Alchohol has been considered one of the optimum mediums for preparing and preserving herbs for thousands of years. It is an excellent way to extract the active ingrediants and the resulting tincture keeps them fresh and useful for many years.

Alchohol is a marvelous way to carry the substance within the body by promoting the absorption of minute active ingredients within the intestine.

A regular herbal tincture is made with one part dried herbs to ten parts alchohol and is generally completed after ten days. Then strain out the herbs and tightly seal and label the bottle.

For those who must avoid alchohol completely add the tincture to hot water or tea so that the alchohol will evaporate immediately.

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