Herbal Apothecary 101: Echinacea Summer Tincture

By Susan Belsinger and Tina Marie Wilcox
June/July 2009
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Health made simple: A few herbs and you in your kitchen, preparing medicines with simple techniques as ancient as time.
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Makes about 1 cup

Echinacea stimulates the immune system. It also works as an antiviral, fighting colds and flu, and promoting healing of infections. We take this tincture when fighting an infection, when traveling, or we apply it topically to minor inflammations, such as hangnails and bug bites.

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• 1 cup fresh echinacea buds, perfect flowers, leaves and stems rinsed, chopped and pounded
• 1 cup 190 proof ethanol alcohol (Everclear) and 1 cup distilled water OR 2 cups vodka (90 to 100 proof)

1. Place prepared herb in a clean jar. Cover with the solution of alcohol and water. Keep in a cool, dark place. Shake twice daily. Macerate for 48 hours.

2. Filter tincture through a food-grade screen. Pour finished tincture into a brown glass bottle and label.

Susan Belsinger and Tina Marie Wilcox use herbs every day in and around their homes and greenhouses. Some of this article’s information and recipes are from their book The Creative Herbal Home (Herbspirit, 2007). 

Click here for the original article, Herbal Apothecary 101.


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