Tinctures
Tinctures are my favorite way to use herbal remedies. It's what we are used to in the western world when it comes to taking medicine. However, there are different types of tinctures.
What is a tincture? A tincture is an extraction. When we bake, we're familiar with using 'vanilla extract'. It's the means of taking out plant properties; (extracting) chemical compounds, oils, etc. and making them available.
The common ways to extract are by using alcohol, vinegar, or vegetable glycerin as the base.
Of the three, alcohol is the strongest base, which is my preference. But, there are times where alcohol extraction isn't a preferred method; for instance: religion, recovering alcoholic, and some don't want to introduce their children to this. This is where vinegar and vegetable glycerin come in.
Using the alcohol method of extraction also has a couple other benefits. First, alcohol is a universal solvent, making it able to extract oils and other compounds water, vegetable glycerine or vinegar can't. But the main reason I prefer the alcohol base is because it bypasses the digestive system and goes straight to the blood stream where the herbs can start to work immediately. Literally, once it hits your mouth, it's going to work. And, another big plus is the shelf life. As long as your tincture is well sealed, it can last forever. Glycerin and vinegar shelf lives will differ due to their inability to kill microorganisms like alcohol.
To make a tincture, you will need food grade vegetable glycerin (great for kids because it has a mild sweet taste), apple cider vinegar, or 80 proof (minimum) alcohol which is at least 40% alcohol. Most prefer vodka as it doesn't have a flavor, but you can use gin, rum, or one of my favorites, brandy.
Begin by filling your glass jar 1/2 way with your herb(s). Fresh herbs will require double the amount of dried herbs. Next, pour your base into the jar, stirring easily so that the herbs are moving freely not stuck together in lumps. Fill to 1/2 inch of top of jar. Put the lid on, label the jar with herb and date. Store away from sunlight and heat and try to shake it a few times a week. Depending on herbs you are using, the tincture should be ready in 6-8 weeks. I've let mine go for up to 3 months just to really 'pull' the good stuff out. When you've reached the end of processing time, strain the liquid and bottle up for use. I like to use dropper bottles to sell the tinctures for ease of use, but any dark colored bottle will work.
Dosage always seems to be the question with herbal remedies and I believe that less is more, but also it depends on the individual. A guideline is what I work with. Factors include symptoms (ex: just started feeling achy vs full blown flu symptoms with high fever), weight more so than age, and are you taking this remedy to treat or as a prophylactic. Start anywhere from 1/3 tsp to a full tsp 3 -4x a day.
Remember, these are herbs. I encourage you to study the different herbs before consuming ESPECIALLY if you are pregnant or nursing, if taking medication, or suffer from a chronic illness. In addition, I encourage you to find a physician that is open-minded to the use of herbal remedies. You can check out some of my resources HERE if you like.
