DISCLAIMER

Do not treat the information contained here as a prescription; it is intended as a resource of knowledge for you. Do not use any herb that you cannot positively identify, be it from the wild or your garden. When in doubt you should purchase your dried herbs from a reputable herbalist and seek treatment from a qualified practitioner.

Tinctures

Tinctures are typically an alcohol-, acid-, or glycerin-based preparation. They are extremely portable and have a extended shelf life, which makes them great for traveling or using rare herbs.

NEED: Glass jars or bottles with airtight lids (keep all metal out of contact with the herbs and liquid!), alcohol (80-100 proof is common), apple cider vinegar, or glycerin and herbs.

Using dried herbs it is recommended that 1 to 2 oz. plant material per 8 oz. of liquid.

Using fresh herbs, it is recommended that the plant matter be bruised or cut and there must be at least enough to fill half the jar or more.

PREPARE: Place the herbs in the bottle/jar; pour the liquid over them, filling the container as much as possible. Place lid on and tighten securely. Place in cool, dark place for about 6 weeks, taking jar out to shake at least once daily. At the end of 6 weeks, open jar and strain out herbs.

USE: Tinctures are usually stored in small glass amber-colored bottles with eyedroppers. Dosage can be anywhere from 5 to 60 drops several times daily or as needed under the tongue or in a glass of water or juice. Tinctures can be applied topically as well for bruises, aches, minor cuts and scrapes and pain. Tinctures are excellent for traveling as they’re core concentrated and more portable than most other preparations and can take the place of teas, infusions, decoctions, oils and salves in most situations, though the others still have their uses and advantages. Tinctures usually taste awful, though there are exceptions.

STORAGE: All should be kept in a cool, dry place in airtight containers (preferably glass) and out of the light. Alcohol tinctures can keep 10 years or longer. Apple cider vinegar tinctures keep about 6 months. Glycerin keeps about 4 months.

Oils

This has nothing to do with making essential oils, however, they can be used in making oil-based preparations. The oils we are discussing here are aromatherapy oils and infused oils, which can be used for aromatherapy, massage, dry skin, external problems, making salves, and a lot more!

Aromatherapy Oils

NEED: Glass jar with airtight lid, almond, grape seed, olive or other quality oil, or even infused oil and essential oil(s). Make sure that the jar and lid are clean and dry. Any moisture can cause the oil to mold or spoil.

PREPARE: This type of oil is actually very simple to make. Simply take your oil (called the “base” or “carrier”) and add essential oil of your choosing. The general rule of thumb is 10-15 drops of essential oil per 8 oz. carrier. Mix and cover tightly. Vitamin E can also be added. You’re done!

USE: Aromatherapy oil is primarily used for its scent and the effects that scent has on your body, whether it is relaxing, stimulating, sinus-clearing or any of the other properties the essential oils have. The essential oils also have other properties, many of them being anti-septic, anti-flea and just general overall healers themselves. Use infused oil for the carrier and you can have an extra-powerful healing oil on your hands! Aromatherapy oil can be used by simply smelling it or during massage or in regular use like infused oil. Do not ingest aromatherapy oil, however, as essential oils, because they are highly concentrated, can be potentially toxic if ingested, even in minute doses.

STORAGE: Store in a cool, dry, dark place, preferably in an airtight glass container. Oils generally keep 6 months to 1 year. If it is an oil with a lot of protein (like comfrey oil) it will go bad more quickly. Try to keep the container closed whenever it isn’t in use. Essential oils can quickly disperse, losing their scent and also medicinal properties.

Infused Oils

NEED: Glass jar with airtight lid, casserole dish with cover (oven method), almond, grape seed, olive or other quality oil, and herbs. Fresh herbs are best, though dried can be used as well. When using fresh herbs, fill the container. Dried, use 1/3 to 1/2 the amount of fresh. Make sure that the jar and lid are clean and dry. If using fresh herbs, make sure that they are free of excess moisture as well! Do not wash the herbs, even if they seem a little "dusty." Any moisture can cause the oil to mold or spoil.

PREPARE: Break up and bruise the herbs in your hands and place them into the jar. Pour oil over the plants to cover them and gently (so you don’t spill the oil) tap the jar to see if you can get any of the air bubbles the plants may have trapped to go to the surface of the oil. Fill the rest of the jar with oil until it is above the rim. It’s ok if you spill a bit, but make sure that the oil is over the rim. Carefully place the lid onto the jar and tighten it. Wipe the jar clean with a dry cloth, if you want to. Place the jar in a warm, sunny location.

The day after you put the oil in the jar, tap the jar gently to see if you can bring up any more bubbles. Reopen the jar carefully and add more oil if need be. Fill the jar above the rim again, place the lid on tightly, and then shake the jar.

For the next six weeks, keep the jar in a warm, sunny location and shake it daily. If you notice any air bubbles, open it up and add more oil as per instructions above. Remember to keep the inside of the jar dry!

After the six weeks are up, open the jar (it may be difficult) and strain as much of the plant matter out as you can. (This is another very messy part, but your hands will love you!). Put it into an airtight glass container.

Method 2 is great when you need oil ASAP and don’t have any on hand. It’s also good for plants that are high in protein and tend to rot while you’re trying to make oil with them. Place herbs in a clean, dry casserole dish and cover completely with oil. Place the lid on and cook at lowest setting for about 3-6 hours. Be careful not to burn the oil. Remove from oven and let cool. Strain and pour into clean, dry, airtight glass container.

USE: Infused oil has many uses, from massage, to dry skin, to making salves.

You can even cook with it! If you’re going to use it for cooking, use only oils that you would normally use (canola, peanut, vegetable, etc.) Olive is usually the best.

Essential oils and/or vitamin E can be added once the oil has been strained. Infused oils can still be used for standard external application, or they can be used as Aromatherapy Oils!

STORAGE: Store in a cool, dry, dark place, preferably in an airtight glass container. Oils generally keep 6 months to 1 year. If it is an oil with a lot of protein (like comfrey oil) it will go bad more quickly.

NOTE: Comfrey and other plants high in protein have a tendency to rot easily and can very easily foil your attempts to make an oil with them. These oils, even providing that you manage to make them without difficulty, tend to have a shorter shelf life than other oils. The somewhat plain and yellow St. John’s Wort flowers will turn oil a beautiful ruby red!! If it’s St. John’s Wort oil and it’s not a beautiful red, either it’s bad quality oil or herb!

Christopher Bashaw is a registered nurse with 24 years experience specializing in integrative medicine. Christopher currently is seeing patients at the Mizu Tama Dojo and White Lotus Healing Arts Clinic in Rochester, NH as well as Pinewood Medical Center at the Pinewood Healing Arts Center in Somersworth, NH. http://www.freewebs.com/mizu_tama_dojo