Tincture Instruction Handout.pdf - HERBALISTA.org

HERBAL EXTRACTS ~ TINCTURES
Herbal extracts are made by steeping (macerating) a fresh or dried herb in a solvent (menstruum).
“Most tinctures made from dry plants are [1:5] strength with one part of the dried weight
represented in five parts (by volume) of the tincture. A few stronger plants (Aconitum,
Veratrum, etc.) are properly [1:10]. Many herbs are best tinctured fresh, and the usual strength
is [1:2]. Dry herb tinctures (the majority) are best prepared as a percolation (described in any
Remington's Pharmaceutical Sciences edition), although maceration was and is considered a
proper alternative. Fresh herb tinctures should only be done as a maceration…Tinctures are
easier to use than many other forms of botanicals, and often are the preferred media for
maximum efficacy. Some herbs such as Trillium are only truly effective fresh, and a fresh plant
tincture retains these properties. Some herbs, such as Scutellaria, degrade rapidly after drying,
and a tincture of the recent plant preserves the constituents far longer than would be possible
otherwise. Still other plants have a high portion of oleoresins, only completely soluble in higher
proportions of alcohol. An herb such as Hydrastis may have a highly soluble alkaloid (berberine)
and a poorly soluble one (hydrastine); a tea will present only [water] soluble constituents, the
tincture will present the complete plant. Further, the shelf life of tinctures is years.”
-- Michael Moore Albuquerque, New Mexico, 1/1/96
MENSTRUUMS
Alcohol (TINCTURE)
• The percentage equals ½ of the listed proof. 80 proof vodka is 40% alcohol (and 60% H2O)
• Excellent at extracting resins, balsams, camphors, essential oils, and alkaloids.
• Depending on the herb, you either use straight 195 proof/ 95% alcohol or blend the 95% alcohol
with water to achieve a desired lower percentage. One can also 80 or 100 proof (40 or 50%)
alcohol such as brandy, vodka, or tequila.
• Shelf Life: The end product must contain at least 20% alcohol for reliable storage.
Apple Cider Vinegar (TINCTURE)
• ACV is a dilute acetic acid liquid.
• Since ACV has a large percentage of water already present, it can extract all the constituents water
does, such as mucilage, starch, sugar, gums, and tannins with the bonus of being an
extremely efficient extractor of both minerals and alkaloids.
• Shelf Life: Due to large amount of water present, use straight. Do not further dilute.
Refrigerate fresh plant vinegar extracts. Store dry plant vinegar extracts in a cool, dark place.
• Use wax paper between jar and cap when macerating.
Vegetable Glycerin (GLYCERITE)
• Glycerin is the sweet principle of oils, obtained by hydrolysis.
• In general, extracts constituents similar to water and alcohol, just to a weaker extent. Expecially
effective at extracting tannins.
• For reliable storage the end product should be at least 60-70% glycerin. It is used straight when
working with fresh herbs due to the presence of water in the fresh material and may be diluted to
extract dry herbs. Shelf life is 3-5 years.
• Also used in small percentages (5-10%) in other tincture preparations to reduce precipitation of
tannins and alkaloids.
TINCTURE EXTRACTS
LORNA MAUNEY-BRODEK
2013 www.HERBALISTA.org

BASIC MACERATION INSTRUCTIONS
Place chopped (fresh) or powdered (dry) herbs in a jar and cover with menstruum. We break the plant
down to expose more surface area for greater contact between the herb and the extracting menstruum.
Macerate herbs for at least 14 days. Shake daily. Strain and compost the marc.
FOLK METHOD
This method does not require measuring or weighing. Place chopped herb (fresh or dry) in a jar; cover with
menstruum (at least 2 inches above the herbs). Steep for at least14 days, and shake daily. Strain.
Discard the spent herb (marc) and reserve the liquid.
WEIGHT TO VOLUME METHOD
[W:V]
Weigh dry or fresh herb. Chop fresh herb and grind dry herb. Place in a jar. Cover with the volume of
menstruum needed to make the ratio indicated below.
Dry herbs [1:5] 1 part dry herb to 5 parts menstruum
# oz. of dry herb by weight x 5 = # fl. oz. of menstruum by volume needed
Example: I have 2 oz of dried elderberries. 2 x 5 = 10. I will need 10 fl. oz. of menstruum.
Fresh herbs [1:2] 1 part fresh herb to 2 parts menstruum
# oz. of fresh herb weight x 2 = # fl. oz. of menstruum by volume
Example: I have 2 oz of fresh black haw. 2 x 2 = 4. I will need 4 fl. oz. of menstruum.
FORMULA for CUSTOM MENSTRUUM
total oz menstruum x (0.x) desired Alcohol percentage = oz pure Alcohol
total oz menstruum – oz pure Alcohol = oz H2O
Example: You want to make 16 ounces of 60% alcohol
16 x 0.6 (%60) = 9.6 oz pure Alcohol
16 – 9.6 = 6.4 oz H2O
Check yourself: 9.6 + 6.4 = 16
FRESH PLANT UNDILUTED ALCOHOL (95%) METHOD & PACK
This method is based on the guidelines established in 1902 at the “Conference Internationale pour
l’unification de la Formule des Medicaments Heroiques” that took place in Brussels, Belgium. The protocol
agreed upon at this conference was made official in the US Pharmacopoeia VIII in 1906.
• Tincture fresh plant material at a ratio of 1:2 with undiluted (190 proof / 95%) alcohol
• No shaking necessary as extraction is based on the principle of dehydration.
• Packing style: Since no room to shake is needed, you can pack the jar to the brim. This method
allows the cap to acts as a barrier holding the plant material down in the menstruum, thereby saving
you from the need to add more menstruum which would dilute your final product.
• Sizing your jar is extremely important. For a rough calculation, divide the size of your jar by 3. This
is the amount by weight of herb that will fit the jar. i.e. Fresh sage [1:2, 95%] with a 16 oz jar
HERB: 16 ÷ 3 ≈ 5.3 Weigh out 5.3 oz of herb.
MENSTRUUM: Multiply 5.3 x 2 = 10.6 Measure 10.6 oz of 95% alcohol
Pack 2/3 of the chopped sage into the jar and add 2/3 of the alcohol.
Press and poke out the bubbles. Continue to add herb and alcohol until filled to the brim.
Cap and label. After two weeks, strain and compost the marc.
FRESH PLANT DILUTED ALCOHOL (under 95%) METHOD & PACK
When we use diluted alcohol, we must shake daily for proper extraction. This means we must have room in
the jar for agitation to occur. Since the cap does not help to hold down the plant, we might need to add
additional parts of menstruum to the jar to keep the plant submerged, or use something to hold the plant
down between shakes.
TINCTURE EXTRACTS
LORNA MAUNEY-BRODEK
2013 www.HERBALISTA.org