Getting Ready to Decant Tinctures

These tinctures have been “brewing” since last fall’s harvest of roots – Echinacea, Dandelion, Mullein, Burdock and Elecampane.  There’s also some Nettle seed, Mugwort leaves and a few last-of-summer Honeysuckle blossoms.   Herbs are tinctured for at least one month, but can be left for several months.

The best time to decant (strain the herbs from the liquid) is during the full moon.   The moon’s gravitational pull works to extract the constituents of an herb into the liquid.  Alcohol tinctures also serve to preserve the constituents for years, even decades!

The best way to store your tinctures is in dark bottles.  Recycled Grolsch beer bottles with ceramic tops are great, but any jar or bottle with a lid will work.  Dropper bottles will make dosage easier and can be purchased at most health food stores.  Clear bottles can also be used if your tinctures are stored in a dark place.

We don’t use a mechanical press, just a firm squeeze in some cheesecloth.  The plant material is composted.  Be sure to LABEL tinctures with name and date.

Tinctures are an easy way to make and take herbal medicine.  They take up less room to store than dried herbs and the dose is by the dropper instead of by the cup.  If you’re using an alcohol tincture and don’t want the alcohol, it will evaporate when added to boiling water.

Want to learn more about how to make tinctures and other herbal medicine?  Contact us to schedule a class.  We’d love to have you visit our gardens!

Phone – (402) 640-0744 – or