Echinacea Mother Tincture

Now is the prime time for making an Echinacea Mother Tincture ready for the autumn season- especially if you have school age children who pick up every cough and cold as I do!

This method will take 6 weeks to be ready so the sooner you get started, the better!

You will need:

150g of dried echinacea root.

750ml of 100 proof vodka.

An appropriate jar with lock lid.

I substituted the vodka for 500ml of vegetable glycerin with 250ml of water as I am teetotal and I want it to be safe for my children to consume.

(I have personally done this in 2 batches so have halved it to 75g of echinacea, 250ml of glycerin and 125ml of water.)

Once I have added the echinacea root, glycerine and water to the jar, I give it a good shake then store in a cool dark place. Shake everyday for 1 week then every few days for 5 weeks. After 6 weeks, strain through a cheesecloth and transfer into tincture bottles via a funnel. Store in a cool dark place. Tinctures made with glycerin can last up to 6 months out of the fridge but a few years in the fridge. Ones made with alcohol can last years in a cool dark place. Use at the first signs of illness. Echinacea is an immune stimulant (which means it should NOT be used daily for a prolonged period or as a preventative) and can aid the immune system to fight off the illness.

A common dose is around 2.5ml-5ml 3 times a day either directly into the mouth or diluted in a little water to drink- but this can vary on age, other ailments etc.

If you are using glycerin, this can be unsuitable for diabetics as it can affect blood sugar.

Please seek professional advice before consuming.

If you would like to see my method in action, have a watch below.

Nicola x

Roots & Reverence