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Herbs can be prepared in many different ways. The method chosen is not simply about preference. Water, alcohol, glycerine, vinegar, honey and oil each interact with plant material differently, which means they can extract, carry or preserve different types of herbal constituents.
Some preparations are intended for internal use, while others are commonly used in skincare, massage oils, balms or salves. Some are made quickly and used fresh, while others require several weeks of controlled extraction.
Understanding the terminology makes it much easier to follow herbal recipes, compare products and choose the most appropriate preparation method.
1. Tincture
A tincture is a concentrated herbal extract made using alcohol, or a controlled mixture of alcohol and water.
The herbs may be fresh or dried, although the moisture already present in fresh herbs must be considered when calculating the final alcohol concentration.
Why alcohol is used
Alcohol can extract a broad range of plant constituents, including many compounds that do not dissolve effectively in water alone. It also helps preserve the finished preparation and generally provides a much longer shelf life than a water-based infusion.
The alcohol percentage should be selected according to the herb being extracted. A higher alcohol concentration is not automatically better. Some herbs require more water in the menstruum because their desirable constituents are more water soluble.
This is why professional tincture making involves more than filling a jar with herbs and vodka. The herb, its moisture content, the herb-to-liquid ratio and the final alcohol percentage all influence the strength and consistency of the extract.
2. Elixir
An elixir is a sweetened alcohol-based herbal preparation. It commonly combines an herbal tincture or alcohol extraction with honey, syrup or another suitable sweetener.
Why a sweetener is added
Many medicinal herbs are naturally bitter, sharp or strongly aromatic. Adding honey or syrup can make the preparation more palatable and easier to take.
The sweetener may also complement the intended use of the formula. Honey, for example, is traditionally included in many soothing throat and respiratory preparations.
An elixir is still an alcohol-containing preparation unless the formula has been specifically made without alcohol. The amount of sweetener used also affects the final consistency, flavour and concentration.
3. Electuary
An electuary is a thick herbal paste made by combining powdered herbs with honey, nut butter, syrup or another suitable base.
It may be eaten directly from a spoon, rolled into small portions or added to warm water, depending on the formula.
Why herbs are prepared this way
An electuary allows the entire powdered herb to be consumed rather than extracting selected constituents into a liquid.
It can also make dry or unpleasant-tasting powders easier to take. Honey helps bind the herbs together, improves flavour and can contribute to the keeping quality of the preparation.
However, the shelf life depends on the ingredients, moisture content, hygiene and storage conditions. Adding fresh ingredients or water can significantly reduce stability.
4. Glycerite
A glycerite is an herbal extract made with vegetable glycerine, usually combined with water.
Glycerites are naturally sweet and are commonly chosen when an alcohol-free liquid preparation is preferred.
Why glycerine is used
Vegetable glycerine can extract some water-soluble and moderately polar herbal constituents while also providing sweetness and body.
It is often easier to take than a strongly alcoholic tincture and may be useful in preparations where flavour is important.
However, glycerine does not extract exactly the same range of constituents as alcohol. A glycerite should not automatically be treated as a direct alcohol-free equivalent of every tincture.
The glycerine-to-water ratio, herb-to-liquid ratio and moisture content of the herbs must also be controlled. Too much water can reduce preservation and shorten the shelf life.
5. Acetum
An acetum is an herbal vinegar extraction. The word comes from the Latin term for vinegar.
Apple cider vinegar is commonly used, although other food-grade vinegars may be suitable depending on the formulation.
Why vinegar is used
Vinegar is acidic and can help extract certain minerals, alkaloids and water-soluble plant constituents.
It is often used with mineral-rich herbs and in traditional food-style herbal preparations.
Herbal vinegars may be taken in small diluted amounts, used in salad dressings or incorporated into other preparations such as oxymels.
Vinegar does not extract the same compounds as alcohol, and it does not provide the same preservation characteristics as a properly formulated tincture.
6. Oxymel
An oxymel is a traditional preparation made with vinegar and honey, usually with herbs infused into one or both ingredients.
The name comes from words meaning acid and honey.
Why vinegar and honey are combined
The vinegar acts as an extraction medium, while the honey softens the acidity and improves the flavour.
This combination is particularly useful for herbs that taste strong, bitter or pungent. Oxymels are often associated with aromatic, respiratory and digestive herbs, although the preparation method can be adapted for many purposes.
The proportion of vinegar to honey can vary. A thinner oxymel may contain more vinegar, while a sweeter, syrup-like preparation may contain more honey.
The shelf life depends on the formula, water content, preparation method and storage. It should not be assumed that honey automatically preserves every mixture indefinitely.
7. Decoction
A decoction is made by gently simmering tougher plant material in water.
It is commonly used for roots, bark, seeds, woody stems and dense dried fruits.
Why some herbs are simmered
Hard plant parts do not release their water-soluble constituents as easily as delicate leaves and flowers.
Gentle simmering provides more heat and extraction time, helping water penetrate the plant material.
A typical decoction is simmered rather than vigorously boiled. Excessive heat can damage delicate aromatic compounds and cause too much water to evaporate.
After simmering, the preparation is strained and usually consumed within a short period because it contains water and has a limited shelf life.
8. Water Infusion
A water infusion is made by steeping herbs in hot or cold water.
Hot infusions are commonly used for leaves, flowers and softer aerial parts. Cold infusions may be chosen for herbs containing mucilage or for constituents that can be damaged by high heat.
Why water infusions are useful
Water is highly effective at extracting many minerals, tannins, mucilage, sugars and other water-soluble compounds.
The temperature and steeping time affect the final preparation. A short infusion may produce a light herbal drink, while a longer infusion can create a stronger and more nutritive preparation.
A covered vessel is often used when steeping aromatic herbs because it helps reduce the loss of volatile compounds through steam.
Water infusions should generally be used fresh and refrigerated if they are not consumed immediately.
9. Oil Infusion
An oil infusion is made by allowing herbs to extract into a carrier oil.
The herbs may be infused slowly over several weeks or with carefully controlled gentle heat.
Why oil is used
Oil extracts fat-soluble and oil-compatible plant constituents that water does not extract effectively.
Infused oils are commonly used as ingredients in:
- Balms
- Salves
- Massage oils
- Body oils
- Creams
- Ointments
- Hair and scalp products
Dried herbs are generally safer and more predictable for commercial oil infusions because fresh herbs introduce water. Moisture trapped in oil can increase the risk of spoilage and microbial growth.
The choice of carrier oil also matters. Olive, sunflower, jojoba and macadamia oils each have different textures, oxidative stability and skin-feel characteristics.
10. Tea or Tisane
A herbal tea or tisane is made by steeping herbs in water, usually for a shorter period than a strong medicinal infusion.
The term tea technically refers to drinks made from the plant Camellia sinensis, including green tea, black tea, white tea and oolong tea.
Drinks made from peppermint, chamomile, hibiscus, lavender or other herbs are more accurately called tisanes, although “herbal tea” is the term most people recognise.
Why herbs are prepared as tea
Tea is one of the simplest and most accessible ways to use herbs.
It is particularly suitable for leaves, flowers and aromatic herbs that release their flavour and water-soluble constituents relatively quickly.
A tea is usually prepared for enjoyment, gentle everyday use or hydration. A therapeutic-strength infusion may use more herb, a longer steeping time or a different preparation method.
The correct temperature is also important. Boiling water may be suitable for robust herbs, while green tea and delicate flowers often benefit from cooler water to avoid excessive bitterness or damage to delicate flavour compounds.
Why the Preparation Method Matters
Two products made from the same herb can be very different.
A peppermint tea, peppermint tincture and peppermint-infused oil are not interchangeable. Each preparation uses a different solvent and therefore captures a different portion of the plant’s chemistry.
The final preparation is influenced by:
- The plant species and plant part
- Whether the herb is fresh or dried
- The extraction medium
- The herb-to-liquid ratio
- Alcohol percentage
- Water content
- Temperature
- Extraction time
- Filtration
- Storage conditions
This is why herbal preparation is both a traditional craft and a form of controlled formulation.
Traditional methods provide valuable practical knowledge, but careful weighing, accurate ratios and batch records make the finished preparation more consistent and repeatable.
A Final Note
Different preparations have different properties, strengths and limitations. The most appropriate method depends on the herb, the desired constituents and how the finished product will be used.
Understanding the language of herbal preparation is the first step toward making safer, more consistent and more purposeful herbal products.
This article is provided for general herbal education and is not medical advice. Always check the suitability of individual herbs, particularly during pregnancy, breastfeeding, childhood, illness or medication use.
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A simple herbal gummy made with mullein leaf infusion
Mullein has been one of those old-fashioned herbs that keeps finding its way back into modern home apothecaries. With its soft, woolly leaves and traditional use in herbal tea blends, it is a beautiful herb to keep on hand for seasonal wellness recipes.
These Alpine Apothecary mullein gummies are a simple way to turn a strong mullein infusion into a homemade herbal gummy. They are made with dried mullein leaf, water, honey, lemon juice and gelatine.
This is a fridge recipe, not a shelf-stable lolly, so make them in small batches and enjoy them fresh.
Why mullein needs fine straining
Mullein leaf is naturally fluffy and covered in tiny fine hairs. This is part of the plant’s character, but those hairs can feel irritating if they are left in a tea or gummy.
For that reason, mullein should always be strained very well.
For this recipe, I recommend straining the infusion twice: first through fine muslin, then again through a coffee filter.
Ingredients
Strong mullein infusion
10 g dried Alpine Apothecary mullein leaf
250 ml boiling water
Gummies
200 ml strong mullein infusion
2–3 tablespoons honey or maple syrup
1–2 tablespoons lemon juice
2 tablespoons gelatine powder
Method
Step 1: Make the mullein infusion
Place the dried mullein leaf into a heatproof jug or jar.
Pour over 250 ml of boiling water.
Cover and allow to steep for 20–30 minutes.
Strain through fine muslin, then strain again through a coffee filter to remove the tiny plant hairs.
Measure out 200 ml of the finished infusion for the gummy recipe.
Step 2: Bloom the gelatine
Allow the mullein infusion to cool slightly so it is warm, not boiling.
Stir in the honey or maple syrup and lemon juice.
Sprinkle the gelatine powder evenly over the top and let it sit for about 5 minutes to bloom.
Step 3: Warm gently
Place the mixture into a small saucepan over low heat.
Warm gently, stirring until the gelatine fully dissolves.
Do not boil the mixture, as high heat can affect the texture of the gummies.
Step 4: Pour and set
Pour the mixture into silicone gummy moulds.
Place in the fridge until firm.
Once set, remove from the moulds and store in an airtight container in the fridge.
Storage
These gummies are not shelf-stable.
Store in the fridge and use within 5–7 days.
Because they contain water, herbal infusion, honey and no commercial preservative system, they should not be kept at room temperature or treated like normal lollies.
Notes
You can adjust the sweetness and lemon to taste.
For a firmer gummy, use a little more gelatine.
For a softer gummy, use slightly less.
Always strain mullein carefully before using it in teas, syrups or gummies.
Simple ingredient list
Mullein infusion, honey or maple syrup, lemon juice, gelatine.
Gentle disclaimer
This recipe is shared for general home apothecary and food-craft purposes only. It is not intended to diagnose, treat, cure or prevent any illness. If pregnant, breastfeeding, giving to children, taking medication or managing a health condition, seek advice from a qualified health professional before using herbal preparations.
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Mullein is one of those plants that seems simple until you actually grow it.
It is usually described as a biennial herb. In a textbook explanation, that means it grows a soft leafy rosette in its first year, then sends up its tall flowering spike in the second year.
And in many climates, that is exactly what happens.
But plants do not always behave neatly in every region.
Here in the Snowy Mountains of NSW, our growing conditions are very different from the mild, predictable climates often used in general gardening guides. We get proper cold. We get snow. We get winter die-back. Then, when the warmer weather returns, growth can come on quickly.
Because of that, our mullein does not always follow the classic “first year leaves, second year flowers” pattern. In our region, we can see mullein grow, flower, die back through winter, and then push new growth again when the season shifts. Some plants can even appear to move through growth stages much faster than expected.
That is why I am always careful when people speak in absolutes about herbs.
Mullein is generally classed as a biennial, but that does not mean it behaves exactly the same in every climate, every season, or every patch of soil.
Plants respond to where they are growing.
They respond to cold, heat, rainfall, stress, soil, altitude and seasonal timing.
The textbook gives the general rule.Your own land shows you the plant’s real behaviour.
Growing Mullein at Altitude
Mullein is a hardy, striking plant with soft grey-green leaves and tall yellow flower spikes. It has a very distinctive look in the garden, especially against alpine grasses, gum trees and rocky soil.
In our Snowy Mountains climate, it has to handle a lot. Summer can bring strong sun and dry conditions, while winter brings frost, snow and die-back. That seasonal contrast seems to influence how the plant grows here.
Rather than treating mullein as a plant with one strict timeline, we watch what it is actually doing.
Is it putting energy into leaves?Is it sending up a flower spike?Has it died back after snow?Is it pushing fresh growth again?
That observation matters more than a rule written for a different climate.
How Mullein Is Traditionally Used
Mullein has a long history as a home apothecary herb, especially in European and folk herbal traditions.
To keep things clear, this is not medical advice and it is not a claim that mullein treats, cures or prevents any condition. This is simply how mullein has traditionally been prepared and used as a botanical herb.
1. As a Herbal Tea
Dried mullein leaf can be prepared as a simple herbal tea.
Because the leaves are naturally soft and fuzzy, it is important to strain the tea very well before drinking. A fine tea strainer, cloth filter or compostable tea bag works best so the tiny leaf hairs are removed from the finished cup.
Mullein tea has a mild, earthy, slightly grassy flavour. It blends well with herbs like peppermint, lemon balm, elderflower or chamomile, depending on the style of tea you want to create.
A simple blend idea:
Mullein leaf + peppermint + elderflower
This gives a soft, alpine-style herbal cup with a fresh but gentle flavour.
2. As an Oil Infusion
Mullein flowers are also traditionally infused into oil for external use.
This is a beautiful way to capture the plant as part of a slow apothecary process. The dried flowers are placed into a suitable carrier oil and left to infuse before being strained.
For product-making, this kind of infused oil can be used as a botanical ingredient in balms, salves or body oils, depending on the formula.
The safe wording here is important. Rather than saying the oil “treats” something, it is better to describe it as:
A traditional botanical oil infusion for external body care.
3. As a Bath or Foot Soak Herb
Dried mullein leaf can also be used as part of a botanical bath or foot soak blend.
Because of the soft leaf texture, it is best placed inside a muslin bag, tea bag or bath sachet rather than sprinkled loose in the water.
It pairs well with calming, gentle-feeling herbs such as calendula, chamomile, lavender or marshmallow root.
A simple bath sachet idea:
Mullein leaf + calendula + chamomile
This creates a soft botanical bath ritual without making any therapeutic claims.
4. As a Display Herb in a Home Apothecary
Mullein is one of those herbs that looks beautiful in a home apothecary jar. The leaves have a soft, silvery-green colour and the flowers bring a bright yellow note.
For people building a simple herbal shelf, mullein is a lovely herb to include because it is visually distinctive and has a strong traditional apothecary identity.
It is a good example of why herbs are not just ingredients. They are seasonal plants with their own growth patterns, textures, colours and stories.
Harvesting With Observation, Not Assumption
One of the biggest lessons from growing mullein is that local observation matters.
It is easy to repeat a rule like “mullein only flowers in its second year,” but that does not always match what happens on the ground.
In a snowy alpine region, the plant may grow, flower, die back and return in ways that do not match the neat biennial explanation.
That does not mean the textbook is wrong.
It means nature is more flexible than the textbook.
The best approach is to learn the plant where you live. Watch when it emerges. Watch how it responds to winter. Watch when it flowers. Watch whether it regrows after die-back.
That is the difference between simply reading about herbs and actually growing them.
A Note on Safe Use
When preparing mullein leaf as tea, always strain it well to remove the fine leaf hairs.
Use clean, correctly dried plant material and store it in a dry, airtight container away from heat and moisture.
If you are pregnant, breastfeeding, taking medication, managing a health condition, or preparing herbs for children, it is best to check with a qualified health professional before using any herbs internally.
Mullein is not always biennial
Mullein is often described as a biennial herb, but here in the Snowy Mountains, it reminds us that plants respond to place.
Our cold winters, snow, summer growth, altitude and seasonal shifts all influence how it behaves.
That is what makes growing herbs so different from simply buying them in a packet.
You do not just learn the herb from a book.You learn it from the land.
And sometimes, the land has its own version of the story.
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Hibiscus JamMakesApprox. 4 small jars, depending on jar size.
Ingredients25 g dried Alpine Apothecary hibiscus petals1 litre boiling water2 tablespoons lemon juice750 g white sugar50 g powdered pectinOr use jam-setting sugar instead of white sugar + pectin.
Method1. Make a strong hibiscus infusionPlace the hibiscus petals in a heatproof jug or pot. Pour over 1 litre of boiling water. Cover and steep for 20–30 minutes.2. Strain wellStrain through a fine sieve or muslin. Press gently to get as much colour and flavour out as possible, but avoid forcing too much fine sediment through.3. Measure the liquidYou want about 750 ml of strong hibiscus tea. If you have less, top up with a little water. If you have more, use 750 ml for this recipe.4. Cook the jamAdd the hibiscus tea, lemon juice, sugar, and pectin to a large saucepan. Stir well to combine.5. Boil hardBring to a full rolling boil, stirring constantly. Boil for 1–2 minutes, or follow your pectin packet instructions.6. Test the setPlace a small spoonful on a chilled plate. Wait 30 seconds, then push it with your finger. If it wrinkles slightly and holds its shape, the jam is ready.7. Jar itPour the hot hibiscus jam into sterilised jars. Seal with clean lids.
Flavour OptionsFor a more special Alpine Apothecary-style jam, try one of these:Hibiscus & Rosehip JamUse 20 g hibiscus + 10 g rosehip.Hibiscus & Orange JamAdd the zest of 1 orange while steeping, then strain out.Hibiscus & Vanilla JamAdd ½ teaspoon vanilla at the end of cooking.Hibiscus & Ginger JamAdd 3–4 slices fresh ginger while steeping.Important NoteIf this is for home use, fridge storage is easiest. For shelf-stable selling, you’d need to follow proper food-preserving requirements, correct pH, sterilisation, batch records, and local food business rules. For gifting or personal use, keep it refrigerated unless properly processed.
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I didn’t realise how many soap makers are using drain cleaner until recently… and it definitely raised a few eyebrows for me.
And what surprised me even more is how normal this has become in some soap making groups.
It shouldn’t be.
First — what customers need to know
All real soap is made using sodium hydroxide (lye).
It reacts with oils in a process called saponification, and when done properly, there is no active lye left in the final bar.
That’s how soap has always been made.
So the issue isn’t lye.
The issue is what’s being used
You’ll see drain cleaners labelled “100% sodium hydroxide”.
But that doesn’t mean it’s been produced, handled, or packed to a standard suitable for skin products.
Drain cleaner is made and packaged as a cleaning chemical.
That means:
it may be packed in general chemical facilities
it can sit in storage absorbing moisture
packaging environments are not controlled for cosmetic use
traceability is limited
labelling focuses on hazard, not formulation quality
It’s designed to unblock pipes — not to be used as a controlled raw ingredient.
A simple way to understand it
Sodium hydroxide is also used in food — pretzels, for example.
But no pretzel maker is allowed to use drain cleaner.
They must use food-grade sodium hydroxide, because of how it’s handled, stored, and supplied.
Same chemical.
Completely different standard.
DIY vs selling — this is where it matters most
If you’re making soap at home for yourself, you get to choose what you’re comfortable using.
That’s your call.
But the moment you’re selling a product to someone else, the standard changes.
You’re no longer just making something for your own skin — you’re responsible for what goes on someone else’s.
And that’s where using a product designed to clean drains instead of a properly supplied raw ingredient becomes a serious issue.
Where we stand
We only use pure sodium hydroxide from a proper cosmetic/raw ingredient supplier.
That gives:
known purity
consistent quality
proper documentation
full traceability
Why this matters
By the time soap is finished, the lye is gone.
But how your ingredients are sourced and handled before that point still matters.
A professional manufacturer doesn’t formulate skincare using cleaning products.
They use ingredients supplied and handled to the correct standard for that purpose.
This isn’t about fear — it’s about standards
Lye isn’t the problem.
Lowering standards is.
And normalising the use of cleaning products in skin formulations — especially for products being sold — is something that needs to be questioned, not accepted.
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