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| alcohol-based tinctures are the most effective, glycerin and sometimes vinegar tinctures are appropriate for those who are unable to use alcohol-based preparations. Furthermore, tinctures are often a more convenient way to take herbs than brewing up a pot of tea. Making your own tinctures is easy, cost-effective and a good way to preserve fresh herbs for an indefinite period of time, since most tinctures can last decades without losing quality. |
| Alcohol-Based Tinctures: To make a tincture from dried herbs, use the woody or dense parts of herbs for the best tinctures. Place 1 part dried herbs in a blender or food processor, and shred or chop into small pieces (but don't powder them). Put the chopped herbs into an 8-ounce glass jar with a tight-fitting lid. Pour 5 parts 40- to 50-percent alcohol (80 to 100 proof) over the herbs. The liquid used in the tincture is called the menstruum. Vodka or brandy work well. If you can purchase grain alcohol (190 proof: 95 percent alcohol) in your state, dilute it with 50 percent water. For example, if using grain alcohol, pour 2-1/2 cups of alcohol into a quart jar and fill to the top with water. |
| Shake the container every day for at least two weeks to evenly mix the herbs and alcohol. If the herbs absorb some of the solvent, add a little more. After two to six weeks, strain the herbal tincture through a large piece of cheesecloth or muslin and squeeze out as much liquid as possible. I like to use canning jars so I can place the cloth over the jar and screw the metal ring over the cloth to make straining easier. A tincture press works best; see Appendix for places to purchase a press. Compost the spent herbs, known as marc. Store your finished tincture in a dark glass bottle with a lid or stopper. Label with the name of the herb, part used, date and strength of alcohol. Store in a cool place away from direct light. Refrigeration is not necessary. |
| When tincturing fragile parts of plants, such as leaves |
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