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. We have over 80 varieties of loose herbs Click here to enter .