Tinctures and glycerites are a great way to preserve herbs for use throughout the year. They use either spirit alcohol or glycerine to extract a range of plant chemicals over time. The liquid is then strained and drunk in small quantities. This also makes them extremely convenient, portable and easy to take.
Making Tinctures & Glycerites
- Chop or crush your chosen fresh or dried herb and place in a wide-mouthed glass jar to about 2/3 full.
- Pour over your chosen spirit or glycerine until all plant material is fully submerged (if using dry herbs, add just enough hot water to moisten them first). If using glycerine, gently warm it first to make it runnier and stir as you add it to the jar to release any air pockets.
- Place the lid on, label and date.
- Store in a dark place, shaking every few days for 2-4 weeks.
- Once infused, strain using a muslin or tea-towel lined sieve, squeezing out any excess liquid from the herb.
- Re-bottle, label and date your finished tincture.
Shelf life: This will last for 1-2 years if stored in a cool, dark place.