What
is a Tincture?
A
tincture is made by
soaking the fresh or
dried herb (the marc) in
a solution of alcohol
and water (the
menstruum) for two weeks
before squeezing out.
The alcohol and water
are solvents which
extract the medicinal
constituents of the
herb. The alcohol also
serves as a
preservative, giving a
tincture a shelf life of
about three years.
Our tinctures are made
in food grade alcohol
fermented from sugar
beets. This is much less
likely to cause an
allergic response than
the commonly used
industrial ethyl alcohol
made from corn or other
grains.
The alcohol is necessary
both as a natural
solvent and as a
preservative. Before
consuming your tincture,
measure the required
dose into a glass or
china cup and pour over
it about 1/4 cup boiling
water. By the time it is
cool enough to drink,
almost all the alcohol
will be evaporated and
what remains is
approximately equivalent
to the alcohol content
of a ripe banana.
The advantages of
tinctures over other
forms of herbal medicine
is that they are easy to
dispense, easy to take,
rapidly absorbed, have a
very long shelf life and
are very concentrated
and potent.
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