Why making tinctures?
Dried herbs can get mouldy or can be eaten
be insects. Tinctures can't and last longer.
There is a huge price difference. You can
make about a quart of your own tincture for the price of a few ounces of
tincture at retail stores.
You can control the quality of the product
you are making by starting with herbs you collect yourself or purchase
through a reputable source. You are also ensured of the purity of the final
You can make special combination formulas.
There is something to be said about getting involved in your own health.
Some herbalists say that you benefit by absorbing some of the herb through
the skin and from the aroma.
What you will need
Dried or fresh herbs in powdered or cut
80 -100 proof alcohol
Glass jars with lids
Unbleached cheesecloth or muslin.
Labels and markers.
How to do it
You should plan to start your tinctures
on the day of the new moon and let them sit at least 2 weeks until the
full moon - this adds a natural drawing power.
Pour the amount of herb you desire into
the glass jar and slowly pour the alcohol until the herbs are
entirely covered. Then add an inch or two
of additional liquid. Seal the jar tightly so that the liquid cannot leak
or evaporate. Put the jar in a dark area or inside a paper bag.
Shake the jar every day.
When ready, pour the tincture through a
cheesecloth into the final bottle. Squeeze the saturated herbs, extracting
the remaining liquid up to the last drop. You can use a wine press or juicer
to extract liquid from the herbs.
Close the storage container tightly and
250 grams dried or 400 grams of fresh herbs
(chopped) to 0,7-1,0 liter of alcohol is needed.
Cognac helps hide the taste of bitter herbs.
You can use distilled water or vinegar to
make nonalcoholic tinctures.
Dosage is 1 teaspoon tincture, 1-3 times
daily, diluted in tea, juice or water.
Tinctures last up to two years stored in
an airproof container.
Several herbs can be combined into a tincture
Use your intuition until you have enough