Similar to an infusion and a decoction, a tincture is used to harness the medicinal properties of a herb. The tincture is perhaps the most useful method of extraction, as the alcohol used in the process also acts as a means of preservation. This makes it an excellent way to store herbs out of season. It is most common to use only one herb per tincture, however it is possible to combine tinctures.

The ratio of herb to alcohol and water varies greatly dependent on the herb being used. Refer to the list of ratios. The final volume is always based on 100% proof alcohol, therefore it is recommended to use high proof vodka.

  1. Finely chop the herbs or mixture of herbs and pack tightly into a sealable jar. Fresh herbs will result in a more effective tincture.
  2. Immerse the herb in vodka and water.
  3. Seal the jar and store away from direct sunlight for 2 weeks, shaking occasionally.
  4. Strain the mixture through muslin (cheesecloth) and then filter through an unbleached coffee filter.
  5. Pour tincture into a dark glass bottle and label clearly with the name and date.

If stored in a cool place away from sunlight, a tincture should keep for up to 12 months.

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