Making Tincture III

by

Sonora St Cyr

Herbal medicine is nothing new, although it is making a comeback. For all of human history, we have looked to the natural world for the remedies to heal. Plants and mushrooms contain many potent compounds that are effective at healing even serious medical conditions. Herbal medicine is simple, safe and costs nothing. Globally, it is more popular than pharmaceutical medicines. Plant medicine is often used as a preventative, to prevent diseases or health problems from happening. They may also be used to treat illness. This article takes a look at making herbal tinctures and using them for healthy living.

Herbal tinctures are preparation of herbs in a liquid solution. Tinctures are made with alcohol, water, vinegar or glycerin. Alcohol tinctures are most common and most potent. Usually made with grain alcohol, vodka, or brandy, these herbal formulations are administered by taking drops under the tongue. They absorb quickly into the bloodstream and are readily available for the body. Water tinctures are also quite effective, but do not have a shelf life. They are only good for a week at most. Vinegar and glycerin tinctures are available for those who have sensitivities to alcohol, but are generally not considered as effective or potent as alcohol based tincture.

Tinctures may be processed through maceration or percolation. Maceration is simple, highly effective, and requires no expensive equipment. Percolation requires specialized equipment and is a more complex process. Here we will discuss maceration.

Maceration is defined as chopping, blending or the grinding of plant material. This can be done manually by chopping up herbs on a cutting board with a knife, blending them in a blender, or grinding them in a grinder. Maceration creates more surface area for the chemical process of extraction into alcohol.

To tincture fresh herb by maceration, chop it finely and stuff a sterilized canning jar (pint or quarts work well) to the top with the herb. Cover the jar completely with the alcohol of choice. Use at least 80 proof alcohol for the best extraction. Cap the jar tightly and shake it vigorously. Store the jar in a cool, dry place. Do not refrigerate. Shake the jar every day for six weeks. After six weeks, strain the herb from the liquid using cheesecloth. Repeat until all fine materials are strained out of the liquid. Cap tightly, record the date and contents and store in a cool dry place.

The same process may be used for tincturing dried herbs. Dried herbs however, absorb more liquid so be sure to check the tincture after 24 hours. With both dried and fresh herbs it is very important to be sure that the liquid covers ALL of the plant material or the tincture may go bad.

Always store tinctures in amber glass jars. Never store tinctures in plastic. Alcohol may leach toxins from plastic containers. Check a quality herbal handbook to determine dosages for the particular plant you are working with.

Making tincture is a simple easy way to use the plants growing around your home and neighborhood to help you be healthy. Have fun and happy tincturing!

Sonora St Cyr – Professional Healer and Herbalist

http://herbalbotanicals.com/

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