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

Homemade Chickweed Tincture and Extract Recipe using Food Grade Ethanol

Homemade Catnip Tincture and Extract Recipe using Food Grade Ethanol

Catnip tincture is an aromatic herbal preparation made from the aerial parts of Nepeta cataria. Catnip is a leafy flowering herb in the mint family, so the freshness, aroma, cut size, and proof of the menstruum all affect the finished...

Homemade Burdock Tincture and Extract Recipe using Food Grade Ethanol

Burdock tincture is a root-based botanical preparation made from Arctium lappa. Burdock root is dense, earthy, and fibrous, so preparation method, cut size, alcohol strength, and ingredient-to-menstruum ratio all affect the finished tincture. This guide explains how to select quality...

Homemade Ashwagandha Tincture and Extract Recipe Using Food Grade Ethanol

Ashwagandha tincture is a root-based botanical preparation made with ashwagandha root and food grade ethanol. Ashwagandha root is dense, earthy, and fibrous, so ingredient quality, root preparation, solvent strength, and maceration time all affect the finished extract. This guide walks...

The Most Important Herbal Ingredients in Ancient Greek Herbology

Ancient Greek herbalists made use of local plants and botanicals in their daily practices, aiming to maintain balance and wellness in the body. Their recorded knowledge, such as Dioscorides’ "De Materia Medica," continues to inform herbal traditions around the world....

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