A traditional tincture is classically or Folk 18 Dec 2012
A traditional tincture is a classically or Folkway of making an alcoholic extract of the plant. The alcohol will extract many of the medicinal constituents of the herbs including alkaloids and flavonoids.
Making a tincture is a wonderful way of maintaining or preserving these medicinal constituents since tinctures will last for several years. Tinctures are also a way of getting herbs into our systems. It is easy to take a few drops of tincture when you are sick and to take tinctures with you if you are traveling.
Note: Not all herbs are the best used with alcohol. Glycerin provides an alternative to alcohol for tincture making for those who wish to make tinctures without the alcohol content. You can also use various kinds of alcohol in your tincturing including Everclear (grain), brandy, and whiskey.
The extract should have an ethanol percentage of at least 40-60% or 80-120 proof. (Vodka, Everclear, and Brandy are the usual suspects for making tinctures). Sometimes even a 90% or 180 proof tincture is attained. Because 100 proof vodka is 50 percent alcohol and 50 percent water, tincturing a plant will also extract water-soluble constituents like glycosides and saponins. Also fresh or dried herbs will also determine which solvent to use. It is best not used straight for those who are allergic or who have chemical dependency issues.
What you'll need:
Herbs: Enough dried herb to fill a 1-pint jar 1/2 full.
A dried herb tincture is a 1:5 ratio by weight to 5 parts 100 proof vodka by volume
or
Fresh herb 1:2 ratio by weight to 2 parts 100 proof vodka by volume
Supplies: (most available at supermarkets)
1 wide-mouth pint jar (16 oz.) (available at supermarkets or hardware stores)
Glass measuring cup (easier to pour into tincture bottles)
Several amber or cobalt glass tincture bottles with droppers (usually available at food co-ops or natural health food store) 1-8 count depending on the size you are creating
Stick on label
Permanent or felt marker
Cheesecloth (available at most supermarkets) or strainer, some folks use coffee filters
Chopstick or spoon ( to stir)
Mortar and pestle
Mail scale or scale that will weight ounces
Process 1. Crush Herbs in Mortar and pestle. 2. Weight out the herb ad place in a jar. 3. Herb is covered with the correct amount of vodka. The herbs should be covered to make sure there is no mold growth. 4. Stir well to release any air bubbles and top off with vodka if necessary. (Be certain that your roots are well covered with alcohol). 5. Cap your jar with a metal canning or other lid. 6. Label sticker with the name of Tincture with; a. Common Name of herb b. Scientific Name of herb c. Date or Process (I usually place the steep date out 6 weeks so that I know for sure when the process is finished and the tincture is ready to use) 7. Place Jar in a cool dark place (cabinet usually works) 8. For dried herbs, gently shake the jar to bruise the herbs once or twice a day for the first two weeks. 9. For fresh herbs, let sit undisturbed for 14 days. 10. Check it daily to make sure there is no leakage or evaporation. If there is, top with Vodka and reseal. 11. After the steep is finished strain tincture through cheesecloth or strainer in to the glass measuring cup. Squeeze as much fluid as you can to expel the most constituents as you can. 12. Pour the liquid into tincture bottles-replace cap 13. Label bottles- Make sure you have some information on the sticker as process #6 14. Keep at room temperature, out direct sunlight. If you have any questions, contact me! Please leave a comment or like. Better yet please subscribe if you like what I am blogging about.
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