How to Make Your Own Herbal Tinctures

By Becki Baumgartner July 2010

THE ITEMS YOU WILL NEED: 
1. Dried or fresh herbs. (Fresh herbs are the best – one of the advantages of tincturing yourself is that you can preserve the fresh attributes of the plant.  If you are using fresh herbs, pick through them removing any damaged or dirty parts, but don’t wash them.) 
2. 80 -100 proof vodka or rum (NEVER use rubbing, isopropyl or wood alcohol) .“100 proof” means it is exactly half water and half alcohol. This makes figuring dosages easy as most  herbal dosages are based on the assumption that a tincture was made at 50% – 1/2 water, 1/2 alcohol.  Also, tinctures made using alcohol as the solvent  last indefinitely.   If you are concerned about ingesting the alcohol, Rosemary Gladstar recommends placing the bottle of tincture in boiling water for 1-2 minutes which will remove about 1/2 the alcohol.)
3. Wide-mouthed glass jars with lids (mason jar or equivalent).
4. Unbleached cheesecloth or muslin.
5. Labels and markers.

 MAKE THE TINCTURE:  STEP-BY-STEP INSTRUCTIONS
1. Chop herbs finely.
2. Pour the amount of herb you desire into the glass jar and slowly pour in the alcohol or other menestrum until the herbs are entirely covered. Then add an inch or two of additional liquid.
3. Seal the jar tightly so that the liquid cannot leak or evaporate. Put the jar in a dark area or inside a paper bag and let the herbs liquid soak (macerate) for 4-6 weeks. (The longer the better).
4. Shake the jar every day during the maceration period of 4-6 weeks. This keeps the herbs from packing down on the bottom of the jar and helps to extract their herbal properties. Some believe it brings some of the old “medicine making” magic back into the process — you can sing to your tincture jars, play special music, perform Reiki or other energy procedures…what ever your imagination or intuition inspires you to do!
5. When ready to bottle, strain the herbs from the menestrum through a large strainer lined with cheesecloth or muslin. Save the liquid, which is now a potent tincture, and pour into another jar or glass bowl. Squeeze the saturated herbs, extracting the remaining liquid until no more drips appear, pouring this in with the previously strained tincture. Compost the herbs. Rebottle into dark colored bottles or jars and label appropriately.
6. Store in a cool, dark place out of reach of children. The tinctures will keep almost indefinitely.

ADDITIONAL TIPS ON EXTRACTS AND TINCTURES
• If you are using dried herbs, plan to use 1 part herb to 3 parts menestrum.  If you are using fresh herbs, plan to use 1 part herb to 1 part menestrum.  (More menestrum is needed with dried herbs, as they will rehydrate while macerating.)
• If using fresh herbs, running the herbs through a blender with the menestrum can more finely chop the herbs and help to extract the properties more thoroughly and quickly.
• You should plan to start your tinctures on the day of the new moon and let them sit at least 2 weeks until the full moon – this adds a natural drawing power.
• 200 grams dried or 300 grams of fresh herbs (chopped) to one liter of liquid is needed.  Some herbalists use a measurement of 1 part herb to 3 parts liquid. For exact tincture ratios, please consult a herbal textbook.
• Rum helps hide the taste of bitter herbs.
• Distilled water, vinegar or glycerol can be used to make nonalcoholic tinctures.
• Standard dosage is 1 teaspoon, 1-3 times daily, diluted in tea, juice or water.
• A  wine press or juicer may be used to extract liquid from the herbs.
• Several herbs can be combined into a tincture formula.
Sources:
• Gladstar, R. (2008). Rosemary Gladstar’s Herbal Recipes for Vibrant Health. North Adams, MA: Storey Publishing.
• Herbal Tincture Recipe for Aromatherapy/Skin Care
• Making Herbal Tinctures. Herbal Remedies Info. 
• Satchell, M. “How to Make Your Own Herbal Tincture from Any Loose Herb”