2. USING YOUR HERBS By Elizabeth Bautista

3. HERBS Tinctures

4. WHY MAKE TINCTURES? Many herbs contain active ingredients which are not easily extracted in water or are destroyed by heat.

5. WHY MAKE TINCTURES? Tinctures will extract and preserve both the water-soluble and alcohol-soluble properties of an herb.

6. WHY MAKE TINCTURES? More powerful and last longer than dried herbs.

7. FRESH OR DRIED HERBS? Fresh herbs are best but dried herbs may be used if fresh is not available (powdered herbs may be used but leave a grainy texture that will settle to the bottom.)

8. ALCOHOL-BASED TINCTURES Alcohol is good for extracting waxes, fats, most alkaloids and resins. Alcohol tinctures are said to last indefinitely. Use 80-100 proof vodka, brandy or rum (not rubbing alcohol). Alcohol does not evaporate easily so we use it externally only.

9. GLYCERIN-BASED TINCTURES Use food grade U.S.P. glycerin. Glycerin tinctures have a shorter shelf-life lasting from 12-24 months. Glycerin needs to be thinned with distilled water 1:1. Check internet for sources (prices vary widely).

10. VINEGAR-BASED TINCTURES Vinegar makes a good base for extracting herbs, but must be refrigerated. Vinegar tinctures will keep for 6 months to 1 year.

11. HOW TO MAKE TINCTURES One or several herbs may be mixed. Use 1 part dried herb or 2 parts fresh herb (chopped) to 3 parts alcohol, glycerin/water, or vinegar.

12. HOW TO MAKE TINCTURES Place the mixture in a clear, tight sealing jar (wide mouth canning jars work well), making sure the liquid covers the herb. Place the jar in a warm, dark spot (may be placed inside a paper bag).

13. HOW TO MAKE TINCTURES Let sit for at least 2 weeks. No more extraction will take place after 6 months. Shake occasionally. If using dried herbs you may have to add more liquid after a day or two since they expand and absorb liquid.

14. HOW TO MAKE TINCTURES Strain through a fine sieve or cheesecloth set in a colander (squeezed to get all liquid out).

15. HOW TO MAKE TINCTURES Pour into clean bottles or jars (dark if possible). Store in a cool dry spot for glycerin or alcohol, in the refrigerator for vinegar.

16. THYME - Thymus vulgaris

17. THYME Volatile oil components of thyme are now known to include carvacolo, borneol, geraniol, cymol, linalool, phenol, and most importantly, thymol. Vitamin B, vitamin C, chromium, Manganese Bitter principle, tannin, saponins, and triterpenic acids. Flavonoids

18. THYME Thymol, named after the herb itself, is the primary volatile oil constituent of thyme. Thymol has been found to protect and significantly increase the percentage of healthy fats found in cell membranes and other cell structures. Amount of DHA (omega-3) in brain, kidney, and heart cell membranes was increased after dietary supplementation with thyme.

19. THYME Contains flavonoids: apigenin, naringenin, luteolin, and thymonin. These increase thyme’s antioxidant capacity. Volatile oil components of thyme also have antimicrobial activity against many bacteria and fungi. Staphalococcus aureus, Bacillus subtilis, E. coli, and Shigella sonnei are a few of the species against which thyme has been shown to have antibacterial activity.

20. THYME Thyme and basil contain constituents that can both prevent contamination and decontaminate previously contaminated foods. Washing produce in solution containing either basil or thyme essential oil at the very low concentration of just 1% resulting in dropping the number of Shigella bacteria below the point at which they could be detected.

21. Thyme – Thymus vulgaris Indications Dental plaque Cough Bronchitis Antifungal – nail fungus Contraindications Undiluted oil should not be used Do not use oil internally