Herbs are highly valued for both their nutritive and medicinal value and can be prepared as infusions, salves, or tinctures. A tincture is made by steeping herbs in alcohol, usually vodka or rum. According to Susan Weed, the process of making a tincture leeches the nutritional value out of the herbs, but it enhances the herb's medicinal value. Ginseng is a highly prized herb in Chinese medicine and is thought to be useful in treating a wide range of conditions.
Instructions
Make a Ginseng Tincture
1. Gather 1 oz. of dried ginseng root, or enough to fill a pint-sized glass container 1/3 full with the herb. Chop into pieces and place into the jar.
2. Fill the jar to the top with rum or vodka. Susan Weed advises using 100-proof alcohol. She states that lower-proof alcohols don't work as well and higher-proof alcohols can cause damage to liver and kidneys.
3. Cover the jar and allow to steep for six weeks.
4. Strain the herb out of the alcohol through a cheesecloth or paper filter. Discard used herb.
5. Using the funnel, pour the strained tincture into a dark-colored bottle. Label bottle with type of tincture and the date, and store the tincture tightly closed in a cool, dark place.
Tips Warnings
Properly stored, a tincture will keep for as long as five years.
Herbal tinctures should be treated like all other medications. Before using any herbal remedy, consult a physician or certified herbalist.
Tags: make, ginseng, tincture, Ginseng Tincture, Make Ginseng, Make Ginseng Tincture, medicinal value, Susan Weed
