Tinctures offer a powerful way to harness the therapeutic properties of herbs, capturing their essence through extraction and preservation. This involves using a solvent, typically alcohol, to draw out and maintain the beneficial compounds of the plant material.
The solvent used for extraction is called the menstruum, while the herbs being processed are referred to as the mark. Tincturing effectively captures both water-soluble and alcohol-soluble elements of the herb.
Many individuals are increasingly drawn to creating homemade tinctures from fresh or dried herbs as a proactive approach to health. Tinctures often prove more potent and shelf-stable compared to dried herbs, which are susceptible to mold or insect damage. When stored correctly, tinctures can maintain their potency for up to two years. Making your own tinctures can also be significantly more economical. Store-bought tinctures typically offer small quantities, whereas homemade versions can yield larger volumes.
Sourcing high-quality herbs is crucial. Ideally, growing your own herbs ensures the best quality and allows for customized combinations. Cultivating your own herbs adds a deeper connection to the process, fostering a sense of involvement from cultivation to final product.
To make your own tinctures, you will need: fresh or dried herbs, a high-proof alcohol such as vodka, brandy, or rum (80-100 proof), mason jars with lids, unbleached muslin or cheesecloth, and labels.
For fresh herbs, use approximately 7-10 ounces of chopped herbs per quart of alcohol. For powdered herbs, use about 4 ounces per pint of liquid. When working with bitter herbs, rum can help mask the taste. Non-alcoholic tinctures can be made using distilled water, glycerol, or vinegar, though vinegar-based tinctures require refrigeration.
Place the herbs in mason jars and cover them completely with the alcohol, ensuring it’s about an inch above the herbs. Seal the jars tightly, label them clearly, and store them in a dark, warm place, such as inside a paper bag. Shake the jars daily, several times if possible.
Initially, check the solution frequently to ensure the herbs remain submerged in the alcohol. Allow the mixture to steep for at least two weeks, or up to three months. Once steeping is complete, line a sieve with cheesecloth or muslin and strain the liquid into another bottle. Gather the ends of the cloth and squeeze to extract any remaining liquid. Transfer the tincture to small dropper bottles for easy use. Label each bottle with the tincture name and date.
A typical dose is one teaspoon of tincture in a cup of tea, juice, or water, taken three times daily.
There are no rigid rules in making tinctures. Experiment with different herb combinations, documenting your formulas to replicate successful blends.
Consider these herbs for cold remedies:
* Echinacea (leaves, flowers)
* Elder (leaves, flowers, berries)
* Eyebright (leaves, flowers)
* Ginger (root)
* Peppermint (leaves)
* Yarrow (leaves, flowers)
* Catnip (leaves)