Making a tincture
Age is not an illness, so it’s not necessary to take these herbs in the rather orthodox form of medicinal capsules or tinctures. These are not “by prescription only” botanicals, but herbs to use daily as food in soups, teas, elixirs, condiments, and whatever other creative way strikes your fancy. This is a great opportunity to have fun and enjoy your “medicine.”
While it’s possible to buy really excellent herbal products today, preparing and using your own herbal remedies is a simple art that’s quite easy to learn and fun to do. In fact, people have been doing this very thing for centuries, following similar steps and procedures to produce high-quality herbal products. I’ve included easy-to-follow instructions here. You can also learn more about herbal preparation in Rosemary Gladstar’s Medicinal Herbs: A Beginner’s Guide. However, if making herbal remedies is not your cup of tea, don’t despair. You can easily find high-quality herbal products in many natural food stores, herb shops, and online (see Resources for some suggestions).
The quality of the herbs you use is important. Buy herbs from local growers, or from a reputable herb or natural food store. Better yet, grow your own. You can learn how to tell good-quality herbs by their color, taste, scent, and effect. Use the same standards you’d use when shopping for vegetables at the farmers’ market or grocery store. Even dried herbs need to look alive, colorful, and fragrant (not necessarily good smelling, but scented). If an herb is not effective, it probably was of poor quality or the dosage isn’t correct for the individual.
Guidelines for determining correct dosages are provided starting here. However, deciding the proper dosage of herbs for an individual is not an exact science. As individuals, we respond somewhat differently to herbs and treatments. Even in conventional/allopathic medicine, drug dosage is far more arbitrary than we’re led to believe. Herbalists are, perhaps, quicker to admit that determining dosage for each individual involves some skill, yes, and experience, but also a healthy touch of “inner knowing” and observation. When using herbs, one doesn’t have to be as concerned about “overdosing,” as generally herbs that are commonly used are safe and nontoxic. There are herbs, certainly, that are extremely toxic and some that need to be used with caution, but only safe and nontoxic herbs are included in this book.
Considerations to take into account when determining proper dosage:
Consider the herb. What is its primary action? Is it generally regarded as safe and nontoxic? Does it have any safety regards? How was it traditionally used? It’s always wise, when possible, to do a little research on each herb before using it.
Consider the individuals and their constitution: Are they relatively healthy? Robust or sensitive? Weak or debilitated? Do they get sick often or only occasionally?
Consider also the illness, imbalance, or health issue: What symptoms manifest? What is the root or underlying cause? Is it chronic or acute? Short or long term? Inflammatory? Does it manifest as hot or cold, or both?
Taking these factors into account will help you determine a more accurate dosage. Ultimately, when determining the correct amount of herbs to take, you must trust the wisdom of your own body; listen to what it’s telling you, and, when in doubt, ask the plants. They often give the best advice. When unsure how much of an herbal preparation to take, use the following chart.
Chronic problems are long-term imbalances such as PMS, chronic back pain, migraines, arthritis, and allergies. Chronic issues usually develop slowly over a period of weeks or months and generally require a long-term commitment to the correct the imbalance. Chronic problems can flare up and manifest acute symptoms, but the underlying problem is longstanding. When treating chronic health problems, the following dosages are suggested:
|
Tea |
3–4 cups daily for five days, rest for two, then repeat for several weeks or until the problem is corrected. |
|
Extracts/Tinctures* |
1⁄2–1 teaspoon 3 times daily for five days, rest for two, then continue for several weeks or until the problem is corrected. |
|
Capsules/Tablets |
2 capsules/tablets 3 times daily for five days, rest for two, then continue for several weeks or until the problem is corrected. |
Note: Though it’s not necessary to follow an exact cycle of 5 days on, 2 days off when using herbs, everything in nature follows a pattern or cycle. I’ve found that it’s better not to use herbs every day, not because they are toxic or will overload the body, but because it allows for a natural cycle of rest and renewal. Some herbalists follow a cycle of 3 weeks taking an herbal remedy, with 1 week off.
Acute problems come on suddenly, reach a crisis quickly, and need immediate response and attention. Examples of acute problems include toothaches, headaches, menstrual cramps, and burns. Pain is often an acute symptom but can be caused by either an acute or chronic problem. When treating acute problems, the following dosages are suggested:
|
Tea |
1⁄4–1⁄2 cup throughout the day, up to 3–4 cups. Discontinue when symptoms subside or lessen. |
|
Extracts/Tinctures (Includes syrups and elixirs) |
1⁄4–1⁄2 teaspoon every 30–60 minutes until symptoms subside. |
|
Capsules/Tablets |
1 capsule/tablet every hour until symptoms subside. |
While many people are converting to the metric system, I still use the simpler’s method of measuring. Many herbalists use this system because it is effective, simple, and versatile. Throughout this book measurements are given as “parts”: 3 parts passionflower, 1 part lemon balm, 2 parts oat tops. A part is a unit of measurement that can be interpreted to mean cups, ounces, pounds, tablespoons, or teaspoons. The use of “part” allows the measurement to be determined in relation to the other ingredients and allows each recipe to be made in the amounts needed.
|
parts |
Parts in tablespoons |
Parts in teaspoons |
|
3 parts passionflower |
3 tablespoons passionflower |
3 teaspoons passionflower |
|
1 part lemon balm |
1 tablespoon lemon balm |
1 teaspoon lemon balm |
|
2 parts oat tops |
2 tablespoons oat tops |
2 teaspoons oat tops |
Herbal remedies come in many forms, from tea, tablets, and capsules to tinctures, syrups, and extracts. Though there are preferences for how to prepare and take herbal remedies, the best herbal remedy won’t work if it sits on the shelf. So, if it’s easiest for you to take capsules or tablets, rather than teas or tincture, then by all means, do so. How you prepare and take your herbal remedies should be in the form that’s easiest and most enjoyable for you. Following are the some of the most common ways to prepare herbal remedies.
I prefer herbal tea and recommend medicinal blends as part of every health protocol. Why? Not only is water a “user-friendly” safe solvent that extracts most of the healthy constituents from the plants, but drinking herbal tea reminds us to take an active part in our health and well-being. The very act of preparing tea involves us in the healing process.
Tea is warming and soothing to the soul. It is as ancient as time itself and captures the essence of fire, water, earth, and plant life. When you brew a cup of tea, you perform an act of alchemy, the mixing and brewing of the elemental forces. Every health program should have as its foundation an herbal tea formula or two. You can add capsules and tinctures, herbal baths, or other treatments, but tea is an important part of every herbal protocol (at least in my book!). But again, tea is not necessarily every one’s favorite way to use herbs. It requires a bit more time to prepare, and often medicinal herbs can taste bitter and unpleasant. If you should try herbal tea as part of your health program, try infusing a quart of tea each evening (use a quart canning jar with a tight-fitting lid). Let it sit overnight, strain the herbs out in the morning, and your tea’s ready to drink.
Infusions. Leaves, flowers, and aromatic plants require infusing or steeping as opposed to simmering because they lose their properties more quickly than do roots and barks. To make an infusion, boil one quart of water for each ounce of herb (or one cup of water to one tablespoon of herb), pour the water over the herbs, and steep for approximately 30 to 60 minutes. Herb teas left to infuse longer will be stronger. To make a really strong medicinal blend, teas can steep for several hours or even overnight. The more herb used and the longer it’s steeped, the stronger the brew. Let your taste buds guide you.
Decoctions. Decoctions are used with the more tenacious parts of the plant, such as roots, barks, twigs, and some seeds or nuts. These plant parts generally require higher heat and a longer cooking period. Place herbs in cold water, cover tightly, bring to a low simmer, and simmer for 30 to 45 minutes. For a stronger decoction, simmer, then let the herbs sit overnight in the water and strain the next morning.
Herbal capsules are one of the most popular ways to ingest herbs. They’re quick and easy to take, as well as being virtually tasteless. Be sure that the capsules you use are vegetable based; they are much higher quality than gelatin capsules made from animal sources. They also dissolve quickly and are easy to digest. New cryogenic grinders powder the herbs at subzero temperatures, retaining all of the plant constituents. The powdered plants smell and taste fresh and are generally of high quality. You can open a capsule to test for quality. Use the same quality control you’d use for bulk herb products; does it taste and smell potent? Does it still retain some of its color? Powdered herb should taste, smell, and have a similar color as when it was newly dried.
There are many excellent ready-made herbal capsules/formulas on the market, but it’s best to know your sources well (see Resources for a list of suppliers of high-quality herbs and herbal products). You can also easily make your own capsules. It is a bit time consuming, but also is a nice meditative process. Empty capsules are opened, powdered herbs are packed in each half, and the halves are then joined. There are also inexpensive hand “machines” that quicken the task.
Powders are one of the easiest ways to take herbs and can be used in far more creative ways than capsules. Powdered herbs can be blended together and then added to food, blender shakes, and drinks. They can also be mixed into honey to form a thick paste. This herbal honey spread can then be used on toast and crackers, stirred into hot water, or, depending on the herbs, licked from the spoon. For instance, try cinnamon/ginger/licorice honey! Yum! Powders can also be combined with dried fruits, honey, and carob powder to make candy balls, a favorite herbal remedy for young and old alike. I especially like herbal powders added to soups and sprinkled in stir-fries. Be sure to purchase only good-quality herbal powders from reputable herb and natural foods stores, or grind your own. Most home grinders and mills don’t powder herbs finely enough to use in these recipes, so it’s often better to buy herbs already powdered.
Tinctures are concentrated liquid extracts of herbs. Once prepared, tinctures are ready-made and easy to take. Simply dilute the desired amount, usually a few drops, in a small amount of water, tea, or juice. Most tinctures are made with alcohol (80 to 100 proof) as the solvent or extractant. Alcohol is an excellent solvent and generally extracts most of the active constituents of herbs. However, some people prefer not to use alcohol due to health or religious reasons. You can also make effective tinctures with either vegetable glycerin or apple cider vinegar as the solvent. Though they won’t be as strong as alcohol-based preparations, or extract the medicinal constituents as readily, vegetable and/or vinegar tinctures are suitable for those who don’t tolerate or prefer not to use alcohol.
Most herbs when tinctured in alcohol retain their properties for years. Vinegar and glycerin tinctures have a shorter shelf life but should last for at least a year or two, and possibly much longer. Tinctures are best stored in a cool, dark location.
There are several methods used to make tinctures. The traditional or simpler’s method is the one I prefer. It is an extremely simple system that produces beautiful tinctures every time. All that is required to make a tincture in the traditional method are the herbs, the menstruum (solvent), and a jar with a tight-fitting lid.
Step 1. Chop your herbs finely. When possible, use fresh herbs, but high-quality dried herbs work well and sometimes make an even stronger tincture due to their concentration (i.e., minus the water that the fresh herb has in it).
Step 2. Place the herbs in a clean, widemouthed canning jar. Pour the menstruum over the herbs. If using alcohol as the solvent, select one that is 80 to 100 proof, such as vodka, gin, or brandy. Half of the “proof” of the alcohol is the percentage of alcohol in the spirits; 80-proof brandy contains 40 percent alcohol and 60 percent water; 100-proof vodka contains 50 percent alcohol and 50 percent water. If using vegetable glycerin, dilute it with one-quarter to one-half part water. If using vinegar as the menstruum, warm it before pouring it over the herbs to help facilitate the release of herbal constituents. Completely cover the herbs with the menstruum and then add an additional two to three inches of liquid. If the herbs swell above the solvent, which they sometimes do in the first day or two, then add more solvent. Keep the herbs covered by two to three inches of liquid.Cover with a tight-fitting lid.
Step 3. Place the jar in a warm place and let the herbs and liquid soak (macerate) for four to six weeks. The longer, the better. I encourage the daily shaking of the bottles of tinctures during the maceration period. This not only prevents the herbs from packing down on the bottom of the jar but is also an invitation for some of the old magic to come back into medicine making. Empower your herbal remedies with prayer and song.
Step 4. Strain the herbs from the menstruum. Use a large stainless-steel strainer lined with cheesecloth or muslin to pour the liquid through. Reserve the liquid, which is now a potent tincture, and compost the herbs. Rebottle and be sure to label or you’ll quickly forget what’s in that jar! Include the name of the herb, the solvent used (alcohol, vinegar, or glycerin and the percentage), and the date your tincture was made and then strained.
Making a tincture
This is a wonderful recipe that can incorporate any number of tonic or adaptogenic herbs. A highly nourishing and restorative blend, 7-Herb Long-Life Soup is an excellent broth to serve when someone is sick or recovering from illness. While the herbs can be fresh or dried or a combination of both, you should use fresh herbs whenever possible. If unavailable, the dried chopped roots will do. This soup also may be made in a chicken soup base.
Ginger
In this recipe, you can adjust the flavors — leave out the rice, leave out the eggs, leave out everything but the herbs for that matter — but this is the filling I love the best. It is rich, aromatic, and mouthwatering.
Phyllo dough is now sold ready-made in the frozen food section of most grocery stores. The phyllo must be completely defrosted and at room temperature.
Be careful while handling “mother nettle,” who will sting right up until the time she’s cooked. You will need a large amount of fresh nettles because they cook down considerably.
One of my favorite ways to prepare fresh nettles is to pickle them. Served with toast, feta, and olives, pickled nettles are a rare treat. Pick the fresh tender tops of nettle. Place them raw in a quart pickling jar. Fill the jar to the top with vinegar, being sure that no nettles surface above the vinegar. A few garlic cloves and whole cayenne peppers are a nice addition. Cap tightly, and let sit 8 to 12 weeks.
It is sometimes challenging for people to learn to cook with seaweed. The following recipe is an interesting combination of flavors and creates a marvelous dish. The hundreds of people I have served it to have loved seaweed prepared this way.
Though you can use any variety of seaweed in this dish, my favorite is hiziki (sometimes spelled hijike) or arame. These are both delicious, mild-flavored seaweeds. Wash your seaweed thoroughly, and chop it into bite-size pieces. If using dried seaweed, you will need to reconstitute it by soaking it in cold water for approximately 1⁄2 hour.
Zoom Balls combine nourishing herbs with high-powered stimulants to provide a balanced form of energy. This recipe makes 60 large, super-delicious Zoom Balls. Toast the shredded coconut until light brown to add a delicious flavor and crunch to the balls.
Variation: To make Longevity Balls, follow the recipe for Zoom Balls, substituting the following herb combination (or create your own blend of adaptogen herbs).
Siberian ginseng
This is an herbal tonic that builds strength and vitality. Although it can be used by both sexes, it is predominantly a yang (masculine) type of tonic and was formulated especially for men.
This recipe invites your creativity; in fact, it begs for it. You can use different herbs, different proportions, and different flavoring agents. Truthfully, I’ve never followed the exact recipe twice myself, though each batch is similar. For each quart of tincture, use about two nice-size, good-quality ginseng roots (or whatever you can afford). This strong herbal tonic will taste like a rich liqueur and is excellent for you. Serve in a fine little goblet and sip as an aperitif.
Astragalus
I often preserve my herbs in honey. Occasionally, when using fresh ginseng roots with high moisture content, my honey ferments and I end up with ginseng-honey mead! If you don’t want mead (it’s rather strong-tasting), partially dry your roots before using them.
If using fresh roots, slice them like carrots and place them in a widemouthed jar. If the roots are dried, you might have to soak them in water first before slicing them. Pour in enough warmed honey to cover the roots and let sit for 2–3 weeks. The honey will take on the qualities of the ginseng and can be used in tea and in cooking.
I’ve found that you can formulate delicious herbal pastes by blending finely powdered herbs with honey and fruit concentrate or rose water. These pastes can be spread on toast, licked from the spoon, or added to boiling water for instant tea. Stored in the refrigerator, the paste will last for several weeks.
You can prepare any number of herbal combinations this way. Even bitter and unpleasant-tasting herbs can usually be “hidden” if you blend them with warming spices and enough fruit concentrate and honey!
Mix all the herbs together in a bowl. Add enough honey and fruit concentrate to make a paste. Pure rose water can be added for an exotic flavor. Be sure that the paste isn’t too dry. Store in a jar with a tight-fitting lid in the refrigerator. The paste will dry out a bit in the refrigerator, even when tightly closed. If it becomes too dry, moisten with a little more fruit concentrate and honey. The tonic will keep for several weeks, or longer.
Chai is a robust, spicy herbal blend originating in India, Nepal, and Tibet, with literally thousands of different recipes. Following is a chai blend especially formulated for longevity. Serve it hot or chilled with frothy steamed milk. You can easily make frothy milk at home with an inexpensive kitchen device that looks like a French coffee press, or whip it in a blender.
Gently warm the herbs and water in a covered saucepan for 10–15 minutes. Do not boil. Strain the mixture into a warmed teapot and add honey to taste. Pour the chai into a large cup, add a generous heap of frothed milk, and sprinkle with nutmeg or cinnamon.
This wonderful liqueur is a perfect way to enjoy the benefits of damiana and ginseng. Be creative; other herbs such as astragalus and fo-ti can be added. This stuff is dangerously lip-smacking good — and daringly easy to prepare. Prepare it ahead of time and serve it at the beginning of a hot date.
This aromatic herbal wine is a long-life tonic. It can be taken in small doses of 1⁄4 cup daily to promote overall health and well-being.
Place the herbs in a widemouthed canning jar and pour the wine over the mixture. Cover and let sit for 3–4 weeks in a warm place. Strain and rebottle in the original wine bottle. Slice the ginseng root and add it back to the wine, if desired.
In Mexico, damiana is sold in every liquor store. Found in shapely bottles with exotic labels depicting a large Indian “hunk” lavishing affection on some smoldering Mexican beauty, damiana liqueur is quite the popular drink south of the border. I always stock up on this liqueur when in Mexico, and I can personally attest to the aphrodisiac qualities of crème de damiana.
For increased memory, emotional stability, and energy, try this delicious tea. In order for ginkgo to be effective, it must be used with some consistency. Generally, I suggest taking it for 5 days, resting for 2, and repeating this cycle for 3–4 months.
Combine the herbs. Follow the instructions here for making an infusion. Drink 3–4 cups daily.
This calcium-rich tea is soothing and calming to the nerves. It is most effective when used for several weeks at a time.
Combine the herbs. Following the instructions here, make an infusion. Drink 3–4 cups daily.
Select a large, well-aged root for this recipe. A ginseng cooker is a special ceramic double boiler sold in Chinese herb stores. If you don’t have one, however, a regular double boiler will do the trick. The resulting liquid is very potent, to say the least.
Put the water inside the cooker, then place the root inside. Tie the cooker shut, place in another pan filled with water, and cook over low heat for 8–12 hours. Strain. Drink 1⁄2 cup 3 times daily. Store any leftover liquid in the refrigerator, and drink within 3 days.
American ginseng
Making delicious vinegar with fresh holy basil is a great way to enjoy this “sacred herb” daily on salads and even as a tonic drink. For medicinal purposes, I usually suggest using raw unpasteurized apple cider vinegar because it is rich in nutrients, is alkalizing to the system, and helps establish healthy gut flora (the bacteria or flora that live in our digestive tract and are essential to good health).
Pick fresh holy basil leaves. If necessary, wash the leaves first, but be sure to gently pat dry. Place the leaves in a clean, dry, widemouthed quart jar, filling about three-quarters of the jar. When making medicinal vinegars, you want a lot of herbal material to liquid. The stronger the vinegar, the more medicinal (and better) it is! Once your herbs are packed in the bottle, add apple cider vinegar, filling to the top of the jar. Place the herbs and vinegar in a warm sunny window or by a heat source for 3–4 weeks or until the vinegar takes on the rich, pungent taste and odor of the herb.
When the vinegar is completed, strain out the herbs and rebottle the liquid. This is when you can bottle it in fancy vinegar bottles with narrow necks, but not until after you’ve strained the herbs. Trying to get the spent herbs out of a narrow-necked bottle is very time consuming and doesn’t always work! Many people like to add a sprig or two of fresh herb to the finished product for a visual touch.
To use: Add 2 to 3 tablespoons to your daily salad; drink a small toddy (1⁄4 cup or less) daily; or blend in veggie drinks for a quick pick-me-up and a lively flavor.
Variations: Try adding garlic, whole cayenne peppers, rosemary, sage, and thyme. There’s no end to the creative fun you can have in your apothecary and kitchen lab!
For a stronger medicine, make a tincture of holy basil, following the same instructions for making herbal vinegar, but using 80-proof alcohol instead of the vinegar (see here for more detailed instructions on making herbal tinctures).
To use: Take 1⁄2 to 1 teaspoon of tincture 2 to 3 times daily as a rejuvenating adaptogenic tonic.
A warming, energizing concoction, Fire Cider Zest was designed to light your fires. It can be added to salad dressings, used to flavor steamed veggies, and sprinkled on steamed grains.
Place the herbs in a widemouthed glass jar and pour in vinegar, enough to cover the ingredients by an inch or two. Cover the jar with a tight-fitting lid and let sit for 4 weeks. Strain. Sweeten with honey. Add cayenne to taste. The flavor should be sweet, pungent, hot, and spicy! No refrigeration is needed. It will keep for several months in a cool place.
This is my favorite brain tonic formula, and the first tincture I teach my students to make. Hundreds of people have attested to its effectiveness. However, it must be used consistently for at least 6–8 weeks.
Don’t expect to wake up one morning feeling like Einstein. But you might remember where you put that shopping list. You know the tonic is really working when you remember everything on the list — or don’t need a list any longer.
Place the herbs in a widemouthed jar and cover with brandy or vodka. Cover the jar with a tight-fitting lid and place in a warm, shaded area for 6–8 weeks. Shake the bottle every few days to prevent the herbs from settling on the bottom. Strain and rebottle for use. Recommended daily dose: 1⁄2–1 teaspoon of tincture diluted in 1⁄4 cup warm water, juice, or tea 3 times daily for 2–3 months.
Gotu kola