St. John’s Wort tincture is a great herbal remedy that’s been around for centuries. It helps with mild depression and anxiety, and even aids in wound healing and reducing inflammation. Making your own at home is easy and cost-effective, and you can be sure it’s pure and potent.
You’ll need some St. John’s Wort flowers, high-proof alcohol like vodka or brandy, and a glass jar with a tight lid. With just a few simple steps, you can tap into the natural healing powers of this amazing plant.
1. Harvesting St. John’s Wort:
Harvest St. John’s Wort (Hypericum perforatum) in mid to late June when the plant is in full bloom. Early morning is ideal. Use clean, sharp scissors or shears to snip the upper 4-6 inches of the plant.
The best part of the plant is the flowering tops and some of the upper leaves. Ensure no pesticides or herbicides are used on the plant.
2. Preparing the Tincture Base:
You’ll need 80-100 proof vodka or brandy. Clean a glass jar with a tight-sealing lid thoroughly. Dry it completely.
3.
Extraction Process:
Step 1: Fill the Jar Place the fresh St. John’s Wort flowers and upper leaves into the jar, filling it about two-thirds full. Don’t pack them tightly.
Step 2: Add Alcohol Pour vodka or brandy over the plant material until fully submerged. Ensure there’s about an inch of alcohol above the plant matter.
Step 3: Secure the Lid Seal the jar tightly to prevent evaporation and contamination.
Step 4: Shake and Wait Shake the jar gently.
Store it in a cool, dark place. Shake the jar once daily to mix the contents. Allow the tincture to steep for 4-6 weeks.
Step 5: Strain the Mixture After 4-6 weeks, strain the tincture through cheesecloth or a fine mesh strainer into a clean glass jar or bottle.
Squeeze the cloth to extract as much liquid as possible.
Step 6: Label and Store Label the jar with the contents and date. Store it in a cool, dark place. The tincture can last up to 2 years.
You now have your homemade St. John’s Wort tincture.
Enjoy using this natural remedy responsibly!
To make St. John’s Wort tincture, harvest the plant in mid to late June when it’s in full bloom, using clean scissors or shears to snip the upper 4-6 inches of the plant.
Combine the fresh flowers and leaves with high-proof vodka or brandy in a glass jar, filling it about two-thirds full and leaving an inch of alcohol above the plant matter. Seal the jar tightly and shake it daily for 4-6 weeks, then strain the mixture through cheesecloth into a clean jar.
Label and store the tincture in a cool, dark place for up to 2 years.