When purchasing herbs, be sure you are buying from a
trustworthy source. I buy mine from Glen Brook Farms ( click the below banner) and I grow them myself. If you can,
grow your own herbs . When growing your own you can make any number of combinations to produce your tinctures. I have further
found that when growing my own herbs I get the greater gratification, knowing not only did I brew the tincture but I grew
the herbs. I am part of the process from starting point to the development of the tinctures.
To cook up your own tinctures, you need either dried or fresh cut herbs, vodka, brandy or rum, 80 - 100 proof to pour over the herbs, mason
jars complete with lids, unbleached muslin or cheesecloth, ands of course, labels. You can purchase bottles and even a herb
funnel from Glen Brook Farms.
Have on hand 7-10 ounces
of chopped fresh herbs for every quart of vodka, brandy or rum. I always try to utilize fresh herbs when creating my tinctures.
When using dried herbs, I use 4 ounces of herbs to one pint of the spirit used. If you are making a tincture from bitter herbs
it is best to use rum as it will disguise the flavor of the herbs. To knock out a non-alcoholic tincture, use distilled water,
glycerol or vinegar. Just remember you must keep the resulting tincture in the refrigerator.
Put your herbs in the mason jars and then drizzle the spirit used over them so that it comes up to about an inch
above the herbs. Close the lids tightly and tag the jars then put them in a very dark, dry section of your home. Keeping them
in a paper bag has worked fine for me. You must shake the tincture every day, several times a day if you can manage it. If
you put it by the door you use most often, every time you go in or out just shake the bag.
At the beginning inspect the tincture daily to be sure the vodka, brandy or rum still is covering the herbs. Allow
the brew to steep for at least two weeks and up to three months. When it's ready, line a sieve with the cheesecloth or
muslin and pour the fluid through the sieve into a fresh, clean bottle. Draw in the ends of the cheesecloth and press to get
all of the tincture. You can now fill smaller bottles with droppers with the tincture for easy use. Be sure to tag the jar
with the name of the herb and the day, the month and the year that it was produced.
To use the tincture, drop one teaspoon into juice, water, or tea, three times per day.
