Herbal tinctures are made by steeping plants in alcohol. The result is an extract, or tincture. Tinctures last a long time and are more concentrated than teas. You might have to drink cups and cups of an herbal tea to get the same effect afforded by a couple of spoonfuls of a tincture of the same herb. Burdock (Artium lappa) is a tall, large-leafed plant with stalks covered with sticky burrs. The long root of the plant may be eaten like a vegetable, steeped for tea or made into a tincture that has been used as a diuretic, blood purifier or to ease pain in aching joints.
Instructions
1. Dig the root of a burdock plant. Burdock has a very long taproot, so you'll need to dig deep to get the whole thing. Wash it thoroughly, scrubbing to remove all dirt. Let it dry.
2. Peel the burdock root, and chop it into pieces approximately 1-inch square. Put the pieces into a large glass jar. An old pickle jar works well.
3. Cover the chopped root with 100 proof vodka. Put the lid on the jar and set aside in a dark room or closet.
4. Shake the jar once a week or so for the next six to eight weeks.
5. Strain the liquid from the jar through cheesecloth and decant into smaller bottles. Label the bottle "Burdock Root Tincture" and note the date on the label. Discard the burdock root.
Tags: Burdock Root Tincture, Root Tincture