chemicals. Using an 80 to 100 proof alcohol such as vodka, brandy and gin provides the alcohol-water ratio you need without having to add anything. If pure grain alcohol ( 190 proof) is used, water will have to be added. Don't use city tap water that contains chlorine, use either distilled or pure spring water

The important thing is to completely cover the herbs, leaving a couple of extra inches of liquid about the herbs to allow for swelling as the herbs absorb the liquid. Leave some headroom in the jar. If using vinegar, warm first before pouring it over the herbs.

1. Chop herbs finely
2. Place in a glass jar, labeled with the current date and name of the herb
3. Add sufficient liquid menstruum to completely cover the herb
4. Cap with a tight fitting lid, put the jar in a dark place at room temperature, and shake at least once daily.
5. After 2 to 3 weeks, strain the contents through several layers of cheesecloth.
6. Allow to settle overnight in a clean jar
7. Restrain through a filter paper
8. Store in a labeled, amber glass bottle away from light and heat.

   The Chinese macerate herbs for months sometimes even years. For stronger tinctures a suggested time can be 4 to 6 weeks. The duration depends on the mixture and on your patience, in time you will develop your own style. I use a kitchen cupboard that I open on a regular basis, so I don't forget the shake the bottle. Tinctures will keep for 6 months. The standard dose is one tablespoon in a wineglass of water once or twice a day.

You have always heard that oil and water don't mix. But that is exactly what creams and lotions are - a mixture of oil and water that form the basis of our skin care products. Creams can be tricky to make - but are well worth the effort. To reduce the chances of bacterial contamination, use distilled water, and clean hands and equipment.

Basic Cream: 6 oz liquid oil, 3 oz solid oil, 1 oz beeswax, 9 oz water

• Liquid oils: Oils that are liquid at room temperature such as almond, olive, jojoba, and borage. Also included in the liquid oil portion are herbal infused oils, and any fat soluble ingredients like lecithin.
• Solid Oils: Solid at room temperature: Shea and coconut butters, coconut oils. (Coconut is rather in between, becoming a liquid at 76 degrees)
• Water: Distilled water, herbal waters, witch hazel, herbal infusions and fruit juices are all included in the water portion. If you add aloe gel, glycerin, or herbal tinctures include them in the water portion of the formula.

Medicinal Oils can be used alone, or can form the basis of salves and balms. The general principal is oil plus heat plus herbs, the method you choose will depend on your own preferences.

• Solar infusion: Using the 'simplers' measure, place the herbs and oil in a glass jar and cover tightly. Place in a warm,sunny window and let infuse for about 2 weeks. Add one tablespoon of apple cider vinegar or white wine to help break down the plant material. Strain and rebottle. For a stronger oil, add a fresh batch of herbs and let infuse for two more weeks.
• Oven Extraction: Place the herbs and oil in a canning jar, or a container with a tight fitting lid. Put them in a pan with enough water to cover the bottom half of the jar. Turn the oven on the lowest temperature possible and heat for several hours. This is a good method for those days when you are going to be around the house all day. I have better luck with this than the faster double boiler method, because the oil doesn't tend to overheat, and you don't have to watch it so carefully.
• Double boiler method. Place herbs and oil in a double boiler ,covered with a tightly fitting lid and bring to a slow simmer. SLOWLY heat for 1/2 hour to an hour, checking frequently to make sure oil is not overheating. The lower the heat and longer the infusion time the better quality of oil.
• Crockpot method. Place herbs and oils in crockpot and set on lowest possible heat. You will have to experiment with your own crockpot as the strength of the heating element can vary quite a bit, but as a general rule 2 to 4 hours will do it. (my crockpot is just too hot for this method) Electric roasters have an even lower heat source and herbal oils can be left to steep for 2 weeks.

Once the herbs have been infused into the oil, strain the mixture, bring to room temperature. You may then add a few drops of essential oils such as lemon, or rosemary for even more stimulating properties as well as a nice fresh scent. Rebottle and enjoy.

• Showers As directed or a maximum of 8 drops. Add the essential oil to your washcloth and rub briskly while standing under the running water. Use a decongesting oil like eucalyptus to ease congestion from a cold, or to simply wake up.
• Aroma Lamps 15 to 20 drops can be used at a time in most standard sized lamps. Candle lamp bowl should be of a non-porous material, like ceramic, marble, glass or porcelain.
• Humidifier 1 - 10 drops added to the water
• Radiator 1 - 10 drops. Put a cotton ball with essential oils somewhere where it makes contact with the heat
• Room Spray 8 or more drops per 1 cup water, or 1 drop per ml 120 ml = 4 fluid ounces. Use a new plant sprayer filled with warm water. Be careful as you would with any air spray about letting it land on good wood.
• Water bowl 1 - 10 drops. Just put boiling water in a bowl and add essential oils. Close doors and windows for 5 minutes to allow aroma to permeate the room.
• Wood Fires 1 drop per log. Use cypress, pine, sandalwood, or cedarwood. Add oil at least 1 hour before lighting.
• Follow directions on electric diffusers.

The basic steps in making herbal and fruit vinegars to be used in cooking and for salad dressings are quite simple. Herbal vinegar tinctures are also quite often referred to as herbal vinegars, but are quite different, don't confuse the two. The goal of using vinegar to tincture herbs is to extract and preserve the medicinal qualities of the herbs and plants. Your goal with herbal vinegars is to add flavor and zest to your diet while consuming a substance so healthy it has been proclaimed a miracle cure all, especially for cases of arthritis, and digestive problems.

Experiment with various herbs to develop your favorite flavor. Any consumable herbs can be used alone or in combination. You will find many combinations that not only offer great taste, but extra added health benefits as well.

• Use a basic white or red wine, or cider vinegar.
• Wash all fruits,herbs and/or spices thoroughly and chop finely.
• Heat the vinegar gently till hot, (not boiling)
• Pour heated vinegar over herbs and let infuse in a covered container for 2 to 3 days, or weeks depending on the recipe. (If you are interested in extracting medicinal properties from herbs, the infusion time will be in weeks rather than days.) Infuse at room temperature away from direct sunlight. Kitchen cupboards are ideal for this. Shake the bottle every few days.
• Strain - remove all organic materials
• Pour flavored vinegar in a clean dry bottle and cork. Vinegar causes metal to deteriorate, so if you can't find a plastic or cork to fit the bottle of your choice cover the opening with wax paper before screwing on the lid. You can add back some sprigs of herbs or berries for decorative purposes, but make sure they stay submerged in the vinegar. Most flavored vinegars will last for months when stored in a cool, dark place. (refrigerator is fine), but for optimal flavor use within 3 months.

Using vinegar to tincture herbs. Alcohol has mostly displaced vinegar as a menstruum for making liquid herbal extracts, as it is far more efficient in extracting and preserving the medicinal properties of herbs. Vinegar is however passable solvent and useful in cases where you wish to avoid alcohol. When used in conjunction with alcohol, vinegar can sometimes assist in the extraction of alkaloid (base) substances from herbs. Such an extract containing both vinegar and alcohol is known as an acetous tincture.