This blog provides educational guidance for herbalists and apothecaries using food grade ethanol for tinctures, botanical extractions, and traditional herbal preparations. Articles focus on solvent selection, proof considerations, and best practices for working with plant material. Content is intended for lawful, informed use by practitioners and experienced makers.

Alcohol For Herbalists Blog

Cedar, Thuja, and Food Grade Ethanol: Safety Notes for Botanical Extract Makers

Cedar is a meaningful evergreen ingredient with deep traditional, cultural, aromatic, and botanical significance. It is also an ingredient that deserves more caution than many beginner tincture recipes provide. The word “cedar” can refer to several different plants, and some...

Homemade White Pine Tincture Recipe

Homemade White Pine Tincture and Extract Recipe Using Food Grade Ethanol White pine tincture is a classic conifer preparation for herbalists, hands-on DIY enthusiasts, and anyone interested in working with aromatic evergreen ingredients in a shelf-stable form. White pine offers...

How to Work with Emu Oil and Food Grade Ethanol

Emu oil is fundamentally different from the botanical ingredients typically used in tincture and extract recipes. Herbs, roots, and citrus peels contain compounds that ethanol can extract. Emu oil is already a finished lipid, meaning there is nothing for ethanol...

How to Work with Cod Liver Oil and Food Grade Ethanol

Cod liver oil is different from most ingredients used in tincture and extract recipes. Herbs, citrus peels, roots, resins, and spices often release desirable compounds into ethanol. Cod liver oil is already a finished oil, which means it does not...

Guide to Mushroom Tinctures and Extracts using 200 Proof Food Grade Ethanol

Chaga Cordyceps Lion's Mane Maitake Reishi Shiitake Turkey Tail

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