Go Back
Calendula Tincture

Calendula Tincture

Ashley Adamant
A calendula tincture is a homemade herbal remedy that's easy to make with just a few ingredients.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Infusion Time 42 days
Total Time 42 days 20 minutes
Course Herbalism

Equipment

  • Pint mason jar (or any other jar with a tight-fitting lid)
  • Funnel
  • Cheesecloth (or fine mesh strainer)
  • Dark amber dropper bottles
  • Adhesive label or masking tape (for labelling tincture)

Ingredients
  

  • Calendula Flowers Fresh or Dried
  • Neutral Spirit such as vodka*

Instructions
 

  • Begin by filling a clean mason jar about three-quarters of the way with fresh calendula flowers, or half full if you're using dried calendula. You can find dried calendula at most herbal supply stores.
  • Pour alcohol over the calendula, ensuring that the plant material is fully submerged. The alcohol should completely cover the flowers or petals.
  • Secure the lid tightly on the jar and give it a gentle shake. Then, place the jar in a cool, dry place, away from direct light. Allow the calendula to steep in the alcohol for about 6 to 8 weeks.
  • Every few days, give the jar a light shake to help with the extraction process.
  • Keep an eye on the alcohol level in the jar, and if the plant material starts to rise above the liquid, top it off with more alcohol to keep it fully covered.
  • When the tincture is ready to strain, line a funnel with cheesecloth and position it into the neck of a dark amber glass bottle. Carefully pour the tincture and calendula mixture through the cheesecloth, pressing gently to extract all the liquid into the bottle.
  • Label your tincture with its ingredients, the date it was made, recommended dosages, and any suggested uses. Store the finished tincture in a cool, dry place, away from light, to preserve its potency.

Notes

*Tinctures are typically made using vodka as a neutral alcohol, but you can also opt for other high-proof spirits like brandy or whiskey. The finished tincture should have a minimum of 25% alcohol content for proper preservation, and since fresh herbs contain some moisture, it's important to use alcohol that is at least 60-proof.
Avoid using denatured alcohol or isopropyl alcohol, as these are toxic and not safe for consumption.

Calendula Glycerite (Alcohol Free)

If you prefer to make an alcohol-free tincture, you can create a glycerite. To do this, cover your dried plant material with a mixture of 3 parts vegetable glycerin to 1 part distilled water, instead of alcohol. Dried calendula is commonly available from herbal suppliers and is often used in place of fresh flowers. If you are using fresh calendula, simply use all glycerin and omit the water. Like an alcohol tincture, a glycerite will require daily shaking as it infuses. Otherwise, follow the same steps you would for a traditional tincture.

Yield

The yield will vary depending on whether you're using fresh or dried herbs. When using fresh plant material, you'll typically end up with just a little more tincture than the alcohol you started with. With dried herbs, however, some of the alcohol will be absorbed by the plant material, so you’ll yield slightly less.
For a quart-sized jar, you'll need around 2-3 cups of alcohol, and for a pint-sized jar, you'll need about 1 to 1 ½ cups. The amount of alcohol required can also depend on how tightly you pack the herbs into the jar. Be sure to keep the plant material fully submerged throughout the infusion process to ensure optimal extraction.
Tried this recipe?Let us know how it was!