The way we make up our tinctures is by soaking a herb in alcohol (vodka/rum). This will help assist the active plant constituents to dissolve, giving tinctures a relatively stronger action than decoctions or infusions. They are convenient to use and last up to two years. Tinctures can be made using a jug and muslin cloth, instead of a wine press if you wish. Tinctures are mainly used in European, American, and Australian herbal medicine, tinctures play a part in most herbal traditions.
Standard quantity
~200 g dried or 300 g fresh herb chopped into small pieces to 1 quart (1 litre) alcohol-vodka of 35-40% is works, although rum hides the taste of bitter or unpalatable herbs.
Standard Dosage
~Take 5ml (1tsp) 2-3 times per day diluted in 25ml of water
Storage
~Store in sterilized dark glass bottles in a cool dark place for up to 2 years
Now tinctures are strong preparations, and it is essential to check the recommended dosage.
NEVER use industrial alcohol, methylated spirits (methyl alcohol), or rubbing alcohol obviously not a good idea either.
ALCOHOL-REDUCED TINCTURES
~Alcoholic tinctures should sometimes be avoided- for example, during pregnancy or gastric inflammation. Adding 5ml of tincture to a small glass of almost boiling water and leaving it for 5 minutes allows the alcohol to evaporate. To make nonalcoholic tinctures, replace the alcohol with vinegar or glycerol.
Tincture Ratios
Tinctures are made in different strengths, expressed as ratios for the most part.
***BEFORE USING ANY HERBAL REMEDIES PLEASE CHECK WITH YOUR MD IF THEY ARE SAFE FOR YOU ***
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