How to Make Tincture using Fresh Herbs (Weight-to-Volume Method)
Fresh herbs require a higher alcohol level of 95% (Everclear works here). The standard ratio for tincture making with fresh herbs is 1:2. In other words, we will use 1 part herbs to 2 parts alcohol. It is important to note in measurements that we are using grams for the herbs and mL for the alcohol. *Please note: consult your doctor before using tinctures to avoid any issues or medicinal contraindications. This post is not intended to treat or cure anything.
Print Recipe
Equipment
- Weight & volume scale or weight scale and graduated cylinder
- Small jar with lid
- cheesecloth
- sieve
- 1 2 or 4 oz-sized amber glass apothecary bottle with dropper
- Small funnel
- coffee filter
- A container that will allow the sieve to rest on top
- blender *optional, but recommended
Ingredients
- 100 mL Grain alcohol such as Everclear (190 proof or 95% alcohol)
- 50 g Fresh herbs of choice
Instructions
- Weigh out 50 grams of fresh herbs. I am using fresh feverfew flower heads and leaves.
- Now for a little math: multiply the weight number (in grams) by 2. The answer to this is the number of milliliters (mL) of alcohol to measure out. I am using 50 grams of fresh feverfew flowers and leaves. So, 50 x 2 is 100. I will measure 100 mL of alcohol to use.
- Add the calculated amount of 100 proof alcohol to the fresh herbs. So, I am adding 100 mL to my 50 gr of fresh feverfew flowers. Note: likely it will not cover the herbs, which is why I recommend the next step.
- Optional step: blend the fresh herbs with the alcohol to expose more of the herbs to the alcohol. It also keeps the herbs and alcohol mixed as opposed to leaving the herbs whole.
- Store the mixture in a jar with a lid and label it with tincture info.
- Put the jar in a dark, cool place and shake it daily for 2 weeks.
- After 2 weeks, strain the tincture through a sieve into a clean bowl, jar, or container
- Gather the corners of the cheesecloth and squeeze out all liquid.
- Now we are going to strain the tincture one more time through an unbleached coffee filter to catch any sediment. Line a clean sieve or coffee pour-over and set it on another clean container.
- Pour the tincture into the filter and let it strain. This takes a bit longer. You may need to change filters or use a spoon to move sediment from the bottom to allow tincture to flow through.
- Now the tincture is ready to bottle.
- Get an amber dropper bottle and put a funnel in the bottle opening.
- Pour the tincture into the bottle. I ended up with a bit over 2 fl oz. of tincture.
- Put the lid on the bottle and label it with the name, date made, dosage, and other pertinent information.
- Store in a cool, dark, and dry location.
- Properly made, this tincture should last a couple of years.