Making tinctures

Some practice30 min + 4–6 weeks

Capturing a herb's character in alcohol for a long-lived extract.

Coarsely chop fresh herbs or lightly crush dried ones to increase surface area so the alcohol draws everything out.

Pack dried herb loosely to fill about a third of a clean glass jar, or half-fill with fresh herb. Don't compress — the alcohol needs to circulate.

Pour enough high-proof alcohol (vodka works well at 40–60%) to cover the herb by at least an inch. Higher proof extracts more and preserves longer.

Cap the jar tightly. Label it with the herb name and date. Store in a cool, dark cupboard away from light and heat.

Give the jar a good shake every day or two. This keeps the herb moving and helps the extraction along.

Patience is the main ingredient. The longer you wait (within reason), the stronger the result.

Pour through muslin or cheesecloth into a clean bowl, squeeze the herb dry, then pour into dark glass dropper bottles. Label again.

These are general preparation techniques — not treatment for any condition. Always consult a doctor before acting on anything you read here.