How to Prepare Herbal Tinctures and Spiced Wines

Herbal tinctures (extracts) are a concentrated, liquid form of herbal medicine that are easy to make, and easy to assimilate.

They are usually made with consumable alcohol, but can also be made with vegetable glycerin, vinegar, honey, etc.

Alcohol is the most effective at drawing out the important properties of the herbs, and tinctures made with it have a longer shelf life (2 years or longer).

The absolute strength of the alcohol needed varies slightly depending on the herb, but the following method is sufficient for standard home use:

How to Make Herbal Tinctures

To make 9fl oz. (300ml.) of herbal tincture:

  • Chop 1/2 oz. (12g) dried herb or 1 oz (25g) fresh herb
  • Put in large glass jar
  • Cover with 16 fl. oz. (200ml.) alcohol, such as vodka or brandy, and 3fl.oz (100ml.) water
  • Put on a lid and leave for 2 weeks
  • Shake occasionally
  • After 2 weeks, strain well through a muslin bag
  • Squeeze out the liquid
  • Pour into a clean amber glass bottle
  • Label and date
  • Keep in a cool place away from children
  • Will keep indefinitely

Standard Adult Dose

  • 1 teaspoon 3 times a day standard
  • 5 drops to 1 teaspoon a day as a tonic
  • 1 teaspoon 6 times a day for acute conditions

A tincture can be diluted with water: 1 tablespoon to 1 cup of water can be used as a skin lotion, a wash, footbath, gargle or compress.

Alcohol-Spiced or Tonic wine

A good way to make strengthening remedy for everyday use is to make a tonic wine.

Spiced wines make good aperitifs, to stimulate and improve digestion.


  • 1 oz. (25g) herb(s)
  • 1-2 oz. (25 to 50g) spices depending on taste
  • 4 1/4 pint (2l.) of wine
  • stand for 2 weeks
  • Strain and bottle


1/4 cup twice a day before meals (warm water can be added)

Information on this site is provided for general information purposes only and is not meant to substitute for the advice provided by your own physician or other medical professional.

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