Wednesday, January 31, 2018

How to Make an Herbal Tincture

Herbalists generally believe that tinctures made of alcohol are more effective in releasing all the medicinal components from the plant than other methods.
  1. Chop the fresh or dried herb and place it in a sterilized mason jar. The more finely chopped the herb becomes the more easily the plant material will be extracted. Coffee grinders are ideal for grinding dried herbs into a powder. Food processors and Vitamix blenders are often used for chopping or grinding fresh herbs.
  2. Determine the amount of alcohol to add by determining the weight of the plant material. Alcohol should be added at a 1:5 ratio for dried herbs and 1:2 ratio for fresh herbs. One ounce of dried plant material would require 5 ounces of alcohol. One ounce of fresh plant material would require 2 ounces of alcohol. Pour the alcohol into the jar covering the herb. Vodka is commonly used alcohol for making an herbal tincture.
  3. Seal the mason jar with a sterilized lid and place it in a cool dark place. Label the jar with the date of preparation and the herbal contents. Shake the herbal tincture each day for two weeks.
  4. After two weeks, strain the plant material from the herbal tincture using cheesecloth. Herbal tinctures should always be stored in dark-colored, glass bottles. A dropper is ideal, as it will allow the herbal tincture to be dispensed at specific ratios. Label the dropper bottle with the date and type of herbal tincture.

An herbal tincture can be used to preserve herbs for medicinal use. Herbal tinctures are generally comprised of alcohol and the herb to be preserved. Vinegar and glycerin are also used to preserve herbs and sometimes these solutions are also called tinctures, however, vinegar and glycerin are not generally considered as effective as alcohol in preservation. Herbal tinctures made with alcohol will preserve herbs longer than simply drying them.

Why Use an Herbal Tincture?

Herbalists generally believe that herbal tinctures made of alcohol are more effective in releasing all the medicinal components from the plant than other methods of using herbs. Active ingredients in herbs are more easily extracted by alcohol than other liquids and heat used in other methods of using herbs, such as herbal tea, can destroy active components of the plant material.

What is an Herbal Tincture?

By definition, an herbal tincture must be made from at least 45% alcohol and 25% herb. These portions differentiate herbal tinctures from herbal infusions and decoctions. Ratios lower than 45% alcohol are not truly defined as herbal tinctures according to the United States Pharmacopeial Convention.

How to Prepare an Herbal Tincture

Generally speaking, fresh herbs are considered more potent and produce better herbal tinctures. This varies with some herbs; a few herbs must be dried prior to creating a herbal tincture. Other herbs require the tincture to age before reaching its full medicinal value. For best results, consult a recipe specifically for the herbal tincture you are preparing. Generalized recipes for tinctures are not specific enough to achieve the desired result, but rather gives a basic foundation for understanding the principles of herbal tincture preparation.

Fresh Herbs vs. Dried Herbs in Preparation

The ratio of plant material to medium is generally 1:5 for dried herbs (1 part herb for every 5 parts alcohol) and 1:2 for fresh herbs (1 part herb for every 2 parts alcohol). Exact tincture strengths and ratios vary by the herb. Tinctures made from dried herbs are still classified as herbal tinctures although they contain 20% herb because the dried herbs are concentrated.
Copyright HS Schulte

Monday, October 20, 2014

Pumpkin Bars in a Jar

Preparing Layered Mix in a Jar: 


  • 1 1/3 Cups All-Purpose Flour
  • 1/2 Cup Brown Sugar
  • 3/4 Cup Granulated Sugar
  • 1 Cup Oats
  • 1/2 Cup Chopped Pecans
  • Jars
  • Jar Funnel
  • Recipe Cards

Layer the first four ingredients into jar, firmly packing with between each layer. Layer pecans into the jar, screw on lid and band. Makes base for one recipe of Pumpkin Pie Bars.

Baking Instructions for Bars (To be written on the recipe card): 

  • 3/4 cup (1 1/2 sticks) cold butter or 
  • margarine
  • 1 (8-ounce) package cream cheese, 
  • softened
  • 3 eggs
  • 1 (15-ounce) pumpkin
  • 1 Tbsp. pumpkin pie spice

Preheat oven to 350°F. Line 13 x 9-inch baking pan with foil; grease foil lining. Remove pecans and
oats from Jar and place in small bowl. Remove granulated sugar from Jar and place in another small bowl. Place brown sugar and fl our in medium bowl. Measure 1/4 cup granulated sugar and add to fl our mixture. Stir to evenly blend. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the crumb mixture; press
remaining mixture onto bottom of pan. Bake 15 minutes. Beat cream cheese, remaining 1/2 cup of granulated sugar, eggs, pumpkin and pumpkin pie spice in medium bowl with electric mixer
on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture. Bake 25 minutes. Lift from pan by grabbing edges of foil. Cool completely. Yield: about 24 bars.

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