How to Make Herbal Tinctures: Alcohol, Alcohol-Free, and Fresh vs. Dried
January 6, 2026
A tincture is a concentrated herbal extract, usually made by steeping herbs in alcohol to pull out the plant’s active compounds. It is shelf-stable, easy to dose by the dropperful, and one of the most useful preparations to learn after salves. This guide covers the alcohol method, an alcohol-free version, and the difference between using fresh and dried herbs.
What you need
- Dried or fresh herbs (see the ratios below, they differ)
- A menstruum, the liquid that does the extracting: high-proof drinking alcohol for an alcohol tincture, or food-grade vegetable glycerin for an alcohol-free one
- A clean glass jar with a tight lid
- A fine strainer and cheesecloth
- Amber dropper bottles for the finished tincture
The alcohol method
Alcohol is the traditional menstruum because it extracts a wide range of plant compounds and preserves the result for years.
Folk method (simple): Fill a jar one-half to two-thirds with chopped herb, then cover completely with alcohol so the herb is fully submerged. Seal, label with the date, and store in a cool, dark place for 4 to 6 weeks, shaking every day or two. Strain through cheesecloth, squeezing out the liquid, and bottle.
Ratio method (repeatable): If you want consistent strength, weigh your herb and measure your alcohol by volume.
Dried herb: about 1 part herb to 5 parts alcohol (1:5). Fresh herb: about 1 part herb to 2 parts alcohol (1:2).
What proof of alcohol? A vodka in the 80 to 100 proof range (40 to 50 percent) suits most dried herbs. Fresh, juicy herbs carry their own water, so a higher proof (closer to 100 or more) helps offset it and prevent spoilage.
The alcohol-free method (glycerite)
If you would rather skip alcohol, a glycerite uses vegetable glycerin instead. Glycerites are sweeter, gentler, and a common choice for children or anyone avoiding alcohol. They are less potent at extracting some compounds and have a shorter shelf life (roughly 1 to 2 years).
- For dried herbs: mix about 60 percent glycerin to 40 percent water, cover the herb, and steep 4 to 6 weeks.
- For fresh herbs: use full-strength glycerin, since the herb adds its own moisture.
- Strain and bottle the same way as an alcohol tincture.
A vinegar extract (using raw apple cider vinegar) is another alcohol-free option, especially nice for mineral-rich culinary herbs.
Fresh versus dried herbs
This is the question that trips up most beginners.
- Dried herbs are concentrated and contain little water, so they extract predictably and resist spoilage. Use the 1:5 ratio.
- Fresh herbs contain water that dilutes your menstruum, so you use less liquid (1:2) and higher-proof alcohol. Fresh extracts capture aromatic, volatile qualities that can fade in drying, but they are more prone to spoiling if your alcohol is too low.
When in doubt, start with dried herbs and the folk method. It is forgiving and hard to get wrong.
Storing and labeling
Keep finished tinctures in amber glass away from light and heat. Label every bottle with the herb, the menstruum and ratio, and the date. A properly made alcohol tincture keeps for several years; glycerites and vinegar extracts are best used within a year or two.
Want a quick reference for which herbs suit which preparation, organized by climate and region? Our Field Guide to Common Medicinal Herbs lays it all out.
A note on safety
Tinctures are concentrated. Start with the smallest amount, know your herbs, and research interactions before use. This article is educational and reflects traditional use; it is not medical advice. Talk to a qualified healthcare provider before using herbs, especially if you are pregnant, nursing, or taking medication.
Go deeper with the guide Recipe & Remedy Cards A Printable Apothecary Pack This article is for educational purposes and reflects traditional herbal use. It is not medical advice. Consult a qualified healthcare provider before using herbs, especially if pregnant, nursing, or taking medication.
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