A tincture is the name given to the result of steeping a herb in alcohol or an alternative medium, like glycerin or vinegar, to extract the plants active constituents. Plant tinctures adopt the flavor and sometimes the scent of the herb, and usually change color. Tinctures are quick and convenient, they are easy to store, easy to travel with and easy to ingest. A few drops of a tincture in a glass of water or tea, or just on the tongue, takes only a second, making them easy to ensure compliance. Tinctures are potent and are easily assimilated by the body offering a stronger concentration of medicinal properties than dried herbs. They are also long lasting, with a much longer shelf life than fresh or dried herbs. Dried herbs need to be used within a year of drying them, some within 8 months, to ensure they are fresh and potent. Tinctures, on the other hand, when properly prepared, can last for 2-3 years or longer. They are an excellent way of preserving the medicinal properties and health benefits of dried and fresh herbs. Some herbs are very bitter or bad-tasting. Herbs such as horehound, feverfew, and blessed thistle just to name a few, are very bitter, and many find them unpleasant to drink as a tea. Tinctures can be diluted in water, tea or juice to allay the bad taste, giving you the benefit of the medicinal value without the acridity.
