No. 56

How To Make a Tincture Using Dry Herbs

A Tincture, also referred to as an extraction or extract, is used to make a concentrated, portable, and storable product with shelf life that can extend for literally years and years. Most commonly, a Tincture is defined as being extracted with alcohol and is sometimes called an Extract.  An Extract is considered the use of any other menstruum (solvent);  vinegar, water, or vegetable glycerin. Most herbalists prefer Everclear and consider it as a “forever” Tincture with indefinite shelf life.  It is commonly believed that because Everclear is grain alcohol, that it affects those who are gluten intolerant.  Other claim it doesn’t. I have seen it cause GI problems to the gluten intolerant so I am also recommending for those individuals, you may want to use organic potato vodka for your menstruum. Here are the extraction menstruums you have a choice of-

Shelf Life of Extraction Menstruum Bases

1. Water- 1 week
2. Apple Cider Vinegar- 6 months
3. 40 proof vodka-  1 year
4. 80 proof vodka-  3 years
5. 100 proof vodka-  5 years
6. EverClear-  continuous
7. Vegetable Glycerin- 14 months to 2 years
8. Honey- possibly continuous as EverClear- this may vary from plant to plant, moisture content, etc. If it molds, discard. Honey as a medicine stores by itself will keep forever (turns to sugar and liquefies again with 180 degree heat). When using a menstruum over dried plants, the preservation is much more predictable, however, using fresh plants- plants with any water content, outcome is at risk for botulism. Remember, botulism is invisible, undetectable, and basically smells like nothing which is why it is so deadly. Using fully dried plant material is our only recommendation with the exception of when you are cooking;   if you are preparing a dish in your kitchen, making a product such as an extracted oil, etc, and using it immediately or if refrigerated for a couple of days, then fresh is fine, actually, in this case of course fresh-is-best. Every other preparation needs to be dried plants. If you are growing your own plants, the same rules still apply;  in this case, dry them and extract them, as usual.

How to Measure Your Plant Material Using a Specific Ratio

There is always confusion over this. Some people like “eyeball” measuring, however others like an exact specific ratio. I prefer the math ratio myself most of the time. For those that prefer just looking at the material to measure, add dried herb to the jar, such as 1/3 or 1/2 of the way, and follow by covering the herb with alcohol to cover the herb, continuing to add alcohol until you see 1/2 of your herb on the bottom and 1/2 additional alcohol above. Stop at the collar of the jar about 1 inch below the collar at the top of the jar (not where the jar lid screws on but directly below it where the jar slants to level).  If the herb is about 1/2 way up and then additional 50% being alcohol.  If you on the other-hand however want the exact ratio whether using a 1:3 ratio, 1:4 ratio, 1:5 ratio, or 1:1, the math is always the same; for this, figure it using the following instruction;

Example;  Let’s say you have 5 oz. of dried herb and you want to make a 1:3 extraction ratio;  here is how you do it–

1. Place the 5 oz. of dried herb in the mason jar
2. Choose the strength of alcohol you want to use and measure the amount of ounces needed for the 1:3 ratio;  5 oz. of herb x 3 for the ratio amount equals 15 ounces.
3. Pour the measured out 15 oz. of alcohol (or vinegar or glycerin) over the dried material.
4. After the extraction period, typically 6 weeks, the strained liquid will yield your product of a 1:3 strength
5. Discard the used herb to your garden or yard

Using another example just to clarify the process, let’s say you have 4 oz. of dried herb and want to make a 1:4 strength. Then do the following; 

• Add the 4 oz. of dried plant material to the mason jar
• Next measure out alcohol for the ratio desired, this time being 1:4;  so you take the 4 oz. of dried herb x 4 for ratio and the result is that you will need 16 oz. of liquid.
• Now pour the 16 oz. of alcohol over the 4 oz. of dried plant material and extract for 6 weeks +
• End result when straining off the liquid in 6 weeks will yield your product at a 1:4 strength.
• Discard the used herb to your garden or yard

The math is always the same, the difference is simply the what strength ratio you are preparing as the end result.

How To Make a Tincture Using Alcohol

Use dry herbs-  fresh herbs are very prone to food poisoning like salmonella and botulism.  Dry herbs are not a risk and easy to use. Also be aware that extractions other than alcohol may or may not extract the medicinal qualities of the plant. Such as, antibiotic qualities of ginger root cannot be achieved with any menstruum except alcohol. Alcohol can be evaporated out of the product if necessary when you use it in the future.

Supplies

• Quart mason jar with ring lid
• Waxed paper to cover the lid opening
• Alcohol, Vegetable Glycerin, Vinegar, or Filtered Water– your choice
• Wood spoon or chop stick
• DRY herbs (unless making a poultice out of fresh herbs for example- this again, is something else and instructions are not included here)

Instructions

Sterilize your glass jar and ring & lid

1. Add herbs to the jar to equal as little as 1/4 full to 1/2 full.  The average ratio is 1 part herb to 4 parts alcohol. Many use a 50:50 mix for added product strength and then dilute when packaging
2. Fill the jar, covering the herbs with the alcohol to 1 inch from the top of the jar mouth
3. Using a wood spoon or wooden chop stick and push the herbs into the alcohol, working out any air bubbles.
4. Put a piece of waxed paper over the mouth of the jar which extends about an inch, place on the lid and ring.  This protects your product from the metal or rust.
5. Set the jar in a cool dark place and shake once daily for a week.
6. In 3 or 4 days, open the jar and again use the wooden spoon or chop stick to be sure air bubbles worked out. Replace your lid and continue.
7. After the 1st week, shake your jar every 2 or 3 days.
8. Allow your product to cure for 6 weeks.
9. At the 6 week mark, strain your product through a mesh strainer lined with cheese cloth. Squeeze the herb in the cheese cloth at the end to catch all of the tincture into your measuring cup.
10. Pour into amber glass dropper bottles with a cap, for later use and store in a cool dark place such as a pantry cabinet or basement shelf. Label your bottle

Dosage

You can place the prepared tincture medicine directly in your mouth under your tongue, or dilute it in tea, water, or juice.  To evaporate the alcohol, using a cup of boiled, distilled, or filtered water, let it rest for about 1-2 minutes to cool just slightly, add drops of tincture into the water, wait 5-8 minutes and then consume. This method of preparation will evaporate the alcohol out. Remember however, the alcohol may be evaporated out but if a person is an alcoholic, the “note” of alcohol taste can be a trigger. In serious cases like this, it may be prudent to use glycerin, vinegar, or water just to be safe. It is unfortunate that certain compounds cannot be extracted without using alcohol, however, the risk for an alcoholic is just not worth it. Plenty of compounds are extracted with the other menstruums of vinegar, water, and vegetable glycerin.

Menstruum verses Marc– What are these in terminology?

Menstruum is the liquid extraction when making a tincture or extract

Marc  is the solid material or particles left in the liquid extraction after general filtering, that is insoluble and cannot dissolve. This is not a problem, it just looks like “something” which can be left as is or filtered out with cheesecloth if desired. I just leave it alone as-is after general filtering with a mesh strainer. It does not hurt you to consume it at the bottom of your container after using the extract/tincture.

Herb dosage depends upon the herb used, person, age, and situation. The following is the basic directions for taking a tincture as an herbal medicine.

General-  1/4 to 1/2 teaspoon or approximately 15-30 drops or 1/2 to 1 dropper full, 3 times daily for a chronic issue. For acute conditions, use smaller and more frequent doses using about 1/4 teaspoon or 15 drops every hour or every other hour.

For children, when using 1/3 to 1/2 the amount of an adult dosage:

Vegetable Glycerin Tinctures

Vegetable Glycerin varies somewhat from alcohol tinctures in ways beyond more than shelf life. See further down this Post for details important to making a vegetable glycerin tincture. Vegetable Glycerin tinctures are weaker than alcohol tinctures so they should be used for barks, dried berries, twigs, and roots.  This type of tincture is commonly used for children rather than a tea (usually because of taste- kids are more finicky)

Double Extraction

See the Post “How to Make a Double Extraction”. Adding a water extraction to the alcohol extraction involves a percentage of water to alcohol in regards to shelf life of your product. This is a bit different than what is discussed here with information too lengthy for this Post.

How much plant material is need to make a tincture?

Here are some examples by measuring your herb to alcohol percentage by looking at it instead of measuring the liquid for a ratio. We still consider dried herbs to be the best choice for making tinctures and extractions because of the risk of bacteria.

Fresh Herbal Material: Leaves & Flowers Using Vegetable Glycerin Instead of Alcohol  (14-24 month shelf life)
• Fill jar 1/2 way with dried herbs or 2/3 way for fresh cut- do not pack down
• Bring filtered water to a boil and pour enough over the herbs just to dampen all of the plant material (this helps to draw out the properties since glycerin is weaker than alcohol)
• Pour food grade organic Vegetable Glycerin to fill jar, leaving 1 inch from the top or just to the neck of the jar; using a chop stick, poke through the herb-glycerin mix to release air bubbles (like when canning)
• Place waxed paper over the mouth of the jar and place the lid on securely. Gently shake to mix. Set aside for 8 weeks in a cool, dry, dark place. When done, strain like usual using cheesecloth and an amber glass bottle to store.

Fresh Herbal Material: Leaves & Flowers
• Finely chop, well cleaned herb to release juice and expose the most surface area
• Fill your jar 2/3 to 3/4 full with herb.
• Pour alcohol to the top of the jar and cover plants completely. No plant material should be exposed to air but submerged in the alcohol
• After adding the alcohol, the jar should appear full of herb, but herb should move freely with adequate shake room.

Dried Plant Material: Flowers & Leaves
• Finely cut the herbs or flowers
• Fill the jar 1/2 to 3/4 with plant material
• Pour alcohol to the top of the jar to completely cover plants, again, no plants material should be exposed but fully submerged in alcohol

Fresh Herbal Material: Roots, Barks, Berries– these types of extractions should be used right away, keep refrigerated, and discard after 2 weeks. This is general rule. Fresh plants are prone to botulism as discussed previously so caution is advised. I use fresh herbs in these types of processes for cooking and freeze what I do not use to prevent the product from developing bacteria. There are many books and materials published out there which will discuss this in detail. If you wish to use fresh, be sure to do your research and follow prudent directions; 

• Finely chop well cleaned plant material to release juice and expose the surface
• Fill the jar 1/3 to 1/2 with fresh roots, barks, or berries
• Pour alcohol to the top of the jar to cover plants completely
• Jar should appear full of herb, and material should move freely with adequate room to shake the solution

Dried Herbal Material: Barks, Roots, Berries
• Finely cut herbal materials
• Fill the jar 1/4 to 1/3 with dried barks, roots, or berries.
• Pour alcohol to the top of the jar to cover plants completely
• Roots and berries will expand by about 50% of their original size as they reconstitute. This is the reason we use only 1/4 to 1/3 ratio in order to allow for the expansion while still retaining enough room to shake the material.

Dried Material: Medicinal Mushrooms– Prepare a water to alcohol tincture using equal parts of water and alcohol
• Finely cut, chop or grind the mushroom materials
• First using water, cook the mushrooms on a low simmer for 2 hours, covered. Do not exceed 130 degrees, aim for 110 degrees ideally. Strain water off into a container and freeze it. Next take the mushroom material and place it in a jar
• Pour alcohol in equal parts to the water, over the mushroom grounds and cover completely. Allow 4 months of extraction time.  Press and filter the tincture. Thaw the decoction you prepared in the beginning and then combine equal parts of tincture and water extract.  Pour into an amber glass bottle for storage. Label
• You must retain a 40% or more, alcohol solution for preserving.  This two-step process allows the breakdown of the chitins in the cell walls of certain mushrooms, particularly chaga, and fully releases the medicinal qualities of the material.

What is Different Using a Glycerin Tincture?

Vegetable Glycerin is used to make tinctures when alcohol must be avoided or you may want to avoid, such as when making a tincture for children. Even though glycerin is an option, it is important to know that it is weaker solvent than alcohol and will produce a weaker tincture. Vegetable Glycerin should not be used for extracting roots, barks, dried berries, or twigs. Glycerin tinctures are absorbed much slower than alcohol tinctures because alcohol is quickly metabolized through the liver and properties are more readily available and absorbed. This type of tincture is absorbed by way of the gluconogenic pathway in the liver. This pathway is about 30% slower and in turn, does not affect the blood sugar as much which is another reason people may choose to make a glycerin tincture. Shelf life is less than alcohol at about 14 to 24 months, compared to alcohol which is 5-6 years for 100% alcohol and even indefinitely with everclear or pure grain alcohol.

Fresh verses Dry Herbs

Fresh herbs, including garlic, can be more sensitive to developing botulism or dangerous bacteria. You can grow your own herbs and fully dry them, then make a tincture. People have been making tinctures with fresh herbs forever, but the risks to bacteria back in history, were not fully understood. If you want to use fresh herbs over dry herbs, follow instruction precisely so as not to expose yourself to dangerous bacteria. Botulism for example is tasteless and invisible. When people are exposed to salmonella or ecoli, they never know when they are eating it. So just a word to the wise, be careful with fresh and unless you are 100% confident in your process, use dried herbs. Dried herbs are just as good and very safe, simple, and accessible to everyone.