Guest guest Posted October 25, 2002 Report Share Posted October 25, 2002 Hi Everyone There were a few questions on how to go about making an herbal tincture. Here is one recipe I have. I hope it will help a little for those who have never done it before. It may not be everyone's way of making a tincture but it's one way and maybe a good starting point. I hope this will help. Pearlmoon > MAKE YOUR OWN HERBAL TINCTURES FROM ANY LOOSE HERB > > WHY MAKE TINCTURES? > > Tinctures are more powerful and last longer than dried herbs. > > It is much cheaper than buying ready made herbal products. 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 product. > > 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. > > HOW TO MAKE YOUR OWN TINCTURES > > THE ITEMS YOU WILL NEED: > > Dried or fresh herbs in powdered or cut form. > 80 -100 proof vodka or rum (NEVER use rubbing, isopropyl or wood alcohol). > Wide-mouthed glass jars with lids (mason jar or equivalent). > Unbleached cheesecloth or muslin. > Labels and markers. > > STEP BY STEP > > 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. > > 1. 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. > > 2. Seal the jar tightly so that the liquid cannot leak or evaporate. Put > the jar in a dark or inside a paper bag. > > 3. Shake the jar every day. > > 4. When ready to bottle, pour the tincture through a cheesecloth into > another jar or dark colored tincture bottle. Squeeze the saturated herbs, > extracting the remaining liquid until no more drips appear. > > 5. Close the storage container with a stopper or cap and label. > > ADDITIONAL TIPS ON TINCTURES > > 200 grams dried or 300 grams of fresh herbs (chopped) to one liter of > liquid is needed. > > Rum helps hide the taste of bitter herbs. > > Distilled water, vinegar or glycerol can be used to make nonalcoholic > tinctures. > > Standard dosage is 1 teaspoon, 1-3 times daily, diluted in tea, juice or > water. > > Tinctures can last up to two years when stored in a tightly closed > container. > > A wine press or juicer may be used to extract liquid from the herbs. > > Several herbs can be combined into a tincture formula. > > Experiment and have fun! > > By Herbalist Mary Satchell Quote Link to comment Share on other sites More sharing options...
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