Tinctures

Liquid extracts, often called tinctures, involve extracting the active components of herbs using a solvent. The most common solvent used is alcohol, but glycerin or vinegar can also be used, especially for those avoiding alcohol.

Ingredients and Materials

- Herbs: Fresh or dried.

- Solvent: Alcohol (typically 40-70% ethanol), glycerin, or vinegar.

- Jar with a tight-fitting lid.

- Strainer or cheesecloth.

- Dark bottles for storage.

Preparation

1. Prepare the Herbs: Chop or grind the fresh or dried herbs to increase the surface area for extraction.

2. Mix with Solvent: Place the herbs in the jar and cover them with the solvent. The ratio of herb to solvent varies depending on the herb and desired strength but is typically around 1:5 (one part herb to five parts solvent) for dried herbs or 1:2 for fresh herbs.

3. Seal and Store: Close the jar tightly and store it in a cool, dark place. Shake the jar daily.

4. Macerate: Let the mixture sit for about 4 to 6 weeks to allow the solvent to extract the active compounds from the herbs.

5. Strain: After the maceration period, strain the liquid through a cheesecloth or strainer into dark bottles. Press or squeeze the herbs to extract as much liquid as possible.

6. Label and Store: Label the bottles with the herb name, type of solvent, and date. Store in a cool, dark place. Tinctures can last for several years.

Tinctures are potent and are typically administered in small doses, often a few drops to a teaspoon, depending on the herb and the condition being treated. They can be taken directly under the tongue for fast absorption or diluted in water.