Tinctures are highly concentrated herbal extracts and, in my opinion, one of the best ways to preserve medicinal plants. Alcohol-based tinctures can last for years without losing strength. While tinctures can also be made with vegetable glycerin or apple cider vinegar—useful for those avoiding alcohol or preparing remedies for children—these versions are generally less potent and have a shorter shelf life. I’ll cover those alternatives near the end of this post.

Alcohol-based tinctures are among the strongest herbal preparations you can make. They are taken in drops rather than by the cup, which makes them very convenient. The taste can be quite strong, depending on the herb and alcohol used, so you may prefer to dilute the dose. Many people add their drops to tea or water, while others take them directly from a dropper. Either way, a bottle with a dropper top will make dosing much easier.

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Choosing Your Alcohol

In general, 100-proof vodka is one of the best options. It has a mild flavor, allowing the taste of the herb to come through without being overwhelming. Other 80–100 proof alcohols like gin, brandy, or rum can be used as well, but vodka tends to be the most neutral.

Some people recommend very high-proof alcohols like Everclear (around 190 proof), but a 100-proof spirit is often ideal for most herbs.

Why?
Because alcohol extracts alcohol-soluble compounds, and water extracts water-soluble ones. A 100-proof spirit (50% alcohol / 50% water) pulls out a fuller range of beneficial plant constituents than extremely high-proof alcohol, which lacks the water needed for a complete extraction.

If high-proof alcohol is all you have, you can dilute it with distilled water before use.

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How to Make a Tincture

Ingredients & Notes

-You can use dried herbs, but fresh plant material is preferred when possible.

-If all parts of the plant are medicinal, you may use the entire plant.

-Some herbalists believe fresh plants carry more vitality than dried—use what feels right to you.

-You do not need to fully wash the plants, but brush off dirt and inspect for bugs.

Instructions

-Chop the herbs. They don’t need to be minced—scissors are fine. Fill a clean glass jar ½ to ¾ full.

-Cover completely with alcohol. Fill the jar so the herbs are submerged. Some may float; check in a day or two and top off if needed.

-Cap tightly. Alcohol evaporates, so avoid using cloth or porous covers.

-Store the jar in a warm spot (not direct sunlight) for 4–8 weeks. Shake daily if possible.

-Strain through cheesecloth or a clean cloth. Squeeze out as much liquid as you can. Compost the spent herbs.

-Bottle and label. Transfer to a glass jar with an airtight lid, and fill a dropper bottle for daily use.

Always label everything—herb, date, and type of alcohol.

-Store in a cool, dark place.

Note: Dropper bottles can allow slow evaporation over time, so store the bulk of your tincture in a jar with a solid lid and refill the dropper bottle as needed.

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Shelf Life (Approximate)

-Alcohol tinctures: several years or longer

-Glycerin tinctures: ~2–3 years

-Vinegar tinctures: ~1 year

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Liquid Measurements

(From Rosemary Gladstar’s “Medicinal Herbs: A Beginner’s Guide,” p. 41.)

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Vinegar Tinctures

Warm the vinegar slightly before pouring it over the herbs to help extract plant constituents. Otherwise, the process is the same as an alcohol tincture. Vinegar tinctures are milder but versatile, and can even be added to foods like salad dressings.

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Glycerin Tinctures

Glycerin is thick and naturally sweet. These tinctures are gentler and alcohol-free, which some people prefer for children. Use only food-grade glycerin.
Dilute with water before use: 2 parts glycerin to 1 part distilled water, then pour over herbs and prepare as you would an alcohol tincture.

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A Note of Caution

This post is for educational purposes only and not medical advice. I am not certified to diagnose, prescribe, or treat. Always research herbs thoroughly and consult reliable sources before trying a new preparation.