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Tinctures are a great way to enjoy the health benefits of herbs. They extract all the healthy benefits out of the herbs into the liquid solvent, also called a menstruum.  This allows a potent dosage verses other available forms of the herb. Dosages of the concentrated tincture require a smaller dose, than say a cup of herbal tea.  Super simple to use and it is so easy to stick a small bottle in your purse, backpack or pocket if you are on the go. Another benefit of tinctures is that they are fast acting. They are easily absorbed into the blood stream for quick and maximum benefits.

Pre-made tinctures can be expensive; making your own is much more cost effective.   You can also customize your tinctures by choosing the herbs that fit your particular needs. I love the simplicity of creating tinctures using the “Folk Method”, or “Simpler’s Method”. No measuring or weighing, it’s a great casual way to make tinctures! One point I must make,  is because there is no measuring of ingredients, it is difficult to control potency, therefore only use herbs that are safe at any dosage should be used.

Materials

• Herbs
• Salad spinner (optional)
• Scissors
• Clear glass jars with rubber lids (Canning jars work well)
• Alcohol (only the drinkable kind) 80 – 100 Proof such as Vodka or Grain alcohol. You can also use Brandy, Wine or other alcohol of your preference. I like to use inexpensive vodka.  The tinctures are most effective when the alcohol is 18% or high by volume.
  
• Cheesecloth
• Colander or strainer
• Paper towels (optional)
• Bowl
• Funnel
• Small dark glass bottles with lids (about 2 oz.)
• Labels
• Permanent marker

Folk Method – Fresh Herbs

1. Choose your herbs. Rinse them off well and dry them. A salad spinner works great if you have one. Otherwise let them dry in the colander, strainer or on paper towels. When your herbs are dried separate out the parts of the herb you want to use for the tincture.
2. Fill the clear glass jar to the top with your herbs. To get the maximum benefits of the herbs, it is best to cut them into small pieces, similar to a mince. To avoid losing the herbs goodness into your cutting board it is best to cut them over the jar with a sharp pair of scissors.
3. Fill the jar to the very top with the alcohol. Gently stir with a table knife or chopstick to incorporate the alcohol throughout the jar and help get rid of any air bubbles. I also like to give the jar a few gentle taps on the table to settle things. Add more alcohol to the very top if needed.
4. It is extremely important that the herbs be totally covered by the alcohol. Filling to the top rim with alcohol helps to keep air out. If not completely covered the herbs can oxidize and mold, ruining your tincture.
5. Seal the jar. Label it with the date, herbs used and purpose of the tincture. Shake it vigorously and place the jars in a convenient place out of direct sunlight.
6. Allow the tincture to sit for 2 – 6 weeks. Shake twice a day. Check every few days to see if more alcohol is needed.
7. When ready, line the colander or strainer with cheesecloth and place in a bowl. Empty the contents of the jar into the cheesecloth. Let the liquid strain out. Once all the liquid seems to have drained out there is still a lot of liquid in the herbs. Gather the cheesecloth around the herbs and squeeze with your hands to get every last drop of goodness out of the herbs. The spent herbs can be composted.
8. Use the funnel to fill the dark glass jars. Close the jars and label the tincture with the date, herbs used, purpose and dosage. You want to store the tinctures in a cool dark space. So keep them out of the bathroom and kitchen. Also be sure to keep them away from children. Properly stored tinctures can last for years.

Folk Method - Dried Herb Folk Method

The procedure for dried herbs is similar to the fresh herbs with a few exceptions.

1. Do not use powdered herbs.
2. You do want the herbs in small pieces so crumble or cut the herbs into the jar.
3. Fill the jar ½ to ¾ full with dried herbs or ¼ to ½ with roots. The alcohol will reconstitute the herbs, so you need to leave room for them to expand.
4. Fill the jar with alcohol until the herbs are completely covered. Fill it to the top. Again stir the contents of the jar to incorporate the alcohol and get rid of air bubbles.
5. Seal the jar tightly and give it a good shake. Label the jar with the date, herbs, type of alcohol and intended purpose.
6. Place in a convenient place out of direct sunlight and let sit 2 – 6 weeks.
7. Shake every few days and add alcohol as needed to keep the herbs covered.
8. When ready, line the colander or strainer with cheesecloth and place in a bowl. Empty the contents of the jar into the cheesecloth. Let the liquid strain out. Once all the liquid seems to have drained out there is still a lot of liquid in the herbs. Gather the cheesecloth around the herbs and squeeze with your hands to get every last drop of goodness out of the herbs. The spent herbs can be composted.
9. Use the funnel to fill the dark glass jars. Close the jars and label the tincture with the date, herbs used, purpose and dosage. You want to store the tinctures in a cool dark space. So keep them out of the bathroom and kitchen. Also be sure to keep them away from children. Properly stored tinctures can last for years.

Enjoy your tinctures!

1st Chinese Herbs

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