How To Make Herbal Tinctures At Home

Herbal tinctures are one of the most effective and shelf-stable ways to preserve the healing power of medicinal plants. Used in traditional herbal medicine for centuries, tinctures concentrate the active compounds of herbs into an easy-to-dose liquid extract.

In this beginner-friendly how to guide, you’ll learn:

* How to make tinctures step-by-step

* 3 powerful tincture recipes

If you’re exploring holistic wellness practices, tinctures are a foundational skill worth mastering.

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Keyword: herbal, herbal tincture, holistic, homemade, Tincture

Servings: ml herbal tincture

Author: HolisticJB

Cost: $15

Equipment

1 Glass jar with tight lid ((amber or dark glass))

1 Cheesecloth or fine strainer

1 Amber dropper bottle

Label ( (important!))

Ingredients

1 cup dried herb (or 2 cups fresh)
1 bottle 40–60% alcohol ((vodka works well))

Get Recipe Ingredients

Instructions

Prepare the Herb. If using fresh herbs chop finely without masticating or bruising. If using dried herb lightly crush them with hands or rolling pin to increase surface area. (see notes for 3 popular herbal tinctures)
1 cup dried herb
Depending on the size of your jar and whether you are using fresh or dry fill the jar ½ to ¾ full with dried herbs and ¾ to ⅚ with fresh herbs
Add your Alcohol (we recommend vodka as it is high alcohol and won't impact herb). Again depending on the size of the jar pour alcohol over the herbs making sure they are completely submerged. Ensure you leave a 2–3 cm headspace between the top of the alcohol and the bottom of the lid. Ensure herbs remain covered at all times. (see notes for a substitute if you prefer to not use alcohol)
1 bottle 40–60% alcohol
Seal with a sterile lid and label. This is important especially if you have made several tinctures with differing herbs or alcohol. This label will make sure when you use the tincture you administer the correct dosage.
Label with: Herb name(s), the Alcohol type and %, The date steeping started.
Store your sealed tincture in a cool, dark place. Shake daily. Top up with the same alcohol when needed to ensure the herb is always submerged.
Extraction and steeping takes time. we recommend you wait minimum 4 to 6 weeks. Roots may benefit from 6–8 weeks.
Once the allotted time has past strain the tincture through your piece of cheesecloth into a clean dry serving jug/bowl. Squeeze the herbs well to gain all the goodness from the mixture. Discard the herbs. Fill your amber dropper bottle(s). Your tincture is ready to use. Store in a dark dry place.

Notes

There is no absolute weight or measure for herbs or alcohol. Weight and dosage is important when consuming tincture. ASs a guide we recommend:

- Fill jar ½–¾ full with dried herbs
- Pack jar ¾ full with fresh herbs

By adding amount of herbs based on the jar or container is the most accurate you can achieve. Remembering you need to add more when using roots. (3/4 jar dry and and 5/6 jar fresh)

3 Popular Herbal Tinctures to Make

Echinacea Tincture (Immune Support)

Best For:

Cold and flu onset
Immune stimulation
Short-term immune support

How to Make:

Use dried echinacea root
Ratio: 1:5
50–60% alcohol

Typical Dose:
2–3 mL, up to 3 times daily during acute illness

Chamomile Tincture (Calming & Sleep Support)

Best For:

Anxiety
Nervous tension
Digestive discomfort
Sleep support

How to Make:

Use dried flowers
Ratio: 1:5
40% alcohol

Typical Dose:
1–2 mL before bed or during stress

Ashwagandha Tincture (Adaptogen for Stress)

Best For:

Chronic stress
Adrenal support patterns
Nervous system resilience

How to Make:

Use dried root
Ratio: 1:5
50–60% alcohol
Steep 6–8 weeks

Typical Dose:
2–4 mL daily for long-term support

Alcohol-Free Herbal Tinctures (Glycerites)

If avoiding alcohol:

Use vegetable glycerin + 20% distilled water
Steep 4–6 weeks
Shelf life: 1–2 years

Best for gentle herbs like chamomile or lemon balm.

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