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September 05, 2020 4 min read

Herbal Extraction Process

We all know that herbal extracts are an ancient way to natural healing, but keeping them raw is key to effectiveness. Water - herbal supplements such as tea, coffee, tea leaves and tea tree extracts are the best method to take advantage of the health benefits of these herbs. [Sources: 3, 12]

In the extraction of plants, fungi and other materials for medical purposes, a traditional method is called hot water extract. The water remaining after the extraction method is also used and can be called flower water hydrolysate or herbal distillate. [Sources: 1, 2]

This term may refer to the part of the finished extract which consists exclusively of plant components, or it may refer to an added solvent which has been removed. Native extracts consist of extractable plant substances, some of which need to be adapted for purposes such as standardisation. This term could refer to either part or all of the plant parts or parts thereof which comprise only the plant component. [Sources: 7]

There are many ways in which extracts are produced, and many of them are processed in different ways, such as using different types of chemicals or even different processing methods. [Sources: 0]

Conventional extraction methods, including maceration, percolation and backflow extraction, typically use organic solvents and require the use of a variety of chemicals, such as ethanol, hydrochloric acid or hydrofluorocarbons. Extraction varies in scope and method from extracting plant components from freshly harvested herbs with organic alcohol in glass containers to a room lined with giant stainless steel vats where plant components are extracted with ethanol or other solvents. Popular extraction methods are the hydrolysis of herbs in a glass with solvents and the extraction of plant components with an organic solvent in the form of ethanol. [Sources: 0, 6, 8]

In multi-extraction procedures, the extraction frequency is defined as the number of times an herb has been subjected to the extraction process. In some cases, parts of the herb can be removed more than once, requiring further cleaning operations. [Sources: 10, 11]

The extraction temperature increases with the progress of the extraction process, and if cold or room temperature water is used, the steep time can be extended if more time is available for the extraction process. [Sources: 10, 12]

The exact heat and duration of the heat vary according to the herb extracted. A 10: 1 extract takes less time to produce than a 10: 1 extract that reaches the desired final concentration (50 / 1 extraction). If the extraction process is not completed or the extract is disposed of during the process of partial cleaning, this means that you will receive a higher ratio than usual for exhaustive extraction. [Sources: 1, 5]

The reason for this is that the concentration of EC in the extracted solution reaches its saturated solubility and more EC is extracted from the herbal material, even if the extraction process continues. For some batches of herbal materials, it is extremely difficult to achieve an acceptable yield of EC and GMO substances in a single extraction process. The optimisation of the individual extraction process has led to a considerable waste of herbs, so it must be implemented first. [Sources: 10]

The shelf life of an herbal extract is usually between 1.5 and 3 years, unless preservatives and stabilizers are added to the liquid obtained during the extraction process as a last step in the production process. The process of growing, selecting, converting and storing plant pulp is much less common because it is more time consuming, requires more attention to the basic ingredients and requires a lengthy process before the final plant product is produced. [Sources: 4]

It should be acknowledged that adding excipients or other materials to the extract can significantly reduce the ratio of herbs to finished extracts. Variations in the native extract ratio can lead to a significant difference in the quality of the vegetable material used in an extract and in its durability. [Sources: 5, 7]

Each herbal source offers a different amount of extractable herbal ingredients, whether used as a defined extraction solvent or as an adjuvant. The combination of different herbs, such as herbs from different regions of the world, can all have a significant impact on the quality and shelf life of an extract and its final product. [Sources: 7]

No matter what you choose, make sure you have a product you can trust - raw herb extracts are the raw foods you should eat because they are not cooked and are only minimally processed. In contrast, the production of a batch of a raw weed extract can take as long as the production of all foods NOW. [Sources: 3, 9]

The most effective method of extraction in this situation is to immerse the sensitive plant material instead in pure boiling water. When introduced into the steaming distillation process, it can clump and cause a lot of damage to your plant. [Sources: 6]

When the process of hot water extraction is complete, a solution of herb and water can be pumped through a filter to produce the desired concentration. This is the solution that separates the insoluble plant material while the extract can either be left in liquid form or the liquid can be removed by making a solid extract. A native extract is a material that consists of all the components that have formed during the extraction process, without additives or other added substances. Spectral analysis of this type of extract should be visually similar to that of an entire herb variety and ensure that all important ingredients have been removed from the extraction process. These markers may or may not be active components of your plant, but they are a marker of the presence or absence of other components. [Sources: 1, 5, 7, 9]














Louise Harris
Louise Harris