Homemade Purslane Tincture and Extract Recipe using Food Grade Ethanol

Purslane is a vibrant and nutrient-rich herb widely used in culinary and botanical preparations. Creating a purslane tincture allows you to extract its natural compounds into a convenient liquid form. This guide outlines the process of making a high-quality purslane tincture using 200 Proof Food Grade Ethanol for effective extraction.

What is Purslane?

Purslane (Portulaca oleracea) is a succulent herb from the Portulacaceae family, known for its thick, fleshy leaves and slightly tangy flavor. It has been traditionally used in culinary dishes, botanical infusions, and home gardens due to its versatility and natural compounds.

Why Make a Purslane Tincture?

• Concentrated Extraction: A tincture captures purslane’s natural compounds in a liquid form for easy use.
• Extended Shelf Life: Unlike fresh purslane, which wilts quickly, a properly stored ethanol-based tincture remains stable for up to two years.
• Versatile Applications: Can be used in culinary recipes, homemade botanical preparations, and herbal infusions.

Where is Purslane Grown?

Purslane is naturalized in North America and commonly found in gardens, pathways, and cultivated landscapes. It thrives in California, Texas, Florida, New York, and Arizona, preferring warm, sunny environments with well-drained soil.

Sourcing and Selecting Quality Purslane

For the best tincture results, source organic, fresh, or dried purslane leaves and stems from reputable herbal suppliers, farmers’ markets, or home gardens. Choose bright green, plump leaves with a fresh, citrus-like scent. Avoid plant material that is yellowing, brittle, or lacking fragrance, as these signs indicate diminished quality.

Preparing Purslane for Tincture

• Ensure the leaves and stems are clean and free from debris.
• Gently chop or crush the plant material to increase surface area for efficient extraction.

Recipe: Homemade Purslane Tincture

Ingredients:

• 1 ounce (28 g) of fresh or dried purslane leaves and stems, chopped
• 4 fl oz (118 mL) of USDA Certified Organic Food Grade Ethanol

Instructions:

1. Place the chopped purslane leaves and stems in a clean, dry glass jar.
2. Pour the ethanol over the plant material, ensuring full submersion.
3. Seal the jar tightly and shake gently.
4. Store the jar in a cool, dark place for at least 48 hours, shaking occasionally.
5. Strain the mixture through a fine mesh or cheesecloth to remove plant material.
6. Transfer the tincture into a dark glass dropper bottle for storage.

Note: Ethanol-based tinctures efficiently extract compounds within the recommended steeping time. Allowing the tincture to soak longer may enhance its flavor and aroma.

Best Practices for Storing Your Purslane Tincture

Store the tincture in a dark glass bottle, away from heat and direct sunlight. Properly stored, it can maintain its quality for up to two years.

Culinary Applications of Purslane Extract

• Flavor Enhancer: A few drops can be added to salads, soups, and vegetable dishes.
• Herbal Infusions: Mix with teas or botanical blends for an earthy, tangy note.
• Homemade Preparations: Used in infused oils, dressings, or herbal tonics.

Final Thoughts on Crafting a Purslane Tincture

Making a purslane tincture at home is a simple way to preserve the fresh, earthy qualities of this widely available herb. Using 200 Proof Food Grade Ethanol ensures a high-quality extraction, free from unwanted additives. Whether incorporated into culinary creations, herbal infusions, or botanical preparations, purslane tincture is a valuable addition to any home collection.

Disclaimer: This content is for informational and educational purposes only. Consult a professional before using tinctures for any specific application. Individual reactions may vary.