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| and flowers, fresh herbs generally make a better preparation, but roots and dense plant parts can be used fresh, too. Place fresh herbs in a blender or food processor, or chop finely. Fill a jar with fresh, chopped herbs, leaving about an inch of room at the top of the jar. Pour alcohol over the herbs (as described above), filling the jar to the top so that the alcohol completely covers the herbs. Follow the rest of the instructions given for tincturing dried herbs. |
| Glycerin-Based Tinctures: Glycerin-based tinctures are sweet-tasting and milder than alcohol tinctures, making them a good choice for children and those who cannot tolerate alcohol. They are less potent than alcohol tinctures, though, and don't extract resinous or oily herbs very well. Vegetable glycerin is a sweet, mucilaginous liquid, derived from plant sources. Purchase vegetable glycerin from your natural food store or through some of the resources listed at the back of this book. Glycerites are best stored in the refrigerator and last up to two years. |
| To make a tincture with glycerin (called a ''glycerite''), using dried herbs, grind 4 ounces of herbs in your blender or food processor. Put herbs in a 16-ounce jar. Mix together: 1-1/2; cups of vegetable glycerin and 1/2; cup of distilled water. Pour this mixture over the herbs. Secure the lid tightly and shake the jar daily. Follow the directions listed above for tincturing. If you want to make a glycerite from fresh herbs, follow the same guidelines for tincturing fresh herbs, as described above, but instead of alcohol, use a mixture of 75 percent glycerin and 25 percent water. |
| Herbal Vinegars: Vinegar-based tinctures are the least desirable. Vinegar is not a very good solvent and has a short shelf life (about a year), depending upon the acetic acid of the vinegar. I prefer to make herbal vinegars with culinary herbs, such as rosemary, thyme, basil or garlic, or mineral-rich herbs like dandelion, nettles or raspberry |
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