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Page 30
| rather by doses that are entirely too small. A few herbs should be taken in small doses, but most of the tinctures mentioned here are safe and effective in larger doses. Tinctures can be taken straight or diluted in tea, water or fruit juice. |
| One way to reduce the alcohol content of tinctures, if desired, is to cover the tincture with boiling water and let it stand for several minutes before drinking. This widely used method causes much, though not all, of the alcohol to evaporate. |
| If you prefer not to use alcohol in tincture making, substitute vegetable glycerine or mix glycerine with alcohol to reduce the alcohol content. Glycerine does not dissolve all of the medicinal constituents that alcohol extracts, but it is widely used in tinctures, especially for children. Glycerine adds a sweet taste and syrupy texture to tinctures. Cider vinegar can be used to make no-alcohol tinctures, though their shelf life (about one year when stored in well sealed containers away from heat and light) is shorter than glycerine or alcohol tinctures, and vinegar does not dissolve as many substances within the herbs as either glycerine or alcohol. |
| Herbal Wines |
| Another type of tincture is the herbal wine, a red or white wine in which fresh or dried herbs are soaked for a week or more. |
| Herbal wines are popular in Europe. In their book, The Family Herbal, Barbara and Peter Theiss describe rosemary wine, which they prepare in their pharmacy in Germany, where it is a favorite among |
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