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

Guide to Sap, Gum, and Resin Tinctures and Extracts using 200 Proof Food Grade Ethanol

Aloe Vera Frankincense Myrrh

Guide to Roots and Rhizomes Tinctures using 200 Proof Food Grade Ethanol

Ashwagandha Burdock Dandelion Echinacea Elecampane Garlic Ginger Ginseng Gravel Root Licorice Root Marshmallow Root

Guide to Flower and Blossom Tinctures using 200 Proof Food Grade Ethanol

Blue Lotus Calendula Chamomile Hibiscus Marigold (Pot Marigold) Rose

Guide to Tincturing Herbs and Leaves using 200 Proof Food Grade Ethanol

Herbs and Leaves Tincture Recipes Basil Tincture Recipe Cannabis Tincture Recipe Catnip Tincture Recipe Chickweed Tincture Recipe Ginkgo Biloba Tincture Recipe Ginseng Tincture Recipe Holy Basil Tincture Recipe Juniper Tincture Recipe Lamb’s Ear Tincture Recipe Lavender Tincture Recipe Lemon Balm...

How to Work with Gelatin and Food Grade Ethanol

Gelatin is different from most ingredients used in tincture and extract recipes. Citrus peel, aromatic herbs, resins, and spices often release desirable compounds directly into ethanol. Gelatin behaves differently because it is a collagen-derived protein that is primarily water-soluble, not...

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