Start by gathering fresh or dried yarrow flowers and leaves. For fresh yarrow, fill your mason jar about halfway, while dried yarrow will fill about one-third of the jar. The flowers, leaves, and stems all have medicinal properties, so include as much of the plant as you can. If you’re using dried yarrow, it’s a good idea to slightly crush it to help release the plant’s active compounds.

Choose a high-proof alcohol for your tincture, such as vodka (for a neutral flavor), brandy, or rum. Pour the alcohol over the yarrow, ensuring the plant material is fully submerged. The alcohol should cover the herbs by at least 1 inch to prevent exposure to air, which could lead to spoilage.

Close the jar tightly with the lid and shake it gently to mix the yarrow with the alcohol. Store the jar in a cool, dark space, like a cupboard or pantry, where it can steep for 4 to 6 weeks. The dark environment helps preserve the tincture’s potency and protects it from sunlight.

For optimal extraction, shake the jar gently every 1-2 days to keep the plant material well mixed and submerged. Fresh herbs may float at the top, so you might need to push them down or add a little more alcohol to keep them covered. Regular shaking ensures the alcohol extracts the full range of beneficial compounds from the yarrow.

After 4 to 6 weeks of steeping, it’s time to strain the tincture. Line a funnel with cheesecloth or a fine mesh strainer and place it over a dark glass bottle. Pour the tincture through the strainer, pressing down on the yarrow to extract as much liquid as possible. Discard the spent plant material.

Label your bottle with the contents (Yarrow Tincture), the date it was made, and any recommended dosages or uses. Store your tincture in a cool, dry place, away from direct sunlight. Properly stored, yarrow tincture will last for several years.