Tincture
- Preparation method
- 4 steps
Tinctures are made by soaking an herb in alcohol. This encourages the active plant constituents to dissolve, giving tinctures a relatively stronger action than infusions or decoctions. They are convenient to use and last up to two years. Tinctures can be made using a jug and a jelly bag, instead of a wine press. Although mainly used in European, American, and Australian herbal medicine, tinctures play a part in most herbal traditions.
Quantity
200 g dried or 300 g fresh herb chopped into small pieces to 1 quart (1 litre) alcohol - vodka of 35-40% alcohol is ideal, although rum hides the taste of bitter or unpalatable herbs.
Steps
- Place the herb in a large, clean glass jar and pour on the alcohol, ensuring that the herb is covered. Close and label the jar. Shake well for 1-2 minutes and store in a cool dark place for 10-14 days, shaking the jar every 1-2 days.
- Set up the wine press, placing a muslin or nylon mesh bag securely inside. Pour in the mixture and collect the liquid in the jug.
- Slowly close the wine press, extracting the remaining liquid from the herbs until no more drips appear. Discard the leftover herbs.
- Pour the tincture into clean, dark glass bottles using a funnel. When full, stopper with a cork or screw top and label the bottles.
Storage
Store in sterilized, dark glass bottles in a cool dark place for up to 2 years.
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