When purchasing herbal tinctures read the labels to see how much herb was actually used to make the tincture. If the label indicates a 1:10 ratio of fresh herb to menstrum, you know that only 1 oz. of herb was used to 10 oz. of menstrum, and you can assume that this is not going to be as strong as a tincture with a 1:2 ratio.
Directions for Herbal-infused Vinegars
To make herbal-infused vinegar (also known as a vinegar tincture), follow the instructions for tincturing with alcohol, using vinegar as the menstrum. When making herbal-infused vinegars I prefer to use organic raw apple cider vinegar. It is important to a use a jar with a plastic or other nonmetallic lid, since vinegar corrodes metal. Because of its acidity, vinegar has the ability to extract calcium and other minerals from herbs, which is ideal for making calcium-rich edible vinegars for mineral supplementation. Vinegar tinctures are used as an ingredient in facial astringents and hair rinses, and are beneficial additions to baths and foot or hand soaks. They are also often delicious and nutritious to eat.
Abbreviated Directions for Herbal-Infused Vinegars with Dried Herbs. Place freshly crushed or powdered herb into a glass jar with a tightly fitting plastic lid. Pour vinegar over the herbs; stir the vinegar into the herb until thoroughly saturated, then cap tightly. Label the jar with the date and contents, and keep in a dark place. Shake daily and let steep for 3 weeks or longer. Strain vinegar when needed.
Abbreviated Directions for Herbal-Infused Vinegars with Fresh Herbs. Use a glass jar with a plastic well-fitting lid and pack it tightly with fresh herbs of choice. Pour vinegar over the herbs and let it filter down through them. Keep pouring in vinegar until the herbs are completely covered by the vinegar, then cap tightly. Label the jar with the date and contents, and keep in a dark place. Let steep for 3 weeks or longer and strain when needed.