Making tinctures.
Date: Mon, 31 Oct 1994 22:15:01 -0800
Sender: Medicinal and Aromatic Plants discussion list <HERB.TREARN.BITNET>
From: Peggy Wilbur <moon2peg.NATURE.BERKELEY.EDU>
Subject: Making tincture
It was requested that I post my tincture method, therefore, it goes as follows.
- Know where your key herbs are available, and try to live nearby. Grow some, too, if possible. If not, time is added to the recipe.
- Put four ounces (120 grams) of chopped or ground dry herb into a container that has a tight fitting lid (dark colored is best). This amount should be doubled if the fresh herb is used.
- Pour one pint (one-half liter) of at least 60 proof vodka on the dry herbs and seal the lid tightly. Michael Moore, in his book MEDICINAL PLANTS OF THE PACIFIC WEST (Santa Fe: Red Crane Books, 1993) recommends using Everclear, or 95% alcohol, for fresh herb tinctures.
- Keep the container in a warm place for two weeks, shaking it well twice a day.
- After decanting most of liquid, pour the residue into muslin or tight cheesecloth fitted over a bowl.
- Wring out all the liquid. Compost the marc (the residue).
- Pour the tincture into a dark bottle and keep tightly sealed. The mixture should last indefinitely.
- Some liquid is absorbed by the herbs, therefore 16 oz. of alchohol should result in about 12 oz. of tincture.
In viriditas,
Peggy
