How to make your own Chilcuague water decoction:
Ingredients:
- Dried or fresh Heliopsis longipes root (Chilcuague root)
- Water
Equipment:
- A small pot
- A strainer
- A jar or bottle for storing
Instructions:
1. Prepare the root:
- If you have dried chilcuague root, you can use it as-is. If it’s fresh, wash it thoroughly and cut it into small pieces or slices to increase the surface area for the decoction.
2. Simmer the root:
- Add about 1–2 tablespoons of dried or fresh chilcuague root to 4 cups of water in a small pot.
- Bring the water to a gentle boil, then reduce the heat and let it simmer for about 20–30 minutes.
- During this time, the water will absorb the active compounds from the root.
3. Strain the mixture:
- After simmering, remove the pot from the heat and let the decoction cool for a few minutes.
- Strain the liquid through a fine mesh strainer or cheesecloth into a clean jar or bottle, discarding the solid root pieces.
4. Store the decoction:
- Store the decoction in the refrigerator for up to a week. You can use it as needed for its traditional purposes, such as a mouth rinse, topical application, or a small oral dose (though always consult with a healthcare professional before internal use).
Making a chilcuague alcoholic tincture is another common way to extract and preserve the active compounds from the Heliopsis longipes (Chilcuague root). This method uses alcohol as a solvent, which is particularly effective at extracting the root’s numbing and stimulating properties.
Ingredients:
- Dried or fresh Heliopsis longipes (Chilcuague root)
- High-proof alcohol (e.g., vodka or grain alcohol, 40–50% alcohol by volume)
Equipment:
- A clean glass jar with a tight lid
- A strainer or cheesecloth
- A dark glass bottle or dropper bottle for storage
Instructions:
1. Prepare the root:
- If using fresh root, wash it thoroughly and chop it into small pieces. If using dried root, you can use it as-is, or break it into smaller pieces to increase the surface area for extraction.
2. Place the root in a jar:
- Place the chilcuague root into a clean glass jar, filling about one-third of the jar with the root material. The amount of root can vary depending on how strong you want the tincture to be, but generally aim for a 1:3 to 1:5 ratio of root to alcohol by weight.
3. Add alcohol:
- Pour enough alcohol over the root to completely cover it. Leave a little headspace at the top of the jar. Shake the jar gently to ensure the root is fully submerged and that no air bubbles are trapped.
4. Seal and store:
- Seal the jar tightly and store it in a cool, dark place (like a cupboard). Let the mixture steep for about 4 to 6 weeks. Shake the jar every day or so to help the extraction process. Over time, the alcohol will draw out the active compounds from the chilcuague root.
5. Strain the tincture:
- After 4 to 6 weeks, strain the liquid through a fine strainer or cheesecloth into a clean container, squeezing out as much liquid as possible from the root material.
6. Bottle the tincture:
- Transfer the strained tincture into a dark glass bottle or dropper bottle to protect it from light, which can degrade the tincture over time. Label the bottle with the date and the contents.
7. Store:
- Store the tincture in a cool, dark place. Properly stored, the tincture can last for up to 1–2 years.