What is a Tincture?

Humans have always used plants as medicine. Modern plant medicine comes in many forms including teas from dried or fresh herbs, powders in capsules, infused vinegars and tinctures. Tinctures date back as far as alcohol with their use being recorded as far back as the Ancient Egyptians. Ancient cultures preserved plant medicine in fermented liquids and when distilling alcohol became popular in Scotland in the 1400's, distilled spirits were often used to tincture and preserve herbal medicine.

A tincture is plant material (fresh or dry) that is extracted in alcohol. Fresh plants are tinctured in higher proof alcohol like grain alcohol to account for the water content in the fresh plant. Dry plants are tinctured in lower proof alcohol like vodka. The plant is chopped or crushed, put in a jar, and covered in alcohol and allowed to sit for several weeks to months. The mixture is then strained and the resulting extraction is taken internally in small amounts, usually measured in droppers or teaspoons. Dosages of tinctures depend on the plant and desired effect.

Carolina Mountain Flora California Poppy Tincture

Not all plants are suited for tincturing. Some plants have different medicinal properties when extracted in alcohol or when infused in water (tea). The same plant can have different medicinal actions depending on how they are prepared. Plants that have high mineral content like Stinging nettle (Urtica dioica) are best extracted in vinegar. Plants with high amounts of mucilage like Marshmallow root (Althaea officinalis) are best infused in water to receive these benefits. Tinctures are a good way to take herbs that are bitter or have an unpleasant taste. They are also a quick, portable and convenient way to take herbal medicine. Tinctures can also be made with glycerin for those who wish to avoid alcohol.

After preparation, tinctures can last for years. Making tinctures from herbs while they are fresh or in season is one of the best ways to make medicine that can be stored long term without losing potency. Tinctures can be made using the folk method which is filling a jar approximately 3/4 full and covering with alcohol. Commercially produced tinctures use a more standardized method which involves measurement of herbs and alcohol usually by weight. All herbs and herbal preparations should be stored in a cool, dark dry place to help prolong their life.

Make you own tincture using the folk method:

Fill jar 3/4 full with chopped and crushed fresh or dried herb of choice. If using fresh herbs, use at least 100 proof alcohol or higher. Higher proof alcohol will preserve fresh herb tinctures longer. Cover herbs completely with alcohol leaving a 1/2 inch of space at the top. Label your jar with the type of herb, type of alcohol along with proof, and date. Store in a cool dark place for at least 6-8 weeks. After desired time has passed, run through cheesecloth or a strainer to remove the plant material. Compost the plant material if possible or return to the Earth in any way possible. Try your best to never put herbs in the garbage. They deserve better than the landfill!