Begin by filling a clean mason jar about halfway (1/2) full with dried marshmallow root. Fresh marshmallow root is harder to work with for tinctures, so dried root is generally preferred and can be found at herbal supply shops.

Pour your chosen alcohol over the dried marshmallow root, ensuring the roots are fully submerged. You can use vodka, brandy, rum, or any other high-proof alcohol (at least 60 proof or higher). This will effectively extract the beneficial compounds from the root.

Securely close the jar with a lid and give it a gentle shake to mix the alcohol and the plant material. Place the jar in a cool, dark area, away from sunlight. Let the tincture infuse for 6 to 8 weeks.

Every few days, give the jar a gentle shake to help the extraction process. Keep an eye on the alcohol level, topping it up if necessary to ensure the marshmallow root stays submerged throughout the infusion period.

After 6 to 8 weeks, it’s time to strain your tincture. Line a funnel with cheesecloth and position it over a dark glass bottle. Pour the tincture through the cheesecloth, pressing the plant material to extract as much liquid as possible.

Once the tincture is strained, transfer it to a clean, dark-colored glass bottle and label it with the plant name, date of preparation, recommended dosage, and any relevant usage instructions. Store the tincture in a cool, dry place, away from direct sunlight.