- 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.
- 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.
- 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.
- 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.
Wednesday, January 31, 2018
Monday, October 20, 2014
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
- 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
- 1 (8-ounce) package cream cheese,
- 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.
The aerial part of the dandelion is better preserved by freezing because it retains more of its medicinal value when frozen rather tha...
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