Making an Herbal Tincture

Making an Herbal Tincture

A tincture is a concentrated liquid extract made by soaking herbs in alcohol, which draws out and preserves the plant's active constituents. The folk method described here is simple, reliable, and has been used for generations.

Important note: Tinctures are a traditional preparation. They are not medications. If you have a health condition or take any medications, talk with your healthcare provider before using herbal preparations.

What you need

• Fresh or dried herbs
• 80-proof (40% alcohol) vodka or vegetable glycerin for an alcohol-free option
• A clean glass jar with a tight lid (wide-mouth mason jar works well)
• Fine mesh strainer or cheesecloth
• Amber glass dropper bottles for storage
• Label and permanent marker

Steps

1. Prep your herb. If using fresh herb, chop or bruise it lightly to increase surface area. If using dried herb, no prep needed.
2. Fill your jar. For fresh herb, fill the jar loosely to the top. For dried herb, fill about one-third to one-half of the jar.
3. Cover with alcohol. Pour 80-proof vodka over the herbs until they are fully submerged, with at least an inch of liquid above the plant material. Using less than 80-proof alcohol risks mold and bacterial growth - stick with 80-proof or higher.
4. Seal and label. Label with the herb, alcohol used, and start date. Store in a cool, dark place.
5. Shake daily. Give the jar a good shake once a day. This extracts more evenly.
6. Wait 4-6 weeks. The minimum is 4 weeks. 6 weeks gives a richer extract.
7. Strain. Pour the liquid through a fine mesh strainer or several layers of cheesecloth into a clean bowl, then into dropper bottles. Press or squeeze the plant material firmly to extract all the liquid.
8. Label your bottles with the herb name, alcohol percentage, and date made.

Shelf life

Alcohol-based tinctures are shelf-stable for 3-5 years stored in a cool, dark place.

Safety note: Keep tinctures away from children. Start with small amounts when trying a new herb for the first time.