What Are Herbal Tinctures?

With so many herbal forms on the market—capsules, gummies, teas—it can be challenging to determine the best method. But perhaps that’s the trick question. The most effective delivery method often depends on the herb and what constituents you’re trying to extract. For example, marshmallow root is best prepared as a cold infusion because room-temperature water extracts its beneficial polysaccharides, creating the soothing mucilage that marshmallow is known for.

Tinctures, on the other hand, use alcohol (and usually water) as a solvent. This combination effectively extracts various constituents, making tinctures a versatile option. Alcohol is beneficial for herbs that are resinous or high in volatile oils, like aromatics. Most tinctures are made with at least 45% alcohol, with 60% being the common standard. The strength of a tincture is indicated by its weight-to-volume ratio, typically ranging from 1:1 to 1:5, which varies depending on the herb and its unique properties.

Ultimately, choosing the correct method depends on understanding what constituents you want to access and what solvent works best for them—while also considering your preference. Let's look at some pros and cons of working with herbal tinctures.

Pros & Cons

One drawback that might concern some is the use of alcohol in tinctures. While the alcohol content per dropperful (1-4 doses daily being typical) is minimal—less than 1 gram, about the same as what’s found in a banana—it can still be a concern. For those with liver issues, adverse reactions to alcohol, or anyone seeking an alcohol-free option for children, there are alternatives. Vegetable glycerin or vinegar can be used instead of alcohol, or you can try a method called displacement, where the alcohol is evaporated and replaced with glycerin, leaving almost no alcohol in the final product.

Another common con with tinctures is the taste, which can be pretty intense. Although many people get used to it over time, a simple way to make it more palatable is to dilute the tincture in water or juice or add a sweetener like honey.

The most significant advantage of tinctures is their nearly infinite shelf life if stored properly away from light, heat, and moisture. They’re also quick and easy to take, requiring no prep once made, and are convenient for travel. Plus, tinctures allow you to preserve the freshness of plants—unlike teas and capsules, which typically use dried herbs. Fresh plant preparations in infused vinegar or oils offer limited shelf life compared to alcohol-based tinctures. Some plants require dehydration or their medicinal benefits are increased with aging, but for the most part, fresh is best. The only other preparation I prefer over tincture when working with fresh plants is cooking!

How to make an herbal tincture

There are two main methods for tincture making: weight-to-volume and folk. The key difference is that weight-to-volume is precisely calculated, while the folk method is more informal. Weight-to-volume is ideal for making tinctures for sale because it ensures consistency and allows you to control the strength, which is crucial for accurate dosing. On the other hand, the folk method is more flexible and great for personal use, though the potency may vary each time.

Neither method is inherently better; it just depends on your purpose. The folk method works well for general home use, while weight-to-volume is better suited for commercial products. There's also a method called percolation, which we won’t dive into today as it’s less common and more complex, but it’s worth exploring if you’re curious.

Folk Method Tincture Making:

Prepare the Herbs: For dry herbs, grind them into a powder. For fresh herbs, chop them into small pieces to increase surface area.
Fill the Jar: Pack fresh herbs tightly into the jar or fill it halfway with dried herbs.
Add Alcohol: Pour high-proof alcohol (or whatever you have- vodka, brandy, etc.) over the herbs until the liquid is at least an inch above them.
Seal the Jar: Optional: Place unbleached parchment paper between the jar and lid. Seal tightly.
Label and Store: Label the jar in a dark, cool, dry place like a kitchen cabinet.
Shake Regularly: Shake the jar every 1-2 days.
Strain and Bottle: After one month, strain the mixture, bottle it, relabel it, and store it in a cool, dark place.

Weight-to-Volume Tincture Method:

For most tinctures, a general guideline is to use a 1:2 ratio for fresh plant material and a 1:5 ratio for dried herbs, although each plant may have its ideal ratio. So, for every 1 gram of fresh herbs, you’d typically use 2 milliliters of alcohol.

Example: Making a Dry Cramp Bark Tincture at a 1:5 Ratio with 60% Alcohol

Weigh Your Herb: You have 1 pound (450 grams) of dried cramp bark.
Calculate the Total Menstruum: Multiply 450 grams by 5 (since it’s a 1:5 ratio), giving you 2250 milliliters of total menstruum (solvent).

450 grams of herb: 2250 milliliters of solvent.

Determine the Alcohol and Water Proportions:

You need 60% alcohol, so multiply 2250 milliliters by 0.60 to get 1350 milliliters of alcohol.
The remaining 40% will be water, so multiply 2250 milliliters by 0.40 to get 900 milliliters of water.

Final Calculation:

You’ll need 1350 milliliters of alcohol and 900 milliliters of water for a total of 2250 milliliters of menstruum.

Adjusting for Lower-Proof Alcohol:

If you’re using alcohol less than 190 proof (like vodka), you’d adjust by:

Multiplying the total menstruum (2250 milliliters) by the desired alcohol percentage (0.60).
Then divide by the alcohol concentration (e.g., 0.40 for 80-proof vodka) to determine how much alcohol is needed.

Accounting for Fresh Plant Material Water Content:

Fresh plants contain water, so you’ll need to account for this in your calculations:

Determine the Water Content: Weigh a batch of fresh herbs, then dehydrate it to find the difference in weight. For example, if the fresh herb weighs 20 grams and the dried herb weighs 5 grams, that indicates 75% moisture.

If you have 2000 grams of fresh herbs with 75% moisture, multiply 2000 by 0.75 to get 1500 milliliters of water content.

Adjust the Total Menstruum:

Add the plant’s water content to your calculated menstruum. For instance, if your menstruum is 4000 milliliters and the fresh plant contains 1500 milliliters of water, your total liquid is now 5500 milliliters.

Determine Alcohol and Water Ratios:

Based on the total 5500 milliliters of menstruum, calculate the alcohol and water percentages as before.

Combine and Proceed:

Mix your alcohol and water, pour it over your herbs, and follow the same steps as the folk method for maceration, shaking, straining, and bottling.

How to Take a Tincture

For most people, the easiest way to take a tincture is to add it to a small amount of water or juice and drink it like a quick shot. This method masks the taste while ensuring quick absorption. Alternatively, you can take the tincture directly under the tongue, where it is absorbed even faster. This method is especially effective for herbs you want to feel quickly, such as nervines or adaptogens.

General Dosage Guidelines:

The standard dosage on tincture bottles is typically based on a 150-pound adult. If you weigh significantly more or less, constantly adjust accordingly.
Dosage should be reduced appropriately for children, elderly individuals, or those with sensitive systems. Consult a qualified herbalist or healthcare provider for guidance.

Additional Dosage Considerations:

Start Small: If you’re new to a specific herb, start with a low dose to see how your body responds, then gradually increase if needed.
Follow Recommendations: The dosage for each herb varies based on its potency, so always follow the recommended guidelines for the specific tincture you’re using.
Frequency: Dosages are taken 2-3 times daily, depending on the herb and the condition being addressed.

Remember, tinctures are highly concentrated herbal extracts, so a little goes a long way.