Dandelion Tincture
A bitter spring-tonic dandelion tincture, made by macerating fresh whole dandelion plants (or roots only) in vodka for 6 to 8 weeks. Yields about 24 oz of finished tincture from a quart jar, enough to fill a dozen 2-oz dropper bottles. Keeps its potency for 2 to 5 years stored cool and dark.
Equipment
Ingredients
- 2-3 whole dandelion plants OR ~10 good-sized dandelion roots for root-only tincture
- 3 cups vodka (80 proof / 40% ABV minimum) enough to fill the jar to within an inch of the top and completely cover the plant material
Instructions
- Harvest 2 to 3 whole dandelion plants (or about 10 dandelion roots) from a clean, unsprayed location. Brush off most of the soil in the field, then wash thoroughly back at the sink, scrubbing the roots well.
- Chop the plant material as finely as you reasonably can. A sharp knife works for whole plants; for tougher roots, pulse-chopping in a food processor is faster.
- Pack the chopped plant material into a clean quart mason jar. The jar should be about 2/3 full of plant material.
- Pour vodka over the dandelion until the jar is filled to within an inch of the top. Make sure all the plant material is submerged.
- Cap the jar, label it with the contents and date, and store in a cool, dark place.
- Shake the jar daily for the first week, then every few days for the remainder of the maceration.
- Let macerate for at least 4 weeks, ideally 6 to 8 weeks for full potency.
- Strain the finished tincture through a cheesecloth-lined fine mesh strainer into a clean bowl or pitcher. Press the spent plant material to release the last of the liquid, then compost it.
- Decant the strained tincture into amber dropper bottles. Label with contents and date.
Notes
Yield ~ This recipe makes about 24 oz of finished tincture from a quart jar (typically 22 to 28 oz depending on how much is absorbed by the plant material and pressed out at straining). Enough to fill a dozen 2-oz dropper bottles.
Alcohol percentage ~ 80 proof (40% ABV) is the minimum for fresh plant material. If using high-proof grain alcohol like Everclear (190 proof), dilute with distilled water to about 50% ABV before using.
Folk method vs. weight-to-volume ~ The folk method (pack jar 2/3 full of plant material, top with alcohol) is what's written here. Herbalists often use a more precise weight-to-volume formula: 1:2 ratio fresh plant to alcohol by weight, or 1:5 dried plant to alcohol. Both work; the folk method is more forgiving for home use.
Fresh vs. dried ~ For dried dandelion root, use about half the volume of plant material (the dried plant rehydrates and swells in the alcohol). Maceration time stays the same.
Alcohol-free version ~ Substitute food-grade vegetable glycerine for the vodka to make a glycerite. Shelf life drops to about 1 to 2 years. Raw apple cider vinegar is another non-alcohol option with a similar shelf life.
Shelf life ~ Stored in a cool, dark, dry place, this tincture keeps its potency for 2 to 5 years. Discard any tincture that smells off or shows visible mold.
Inulin settle ~ Some inulin (a starch from the dandelion roots) may settle at the bottom of the jar as a milky layer, especially with whole-plant or root-only tinctures. This is normal. Shake before each dose.
Dosage (from Backyard Medicine by Julie Bruton-Seal) ~ General health maintenance: 1/2 teaspoon twice daily. Acute skin eruptions: 10 drops in water frequently throughout the day. Arthritis, gout, eczema, psoriasis, and liver trouble: 1 teaspoon three times a day in water. Indigestion: 10 drops in water every hour until resolved. Consult a clinical herbalist or your doctor for guidance on your situation, especially during pregnancy, nursing, or when taking medications.
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