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Page 73
| mixture or specific herb, usually 10 to 15 minutes. If the herb contains volatile oils, put a lid on. |
| Strain the tea while still hot. |
| Tinctures |
| Alcohol preparations. In general, alcohol is a better solvent than water for plant constituents, so mixtures of alcohol and water dissolve nearly all the relevant ingredients of an herb and at the same time act as a preservative. Alcohol preparations are called tinctures, an expression that is occasionally also used for preparations based on glycerin or vinegar, as described below. The method given here for the preparation of tinctures shows a simple and general approach; when tinctures are prepared professionally according to descriptions in a pharmacopoeia, specific water/alcohol proportions are used for each herb, but for general use such details are unnecessary. For home use it is best to take an alcohol of at least 30 percent (60 proof) vodka for instance, as this is about the weakest alcohol/water mixture with a long-term preservative action. |
| To make an alcoholic tincture |
| Put 4 ounces of finely chopped or ground dried herb into a container that can be tightly closed. If fresh herbs are used, twice the amount should be taken. |
| Pour 1 pint of 30 percent (60 proof) vodka on the herbs and close tightly. |
| Keep the container in a warm place for 2 weeks and shake it well 2 times every day. |
| After decanting the bulk of the liquid, pour the residue into a muslin cloth suspended in a bowl. |
| Wring out all the liquid. The herbal residue makes excellent compost. |
| Pour the tincture into a dark bottle. It should be kept well stoppered. |
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