Preparation of Medicinal Plants II

Forms of preparation of medical plants:

GARGARISM:
Liquid preparation with which they gargle (with a sip in the mouth, it is kept open with the face looking up, and the breath is thrown gently so that the liquid wet the throat)

FLOUR:
Very fine powder

INFUSION:
It is about preventing the water where the plant has been boiled, but it must be very hot. This is achieved in two different ways:
– when the water boils, the herbs are added, it is removed from the fire and the container is covered. Wait 5 minutes
– or place the herbs in a cup, add the boiling water and cover. 5 minutes is expected

SOAP:
The emulsion of the active ingredients in organic substances that produce foam with water. Useful for applications on the corporal surface

JARABE:
Liquid I expect prepared with the active ingredients dissolved in water (decoction liquid or infusion) and a large amount of sugar.

SYRUP OF FIVE ROOTS:
Diuretic syrup and aperitif prepared with the roots of celery, asparagus, fennel, parsley and Rusco. With a litre of water, 50 grams of each of the roots of the aforementioned plants are added to the boil and kept, with slow fire until the water is reduced by half. The container is covered and left in maceration until the next day. Sneak in half a kilo of sugar and heat over low heat, stirring constantly with a wooden spoon, until the sugar dissolves. If the consistency is not as expected for a syrup, more sugar can be added. They take three tablespoons a day.

JUICE:
Liquid extract obtained directly from the plant, by crushing and filtering

MILK:
The liquid obtained when crushed oilseeds are mixed with water.

LINIMENT:
Mix that usually contains an alcohol and oil, which is used to rub the skin

LOTION:
Liquid preparation with which the affected area is quickly washed (usually by irritation)

MACERATION:
Operation consisting of keeping the plant suemrgida in a liquid (water, wine, vinegar or others) at room temperature, during a given period

PEDILUVIO:
Bath-applied only to the feet

POWDER:
Result of crushing the plant to obtain very small particles

HERB SOUP:
Way to apply the herbs that constitute the first dish of one of the main meals. It is usually prepared by cutting the bread into thin slices as if they were potatoes to make tortillas (hardened bread is preferable, four or five days before, toast is not advisable, as it can not be cut into thin slices). Place the bread in a bowl and add the liquid, boiling a very short decoction (water that boils with herbs for about 5 minutes) or an infusion. You can add, depending on taste, salt, oil, lemon juice, an egg yolk or any other supplement.

DYEING:
An alcoholic solution of the active ingredients. It is prepared by letting the plant marinate in alcohol for a certain time

TISANA:
Infusion intended for drinking

VAHO:
Consists of breathing the vapours that come off the water while boiling with the plant

VINEGAR DE HERBAS:
Prepare by letting the herb marinate in vinegar

WINE OF HERBS:
Drink that is obtained after leaving the plant in maceration with wine during the established time