A tincture may prove to be more powerful and will last longer than the simple dried herbs.
It is possible to better control the quality of the resultant product when you start with herbs you have collected yourself. You ensure of the purity of your final product in this way.
It is advantageous in the creation of special combination formulas.
You do also benefit from the absorption of the herb through the skin and from the inhalation of the aromas.
A quantity of dried or fresh herbs in powdered or cut form.
A strongly brewed and distilled alcohol.
Glass or stone jars with closely sealed coverings.
Clean, white cloth.
A means to label your results.
Start your tinctures on the day of the new moon and allow them to sit undisturbed at least 2 weeks until the full moon - this will add a natural drawing power.
1. Pour the amount of herb you desire into the jar and slowly add the alcohol until the herbs are covered entirely. Then pour additional alcohol until it reaches an inch or two above the herbs.
2. Seal the jar tightly using pure white wax. Put the jar in a dark area.
3. Shake the jar every day.
4. When ready to bottle, pour the tincture through the cloth into another jar. Squeeze the saturated herbs, extracting the remaining liquid until no more appears.
5.Reseal the storage container with a stopper and label carefully.
You shall use 200 grams dried or 300 grams of fresh herbs (chopped) to one liter of liquid.
The use of spiced rum will help hide the taste of bitter herbs.
You may substitute distilled water, vinegar or glycerol to make nonalcoholic tinctures.
Standard dosage is 1 teaspoon, 1-3 times daily, diluted in a tea, juice or water.
Tinctures will keep of up to two years when stored closely sealed.
A wine press is convenient for the extraction of the liquid from the herbs.
You may combine several herbs to create a tincture formula for specific uses.