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| dardization, some herb manufacturers follow the tried and true marketing ploy of making unique extracts that are "standardized," "chelated," "double-extracted" and so on. Tinctures were official methods of herb manufacturing, and the strengths I have recommended reflect former pharmaceutical standards and the majority of current manufacturing strengths. Many good sources exist, and some of the proprietary, nonstandard extracts are also well made. |
| Proper labeling should include the percentage of alcohol (at least 45% is needed to tincture properly), the strength of the extract (either listed as 1:5 or 1:2 or 20%, etc.), what part of the plant was used, and whether the herb was tinctured while fresh or dried. This is the moral minimum, and good herb tincture or extract makers label their products in this fashion. |
| You are usually better off using tinctures that reflect generic preparation methods and that are labeled accordingly. |
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