How to make a Tincture
Identifying a suitable source of plant material is sometimes a little tricky, but tincturing is easy. The ratio of alcohol to herbs varies depending on whether you are using fresh herbs or dried herbs. Use 100-proof vodka for best results.
Chop the plant material into chunks that are a half-inch in size or smaller. For roots and barks, it’s best to chop up the material as fine as possible. Other than roots that are caked with soil, there is no need to clean the herbs; you will only wash off the aromatic oils.
Weigh the herbs. Multiply the weight of the herbs (in ounces) by two if you’re using fresh herbs, or by five if you’re using dried herbs. Add this quantity of alcohol (in fluid ounces) to a Mason jar and then add the herbs. The plant material should be completely covered by the alcohol.
Screw the lids onto the jars, shake them vigorously for a few seconds, and leave them in a cool dark place for at least two weeks. Try to shake the jars once a day.
Open the jars and pour the tincture through cheesecloth into another container to strain out the herbs.
Fill glass dropper bottles (use the ones with dark, amber-colored glass so UV rays don’t degrade the product over time, which are often sold in herb shops) using a tiny funnel.
Label the jars with the name of the herb and date.
Fifteen to 30 drops taken 3 times a day is a typical dosage rate, but it’s always best to consult with an herbal remedy reference book for advice on using specific herbs.
Some Herbs to Consider using in your tincture
Garlic
Chamomile
Ginger
St. Johns Wort
Valerian
Elderberry
Turmeric
Echinacea
Lemon Balm