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Echinacea and Rose Hip Tincture

There are many varieties of echinacea, so it is important to note that Echinacea Purpurea and Echinacea Angustifolia are the ones traditionally used in herbal medicine and have the most potency. Please note: this method of making tinctures and glycerites uses dried herbs. There is a different method for fresh herbs.
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Equipment

  • jars and lids
  • cheesecloth
  • 2- 4 oz-sized amber bottles with droppers

Ingredients

Echinacea Tincture

  • Dried echinacea root *Echinacea Purpurea and Echinacea Angustifolia
  • Dried echinacea petals and leaves *Echinacea Purpurea and Echinacea Angustifolia
  • Dried rose hips (grind in blender before using)
  • 80 proof vodka

Echinacea Glycerite

  • Dried echinacea root *Echinacea Purpurea and Echinacea Angustifolia
  • Dried echinacea petals and leaves *Echinacea Purpurea and Echinacea Angustifolia
  • Dried rose hips (grind coarsely in blender or food processor before using)
  • Vegetable glycerin *Food grade
  • Water

Instructions

Method for Tincture

  • Fill the desired jar just about half full with dried echinacea root, petals, leaves, and ground rose hips (use 2/3 echinacea and 1/3 rose hips). Don't overfill or pack. You want room for the herbs to expand.
  • Cover the echinacea completely with vodka, going 2-3 inches above the top. Leave some headspace.
  • Put the lid on the jar and shake well.
  • Label the jar with the date and herbs used.
  • Shake daily for 4-6 weeks.
  • Strain liquid from herbs using cheesecloth. This will help catch any extra small herb particles.
  • Store tincture in an amber colored bottle in cool and dark place. This helps keep the light out, so its important properties aren't affected.
  • Used 1/2 tsp. up to 3x a day to boost the immune system.
  • Shelf life of tincture: 4-6 years.

Method for Glycerite

  • Fill the desired jar just about half full with dried echinacea root, petals, leaves, and ground rose hips (use 2/3 echinacea and 1/3 rose hips). Don't overfill or pack. You want room for the herbs to expand.
  • Make a solution that is 75% vegetable glycerin and 25 % water. Pour this solution over the echinacea until the herbs are completely covered, 2-3 inches above the top. Leave some headspace.
  • Put the lid on the jar and shake well.
  • Label the jar with the date and herbs used.
  • Shake daily for 4-6 weeks.
  • Strain liquid from herbs using cheesecloth. This will help catch any extra small herb particles.
  • Store the tincture in an amber-colored bottle in a cool, dark place. This helps keep the light out, so its important properties aren't affected.
  • Used 1/2 tsp. up to 3x a day to boost the immune system.
  • Shelf life of glycerite: 1-2 years.

Notes

Optional: I added a few fresh raspberries along with the dried herbs to my glycerite as well as a bit of vodka to act as a "preservative," and then proceeded as instructed for a glycerite. I recommend storing any fruit-infused glycerites in the fridge.