Health

Making your first tincture

essential-oilsBefore we dive into making tinctures, possibly your first time, there are a few simple things to know beforehand to make life so much simpler.

–               Have sterilised jars ready with tight fitting lids. Jam or preserve jars work well.

–               Ensure you have plenty of space to work, this can get messy

–              Make sure you have the correct amount of her or root at hand (see below)

–               Make sure you have plenty of your chosen liquid to completely cover the herb material

You w ill need

Jars and lids Funnel

Amber or Blue bottles and lids Pipette

Filters (coffee filters or a fine mesh sieve lined with a cheesecloth)

Pen

Sticky labels

Fresh Herb

When using fresh herbs, as cut from your garden or similar, you will need to follow the following directions.

  •  Finely chop or grind clean herb to release juice and expose surface area.
  •  Fill your jar 2/3 to 3/4 with herbs or fill your jar 1/4 to V2 with your roots.
  •  Pour chosen liquid over the herbs, covering completely.
  •  Your jar should appear full of herb or roots, but should move freely if shaken.

Dried Herb

When using dried herbs & roots, similar to those purchased, the following directions are best practice.

  •  Use finely cut herbs or roots.
  •  Fill your jar 1/2 to 3/4 with herbs or fill your jar 1/4 to 1/3 with roots.
  •  Pour chosen liquid over the herbs, covering completely.
  •  Roots will expand by V2 their size when reconstituted!
  •  Your jar should appear full of herb or roots, but should move freely if shaken.

 

If you have everything that you need ready and have around

 

Preparation

30 minutes, then let’s get started..

There really isn’t much to this step. My best advice is to get your working area well organised, clean and clear of anything that may get in the way.

Make sure you will have at least 30 minutes to an hour so you can take your time and not get muddled or have a cat jump onto your jars as you’re filling them (yes it happens).

This is also the time to sterilise your jars and lids, and equipment you will be using and thoroughly clean your hands (or put gloves on).

You should know what it is you want to make and have a list of ingredients you can ‘check off as you go along with weights or measurements.