Tinctures are concentrated herbal extracts made by soaking the bark, berries, leaves (dried or fresh), or roots from one or more plants in alcohol, glycerin or vinegar.
These solvents pull out the active ingredients in the plant parts, concentrating them as a liquid.

In this workshop you will learn to extract dry and fresh herbs in alcohol, vinegar and glycerin thru various means

ADVANTAGES OF USING TINCTURES
• portability- They are somewhat more concentrated than teas.
• shelf life- Alcohol will preserve for years.
• quick dispersal- Absorbed in upper digestive tract, principles are carried into bloodstream within minutes.

OTHER SOLVENTS
Pure unfiltered apple cider vinegar is useful for extracting culinary herbs, lobelia, and other herbs containing alkaloids.
Vegetable glycerin is superior to alcohol for extracting tannins, mucilages and starches. For other principles it is not often used by itself. It can be mixed with alcohol and water in the preparation of glycerites.