How to Prepare Healthy Tinctures from Preferable Plants and Right at Your Home Yourself

Herbal tinctures are liquids herbal infusions, very concentrated. Plants kept in this form is easy to use, effective and naturally preserved.

Depending on the substance used as a basis, a tincture of herbs can last longer than the plant from which it is made. The tinctures are often made with alcohol, but there are also other liquids that can be used to preserve and concentrate plants, and one of the best is vinegar.

 Apple Cider vinegar is ideal as a base fluid, especially for children or former alcoholics who want to avoid alcohol in any form.

The tinctures are effective in small quantities and are easy to transport. These enter the bloodstream faster and are quickly assimilated, especially when they are administered under the tongue.

 This way of preparing plants is easy. The tinctures can be found easily in the shops, but you can make your own tincture at a much lower cost, follow these indications:

Put the herbs in a jar (from 1/4-1/3 to fill the jar). Fill the jar with vinegar chose, but not completely, then close the jar tightly. If the jar lid is metal, put a plastic wrap or parchment paper under the cap, in order to avoid oxidation. The plants must be completely covered with vinegar.

Note: vinegar can heat easily in advance to facilitate the isolation of plant properties. Or you can put the mixture with vinegar in a blender and mix gently, before being left to mature. This is useful especially when larger pieces of plants, or tougher, as well as roots or berries.

Put a label on the jar with the date of manufacture and a list of ingredients. Store the jar in a cool, dark for about a month, mixing it about once every two days for the plants to be covered in vinegar.

After a month or six weeks, when you’re ready to use the tincture, put a strainer over a clean glass bowl or stainless steel. Place the strainer over gauze and strain the plants in a bowl. Pour slowly. When you have finished squeeze all the liquid from the plants.

Use herbs as fertilizer or throw them away.  Put the strained liquid into a dark glass jar, close very well. Put some of the tinctures in a smaller bottle with a dropper, to take with you. The dropper helps you use tincture in uniform proportions. A typical dose is one teaspoon of tincture on every 50 kg of body weight.

If you place the leftover product in the refrigerator, it will last longer. A product based on vinegar won’t last as much as the one on the basis of alcohol, but many people prefer vinegar as the basis of tincture, for reasons of health and because of the benefits it gives to it. You can use a vinegar plant in salads, for added nutrition. Herbs such as oregano, tarragon, chives, or Rosemary are very indicated in a tincture which is used in the kitchen.

The tinctures are a great way to conserve plants when you have too many. Dried plants lose some properties but used in a tincture, over time, they surely increase their properties.

Secrets for a successful tincture