Reduce the heat and simmer, covered, for 30-60 minutes. The liquid will decrease by half. Squeeze the used herb in cheesecloth to wring out the last bit. For both methods, use about one ounce of herbs for every pint of water. You can store the tea in the fridge for up to a week, but also be aware that some herbs are more effective when heated.
Capsules are convenient but have less potency than natural herbs.
They are, however, still very effective. Make sure there are no fillers, and that the capsule casings are vegetable based. A tincture is an herb stored in a base liquid used for its ability to preserve the herb and draw out its natural ingredients. The liquid is usually alcohol or glycerin. Landis warns that the dosages suggested on the bottle are usually too low.