Post by Laurasia on Sept 20, 2005 14:47:28 GMT -5
MAKE YOUR OWN HERBAL TINCTURES
FROM ANY LOOSE HERB
By Herbalist Mary Satchell
WHY MAKE TINCTURES?
* Tinctures are more powerful and last longer than dried herbs.
* It is much cheaper than buying ready made herbal products. You can make about a quart of your own tincture for the price of a few ounces of tincture at retail stores.
* You can control the quality of the product you are making by starting with herbs you collect yourself or purchase through a reputable source. You are also ensured of the purity of the final product.
* You can make special combination formulas.
* There is something to be said about getting involved in your own health. Some herbalists say that you benefit by absorbing some of the herb through the skin and from the aroma.
HOW TO MAKE YOUR OWN TINCTURES
THE ITEMS YOU WILL NEED:
* Dried or fresh herbs in powdered or cut form.
* 80 -100 proof vodka or rum (NEVER use rubbing, isopropyl or wood alcohol).
* Wide-mouthed glass jars with lids (mason jar or equivalent).
* Unbleached cheesecloth or muslin.
* Labels and markers.
STEP BY STEP
You should plan to start your tinctures on the day of the new moon and let them sit at least 2 weeks until the full moon - this adds a natural drawing power.
1. Pour the amount of herb you desire into the glass jar and slowly pour the alcohol until the herbs are entirely covered. Then add an inch or two of additional liquid.
2. Seal the jar tightly so that the liquid cannot leak or evaporate. Put the jar in a dark area or inside a paper bag.
3. Shake the jar every day.
4. When ready to bottle, pour the tincture through a cheesecloth into another jar or dark colored tincture bottle. Squeeze the saturated herbs, extracting the remaining liquid until no more drips appear.
5. Close the storage container with a stopper or cap and label.
ADDITIONAL TIPS ON TINCTURES
1. 200 grams dried or 300 grams of fresh herbs (chopped) to one liter of liquid is needed.
2. Rum helps hide the taste of bitter herbs.
3. Distilled water, vinegar or glycerol can be used to make nonalcoholic tinctures.
4. Standard dosage is 1 teaspoon, 1-3 times daily, diluted in tea, juice or water.
5. Tinctures can last up to two years when stored in a tightly closed container.
6. A wine press or juicer may be used to extract liquid from the herbs.
7. Several herbs can be combined into a tincture formula.
8. Experiment and have fun!
NOTE: This message was originally posted to the Middle-Earth Pagans Yahoo group by Angel.
FROM ANY LOOSE HERB
By Herbalist Mary Satchell
WHY MAKE TINCTURES?
* Tinctures are more powerful and last longer than dried herbs.
* It is much cheaper than buying ready made herbal products. You can make about a quart of your own tincture for the price of a few ounces of tincture at retail stores.
* You can control the quality of the product you are making by starting with herbs you collect yourself or purchase through a reputable source. You are also ensured of the purity of the final product.
* You can make special combination formulas.
* There is something to be said about getting involved in your own health. Some herbalists say that you benefit by absorbing some of the herb through the skin and from the aroma.
HOW TO MAKE YOUR OWN TINCTURES
THE ITEMS YOU WILL NEED:
* Dried or fresh herbs in powdered or cut form.
* 80 -100 proof vodka or rum (NEVER use rubbing, isopropyl or wood alcohol).
* Wide-mouthed glass jars with lids (mason jar or equivalent).
* Unbleached cheesecloth or muslin.
* Labels and markers.
STEP BY STEP
You should plan to start your tinctures on the day of the new moon and let them sit at least 2 weeks until the full moon - this adds a natural drawing power.
1. Pour the amount of herb you desire into the glass jar and slowly pour the alcohol until the herbs are entirely covered. Then add an inch or two of additional liquid.
2. Seal the jar tightly so that the liquid cannot leak or evaporate. Put the jar in a dark area or inside a paper bag.
3. Shake the jar every day.
4. When ready to bottle, pour the tincture through a cheesecloth into another jar or dark colored tincture bottle. Squeeze the saturated herbs, extracting the remaining liquid until no more drips appear.
5. Close the storage container with a stopper or cap and label.
ADDITIONAL TIPS ON TINCTURES
1. 200 grams dried or 300 grams of fresh herbs (chopped) to one liter of liquid is needed.
2. Rum helps hide the taste of bitter herbs.
3. Distilled water, vinegar or glycerol can be used to make nonalcoholic tinctures.
4. Standard dosage is 1 teaspoon, 1-3 times daily, diluted in tea, juice or water.
5. Tinctures can last up to two years when stored in a tightly closed container.
6. A wine press or juicer may be used to extract liquid from the herbs.
7. Several herbs can be combined into a tincture formula.
8. Experiment and have fun!
NOTE: This message was originally posted to the Middle-Earth Pagans Yahoo group by Angel.
