A tincture is an alcohol-based herbal extract: you let herbs steep in spirits for a few weeks, strain them out and end up with a concentrated liquid that you dose by the drop. Making a tincture is easier than it sounds. In this guide you'll learn what a tincture actually is, which ratios to use, how to make and store your own tincture step by step, and when a ready-made tincture is the easier choice.
What is a tincture?
A tincture uses alcohol as its solvent. Alcohol draws out compounds that dissolve poorly or not at all in water, such as resins, essential oils and many alkaloids. Water picks up the compounds alcohol leaves behind, such as mucilage and minerals. That's why you usually work with a mix of alcohol and water, such as 40% vodka. A bonus: alcohol preserves. A well-made tincture keeps for years, while tea goes off within a day.
Tincture, extract, glycerite and tea
| Tincture | Liquid 1:1 extract | Glycerite | Tea | |
|---|---|---|---|---|
| Solvent | Alcohol and water | Usually alcohol and water, more concentrated | Vegetable glycerine and water | Hot water |
| Herb : liquid ratio | Usually 1:5 (dried) or 1:2 (fresh) | 1:1 | Usually 1:5 | 1 to 2 teaspoons per cup |
| Shelf life | 3 to 4 years | Years, see the packaging | About 1 year | Same day |
| Dosing | Drops | Fewer drops than a tincture | Drops or teaspoons | Per cup |
| Best for | Making your own, almost any herb | Getting started right away | Anyone avoiding alcohol | Daily use |
The ratio tells you how concentrated an extract is. At 1:5 there's 1 gram of herb in every 5 millilitres of liquid. A 1:1 extract has 1 gram per millilitre, so it's five times as strong. That's why you only need a few drops of our tinctures and 1:1 extracts.
What do you need?
- Herbs: dried or fresh, preferably organic and from a known source.
- Alcohol: a neutral spirit of 40% or stronger, such as vodka or grain spirit. Cleaning or rubbing alcohol isn't suitable, it isn't drinkable.
- A glass jar with a tight-fitting lid.
- Scales and a measuring jug.
- A fine sieve and a cheesecloth or coffee filter.
- Dark glass bottles with droppers, and labels.
Which herbs are suitable?
Almost any herb you can drink as tea can also be made into a tincture. These are popular herbs to start with, all available dried at Dutch-Smart:
| Herb | Plant part | Taste | Tip |
|---|---|---|---|
| Lemon balm | Leaf | Fresh, lemony | Fresh leaves give the most scent, use 1:2 then |
| Thyme | Leaf and flowers | Herbal, warm | Dried works fine, 1:5 |
| Common sage | Leaf | Herbal, slightly bitter | Don't use it for long periods, sage contains thujone |
| Lavender | Flowers | Floral, strong | Use a little, the taste quickly takes over |
| Valerian | Root | Earthy, pungent smell | Roots release their compounds slowly, steep for 6 weeks |
| St. John's wort | Flowering tops | Herbal | Turns the tincture deep red, watch the interactions with medicines |
Never use herbs you're not sure of, and never use plants known to be poisonous. If in doubt, choose a ready-made extract.
Making a tincture in 7 steps
- Weigh your herbs. For dried herbs use 1 part herb to 5 parts alcohol, for example 50 grams of herb to 250 ml. For fresh herbs use 1 to 2, for example 100 grams to 200 ml.
- Break the herb up. Crumble dried leaves between your fingers or chop fresh herbs finely. The larger the surface area, the better the extraction.
- Put the herb in a clean glass jar and pour the alcohol over it. The herb must be fully submerged. Anything sticking out above the liquid can go mouldy.
- Close the jar and label it with the herb, the ratio, the alcohol percentage and the date.
- Let it steep for 4 to 6 weeks somewhere dark at room temperature. Give the jar a shake every other day.
- Strain the tincture through a fine sieve lined with cheesecloth. Squeeze the cloth well, there's still a lot of tincture in the wet herb.
- Pour into the dark bottles, close them tightly and label them again.
Alcohol-free: making a glycerite
If you'd rather not use alcohol, make a glycerite. You follow the same steps, but replace the alcohol with a mix of about 60% vegetable glycerine and 40% water. Glycerine tastes sweetish and extracts less strongly than alcohol, and a glycerite keeps for about a year. Once opened, store it in the fridge.
Storing and using
Store your tincture in dark glass bottles, somewhere cool and out of the light. That way it keeps for 3 to 4 years. If it smells musty, turns cloudy or shows mould, throw it away.
You dose a tincture by the drop. Start with a few drops in a glass of water or a cup of tea and see how it suits you. A homemade tincture isn't a standardised product: its strength depends on the herb, the harvest and your ratio. So keep the amounts small and write down what you use.
Want to start right away? Ready-made tinctures
Making your own takes a few weeks of patience. If you want to get going straight away, or want a consistent strength, choose a ready-made 1:1 extract. At Dutch-Smart you'll find, among others:
- True chamomile 1:1 extract
- True valerian 1:1 extract
- Passionflower 1:1 extract
- Ginger 1:1 extract
- Thyme 1:1 extract
- Marigold 1:1 extract
You'll find all extracts in our tinctures category. Looking for an even stronger, purified form? Take a look at the liquid alkaloid extracts. They're much more concentrated, so stick strictly to the dose on the packaging.
Safety
- Alcohol: a tincture contains as much alcohol as the spirit you make it with. Don't give it to children, don't use it if you're pregnant or breastfeeding, and not if you can't or don't want to drink alcohol.
- Medicines: some herbs interact with medicines, such as St. John's wort. If you take medication, check with your pharmacist first.
- Driving: don't drive after using calming herbs such as valerian or passionflower.
- Labels: label every jar and bottle. After six months, an unmarked brown bottle is impossible to identify.
- Children: keep tinctures out of their reach. They look like cordial.
Common mistakes
- Alcohol that's too weak: below 25% alcohol the tincture can spoil. Use at least 40%.
- Using rubbing alcohol: it's denatured and not suitable for consumption. Only use drinkable spirits.
- Herb sticking out above the liquid: that can go mouldy. Make sure everything is submerged and top up if needed.
- Steeping too briefly: after a week the tincture is still weak. Give it at least 4 weeks.
- Not squeezing: a good share of your tincture is still in the wet herb.
- Storing in clear glass in the light: light breaks compounds down. Use dark glass and a dark cupboard.
- No label: always write down the herb, ratio, alcohol percentage and date.
Frequently asked questions
How long should a tincture steep?
At least two weeks, but 4 to 6 weeks gives a better extraction. Roots and bark need more time than leaves and flowers.
Which alcohol should you use for a tincture?
A neutral, drinkable spirit of at least 40%, such as vodka or grain spirit. For resinous herbs you can use a stronger spirit. Never rubbing alcohol or methylated spirits.
What does 1:5 mean for a tincture?
That 1 gram of herb was used for every 5 millilitres of liquid. A 1:1 extract is therefore five times as concentrated as a 1:5 tincture.
How long does a homemade tincture keep?
Made with alcohol of 40% or more and stored dark and cool, 3 to 4 years. An alcohol-free glycerite keeps for about a year.
Can I make a tincture without alcohol?
Yes, with vegetable glycerine and water. That's called a glycerite. It's weaker and keeps for less time than an alcohol tincture.
Is a tincture the same as an extract?
A tincture is a type of extract. In practice, a stronger, more concentrated product is often called an extract, such as a 1:1 extract, while a more diluted alcohol-based product is called a tincture.
Sources: North Atlantic Books, How to make an herbal tincture, Henriette's Herbal, Tinctures FAQ.
