Homemade Yarrow Tincture and Extract Recipe using Food Grade Ethanol
Yarrow is a versatile herb commonly used in traditional botanical and culinary preparations. Creating a yarrow tincture allows you to extract its natural compounds into a liquid form for convenient use. This guide outlines the process of making a high-quality yarrow tincture using 200 Proof Food Grade Ethanol for effective extraction.
What is Yarrow?
Yarrow (Achillea millefolium) is a perennial herb from the Asteraceae (daisy) family, recognized for its feathery leaves and clusters of small white or pink flowers. It has been historically used in various traditional herbal practices and culinary applications due to its aromatic qualities and adaptability.
Why Make a Yarrow Tincture?
- Concentrated Extraction: A tincture captures yarrow’s natural compounds in a liquid form for various uses.
- Extended Shelf Life: Unlike fresh yarrow, a properly stored ethanol-based tincture can last for up to two years.
- Versatile Applications: Yarrow tincture can be used in homemade botanical preparations and culinary blends.
- Easy to Use: A liquid form allows for precise measuring and controlled addition to various applications.
Where is Yarrow Grown?
Yarrow is native to temperate regions of North America, Europe, and Asia, where it thrives in meadows, grasslands, and well-drained soils. It is cultivated in various locations, including California, Oregon, Texas, New York, and Colorado, where it is valued for its resilience and adaptability.
Sourcing and Selecting Quality Yarrow
For the best tincture results, source organic, fresh, or dried yarrow leaves and flowers from reputable herbal suppliers, farmers’ markets, or home gardens. Look for vibrant green leaves and flowers with a fresh, aromatic scent, avoiding plant material that appears wilted or discolored.
Preparing Yarrow for Tincture
- Ensure the leaves and flowers are clean and free from debris.
- Gently chop or crush the plant material to increase surface area for efficient extraction.
Recipe: Homemade Yarrow Tincture
Ingredients:
- 1 ounce (28 g) of fresh or dried yarrow leaves and flowers, chopped
- 4 fl oz (118 mL) of USDA Certified Organic Food Grade Ethanol
Instructions:
- Place the chopped yarrow leaves and flowers in a clean, dry glass jar.
- Pour the ethanol over the plant material, ensuring full submersion.
- Seal the jar tightly and shake gently.
- Store the jar in a cool, dark place for at least 48 hours, shaking occasionally.
- Strain the mixture through a fine mesh or cheesecloth to remove plant material.
- Transfer the tincture into a dark glass dropper bottle for storage.
Note: Ethanol-based tinctures typically extract compounds efficiently within the recommended steeping time. Allowing the tincture to sit longer may enhance its aroma and flavor.
Best Practices for Storing Your Yarrow 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 Yarrow Extract
- Flavor Enhancer: A few drops add depth to herbal teas and infusions.
- Homemade Preparations: Can be used in botanical blends for aromatic or culinary applications.
- Beverage Ingredient: Complements certain warm beverages and natural recipes.
Final Thoughts on Crafting a Yarrow Tincture
Making a yarrow tincture at home is a simple way to preserve the natural qualities of this widely cultivated herb. Using 200 Proof Food Grade Ethanol ensures a high-quality extraction, free from unwanted additives. Whether for culinary creativity or botanical formulations, yarrow 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.
