A ghrita is ghee that has been cooked with herbs until the ghee itself carries them. The distinction from "ghee with herbs added" is not pedantry — it changes what is in the jar.
Kwath, kalka, sneha
The herbs are first decocted into a kwath — a water extract, reduced. Separately a kalka, a fine paste of the same herbs, is prepared. Ghee, kwath and kalka then go into the pan together, in classical proportion.
The long cook
What follows is slow and mostly uneventful: the water content leaves over hours, and the ghee gradually takes on the herbs. Heat has to stay low. Pushing it browns the kalka and ends the batch.
Sneha siddhi — knowing when to stop
The cook finishes on a test, not a clock. The kalka is pressed between the fingers; when it rolls into a soft ball that holds its shape, and the froth on the surface settles, the ghrita is done. This is sneha siddhi, and it is the reason two batches of the same preparation can take different lengths of time.
Straining and filling
It is strained warm and filled, then logged with a batch number and a date. From there it is a finished preparation, and the only thing that will spoil it is moisture — which is why the advice about a clean dry spoon is not fussiness.