Tonic Wine
- Preparation method
- 2 steps
Tonic wines are an agreeable way to take strengthening and tonic herbs to increase vitality and improve digestion. Neither strictly medicinal, nor simply appealing to the palate, they are easy to prepare at home. Tonic wines are made by steeping tonic herbs or bitter herbs in red or white wine for several weeks.
Quantity
100 g dried or 200 g fresh tonic herbs or 25 g dried bitter herbs and 1 quart (1 litre) of red or white wine.
Steps
- Place the herb in a large, clean jar or vat. Pour in enough wine to cover the herb completely. Close the jar securely, shake carefully, and leave to stand.
- Allow the wine to mature over 2-6 weeks, then take a dose from the tap or jar. Regularly top off the mixture with wine.
Traditional amounts
Traditional texts describe the preparations below, and where those texts give specific amounts, the amounts are quoted here as part of that record. This is a record of historical practice, not a dosage recommendation - the figures are what the sources say, not what HerbMate tells you to take. Amounts, potency, and safe use vary enormously by preparation, plant part, and person.
Drink 1/3 cup (70 ml) each day before a meal.
Storage
Use a ceramic vat with a tap at its base, or a sterilized glass jar. Store for 3-4 months, ensuring wine covers the herbs. If the herbs become moldy, discard the remedy.
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