Make a decoction of oregon grape stem bark or root bark - PEP BB medicine.sand.decoction.oregongrape

We have Oregon Grape growing wild and merrily on our property and I finally had a chance to do something with it!

It grows at the top of our property, which is a bit of a hike. I should have brought a hori-hori or a trowel or shovel, but didn't think of it until I was half way up the hill. Thankfully, a sharp stick and a bit of digging with my hands afforded me some Oregon Grape root!

oregon grape growing on my property

three little plants that were growing on a path, all dug up

I scrubbed the oregon grape roots with my fingernail under a hose to get most of the bark/dirt off

I figured it was better to clean off as much stuff outside, so it didn't clog my sink inside. I read that the medicinal qualities are in the orange part of the root. So, I carved off the brown bark, and then carved the orange root straight into my pot. The inside of Oregon Grape was white, so I didn't bother carving that up.

I cleaned them up further inside, and then shaved the orange root straight into my pot

Dr Sharol Tilgner's book, Herbal Medicine From the Heart of the Earth states that for one cup of decoction, to use 1-2 teaspoons of dried ingredients, or 2 teaspoon of fresh ingredients. Apparently, I can't read, because I thought it read 2 TABLEspoons. But, since I am using this topically and not internally, tripling the concentration makes sense, I think.

I checked the Mother Earth News article on how to make a decoction

For 1 quart:

Usually, the proportion is 5 parts medicinal herb to 100 parts water, but the amount of herb varies based on what form it takes. Dried seeds generally are rich in essential oil, so you need about 2 tablespoons. (An example is fennel seed, which would require 2 to 4 tablespoons per quart of water.) When dealing with roots, on the other hand (an example is gingerroot “coins”) you would want about 1 cup. Another factor is volume; some herbs need more like 2 cups. Rosehips, for example, need about 2 cups because they are hard-skinned and full of seeds. Dried seeds generally are rich in essential oil, so you need about 2 tablespoons. (An example is fennel seed, which would require 2 to 4 tablespoons per quart of water.) When dealing with roots, on the other hand (an example is gingerroot “coins”) you would want about 1 cup. Another factor is volume; some herbs need more like 2 cups. Rosehips, for example, need about 2 cups because they are hard-skinned and full of seeds.

So, for 4 cups (a quart) of root, you want 1 cup. 1 cup is 16 tablespoons. 1/4 of a 16 is 4 tablespoons. So, I think my amount of root in this decoction was reasonable.

2 tablespoons of Oregon Grape root in a pot

As per Dr. Tilgner's directions, I let the oregon grape root "simmer for 25 minutes or more. Remove kettle from the burner and steep 10 minutes." I then strained it into my jar!

I let it simmer and then steep for a total of 40 minutes, then strained into a jar.