Sunday, December 09, 2012

Basic Herbal Tincture

Basic Herbal Tincture Prep

You will need:

  • Sterilized Mason jar/ or any other type with a tightly fitting lid.
  • Coffee Grinder, Blender, Knife, small food possessor
  • Herb either dried or fresh
  • 80 - 100 proof Alcohol (Vodka or Rum)
  • Small Dark Glass Dropper Bottles
  • Cheese Cloth
  • Marker & Labels
What to do:

  1. Chop Fresh or Powder Dried Herbs as finely as possible. Coffee grinders, Food processors, Blenders or a simple knife work. The finer the better.
  2. Herbs which are chopped or powdered more easily allow for the plant materials to be extracted. 
  3. Decide how much alcohol is needed by weighing plant materials.
  4. Place plant materials in jar & cover with proper amount of alcohol.
  5. Seal the jar with lid. Label and Date. And place in cool, dry, dark place. 
  6. Shake jar each day for two weeks.
  7. After two week, strain the tincture using cheesecloth or similar product. 
  8. Tinctures are usually stored in small dark glass, dropper bottles. Poor strained alcohol in to final labeled bottle. Store in cool, dry, dark area.

Additional Tips:
  • 7oz of dried herbs or 8oz of fresh chopped herbs will need approx. 1loz of liquid.
  • For tinctures which will be ingested, Rum will help disguise the taste of bitter herbs.
  • Standard oral dosage is 1 teaspoon, 1-3 times daily, diluted in tea, juice or water.
  • Tinctures can last up to 2 years if stored properly.