Herbal Lesson 13

Herbal Tinctures and Extracts
Daniel Blankley - Thursday, December 14, 2017

In the first Lessons you made teas and infusions in water to remove the medicinal constituents from the unwanted raw plant material, then you repeated it with an infusion in oil, which you turned into Salve.

Now we will discuss a cold infusion done in a mild acid (usually Vinegar) or in Alcohol of 80 proof (40%) or greater. Such an infusion in an acid or alcohol is called a TINCTURE.

There are three advantages to a Tincture. First a larger amount of medicinal constituents is dissolved in the liquid, second they are easier to apply or dispense, and finally they store a very long time up to 5 years in brown bottles.

An EXTRACT is usually the same as a Tincture but to which additional mechanical force such as blending, squeezing or pressing is applied, during the process, to get the maximum out of the raw material.

HINT: Extracts in the Spice and Cooking Aisle of the supermarket may ALSO be used as Medicinal Tinctures.

WHAT YOU WILL NEED

Valerian Root 8oz (because root is heavier and denser than fluffy flowers or leaves)

Vodka 40% or 80 Proof or greater. NOT Rubbing or Methyl Alcohol!

1 Wide Mouth Pint Canning Jar with lid and ring

Cheesecloth

The Video uses the “Folk Method” of measuring which works okay for home use, but a BETTER METHOD is consistent measuring.. Measure 1 level measuring cup of herbs into the jar and fill the jar to the 16 ounce line just below the lid. You should end up with 8 ounces of Tincture.

HERE IS THE HANDS-ON VIDEO.



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