How to Make a Herbal Tincture
A tincture is one of the most efficient ways to work with plant medicine. It is a concentrated liquid extract, made by steeping herbs in alcohol over several weeks, that pulls a broad range of plant constituents into a stable, shelf-stable form. A well-made tincture can last for years (stored correctly), which is one of the reasons herbalists have relied on them for so long.
The alcohol serves two purposes. It extracts constituents that water alone cannot reach (resins, alkaloids, and certain essential oils, for example), and it acts as a preservative, preventing the growth of bacteria and mould. The result is something more potent, more stable, and more concentrated than a tea, used in small doses measured in drops or millilitres rather than cups.
Choosing Your Alcohol
The strength of your alcohol matters because it determines what gets extracted. Most plant constituents extract well somewhere between 40% and 60% alcohol by volume (ABV). For general home use:
- Vodka (40% ABV / 80 proof) is the most accessible and versatile choice. It has a neutral flavour and works well for a wide range of herbs.
- Brandy (40% ABV) has a warmer, slightly sweeter character and is a traditional base for many folk preparations.
- High-proof spirits (60%+ ABV) are used for resins, roots, and bark where a stronger solvent is needed.
Do not use rubbing alcohol or isopropyl alcohol. It is not food safe. Ever.
The Folk Method vs. The Weight-to-Volume Method
There are two main approaches to making a tincture at home.
The folk method is simple and intuitive. You fill a jar with herb, cover it with alcohol, seal it, and wait. It does not require measuring or maths. The ratio is approximate, but for home use, it produces reliable results.
The weight-to-volume (w/v) method is more precise. You weigh your dried herb and measure your alcohol, using a standard ratio (1:5 is common for dried herbs, meaning 1 gram of herb per 5ml of alcohol). This is the method used in professional and clinical herbalism, and if you want consistency across batches, it is worth learning.
For the purposes of this guide, we will walk through the folk method, because it is a good place to start.
Step by Step: Folk Method Tincture
What you need:
- Dried or fresh herb
- 80-proof vodka (or chosen spirit)
- A clean glass jar with a tight lid
- A fine mesh strainer or cheesecloth
- Dark glass dropper bottles for storage
Method:
- Fill your jar roughly half to two-thirds full of dried herb (or loosely full if using fresh herb). Fresh herbs contain water, which will dilute your alcohol, so this is accounted for by using more plant material.
- Pour alcohol over the herb until it is fully submerged, with at least an inch of liquid above the plant material.
- Seal the jar tightly and label it with the herb name, date, and alcohol type.
- Store in a cool, dark place for 4 to 6 weeks. Shake the jar daily if you remember (or a few times per week, at minimum). This encourages extraction and keeps the herb moving in the solvent.
- After your steeping period, strain the liquid through cheesecloth or a fine mesh strainer, pressing the plant material firmly to extract as much liquid as possible. The pressed-out plant material is called the marc.
- Bottle in dark glass dropper bottles and label clearly.
- Stored in a cool, dark place, most tinctures will remain stable for 3 to 5 years.
Dosage
Tinctures are taken in drops or millilitres, not cups. A common starting point is 20 to 40 drops (roughly 1 to 2ml) in a small amount of water, one to three times daily. But this varies widely by herb and individual. The Herbalist's Codex includes traditional dosage guidance for each herb in our database.
A Note on Safety
Because tinctures are concentrated, they are not appropriate for everyone. Alcohol-based tinctures are not suitable for those in recovery from alcohol use, children (unless the alcohol has been evaporated first), or those with certain health conditions. For an alcohol-free alternative, see our Glycerite guide.