Guest guest Posted September 4, 2009 Report Share Posted September 4, 2009 How do you make tinctures and what is the advantage?Thanks, RobynRenee <gaiacitaoleander soup Sent: Friday, September 4, 2009 4:47:43 AM Re-cayenne pepper oleander soup, David mung <davidmungdol@ ...> wrote: > > I am wanting to make a cilantro tincture. I have never made a tincture before. My question is do you HAVE to strain it when it's done? You never have to strain any tincture. Straining is because some tinctures are made with enough herb to get really thick and so hard to swallow. Just about all my tinctures are left with the herb in for a year or more and I just take the top clear liquid off as needed. When I've finally reached down to where there's no more clear liquid on top, then I may strain out a cup or two. Sometimes I will strain the whole batch, depending on how I feel at the time. :-) But making a tincture of something like cilantro--you d never "have" to strain, as the cilantro would be pretty well chopped up from the blender to begin with. So spooning out some of the thick cilantro/alcohol mix would kind of be like having an alcoholic pesto. Lol But no--you certainly don't have to strain. Of course, there are some herbs you wouldn't eat--the woody roots of certain herbs, etc. But if you normally would eat it anyway--as you would in cilantro, or hot peppers, or chickweed--you can "eat" a tincture. Samala, Renee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2009 Report Share Posted September 4, 2009 if you look in the archives for my past posts all the info is there for making your own tinctures. The advantages are many, depending on what you wish to do. mostly they are medicinal, though you can certainly make certain tinctures for flavoring food--such as the cayenne on, rosemary, cilantro. Mostly though, people go to the trouble of making tinctures for medicinal purposes. if you don't know enough about herbs to use them medicinally, don't bother with making a tincture. unless you have a large amount of cooking herbs and you wish to make a tincture to use for spicing foods so that you don't have to can or freeze the herbs. samala,ReneeOn Fri, Sep 4, 2009 at 10:19 AM, robyn howell <robynehowell wrote: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2009 Report Share Posted September 4, 2009 Renee, do you have a specific link listing some basic formats for making herbal/spice tinctures? It would be much appreciated if there is a particular source or formula one could refer to. Thanking you ahead. LT--- On Fri, 9/4/09, Gaiacita <gaiacita wrote: Gaiacita <gaiacitaRe: Re-cayenne pepper Tinctureoleander soup Date: Friday, September 4, 2009, 8:28 AM if you look in the archives for my past posts all the info is there for making your own tinctures. The advantages are many, depending on what you wish to do. mostly they are medicinal, though you can certainly make certain tinctures for flavoring food--such as the cayenne on, rosemary, cilantro. Mostly though, people go to the trouble of making tinctures for medicinal purposes. if you don't know enough about herbs to use them medicinally, don't bother with making a tincture. unless you have a large amount of cooking herbs and you wish to make a tincture to use for spicing foods so that you don't have to can or freeze the herbs.samala,Renee On Fri, Sep 4, 2009 at 10:19 AM, robyn howell <robynehowell@ > wrote: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2009 Report Share Posted September 4, 2009 No, sorry. All tinctures are made basically the same. Throw your herb into a blender, cover with vodka or the liquor of your choicfe, blend, pour into a jar and top with more liquor till the herb is covered by about an inch. Let it sit at least 2 weeks--shaking daily. if you let it sit longer you don't have to shake it, but shaking is always better. maybe shake it for the first 2 weeks and then let it sit for however long you want. Keep in the dark--at least out of direct sunlight. the top clear liquid will be very flavorful and you can use this is cooking if you wish.samala,ReneeOn Fri, Sep 4, 2009 at 11:01 AM, Lisa Tovar <tov_legsec wrote: Renee, do you have a specific link listing some basic formats for making herbal/spice tinctures? It would be much appreciated if there is a particular source or formula one could refer to. Thanking you ahead. LT--- On Fri, 9/4/09, Gaiacita <gaiacita wrote: Gaiacita <gaiacitaRe: Re-cayenne pepper Tincture oleander soup Date: Friday, September 4, 2009, 8:28 AM if you look in the archives for my past posts all the info is there for making your own tinctures. The advantages are many, depending on what you wish to do. mostly they are medicinal, though you can certainly make certain tinctures for flavoring food--such as the cayenne on, rosemary, cilantro. Mostly though, people go to the trouble of making tinctures for medicinal purposes. if you don't know enough about herbs to use them medicinally, don't bother with making a tincture. unless you have a large amount of cooking herbs and you wish to make a tincture to use for spicing foods so that you don't have to can or freeze the herbs. samala,Renee On Fri, Sep 4, 2009 at 10:19 AM, robyn howell <robynehowell@ > wrote: Quote Link to comment Share on other sites More sharing options...
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