Motherwort Tincture
A motherwort tincture is a homemade herbal remedy that's easy to make with just a few ingredients, and it's the perfect tonic for mothers (or adults in need of a bit of mothering).
Equipment
- Pint mason jar (or any other jar with a tight-fitting lid)
- Funnel
- Cheesecloth (or fine mesh strainer)
- Adhesive label or masking tape (for labelling tincture)
Ingredients
- Motherwort
- Neutral Spirit such as vodka*
Instructions
- Begin by filling a clean, empty mason jar with dried motherwort. If using fresh motherwort, fill the jar about halfway, and if you're using dried, fill it about one-third full. Fresh motherwort tends to be juicier, so it will release moisture into the tincture, meaning it may need more alcohol to cover it fully. Make sure the plant material is loosely packed.
- Pour your alcohol of choice over the motherwort until it's completely submerged. Vodka is the most common base, but you can use brandy, rum, or any alcohol with a proof of 60 or higher. This is essential for preserving the tincture. Ensure that the alcohol completely covers the plant material to properly extract the medicinal properties.
- Seal the jar tightly with a lid and give it a gentle shake to mix the alcohol with the motherwort. Place the jar in a cool, dark place for the extraction process to begin. It’s best to store the jar in a cupboard or pantry, away from light and temperature extremes.
- Over the next 4 to 6 weeks, shake the jar gently every few days to keep the herb evenly submerged in the alcohol. If you're using fresh motherwort, it may float to the top, so keep an eye on the level of alcohol. You may need to add more alcohol if the plant material becomes exposed.
- After 4 to 6 weeks, strain the tincture by placing a fine mesh strainer or cheesecloth over a funnel and pouring the liquid into a dark amber glass bottle. Press the plant material gently to extract every last drop of tincture. You can discard the plant material once you’ve strained it.
- Label the tincture with the date it was made, its contents, and recommended dosage. Store it in a cool, dark location, away from sunlight, to maintain its potency. A dark amber bottle helps preserve the tincture’s quality.
Notes
While vodka is the typical choice for tinctures, other spirits like brandy or rum can impart their own unique flavors to the tincture. Just make sure the alcohol is at least 60-proof to ensure proper preservation.
While many tinctures can be pleasant to take, motherwort tincture is known for being abrasive and hard to swollow. Personally, I don’t waste my best alcohol on it, because it’s a quick down the hatch (or diluted heavily in a cup of water or tea to mask the flavor).
It’s crucial to avoid using denatured or isopropyl alcohol as they are toxic and not suitable for medicinal use.
Expected Yield
When using fresh motherwort, the herb will release more liquid into the tincture, resulting in a slightly higher yield. Dried motherwort, on the other hand, may absorb some of the alcohol, yielding slightly less tincture than the amount of alcohol you started with. A quart jar typically requires about 2 to 3 cups of alcohol, or about 1 to 1.5 cups for a pint jar. Always ensure the plant material is fully submerged throughout the infusion process.Alcohol-Free Option: Glycerite Tincture
If you prefer an alcohol-free tincture, you can use vegetable glycerin to create a glycerite tincture. For this method, cover dried motherwort with a mixture of 3 parts glycerin to 1 part distilled water. If you're using fresh motherwort, you can use only glycerin, skipping the water. As with the alcohol tincture, shake the jar daily and strain after 6 to 8 weeks. Tried this recipe?Let us know how it was!