Start by filling a clean mason jar with freshly chopped elecampane root or dried root pieces. If you're using fresh root, fill the jar about halfway; for dried root, fill it about one-third of the way. Fresh roots release moisture, so be sure not to pack the jar too tightly to allow for proper extraction.

Pour your chosen alcohol (typically vodka, though brandy or rum can be used) into the jar, making sure the elecampane root is fully submerged. The alcohol should completely cover the plant material. You want to ensure that the root is entirely covered to prevent any mold or bacteria from forming. The alcohol should be at least 60-proof to ensure proper preservation.

Close the jar tightly with a lid and shake gently to mix the alcohol with the root. Store the jar in a cool, dark location for the extraction process to begin. A cupboard or pantry away from light and direct heat is ideal.

Over the next 4 to 6 weeks, shake the jar every few days. This helps keep the root material evenly distributed in the alcohol, ensuring that the tincture extracts as much medicinal goodness as possible. If you’re using fresh root, it might float to the top, so you may need to top up the alcohol to keep the root submerged.

After 4 to 6 weeks, strain the tincture using a fine mesh strainer or cheesecloth over a funnel, and transfer the liquid into a dark amber glass bottle. Make sure to press the root material gently to extract all the liquid from the plant. Discard the root material once the tincture has been fully strained.

Label your tincture with the date it was made, the ingredients, and the recommended dosage. Store the finished tincture in a cool, dark place to maintain its potency. The dark glass bottle helps protect it from light and ensures it remains effective for longer.