Traditional Tinctures

Traditionally, tinctures have been made by a method called maceration. This method can be used to prepare both alcohol and vinegar tinctures, as well as topical liniments.

Needed to prepare your menstruum (the maceration plant and solvent):

*1 clean 1-pint (473ml) glass jar with a tight-fitting lid.
*Approximately 1 cup of chopped fresh herbs or 1/4 cup of coarsely ground dried herb.
*1 pint of brandy or vodka (your choice; brandy is usually 75-80 proof, white vodka is generally 80-85 proof.

To Prepare a Tincture:

Place the herb material in the jar. Pour the liquid over the top of the plant material until it reaches the shoulder of the jar. Put the lid on tightly and label the container with all of the ingredients and the date. This is the menstruum.

Store the menstruum at room temperature for four to six weeks. Shake it vigorously every couple of days. Keep out direct light and heat.

After four to six weeks you will be ready to squeeze out the menstruum. Place a clear cotton cloth (cloth napkins or a piece of cotton sheet) in the bottom of a colander or strainer. Put the colander into a pan or bowl. Slowly pour the liquid and herb material into the colander and let it drain for a minute or two, then pull up the corners of the cloth to form a bundle. Squeeze the bundle until all the liquid has been removed from the plant material the squeezed plant material, called marc, can be discarded into the compost pile.

The strained liquid is your finished tincture. Store in a clean glass bottle, tightly closed and fully labeled.

Storage:

Tinctures with at least 25%alcohol content will keep indefinitely. They do not require an expiration date and can be used until they are gone.