Crafting Your Own Fresh Herbal Tinctures: A Step-by-Step Guide

Let’s make a tincture using fresh herb. This herb recipe will also be include tincturing fresh Cleavers!

I walked past some cleavers today as I was leaving a friend’s house and noticed its bright green color right away. I used a car key to cut and collect some to take home with me.

I’m not crafting a cleavers tincture today for a specific ailment; I typically don’t use herbal medicine in this allopathic way.

I like to stay ahead of my wellness, and I know cleavers is growing now to help me with that.

I know it’s known as the cleanser of the inner oceans, cleanser of the inner waters of the body.

I’ll use it to facilitate a gentle yet effective cleansing of my body, promoting detoxification of toxins that might have accumulated over the winter months to purge revitalize the body via the kidneys, the lymphs, and urinary tract.

I’ll use it to ensure smooth lymphatic flow because I know lymphatic swelling arises from an accumulation of metabolic waste products, remnants of white blood cells, bacteria, viruses, and cellular debris within the tissues. I also know that the lymphs are the main filter of the immune system, and I want to make sure that mine is running and flowing smoothly.

I know that since it cleans the waters of the body, that includes the blood. It will help keep my blood pure from accumulation of metabolic wastes, immune factors, blood sugars, leading to chronic skin problems. It may ultimately prevent potential acne, eczema, dandruff, or other dry skin situations from popping up on my skin.

Here’s a fresh herb tincture recipe:

Before beginning your tincturing process, it's crucial to measure out the appropriate quantity of herbs for your container. Getting the proportions right is key: too little herb, and your tincture may be weak, while too much can result in insufficient alcohol to extract all the beneficial compounds from your herbs.

> Finely chop or grind clean herb to release juice and expose surface area.
> Only fill jar 2/3 to 3/4 with herb. Jar should appear full of herb, but herb should move freely when shaken.
> Pour 67.5% to 75% alcohol by volume to the very top of the jar. Cover plants completely! The higher alcohol percentage will draw out more of the plant juices. I used 75% for fresh Cleavers.
> Store the tincture in a cool, dark, dry place, shaking it several times a week.

> Check alcohol levels periodically, topping off if needed to keep herbs submerged. Exposed herbs can introduce mold and bacteria.

> Let the mixture extract for 6 to 8 weeks, typically. For Cleavers, let sit for only 1 week.

> When ready, cover a funnel with strainer or cheesecloth and place it in a cobalt or amber glass bottle. Pour the tincture into the funnel and let it drip. Then, squeeze and twist until you can't anymore.

> Once strained and bottled, seal securely and label each bottle thoroughly for easy reference.

To use: 2-4 ML of tincture, three times daily

The information provided is for educational purposes only and is not intended as medical advice. Please consult with a healthcare professional before starting any new health regimen or treatment.