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.