Ingredients & Supplies
- Quart jar with lid
- Alcohol (at least 40%) – vodka works well
- Mixture of various dried herbs and spices such as any of the following: elderberries, nettles, fennel, ginger, yellowroot, echinacea, Oregon grape root, holy basil, yarrow, cleavers, mint, rosemary, sage, or plantain (where to buy these herbs & spices)
- Place dried herbs in the jar until about half full. Depending on the herbs you use, this should be an equal amount of each, such as ¼ cup.
- Cover the herbs with alcohol to about ½ inch over the top of the herbs. Shake well and let sit for an hour. Check to see if you need to add more alcohol. Some of the herbs may absorb more liquid and may need more to cover them. Once they are completely covered, set the jar in the sun and let it sit for a few weeks. This can be outside like on a picnic table or inside on a window sill.
- Shake the jar every day. After a week or so, you’ll notice the color start to change. You can use it after a week, but it will be more potent if you let it sit longer. I often leave mine for 6 weeks or more.
- When it’s done, strain off the solid parts and toss them into the compost. The liquid should go into a colored jar, such as an amber bottle (like this), and stored in a cool, dark place. It will keep for a number of years, but it’s best used within 9 months to a year. After that, the potency is diminished.
- (Optional Step) You can add a little raw honey or another natural sweetener to your tincture if you wish.
To use the tincture, consume 3-5 drops a day for maintenance, as in just keeping healthy. You can take it straight or mix it in coffee or juice. It doesn’t really matter and it doesn’t get diluted that way. If you feel like you’re getting sick or you just need an extra boost, take 5 drops a few times daily. This will jump start your immune system and help you to fight off whatever ails you.