Making your own herbal tinctures can be both fun and rewarding. You may be
wondering, what is a tincture? It is simply a medicinal extract of plant
material. You know that bottle of vanilla extract in the cupboard? That’s
tincture of vanilla beans. Most tinctures are made with alcohol, or a
combination of alcohol and water. You may also tincture with apple cider
vinegar or vegetable glycerine. These solvents pull compounds from the plants
that are insoluble in water, such as resins, alkaloids, and glycosides. If you
tincture with 80 to 120 proof alcohol, you reap the benefits of both the
alcohol- and water-soluble plant properties. Other advantages of using
tinctures include: convenience, portability, long shelf life, and easy
absorption and assimilation.
You will need a clean jar with a snug-fitting lid. Old spaghetti sauce jars
or canning jars work really well. Select good-quality, fresh plant material.
Aerial parts of herbs are best harvested either just before or just at
flowering time, while roots are better harvested in the cool fall season.
Rinse the roots, but leave the aerial parts alone unless they are really
dirty. Chop the herbs coarsely or tear them apart with your hands, then fill
the jar almost to the top. (If you choose to use dried herbs, only fill the
jar one-third to one-half of the way. The herbs will expand as they take up
fluid.)
Now completely cover the herbs with your choice of 80-120 proof alcohol. I
generally use brandy or vodka, although some herbs call for more creative use
of spirits. Last year I made a delicious feverfew tincture using a
lemon-flavored vodka. Gin also works quite nicely.
Cap the jar and shake it well. Label it clearly with the name of the herb,
the alcohol, and the date, then place in a cool, dark location. Check on it
the next day, and top off the alcohol if needed. I find that I need to top off
my dry herb tinctures more often than the fresh ones. You may gently shake the
jar every few days, or just leave it be. Place it out in the full moon light
for some infused lunar magic. For extra potency, many people put up their
tinctures during the new moon and decant them at the full moon.
After 4-6 weeks, pour the tincture through a mesh strainer lined with
muslin or cheesecloth. I like to decant into a large bowl or liquid measuring
cup. Wring out your herbs for every last ounce, and taste your fingers—do
you like what you have made? Re-bottle in a clean, labeled glass container,
and store away from excessive light and heat. Enjoy!
Once you have learned the art of simpling, or using one herb at a time,
experiment with different herbal combinations. Here are some suggestions,
based upon traditional herbal usage*:
- Digestive system: Chamomile--aerial parts in flower (Matricaria
recutita or Chamaemelum nobile), any Mint--aerial parts before flowering (Mentha
species), Lemon balm--aerial parts before flowering (Melissa officinalis),
Angelica--first-year fall roots (Angelica archangelica), Catnip—aerial
parts before flowering (Nepeta cataria), Fennel--dry seeds (Foeniculum
vulgare), Anise—ripe seeds (Pimpinella anisum).
- Respiratory system: Mullein—first year rosette leaves (Verbascum
thapsus), Butterfly weed—root (Asclepias tuberosa),
Horehound--aerial parts before flowering (Marrubium vulgaris),
Marshmallow--root (Althea officinalis), Monarda—aerial parts in flower (Monarda
species), Thyme—aerial parts at any thyme (Thymus vulgaris),
Hyssop--aerial parts just before flowering (Hyssopus officinalis).
- Immune system: Echinacea—for best potency, use a plant at least
three years old. Harvest the entire plant in flower, or tincture flowering
tops in summer, then dig roots in the fall. (Echinaea species). Yarrow—top
third of flowering plant; a traditional fever remedy (Achillea millefolium).
- Nervous system: Chamomile--aerial parts in flower (Matricaria
recutita or Chamaemelum nobile), Saint Joan’s Wort—top third of
flowering plant (Hypericum perforatum), Catnip—aerial parts before
flowering (Nepeta cataria),Valerian—root (Valeriana officinalis),
Lavender—flowers (Lavandula species), Passionflower—flowers and leaves
(Passiflora incarnata).
- Headaches: Feverfew—aerial parts in flower (Chrysanthemum/Tanacetum
parthenium), Periwinkle—perennial Vinca vine in flower (Vinca major).
- Liver health: Saint Joan’s Wort—top third of flowering plant
(Hypericum perforatum), Burdock—first year fall root (Arctium lappa) ,
Rosemary--aerial parts, at any time (Rosmarinus officinalis), Dandelion
whole plant, at any time (Taraxacum officinalis), Milk thistle—ripe
seeds (Silybum marianum).
*Please consult with an herbalist if you are pregnant, taking any
medications, or experience any untoward effects.
Adrienne Leeds is a Certified Clinical Herbalist who trained at the Rocky
Mountain Center for Botanical Studies in Boulder, CO. Her interests include
nutrition, the female life cycle, flower essences, and childbirth. She is
available for wellness consultations and community education through
her business, Green Hands: 843 795-6740 & greenhands@earthlink.net
