What is a Tincture?

Tinctures are concentrated liquid herbal extracts, made by steeping fresh or dried herbs, and other plant parts, in alcohol. Traditionally, vodka and/or brandy have been used to make tinctures. Alcohol is used in order to break down the cell wall of the plant, allowing the plant's bio-active compounds to be released and stored into the alcohol.

After the herbs steep for 4 weeks, the liquid is strained and bottled for storage. Tinctures are one of the many ways to administer herbs internally. Teas, syrups, and herbal pills are some other effective ways to ingest herbs. However, tinctures are highly absorbable, concentrated, compact, and will last a lifetime if kept away from direct sunlight. These features of herbal tinctures make them an easy, effective way, to make herbs a part of your life, no matter where you are.

History of Tinctures

The first herbal tinctures date back to the time when humans originally distilled alcohol. During this time, Ancient Egyptians soaked herbs in alcohol to create tinctures and cordials (tinctures made with lower alcohol content). In 1025, The Al-Qanoon fi al Tibb (The Canon of Medicine) was published, explaining many medical topics including herbal tinctures. This collection of medical literature was the foundation on which the teachings of medicine in the West were founded, from the 12th-17th centuries. These discoveries, including the use of herbal tinctures, became ingrained in Western medicine.

Distilling was not commonly known in Europe until the 1400s, and became widespread around 1500, when the Irish and Scottish peoples adopted its use, much earlier than the rest of Europe. By the “Victorian” era, around 1830, in Eurocentric cultures, tinctures were commonly available in Pharmacies. In more modern times, tinctures, such as Laudanum, an extract of Opium, could be purchased over the counter in the U.S. until the 1970s. Until the 1920s, Cannabis Indica tinctures were sold in your average pharmacy. Many of the elixirs and other medicines found commonly advertised during this time were sold in the form of either cordials or tinctures. It wasn’t until pharmacology moved on to emphasizing pills, that the usage of tinctures greatly declined.

Today, tinctures are once again gaining popularity, as more people are becoming educated about herbal medicine and the traditional ways of preparing it. You will see a wide variety of tinctures and herbal extracts at local food co-ops and large health food stores. Tinctures are a great option for those who lead a busy lifestyle, and don’t have time to prepare herbal teas daily. They are also convenient for travel, and for carrying in a handbag so you can administer your herbs wherever you are. Tinctures are concentrated, so dosages are small and can be diluted in water to hide the taste. Once made, they require no preparation and as long as they are kept out of direct sunlight tinctures will never expire.

Tinctures are extremely easy to make. Let’s learn how to make a tincture using the “folk” method.

Folk Tincture

This method is a simple way to make tinctures without having to weigh herbs or do lots of math. When first starting out, we recommend using brandy or vodka because the ratio of alcohol to water they contain is appropriate for many herbs. This is the method that folk herbalist prefer.

Vodka

Vodka is a clear distilled alcoholic beverage with different varieties originating in Poland, Russia and Sweden. It is traditionally made by fermenting potatoes and therefore is gluten free.

Brandy

Brandy originates from the distillation of wine. Distillers use a wide variety of wines to craft the spirit, such as fruit wines, made using apples, pears, cherries, plums and other fruits. After the distilling process, the producer lets the brandy age in a wooden barrel, so the liquor achieves its typical caramel color. If the producer chooses a barrel they already used for other liquors in the past, the spirit will have a more complex flavor. Most fruit brandies are unaged.

Proof

The term proof dates back to 16th century England, when spirits were taxed at different rates depending on their alcohol content. The proof system in the United States was established around 1848 and was based on the percentage of alcohol present in any particular liquor. 50% alcohol by volume was defined as 100 proof. 40% alcohol by volume was defined as 80 proof. This means that for a 100 proof bottle of Vodka, 50% is alcohol and 50% is water.

Typically for fresh herbs, you want to use at least 100 proof alcohol and for dried herbs 80 proof alcohol. This is because there is a higher water content in fresh plant material.

Ingredients:

Plant material, fresh or dried

Brandy or vodka

Materials:

Knife/scissors or other tool for chopping fresh plant material

Mason jar

Liquid measuring cup

Directions for making tinctures using fresh plant material

1. Chop the fresh plant material as small as possible. The more finely an herb is chopped, the more surface area will be covered during the maceration (or extraction) process. 

2. Fill your Mason jar about ¾ full of freshly chopped herbs

3. Pour your alcohol over the plant material, leaving 1/2 - 1 inch of head space in your jar.

4. Put the lid on your mason jar and close it tightly.

Using dry plant material

- When using dry plant material, you will follow the same steps, however, I suggest filling your jar ½ way full, rather than 3/4 full with your herbs, and then topping up with your alcohol (also known as your menstruum in herbalism).

Labeling

After you have your jar filled and the cap securely on, make sure to label your jar. 

I suggest writing down the following on your label:

1. What kind of alcohol you used, and the percent of alcohol by volume.

2. Whether you used fresh or dried herbs.

3. The common name and the Latin name of the plant used

4. The date you made the tincture.

5. Optional: Moon Cycle and/or any other inspiration (Where you harvested your herbs, etc.)

Tincture Care

Let the mixture macerate, shake the jar every day and store it in a cool, dark place. Make sure the herbs stay covered with alcohol, and add more if needed. This is a great time to put good energy into your herbal creation and visualize all the ways it is going to help you once it’s finally ready.

Pressing your tincture

Materials:

Mason jar with your alcohol/herb mixture

Muslin or cheesecloth and a rubber band or twine

Labels

Amber dosage bottles

Small funnel

Large bowl

After 4-6 weeks have passed, you can then press out your tincture. 

Here is the process:

1. Unscrew the lid of your Mason jar.

2. Put your muslin or cheesecloth over the top of your jar and secure it tightly.

3. Flip over the jar above a large bowl to drain out the liquid while separating the herb. 

4. Once all the liquid has drained out into the bowl, pour the remaining leftover plant material into your cheesecloth. 

5. Using both your hands, squeeze out any remaining liquid from the herbs.

6. Pour that liquid (which is now your tincture) into a liquid measuring cup.

7. Place your small funnel in the mouth of your amber bottle

8. Carefully pour your liquid into your amber bottle. 

The number of bottles you’ll need to store your tincture will depend on the amount of tincture you initially created. You can also put the tincture back into the original Mason jar you used until proper storage is found.

You can now use this format with many of the medicinal herbs in your own home garden. Of course, it is important that you get to know the identity of the plants you’re working with first, and research the dosage and safety information from trusted sources.