"Making Tinctures" class handout

Standard Tincture Ratios
(Herb weight: liquid volume, % alcohol)

Fresh plants
1:2 95%

Dried plants
1:5 50%

Tincturing methods
- Weight-to-volume scientific method
- Folk method
- Percolations

Some plants to tincture now (spring in the Northeast)

- Mullein (Verbascum thapsus)
- Dandelion (Taraxacum officinale)
- Burdock (Arctium spp.)
- Docks (Rumex obtusifolius, R. crispus)
- Skunk cabbage (Symplocarpus foetidus)
- Knotweed (Fallopia japonica)
- Barberry (Berberis spp.)

- Hawthorne (Crataegus spp.)
- Elder (Sambucus spp.)

- Willow bark (Salix spp.)
- Poplar buds (Populus spp.)

Web Resources

Making tinctures 101, by Kiva Rose

Tincture ratios handout, by 7song

“Solubility Chart,” for scientifically measuring tincture alcohol ratios, by Lisa Ganora

See trusted herb companies for optimal ratios. An example is Herb Pharm.

Tincture Ratios, and so much more by my teacher 7song’s teacher, Michael Moore

On Skunk Cabbage, by Sean Donahue

Five Flavors “Taste of Herbs” Flavor Wheel, from Rosalee de la Foret