Put the jar in a dark area or inside a paper bag. Shake the jar every day. When ready to bottle, pour the tincture through a cheesecloth into another jar or dark colored tincture bottle. Squeeze the saturated herbs, extracting the remaining liquid until no more drips appear. Close the storage container with a stopper or cap and label.
Rum helps hide the taste of bitter herbs.
Distilled water, vinegar or glycerol can be used to make nonalcoholic tinctures. Standard dosage is 1 teaspoon, 1-3 times daily, diluted in tea, juice or water. Tinctures can last up to two years when stored in a tightly closed container. A wine press or juicer may be used to extract liquid from the herbs. Several herbs can be combined into a tincture formula.