Tinctures are one of the most practical ways to preserve the benefits of herbs. By steeping herbs in ethanol (alcohol) or glycerin, you capture and stabilize active compounds for long-term storage.
Our goats will eat just about anything green, but they leave mullein untouched. The tall stalks and fuzzy leaves stand out in the pasture, making it easy to identify and gather for tincture use. This resilience is one reason mullein has survived in fields and roadsides for centuries and why it remains a reliable plant for respiratory support.
- Alcohol tinctures are the strongest option. They extract the widest range of compounds, including volatile oils and resins. When stored in amber glass, in a cool and dark place, they remain potent for many years. Most stay effective at least 5 years, and often 10 years or longer.
- Glycerin tinctures (glycerites) are alcohol-free and naturally sweet. They are easier to give to children or those avoiding alcohol. They are less potent and shorter-lived, typically lasting 1 to 3 years.
A general rule:
- Fresh plants are often tinctured at a ratio of 1 part plant to 2 parts alcohol using 95% ethanol.
- Dried plants are usually tinctured at 1 part plant to 5 parts alcohol using 40 to 65% ethanol.
Fresh plants already contain a lot of water, so high-proof alcohol is needed to keep the tincture strong enough for extraction and preservation. Dried plants have no water left, so they require a lower strength alcohol that already contains water. This is why fresh plants are often made at 1:2 with 95% ethanol, while dried plants are usually prepared at 1:5 with 40 to 65% ethanol.
If starting with Everclear (95%), dilute with distilled water until you reach the desired range. For example, equal parts Everclear and water yield ~47.5% alcohol, which is perfect for most dried herbs.
Here are ten of the most useful herbs for tinctures, with sourcing, processing, preparation, and practical usage.
1. Echinacea
- Uses: Supports immune response and may shorten the duration of colds. Research shows mixed results, with some studies finding modest benefits.
- Part Used: Roots are strongest, flowering tops are secondary.
- Processing: Wash roots well and chop into small chunks. Dry and crumble tops before extraction.
- Finding: Native to prairies, easy to grow as a perennial.
- Purchasing: Buy dried roots. Avoid premixed powders with fillers.
- Alcohol: Extracts alkylamides and polysaccharides effectively. Shelf life 5 to 10+ years.
- Glycerin: Milder but useful for children. Shelf life 1 to 3 years.
How to Prepare: Fill a jar halfway with chopped root or tops. Cover completely with ethanol at 50 to 60%. Seal, shake occasionally, and steep 4 to 6 weeks. Strain and bottle in amber glass.
How to Take It: A typical adult amount is 2 to 3 mL (about 60 to 90 drops) in water or tea, up to 3 times daily at first sign of illness. Children may take glycerin-based preparations at reduced amounts.
2. Elderberry
- Uses: Antiviral, immune supportive, used for colds and flu.
- Part Used: Fully ripe berries, usually dried.
- Processing: Lightly crush dried berries before use. Avoid unripe berries, leaves, and stems which contain compounds that can upset digestion. Many practitioners prefer elderberry in cooked syrups or extracts for safety.
- Finding: Grows along creeks and hedgerows. Easy to plant as a shrub.
- Purchasing: Buy whole dried berries, not powders.
- Alcohol: Extracts flavonoids and anthocyanins strongly. Shelf life 5 to 7 years.
- Glycerin: Works well, sweet tasting, safe for children. Shelf life 1 to 3 years.
How to Prepare: Place lightly crushed dried berries in a jar. Cover with ethanol at 50% or with food-grade glycerin. Steep 4 to 6 weeks, shaking every few days. Strain and bottle.
How to Take It: Adults may use 2 to 4 mL (about 60 to 120 drops) up to 3 times daily during illness. Children can take smaller glycerin doses.
3. Garlic
- Uses: Antimicrobial, antifungal, supports heart and circulation.
- Part Used: Cloves.
- Processing: Peel and crush cloves. Allow them to sit for several minutes so alliinase can form allicin.
- Finding: Easy to grow in gardens or forage ramps in spring.
- Purchasing: Buy firm, whole bulbs. Avoid jarred garlic.
- Alcohol: Best extracted in aqueous ethanol (50 to 60%), which preserves sulfur compounds. Shelf life 5 to 8 years.
- Glycerin: Gentler extract with weaker antimicrobial effect but better taste. Shelf life 1 to 2 years.
How to Prepare: Crush cloves and let sit for 5 to 10 minutes. Place in jar and cover with ethanol at 50 to 60%. Seal, shake every few days, steep 4 weeks, strain, and store.
How to Take It: Adults may use 1 to 2 mL (about 30 to 60 drops) up to 3 times daily for infections or cardiovascular support.
4. Oregano
- Uses: Strong antimicrobial and respiratory support.
- Part Used: Leaves and flowering tops.
- Processing: Roughly crumble or chop dried material.
- Finding: Common in gardens, wild oregano grows in dry rocky soils.
- Purchasing: Buy whole dried leaves, not ground powder.
- Alcohol: The best solvent for oregano’s oils like carvacrol and thymol, which are poorly soluble in glycerin. Shelf life 5 to 10 years.
- Glycerin: Does not extract the essential oils well.
How to Prepare: Place chopped dried leaves in a jar. Cover with ethanol at 60 to 70%. Steep 4 to 6 weeks, shaking occasionally. Strain and store in amber glass.
How to Take It: 1 mL (about 30 drops) in water or tea, up to 3 times daily for respiratory or infection support.
5. Willow Bark
- Uses: Provides pain relief and fever reduction through salicin, a natural aspirin-like compound.
- Part Used: Bark from young branches.
- Processing: Harvest in spring or fall. Dry and shred into strips.
- Finding: Found along rivers and wetlands.
- Purchasing: Buy dried strips labeled as Salix species.
- Alcohol: Strong extraction of salicin. Shelf life 10+ years.
- Glycerin: Weaker extraction. Shelf life 1 to 2 years.
How to Prepare: Chop bark into small strips. Fill a jar one third with bark and cover with ethanol at 50 to 60%. Steep 4 to 6 weeks with occasional shaking. Strain and store.
How to Take It: 2 to 3 mL (about 60 to 90 drops) up to 3 times daily for pain or fever. Avoid if allergic to aspirin or in children with viral illnesses.
6. Yarrow
- Uses: Helps reduce fever, supports wound care, and boosts immunity.
- Part Used: Flowering tops and leaves.
- Processing: Harvest in bloom. Dry and chop before use.
- Finding: Common in fields and roadsides. Easy to grow.
- Purchasing: Buy dried tops, not dusty powder.
- Alcohol: Captures volatile oils and tannins well. Shelf life 5 to 10 years.
- Glycerin: Fairly effective but shorter lasting. Shelf life 1 to 3 years.
How to Prepare: Place chopped dried tops and leaves in a jar. Cover with ethanol at 50%. Seal, shake during the 4 to 6 week steep. Strain and store.
How to Take It: 2 mL (about 60 drops) up to 3 times daily for colds, flu, or fever. Avoid if allergic to ragweed family plants.
7. Valerian Root
- Uses: Promotes restful sleep and reduces anxiety.
- Part Used: Roots.
- Processing: Harvest after 2 to 3 years of growth. Chop into chunks and dry.
- Finding: Usually cultivated, not common in the wild.
- Purchasing: Buy dried roots. Expect a strong odor.
- Alcohol: Extracts multiple volatile oils that likely act together. Shelf life 5 to 7 years.
- Glycerin: Weaker effect, shorter storage. Shelf life 1 to 2 years.
How to Prepare: Chop dried root into small pieces. Place in jar, cover with ethanol at 50 to 60%. Shake regularly over 4 to 6 weeks. Strain and bottle.
How to Take It: 2 to 3 mL (60 to 90 drops) in water about 30 minutes before bed. May cause drowsiness, avoid combining with other sedatives.
8. Ginger Root
- Uses: Reduces nausea, supports digestion, and helps with inflammation.
- Part Used: Rhizome.
- Processing: Slice fresh root thin or crumble dried slices.
- Finding: Widely available in markets, grows indoors in pots.
- Purchasing: Select firm, aromatic roots. Avoid shriveled or moldy ones.
- Alcohol: Extracts gingerols and shogaols well. Shelf life 5 to 8 years.
- Glycerin: Milder extraction. Shelf life 1 to 2 years.
How to Prepare: Slice fresh root thin, add to jar, and cover with ethanol at 50 to 70%. Shake during the 4 to 6 week steep. Strain and bottle.
How to Take It: 2 mL (about 60 drops) in water or tea up to 3 times daily for nausea, upset stomach, or inflammation.
9. Mullein
- Uses: Clears mucus, soothes lungs, and supports respiratory health.
- Part Used: Leaves and flowers.
- Processing: Harvest young leaves, chop into small pieces, dry fully. Flowers can also be dried.
- Finding: Common along roadsides and pastures. Easy to identify by tall stalk and fuzzy leaves.
- Purchasing: Buy dried leaves or flowers. Avoid powders which clog filters.
- Alcohol: Extracts saponins and flavonoids. Shelf life 5 to 7 years.
- Glycerin: Works well and is pleasant for children. Shelf life 1 to 3 years.
How to Prepare: Place chopped dried leaves or flowers in a jar. Cover with ethanol at 40 to 50%. Shake often during 4 to 6 weeks. Strain carefully through fine cloth or coffee filter to remove irritating hairs.
How to Take It: 2 to 3 mL (60 to 90 drops) in water or tea, up to 3 times daily for coughs, chest congestion, or lung irritation.
10. Propolis
- Uses: Antimicrobial, antifungal, immune supportive, wound healing.
- Part Used: Resin collected by bees.
- Processing: Freeze until brittle, grind into granules.
- Finding: Gather from hives or buy raw from beekeepers.
- Purchasing: Choose raw resin chunks. Avoid diluted products.
- Alcohol: The preferred solvent for resins. Shelf life 10+ years.
- Glycerin: Extracts are possible but weaker and less complete.
How to Prepare: Grind frozen resin into small pieces. Place in jar, cover with ethanol at 70 to 95%. Shake often for 4 to 6 weeks. Strain and store in amber bottles.
How to Take It: Adults can use 1 mL (about 30 drops) in water once or twice daily for immune support. Can also be applied directly to small wounds. Avoid if allergic to bee products.
Alcohol tinctures are the gold standard for potency and long shelf life. Glycerin tinctures are shorter lived but essential for children and those avoiding alcohol. Both methods together create resilience in a preparedness plan.
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