This year, I decided to prepare my winter remedies early, that way, they would be ready when I might need them this winter. So this month I made an Immunity Tincture. I wanted to have some herbal medicine that I could take if I started to come down with something, or to help boost my system if I started to feel run down. Tinctures are an easy way to administer herbs in concentrated way. They are commonly made using vodka or brandy, and a blend of herbs or a single herb. Usually I will tincture single herbs and blend them later as needed.
This time I used a blend of herbs which included things like echinacea, horseradish root, Oregon grape root, pleurisy root, a pinch of cayenne, plus a few other herbs. I put all the herbs into a jar so that the jar was filled about 1/3 of the way, and then I topped it up the rest of the way with brandy. The alcohol in the brandy will help to extract the medicinal goodness from the herbs and spices. Everyday I shake my concoction to mix all the ingredients well and to keep things from getting stuck. I also like to put some healing energy and thoughts into my tincture to be, and I do this when I do my daily shake-up. Tinctures should be stored in a cool, dark space, and should be allowed to ‘brew’ for at least 6-8 weeks. I like to let mine infuse for 8 weeks or longer.
So, in a few more weeks, I will strain out the herbs using a cheese cloth and sieve. After straining, I will press any remaining liquid out of the herbs, and bottle the liquid in a dark glass bottle. I like to use dropper bottles because it is easy to administer the tincture from a dropper. At this point, I will label the bottle with what is inside, and put a date of preparation on it. I always think I will remember what is in my bottles and when I made them, but the reality is that I do much better at remembering when I have a properly labelled bottle!