Lesson 8-9: Tincturing Fresh Plants
Approximately 1:2. 1 part of fresh herb by weight to two parts ethanol alcohol. Chop up the herb/root. Cover with alcohol, top off a day or so later as air leaves the herb. A week and a half to 2 weeks is usually adequate for extraction of herb into tincture. Maceration (shaking) not necessary except with processed/pressed herbs or resins like myrrh. Don't shake a fresh plant tincture. Just let sit and then strain into another jar with ready.
He uses ginger. Ginger is mild functional stimulant to upper GI. It moderately increased blood supply to stomach. Tonic. Increases blood supply to edges of body - warms skin and mucosa - dilates small blood vessels that feed into the membrane. Ginger can be a good carrier of other herbs, because it increases blood supply to skin and mucosa and increases secretions. Good for people who are sensitive to capsicum. Helps with nausea, especial due to motion sickness, bad food and stress. Ginger tincture in black coffee helps with food poisoning symptoms. Increases sweating and can help break a fever, especially added to bathwater.
Explanation of the benefits of percolation for some plants, like goldenseal. This is for dried, powdered herbs.
Here is the link to the Southwest School of Botanical Medicine Course
https://www.swsbm.com/school/
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