If you use medicinal herbs, you might want to make a tincture. One of the many benefits of a tincture is that it retains the properties of fresh herbs. Some herbal tinctures are available on the market, on online you can find a variety of products. You might also want to try to make your own. Don’t be scared it’s not difficult.
The only drawback is that it takes time, you can’t do a tincture today to have it ready tomorrow. Most tinctures are made with alcohol as the primary solvent or extractor. Alcohol is a strong solvent and extracts most of the important chemical components found in plants.
If you don’t want to use alcohol, you can also use apple cider vinegar. You can also use vegetable glycerin which has the added benefit of making tinctures that last longer. To make a great tincture, you only need herbs, solvent, and a jar with a tight-fitting lid.
Instructions on how to make a homemade herbal tincture
Firstly, choose the herb or herbs you want, try to find good quality herbs, fresh if possible, but you can also use dried herbs. You should chop your herbs as finely as possible.
Put them in a clean, dry jar. Pour the solvent over the herbs. If you are using alcohol, select one with a strength between 80 and 100, such as vodka, gin or brandy. If you are using vegetable glycerin, dilute it with an equal amount of water before pouring it over the herbs. If you are using vinegar, heat it first to facilitate the release of plant components.
Cover the herbs completely with the solvent and then add about another 10 cm of liquid. The herbs must be completely submerged. Cover the jar with a tight-fitting lid. Put the jar in a warm place and let the herbs soak for at least 4-6 weeks – the longer, the better.
Fill the jar with additional solvent, if needed to ensure it is at least 6cm above the herbs. Shake the jar of tincture regularly, if you can do it once a day better. Shaking up the tincture prevents the herbs from packing at the bottom of the jar.
Drain the herbs from the solvent by pouring the mixture into a large stainless steel filter lined with cheesecloth or muslin. Put the result in a jar with a label and keep it in a cool, dark place. It can be kept for at least one year.
