Homemade alcohol tincture. Basic rules for preparing tinctures

Alcohol tinctures- this is a class of drinks whose strength exceeds 18 degrees, but is always less than 60. According to their purpose, they distinguish between medicinal and food compositions on alcohol. Drinks of the second category are drunk for taste and pleasure, while the first category is drunk exclusively as a medicine. Alcohol is an excellent solvent; it has the ability to quickly absorb all the beneficial and tasteful qualities of the raw materials used. Do you know how to make a tincture from alcohol?

Basic rules for preparing tinctures

The finished drink will turn out much tastier and healthier if you use pure alcohol or a solution with a strength of at least 60 degrees to prepare it. Tinctures can be bitter and semi-sweet (30-60 degrees) or sweet (up to 30 degrees). But it makes sense to adjust the final strength of the drink after the infusion process by diluting it. Based on the sweet tincture, you can prepare liqueur or liqueur by adding sugar. The answer to the question of how to make a tincture from alcohol is simple. You will need alcohol in pure or diluted form with water, raw materials and suitable utensils. Most recipes involve grinding the raw materials before pouring the alcoholic drink. Instead of alcohol, homemade moonshine or vodka can be used. It is recommended to insist from several weeks to 2-3 months; each recipe has its own requirements. After this period, the tincture is filtered, diluted to the desired strength, and sometimes sugar is added to it.

Wash fresh cherries and remove pits. For 0.5 liters of alcohol solution you will need at least 300-400 grams of berries. The more raw materials, the tastier. Place the cherry in the selected container and fill it with alcohol having a strength of 40-60 degrees. Infuse in a dark place under closed lid at least four weeks. If time allows, you can leave it for 1.5-2 months. Then strain the tincture, dilute to the desired strength, add sugar to taste. The drink is ready to drink, pour into bottles for storage and put in a dark place.

How to make cranberry tincture yourself?

For cooking cranberry liqueur you will need alcohol diluted to 40-50 degrees, fresh cranberries and sugar. So, how to make a cranberry alcohol tincture? Do not forget that this berry has a specific taste. Therefore, first you need to cover it with sugar and leave it for a while. For 0.5 liters of alcohol you will need a glass (or a little more) of berries and a glass of sugar. Then the cranberries and sugar should be crushed, transferred to a jar and filled with alcohol. Leave for two weeks at moderate temperature in a dark place, shaking every few days. Then place the infusion in the refrigerator for a day. Then strain, dilute if necessary and add sugar. Now you know how to make a tincture from alcohol and cranberries. This recipe can be slightly improved by adding to the finished drink sugar syrup. To prepare it, take two glasses of sugar and two glasses of water for 0.5 liters of tincture. Add sugar to boiling water and simmer for a few minutes. low heat, stirring, then cool, pour into the tincture and shake.

Many people prefer ready-made store-bought drinks homemade, prepared with your own hands. Tinctures and liqueurs aged for natural ingredients, significantly benefit in comparison with those purchased in the supermarket.

Alcohol tinctures at home are very popular, but in fact you can make them with other alcoholic drinks. The main ingredient may be:

• Alcohol or vodka;
• Wine;
• Cognac;
• Gin;
• Rum or whiskey.

If you prepare homemade tinctures using ingredients such as cognac or gin, the task becomes a little more complicated. It is necessary to fight the initial smell and taste of such alcohol or find a combination of aromas, as well as correctly select fruits and berries that, together with the main ingredient, will create the desired taste picture.

It is best to prepare tincture liqueurs at home using alcohol. It is the best solvent, and the larger its proportion in the solution, the richer and stronger the drink will be. The alcohol tincture should have a degree of at least 45, the most optimal value is 60. At this level of alcohol, the drink will be prepared much faster, and the taste will be more intense.

No need to worry about the alcohol strength. After the cooking process is completed, it can be diluted to the desired degree. If you decide to do own production, you need to be patient. The preparation period can take from 2 weeks to 6 months, depending on the ingredients used and desired result.

Classification of homemade alcoholic drinks

Homemade alcohol tinctures can be divided into:

• Bitters - this drink has a strength of 40 to 60% and is most often prepared on the basis of herbs, leaves, roots, seeds or berries. Spices and ground nuts are also often added to enhance the aftertaste;
• Sweet - their strength is reduced to 20-30%, and they are infused with apples or pears, or berries: currants and rowan berries. When preparing them it is used a large number of Sahara;
• Spicy - the number of degrees ranges from 40 to 60%. Various spices are used for infusion, and the drink itself is prepared for further distillation in a moonshine still.

Sweet alcoholic liqueurs, in turn, are classified depending on the amount of sugar in their composition:

• If up to 0.3 kg of sugar is used per 1 liter of drink, it is a tincture;
• By adding 0.3-0.4 kg of granulated sugar, you get a liqueur;
• If the amount exceeds 0.5 kg per 1 liter of drink, it is liqueur.

How to properly dilute alcohol at home

Before making a tincture from alcohol, it is necessary to determine the category of the future drink. Pure medical alcohol 96% is used only in a few recipes; in all other cases it must be properly diluted with water until the right degree.

What to do if you don’t have an alcohol meter at home? The calculation scheme is quite simple. If you have 1 liter of 96% alcohol, this means that 1000 ml of liquid contains 960 ml of pure 100% alcohol. Let’s say to prepare the liqueur you need to use 50% vodka, that is, 1 liter of liquid should contain 500 ml pure alcohol. To correctly calculate the amount of water required, the initial volume (1 liter) should be multiplied by the initial degree (96) and divided by the desired one (50). Thus, we get the total amount of liquid: (1x96): 50 = 1.92 liters.

It turns out that to 1 liter medical alcohol(96%) you need to add 920 ml of water to get a solution with a strength of 50%. It is important to carry out the procedure itself correctly. When mixing, it is necessary to pour alcohol into the water, and not vice versa, and it is better to use the liquid chilled. When mixed with warm water, alcohol may become cloudy and acquire bad smell and taste.

Alcohol tinctures at home, basic recipe

To prepare alcohol tinctures at home, a wide variety of recipes are used. In order not to get lost among them, they can be divided into certain groups.

Alcohol tinctures best quick recipes

Based on the classification, three basic cooking recipes can be derived:

1. Bitters recipe;
2. Spicy;
3. Sweet.

Basic bitter recipe

A homemade alcohol tincture is a bitters recipe that involves the use of tart berries, seeds, leaves and roots. The ingredients are placed in a glass container three-quarters full and filled with alcohol. The contents are kept for the amount of time specified in the recipe, shaking occasionally. Then it is filtered through cheesecloth, and the finished drink is infused for another couple of months.

Basic spicy recipe

To prepare the spicy tincture and liqueur, use the ingredients specified in the recipe. They are mixed with the required amount of alcohol and left for the specified time. The resulting liquid is then passed through alcohol mashine, to achieve the final result.

Basic recipe sweet

A similar tincture of berries with vodka is prepared according to the bitter principle. The only difference is the sugar syrup, which is mixed with ready-made drink. The ingredients are heated for more thorough mixing of the components (but do not boil) and poured into bottles for storage.

Homemade vodka tinctures and liqueurs can be prepared from any desired ingredients. Most often, sweet berries or crushed fruits are used, and their combination gives excellent results and quality drink.

IN traditional recipes most often used are cherries, plums or raspberries. These sweet berries make the liqueur soft and aromatic. Alcohol prepared in this way has an excellent taste and is significantly superior to the product purchased in the store.

The beauty of homemade liqueurs also lies in their strength. Some prefer light dessert a drink for a sweet table, others - a stronger one for a feast. Everyone can cook according to their own taste and desire.

Currants are very popular in the preparation of homemade liqueurs and liqueurs. Both black and red, it is widely used in this field. Many recipes based on this berry are prepared quite simply, and the result exceeds all expectations.

Currant liqueurs made with vodka, alcohol, cognac and even gin. IN various options Both whole berries and squeezed juice are used for preparation. For a richer taste, cherry leaves are often added, which give the alcohol new notes and aromas.

Especially delicious liqueur made from white currants. Strong and aromatic, it is easy to drink and does not cause a hangover. Any recipe can be varied with spices such as cloves, cinnamon or vanilla by adding them to the syrup. Berry and citrus flavors.

Many homemade drinks can be not only tasty, but also healthy. For example, a liqueur made with alcohol from chokeberry has healing properties. The tart red berry is also used in many recipes and helps relieve colds.

Homemade wines and liqueurs, the recipes of which attract with their variety, are prepared easily and quickly if you know some secrets:

• Before placing the berries in a prepared container for infusion, professionals recommend slightly freezing them. This procedure will allow you to get large quantity juice;
• It is not recommended to expose the bottle to sunlight; it must be stored in a dark place. Some recipes involve infusing the sun, which makes the drink lighter and gives it smoked aroma;
• If berries or fruits are pre-fried, caramel is formed from fructose. Thanks to this, the taste will be more noble and aromatic;
• It is not recommended to open the lid during the preparation process, as this may introduce unwanted oxygen and bacteria into the drink.

By following these small rules, even a beginner will be able to surprise guests with good and high-quality liqueur homemade.

Bottom line

By preparing vodka tinctures at home, you can be confident in the quality of the product consumed. The taste of the drink depends only on your wishes, which opens up a huge palette of possibilities for imagination. Properly prepared homemade alcohol is easy to drink and has a pleasant fruity aroma.

Video recipe: homemade currant berry tincture

Natural – 250 ml;
- boiled water – 250 ml;
- – 500 ml.

To prepare cherry juice, take 1 kg fresh berries with the stalks removed and 700 g of granulated sugar. Wash the berries, place them in a wide-necked container, cover with granulated sugar, cover with gauze or a cotton napkin, tie with a cord and place in a warm place, possibly in the sun, for 30-40 days. From the resulting fermented juice, take the required amount (in in this case this is 250 ml), and mix with boiled water. Pour into a beautiful bottle or decanter. Store the tincture in a cool place.

Tincture “Autumn”

Ingredients:
- red – 500 g;
- apples – 1 kg;
- granulated sugar– 300 g;
- vodka – 1.5 l.

Apples must be ripe, aromatic, and juicy. For example, varieties such as Ranet, Saffron, White Naliv, Golden Delicious, Gala, etc. Rowan for tincture is best after the first frost.

Sort the rowan, remove any debris, rinse thoroughly and place in a colander to allow all the water to drain out. Wash the apples, dry them, remove the core and cut into rings. Place the prepared apples and rowan berries in layers in a suitable container, sprinkling each layer with granulated sugar, and pour in vodka so that it completely covers the fruit and berry mixture. Cover with gauze or a napkin and leave to “ripen” for 2-3 months at room temperature. The drink is considered ready when the rowan berries are completely discolored. Strain, bottle, and cap. Store in a cool, dark place.

Tincture “Natural”

Ingredients:
- crushed oak bark – 1 tsp;
- coriander seeds – 0.5 tsp;
- thyme – 1 tbsp;
- St. John's wort – 1 tbsp;
- lemon balm – 1 tbsp;
- natural honey – 3 tbsp;
- vodka – 500 ml.

It is better to take herbs, bark and seeds dried. Before use, pound them in a mortar until the aroma appears.

Pour vodka over honey and stir thoroughly. Pour into a bottle, add all the other ingredients (you can add other herbs that you like), shake, and then seal tightly and put in the dark cool place for 2-3 months. Strain, pour into a bottle or decanter, and store in the refrigerator.

Berry tincture

Ingredients:
- berries;
- granulated sugar;
- vodka.

Take the juicy ones ripe berries(you can even overripe, but not rotten) - strawberries, wild strawberries, raspberries; black, white and red currants and rinse them under the tap. Pour the berries into a convenient container in layers, sprinkling each layer with granulated sugar in a 1:1 ratio. If you want it to work out, increase the amount of sand. The last layer of berries should be completely covered with sand. Cover the dish with a loose lid or napkin and place in a warm place. Possibly in the sun.

In a day or two, the berries will release juice. Drain it through cheesecloth or a sieve and put it in the refrigerator, and pour granulated sugar on top of the remaining berries - half the amount that was poured the first time. After a day or two, drain the juice again and combine it with the existing juice, and cover the berries again with sand (half the previous amount). When you pour it for the 3rd time berry juice, you can proceed to the actual preparation of the tincture. To do this, combine the resulting strained juice and vodka in the following proportions: for 1 liter of juice, take 200-250 ml of vodka. Stir, pour into bottles, cap and store in a cool place.

In Russia, making homemade alcohol tinctures has long been popular. They had a unique taste rich color and aroma. Family secrets home production drinks were carefully stored and were known to more than one generation. Although many recipes are now irretrievably lost, every housewife can prepare an aromatic drink at home.

A tincture is an alcoholic drink with a strength of up to 60%, in the production of which berries, fruits or herbs are infused in an aqueous-alcohol solution. Sugar or sugar syrup can be used to make the drink. Preparing tinctures is a rather lengthy process. To make a quality drink it will take from several weeks to six months.

Traditional tincture is different from liqueur. If the liqueur is made by fermentation or by adding fruit drink to alcohol, then when making tinctures, berries and herbs transfer all the aroma directly to the alcohol, so their preparation is more time-consuming.

For making tinctures at home, any strong alcoholic drinks: whiskey, bourbon, Calvados, gin. But still, alcohol is most often used due to the fact that it does not have specific smell and taste, which means it retains the original aroma and color of fruits and berries.

Types of tinctures

1. Strong tinctures with alcohol. Their strength is 30-60%. They are made by infusing herbs, berries or leaves.
2. Spicy alcohol tinctures with a strength of 30-60% are made using spices, filtered or distilled on a distillation column.
3. Sweet drinks with a strength of 18-25%. Berries or fruits are perfect for making them. They differ from liqueurs by containing a small amount of sugar - 150-300 grams per 1 liter of drink.

How to prepare alcohol tincture at home

If you have experience in preparing this homemade drink not enough, you can use basic recipes.

In order to prepare a bitter tincture, you need to place well-washed berries or fruits in a container, filling about 2/3 of the volume, add alcohol or vodka to the very top. The more alcohol composition is added, the less likely it is to oxidize.

Close the container tightly and put it in a cool place. The mixture must be shaken once every 3 days. After the time specified in the recipe has passed, filter the drink using a funnel, pour it into a bottle and store it in a cool place for 2-8 weeks. This method is suitable for making rowan and cedar tinctures.

To prepare a spicy drink, the basic recipe recommends combining one liter of alcohol with spices, most often cinnamon. Preparation time – 3 weeks. Afterwards, the tincture is filtered and passed through a moonshine or distillation apparatus.

To make sweet drink, you need to add 250-300 ml of sugar syrup to 1 liter of bitters. The syrup must be made using equal amounts of water and sugar, then the resulting mixture must be heated to 70 degrees. Cool the resulting liquid and put it in a cool, dark place.

You can also prepare a sweet tincture by mixing one liter of alcohol with the amount of fruit or herbs specified in the recipe. Add 50-300 grams of sugar per liter of liquid to the resulting mixture. You can get a good-tasting tincture if you replace the sugar with honey.

To make the drink more saturated in color and please excellent taste you need to listen to the advice of experts:

• Before placing the berries in a container, they must be kept in freezer, then the fibers will collapse and the berries will release more juice.
• If the drink is not infused in a dark place, as recipes recommend, but left in the sun, the color of the tincture will be lighter.
• If the drink is infused for more high temperature, the cooking time will be reduced.
• You can give the liqueur a richer color and taste by lightly caramelizing the fruit in a frying pan.
• It is not recommended to open the container during infusion. When interacting with oxygen, alcohol oxidizes, which can worsen the taste of the drink.

Homemade tincture recipes

Bitter cherry tincture

To prepare this drink, peel 2 kg of ripe cherries, rinse thoroughly and place in the oven for 4-5 hours. Then pour alcohol over the berries. Infuse for 1.5 - 3 months, shaking occasionally. Many people are concerned hydrocyanic acid, contained in cherry pits. This is indeed a very strong poison for the human body. But when preparing cherry infusions, you need to know that the poison from the seeds gets into the drink only after six months of infusion.

Spicy tincture with cinnamon

For 1 liter of alcohol add 3-4 tbsp. spoons of blueberries, 2 tbsp. spoons almonds, 1 teaspoon lemon zest, ground cinnamon, cloves and star anise. Infuse as recommended in the basic recipe.

Homemade Limoncello Recipe

You can also make a delicious and original drink at home - limoncello. The recipe for this drink with a strength of 16 to 40% came to us from Italy. Traditionally it is made on the islands of Sardinia, Capri and Sicily. It has special taste qualities thanks to the abundance of sun and climate of Italy. To prepare the drink use best lemons, which, according to the Italians, are collected early in the morning, and in the middle of the day they make a delicious drink.

The most important thing is to remember the order of actions. To make limoncello at home you will need 7-10 lemons, 95-96% alcohol, about.5 kg of sugar, 650 ml of still water. To prepare it you will need aromatic yellow lemons with a natural scent. Wash the fruits and scald with boiling water. Then you need to remove the yellow peel. This must be done very carefully. The white part of the skin imparts bitterness.

Place the lemon zest in a jar, add 500 ml of alcohol and seal tightly. It is advisable to indicate the date on the jar. This will help you remember about deadlines. The infusion time for the zest in alcohol is up to 7 days. After the expiration date, the workpiece is filtered using a sieve, and the zest is squeezed out. After straining, it is recommended to fill the lemons with water. After 2 hours, drain the water and use it for syrup. During this time they will move into it aroma oils, vitamins, alcohol.

To prepare syrup, you need to dissolve 500 grams of sugar in 650 ml. water. Heat until the sugar is completely dissolved. Then cool the syrup and combine with the infusion. At this time, the infusion will become cloudy. This occurs due to the fact that essential oils are released from alcohol. Next, the drink must be bottled and placed in a cool place for 5-6 days.

When preparing the tincture, you can change the proportions of the components. Thanks to this, the strength of the drink will change, and if the finished limoncello is combined with lemon pulp, the taste of the drink will become sour and refreshing.

There is a tradition of eating this tasty and original drink. Traditionally, limoncello is drunk very chilled, so experts advise chilling it in the freezer, where you can place glasses. The drink is drunk slowly or in one gulp. Homemade limoncello is richer because it is made without the use of preservatives or softeners. The taste of the tincture will be different each time from the previous one. It depends on the lemons used and the amount of ingredients.

Preparation of tinctures with alcohol using basic recipes requires a lot of time. Exist quick recipes preparing alcoholic tinctures based not on alcohol, but homemade moonshine. They are more tender and sweeter in taste. Their preparation is less expensive.

Recipe apple tincture on moonshine

For cooking apple drink at home you will need 12 medium-sized apples, 3 liters of moonshine, 1.5 kg of sugar.

Apples must be thoroughly washed, peeled and seed chamber removed, finely chopped or grated and placed in a prepared container. Add all the moonshine to the fruits, close tightly and place in a cool, dark place. After 7 days, prepare sugar syrup from water and sugar. Alcohol infusion strain through a sieve and combine with cooled syrup. Store the resulting tincture in the refrigerator for 2 days. Some recipes recommend enhancing the taste of the drink with vanilla or cinnamon.

Citrus tincture

To prepare you will need the peels of 5-6 tangerines, 10 grams of cinnamon, 3 liters. moonshine.
Bring all ingredients to a boil over low heat and cool. Store the infusion in the refrigerator for 3 weeks. After the expiration date, filter several times through a cloth or fine sieve. Add sugar syrup to taste.

There are many ancient and modern recipes making tinctures at home, which will not only introduce you to the variety of flavors of the drink, but also expand your understanding of the culture of its consumption.

Alcohol tinctures medicinal plants

Even in ancient times, people were convinced that if medicinal plants were infused with alcohol or vodka, then they healing effect it turns out stronger than when using infusions and decoctions. In our time, both in folk and in official medicine A huge range of different tinctures of medicinal plants are used to help overcome various diseases.

It is not difficult to prepare medicinal tinctures yourself, at home, since this does not require special equipment, and purchasing raw materials is inexpensive.

What are plant materials? These are herbs, roots, leaves, flowers, berries, etc. They can be fresh or dried. Usually the raw materials are finely chopped with a knife or passed through a meat grinder, and also pounded in a special mortar. After grinding, the raw materials should be placed in a glass container.

To obtain an infusion, the prepared raw materials are poured with alcohol (70 or 96%) or vodka and kept in a dark and warm place (with a temperature of about 20–24 °C) for a certain time. Some tinctures are ready in a matter of hours, others may take a whole month.

The finished tincture must be strained, but this rule does not apply to all tinctures. The explanation is simple: while the plant material is immersed in alcohol, it is stronger healing properties. Typically, tinctures keep well in the dark at room temperature, but some types must be kept in the refrigerator.

Collection, preparation and drying of raw materials

The procurement of medicinal raw materials (roots, stems, leaves, fruits, bark, buds, flowers) begins at the time when it contains the maximum amount of useful substances. For example, it is recommended to collect the above-ground parts of plants during the period from the beginning of flowering to the ripening of fruits, and the underground parts - at the end of the growing season, when they have accumulated a supply of nutrients.

The collection of above-ground parts (stems, leaves, buds, bark, flowers, fruits, seeds) of plants is carried out in good clear weather, since raw materials wet from dew or rain are difficult to dry.

The bark is harvested in April-May, during the period of intense sap flow, when it peels off easily. Maximum amount active nutrients are contained in the young bark, so it is collected from 1-2-year-old branches or seedlings.

Old, cracked, or covered with moss and lichen bark is not suitable for collection, as it is poor in useful substances. On the trunk with a sharp knife, first make circular cuts down to the wood at a distance of 20–30 cm from each other, then 1–3 longitudinal cuts between the rings.

The bark is slightly peeled off and left for 1–2 days to wilt. After this, the bark is collected, dried, and crushed.

If harvesting is carried out in forestry, it is advisable to first find out which trees can be cut off the bark. In other cases, it can only be collected from 1–2 branches, so as not to destroy the tree.

The buds are collected around March-April, after swelling but before blooming. Large buds can be carefully cut off directly from the branches with a sharp knife. If the buds are small, then first cut the branches, lightly dry them, and then thresh them.

Leaves are collected shortly before or during the flowering period, except for those species in which leaves appear only after flowering has ended. The leaves are cut carefully (especially from the stems, so as not to damage the plant) with a sharp knife, and the thick juicy petioles, which contain practically no useful material. Nettle leaves can be collected with gloves on or you can first mow the grass and let it sit for about 1-2 days, after which the above-ground parts will lose their pungency.

Flowers (corollas and petals) are collected during budding or at the beginning of their blooming. Inflorescence-baskets are harvested at a time when the marginal petals are located horizontally, and if they are not there, at the moment the marginal tubular flowers bloom. The exception is arnica, the flowers of which are collected even before the marginal petals take a horizontal position. The stalks of the collected flowers are removed and placed, without compacting, in prepared baskets.

Grass (leafy and flowering stems and shoots, sometimes together with flowers), herbaceous and semi-shrub plants are harvested at the beginning of flowering, cutting with a sharp knife at the level of the lower leaves. In species with woody stems (wormwood, sweet clover, etc.), they are discarded, harvesting only the leaves and flowering tops.

Fruits and seeds are collected when they are fully ripe, early in the morning or late in the evening in wet weather. The juicy fruits are removed carefully so as not to damage them and immediately sent for drying before they have time to cake. Under no circumstances should spoiled or unripe fruits be used.

The underground parts (roots, rhizomes, rhizomes with unseparated roots, tubers) of plants can be collected in any weather, since they must be washed before drying.

Roots are harvested in the fall: for annuals at the end of the growing season, for biennials in the fall of the second year, for perennials in the fall of the second or third year. The exception is Lyubka bifolia, whose tubers are harvested in July. The underground parts of plants can also be harvested in early spring, before the growth period begins.

Roots, rhizomes and tubers are carefully removed from the soil using a shovel or fork, shaken off, cleaned of large lumps of dirt and washed in cold running water. The underground parts of plants that contain saponins and mucous substances (male fern, some orchids, burdock, cyanosis, etc.) are not washed, but cleaned with a stiff brush and the outer skin is carefully removed. True, in some cases (if the roots are heavily contaminated) they are still washed, but very quickly, otherwise the raw material may lose saponins, swell and darken.

When harvesting, underground raw materials should be collected so that a certain amount of plants remains for replanting.

Collected and cleared of impurities, rotten and browned parts, the raw materials are crushed, seeds, buds and fruits are sifted to remove dust and debris. Then it is placed in an even thin layer on prepared trays and dried in a darkened and well-ventilated area (in the attic or under a canopy). Do not dry in direct sunlight, especially flowers, grass, leaves and rhizomes.

The buds are placed in a thin layer on trays and stirred periodically during drying.

Dry outdoors under a canopy or in a cool, well-ventilated area, as in warm conditions they may begin to bloom.

The bark is placed in a single layer on a tray and dried in a well-ventilated area or outdoors. Properly dried bark becomes brittle.

The leaves are placed on a tray in 2-3 layers and dried in a well-ventilated area, turning over periodically. Properly and completely dried grass becomes brittle. After this, it is left in the fresh air for a few more days so that it absorbs moisture from the air and does not crumble during packaging.

The flowers are placed on the tray in a thin layer so as not to be turned over; Complex inflorescences-baskets should be tossed from time to time to dry evenly.

Roots, rhizomes and tubers are dried in the shade in a well-ventilated area. Large and thick underground parts of plants are first cut lengthwise into several parts, and long ones are also cut across so that they dry faster. Properly dried roots become brittle.

Plants rich in essential oils (mint, lemon balm, jasmine, oregano, thyme, etc.) are placed on a tray in a thick layer and dried slowly at a temperature of 25–30 °C, due to which the concentration of essential oil in them increases.

It is necessary to quickly dry plants containing glycosides and alkaloids (leaves of foxglove, datura, henbane, centaury, lily of the valley, motherwort, etc.) and vitamin-containing species (rose hips, strawberries, primrose leaves, etc.), since these substances quickly evaporate and are destroyed . The former are dried at a temperature of 50–60 °C, the latter - at 70–90 °C, and if essential oils (blackcurrant fruits) are contained along with vitamins - at 50–60 °C.

Finished raw materials are packaged in paper or cardboard bags, but it is best to use glass or metal containers with a tight-fitting lid. Store raw materials in a well-ventilated, dark, dry and clean room. Strong-smelling substances (kerosene, naphthalene, etc.) cannot be stored in this room, since the raw materials easily absorb foreign odors.

Adam's root

Ingredients: grated Adam's root - 1 glass, vodka - 200 ml.

Preparation: Grate the fresh root to make a glass. Pour 200 ml of vodka and leave for 24 hours. Rub painful areas of the body with polyarthritis, radiculitis, rheumatism, gout, joint pain and cervical plexitis.

Calamus marsh

Ingredients: dry crushed calamus root - 50 g, vodka - 0.5 l.

Preparation: Add vodka to calamus root. Place in a dark place to infuse, remembering to shake the mixture every day.

After 10 days, strain the prepared tincture.

Taking the tincture is indicated for poisoning, diarrhea or dysentery - 1 tsp, washed down with 0.5 cups of hot tea or plain boiled water room temperature. If necessary, you can repeat the same dose after half an hour.

Recipe 1.

Ingredients: birch buds - 50 g, vodka - 0.5 l.

Preparation: Having combined the components, steep the mixture for 10 days. Drink tincture 1 tsp. 3 times a day, washed down with water, 15–20 minutes before meals. The tincture is recommended for liver disease, an attack of acute rheumatism, as well as frequent convulsions. More birch tincture can be used externally as a painkiller, that is, by treating a wound or bruise with it.

Recipe 2.

Ingredients: vodka - 6 l, young birch leaves - 100 g (or birch buds - 200 g).

Preparation: add vodka to the herbal ingredient and place the resulting mixture in a warm place to infuse for 3 days. After this time, pour the resulting tincture into a separate bowl, pour vodka over the leaves again and repeat the entire procedure. For the third time, leave the mixture not for 3, but for 10 days. You will receive three infused vodkas. Strain and mix them.

Drink finished product 50 g 2 times a day: in the morning on an empty stomach and in the evening before dinner.

Birch vodka is useful for stomach pain and colds.

It is also effective in treating any wounds, as it disinfects well and has a healing effect.

Note: the leaves for this drink should be collected in early May, and should not be picked close to the trunk, but from the thin ends of the branches where new leaves are located.

Walnut

Recipe 1.

Ingredients: partitions walnut, vodka.

Preparation: finely crush the indicated parts walnuts so that they can fill a regular glass bottle to the top.

Add vodka and leave to form a tincture in a cool, dark place for 2 weeks.

Drink the prepared tincture for heart pain, arrhythmia or shortness of breath. Dosage: 30–40 drops 1 time per day. Each time, drink the tincture with 0.5 cups of boiled water.

Recipe 2.

Ingredients: 14 walnut shells, vodka - 0.5 l.

Preparation: use a hammer to crush the shells finely, add specified quantity vodka and place the future tincture in a dark, warm place for 1 week. After this time, strain the finished product. Drink tincture 1 tbsp. l. on an empty stomach in the morning. Continue the course of treatment until the prepared tincture runs out. This recipe is recommended for use at the most various diseases- bronchitis, salt deposition, ovarian cyst and goiter.

White clover

Ingredients: dry grass - 100 g, vodka - 0.5 l.

Preparation: Grind 100 g of dry grass and pour in 0.5 liters of vodka, leave for 14 days. Strain the finished tincture and take 10-15 drops orally 3 times a day before meals, with water, for endometriosis, infertility and hormonal imbalance.

Dekop, or marsh cinquefoil

Ingredients: cinquefoil rhizomes, vodka.

Preparation: Grind the plant material and fill it with 1/3 liter jar. Add vodka (to the edges of the vessel) and place the container in a dark place to infuse. After 3 weeks, the infusion is ready. It is recommended to drink it 3 times a day before meals, 1 tbsp. l.

Indications for use: pain in the joints, spine, gynecological diseases.

For pain in the joints and spine, it is useful to combine the tincture orally with compresses from the same tincture, which should be done at night.

Calendula officinalis

Ingredients: calendula flowers - 25 pcs., medical alcohol - 100 ml or vodka - 1 glass.

Preparation: add vodka to calendula flowers. Dilute the finished tincture with water immediately before use. Use for sore throat, for preparing lotions and treating wounds, as well as for preventing colds and inflammation of the oral mucosa (for rinsing, dilute 1 teaspoon of tincture in 1–2 glasses of water).

In order to enhance the therapeutic effect, gums can be massaged simultaneously with rinsing.

Ingredients: bark, vodka.

Preparation: To prepare the tincture, use the bark, which is harvested in early spring before the first leaves appear on the viburnum. The bark is crushed and poured with vodka in a 1:1 ratio.

Take tincture 20–40 drops 2–3 times a day before meals for hemorrhoids and uterine bleeding.

Saxifrage

Ingredients: quarry leaves, vodka.

Preparation: Fill a third of the glass with crushed saxifrage leaves, fill it to the top with vodka and pour the mixture into a bottle with a screw cap. Leave in the refrigerator for 3 weeks. Strain the finished tincture and take 1 teaspoon orally 2 times a day, washed down with apple or lemon juice with sclerotic plaques present in the vessels.

The duration of treatment is 1 month. If necessary, treatment can be repeated after 2 weeks.

Potato

Ingredients: potato sprouts - 1 tbsp. spoon, vodka - 200 ml.

Vodka tincture of potato flowers helps with radiculitis. During an exacerbation, rub it on the diseased areas of the body and take it orally, 1 tablespoon 3 times a day. You can ease the course of colds with the help of an alcohol tincture of potato sprouts. For a runny nose, it is diluted with water and dropped into the nose; for a dry, exhausting cough, it is taken orally; for a sore throat. aqueous solution gargle.

Regular consumption of vodka tincture of green potato sprouts (1 tablespoon of dry sprouts per 200 ml of vodka) significantly improves vision. To do this, they must be infused for a week and taken 1 teaspoon 3 times a day.

Ingredients: nettle collected in May - 200 g, vodka - 0.5 l.

Preparation: Finely chop the nettle, put it in a bottle and add vodka. Wrap the neck of the bottle tightly with gauze and leave to infuse: the first day in the light, then 7 days in the dark. The mixture should be shaken every day.

After the specified time, strain the tincture.

Drink it before meals and before bed, 1 tsp. Basics therapeutic effect This tincture is a tonic and restorative, so it is often prescribed to older people.

Ingredients: lily of the valley flowers, medical alcohol.

Preparation: Fill a half-liter bottle with flowers of this plant to 2/3 of its volume.

After 15 days it is ready. Strain the tincture and drink it 3 times a day, 10 drops, diluting with water, 20 minutes after eating in case of stress or unmotivated anxiety. Lily of the valley tincture is also prescribed for depression in women during menopause.

White garden lily

Ingredients: lily petals, vodka.

Preparation: With crushed lily petals, to which several whole ones are added, fill a half-liter bottle of dark glass by a third, then pour vodka to the top, close with a stopper and place the bottle in a cool, dark place for 1 month. The tincture is used externally for treatment acne, pustular and other wounds.

Recipe 1.

Ingredients: mature seeds of biennial burdock, collected in the fall - 40 g, vodka - 0.5 l.

Preparation: Combine burdock seeds with vodka in one container and place in a dark place to obtain a tincture. The mixture needs to be shaken every day. After 14 days, strain the tincture.

It can be successfully used for joint pain to prepare compresses, as well as for osteochondrosis, arthrosis and arthritis.

Recipe 2.

Ingredients: burdock leaves collected in May, honey - 1 kg, vodka - 1 l.

Preparation: Grind the leaves in a meat grinder, squeeze out the pulp thoroughly, add honey and vodka to 1 liter of the resulting juice, mix. Place in a cool, dark place to infuse (not in the refrigerator). After 3 weeks, the tincture is ready.

Take 1 tbsp orally on an empty stomach. l. in a day. This tincture has a tonic and restorative effect.

Melissa officinalis

Ingredients: grass - 20 g, alcohol - 100 ml.

Preparation: The tincture is prepared from 20 g of herb and 100 ml of alcohol or 1 glass of vodka.

Take 15 drops 3 times a day for bloating.

Juniper

Ingredients: juniper roots, alcohol.

Preparation: Rinse the juniper roots under running water, dry slightly, chop and fill a glass jar to the top. Pour in alcohol and leave for 2 weeks in a dark place, shaking daily.

Strain the finished tincture and take 1 tablespoon orally 3 times a day 30 minutes before meals for salt deposits and especially heel spurs.

20 g dried berries grind into powder and pour in 100 ml of vodka. Leave for 3 weeks in a dark place.

Take 15 drops, mixed to an emulsion with a teaspoon of unrefined vegetable oil, 3 times a day 10 minutes before meals for gastroenteritis, stagnation of bile secretion, when the gallbladder is clogged with sand and stones.

Dandelion officinalis

Ingredients: dandelion root - 10 g, vodka - 700 ml.

Preparation: Pour 10 g of crushed dried dandelion root into 700 ml of vodka and leave for 10–12 days in a dark place.

Take 1 tablespoon 3 times a day for lung diseases and spleen tumors.

Northern fir

Ingredients: pine needles - 100 g, vodka - 200 ml.

Preparation: vodka tincture of pine needles (2:1) is a good wound healing and disinfectant. Therefore, it is recommended to use it 14 days after preparation for the treatment of wounds, abrasions, and ulcers for the purpose of their rapid healing.

Common wormwood

Ingredients: wormwood - 15–20 g, alcohol - 100 ml.

Preparation: 15–20 g of wormwood are poured with 100 ml of alcohol or 1 glass of vodka. The tincture is taken 15–20 drops 3 times a day for pain and stomach cramps.

Lesser duckweed

Ingredients: duckweed, vodka.

Preparation: fill a third of the volume of a half-liter bottle with duckweed and fill it with vodka in a ratio of 1: 1. Infuse for a month in a dark place.

Take for the prevention and treatment of ARVI, influenza (1 tablespoon 2-3 times a day) and other colds. The tincture gives good results in the treatment of vitiligo and significantly improves the condition of patients with blood diseases.

Rhodiola rosea or golden root

Ingredients: golden root - 50 g, vodka - 0.5 l.

Preparation: grind 50 g of fresh root, place it in a dark glass jar and pour in 0.5 liters of vodka. Leave in a dark place for 10 days.

Take 10 drops orally 3 times a day 30 minutes before meals for severe nervous diseases, including schizophrenia and epilepsy. The duration of the course of treatment is 10 days, then a two-week break is taken and 2 more courses are given.

Common lilac

Ingredients: lilac flowers - 1 glass, vodka - 0.5 l.

Preparation: To prepare the tincture, use 1 glass of lilac flowers per 0.5 liter of vodka. Used as a rub for rheumatism and for compresses for bruises and wounds.

For the treatment of bronchitis, more strong tincture: liter jar fill to the top with lilac flowers, add vodka and infuse for 10 days. Take orally at night, pouring 100 ml of tincture into a glass of strongly brewed tea. Drink in small sips.

Ingredients: green Pine cones, collected in spring, vodka.

Preparation: crush the pine cones finely and place in three liter jar so as to fill it to the top. Pour in the vodka and close the neck of the jar with a polyethylene lid. Place in a dark place for 7 days. After this time, strain the tincture, but do not rush to throw away the cake, since you can infuse vodka on it 3 more times.

Drink 1 tbsp of tincture. l. 3 times a day 15–20 minutes before meals. Pine tincture is prescribed for hypertension and as a sedative. This tincture also has a strong disinfectant effect.

Ingredients: poplar buds - 1/2 cup, vodka - 0.5 l.

Preparation: pour half a glass of poplar buds into 0.5 liters of vodka and leave for 10 days in a dark, cool place (not in the refrigerator!), shaking daily. As an external remedy, the tincture relieves skin itching of any origin (including insect bites), helps with allergies, promotes rapid healing of purulent wounds, cuts, ulcers, abscesses, and relieves acne and pimples.

With the help of tincture you can cure weeping fungus between the toes and dry nail fungus. To do this, place a napkin moistened with tincture on the sore nail overnight, cover it with cellophane on top and secure it with a bandage. In the morning, the softened nail is cut off and so on until the diseased nail comes off completely.

For colds, 15–20 drops of tincture are added to 1 tablespoon of water and taken orally 30 minutes before meals. When you cough, rub the tincture on your chest, and when you have a runny nose, apply a lotion to the bridge of your nose.

Ferula

Ingredients: ferula root - 20–60 g, vodka - 0.5 l.

For medicinal purposes, the resinous root of the plant is used, which has a characteristic aroma reminiscent of pine needles.

Preparation: To prepare the tincture, take 20–60 g of fresh crushed root and pour in 0.5 liters of vodka.

During the infusion process, sediment forms at the bottom of the dish. white. Take 1 teaspoon of tincture, dissolved in a glass of water, 3 times a day before meals for diseases of the liver, kidneys, gastrointestinal tract, leukemia, mastitis, breast cancer, loss of strength, nervous disorders, sore throat and loss of voice. The tincture is used to lubricate wounds and abscesses.

Ficus elastica, or rubber tree

Ingredients: leaves - 600 g, vodka - 200 ml.

Preparation: vodka tincture Finely chopped leaves of the plant (3: 1) are rubbed on diseased areas of the body for rheumatism. The medicine must be infused for at least 7 days.

Common hop

Ingredients: hop cones - 25 g, medical alcohol - 100 ml or vodka - 1 glass.

Preparation: add vodka or alcohol to the cones, let it brew and take 10–15 drops per day.

The range of applications of this tincture is very wide. It is prescribed for cystitis, cholecystitis, metabolic disorders, neuralgia, and also as an effective painkiller during an attack of radiculitis; in the latter case, rub the tincture into the lumbar region.

Garlic

Ingredients: garlic - 1 large head, vodka - 0.5 l.

Preparation: Finely chop or crush the head of garlic and place it in a half-liter bottle made of dark glass and slightly warmed. Then add vodka to the garlic. Infuse the mixture following the canons traditional medicine- during the period from new moon to full moon, remembering to shake the bottle 2 times a day. It is better to do this in the mornings and evenings. After straining ready-made tincture, store it in a cool place (but not in the refrigerator).

The tincture is indicated for the prevention of colds, acute respiratory viral infections and influenza during epidemics. Drink it 10–15 drops 2 times a day - in the morning and at night before bed.

Celandine

Ingredients: celandine - 10–15 g, alcohol - 100 ml.

Preparation: For shortness of breath, take 20 drops 2 times a day of a tincture prepared from 10–15 g of celandine and 100 ml of alcohol or 1 glass of vodka.

Rose hip

Ingredients: dried rosehip roots - 100 g, vodka.

Preparation: Finely chop and crush the rosehip roots, add vodka and leave to infuse in a dark place in a container with a tight-fitting lid or stopper.

Take tincture 1 tbsp. l. 3 times a day before meals for arthrosis, osteochondrosis, salt deposits, bursitis and gouty arthritis. Since rosehip tincture has a strong diuretic effect, when taking it, preference should be given to products containing a lot of potassium, calcium and magnesium.

The course of treatment usually lasts 40 days. Women during menstrual cycle You should refrain from taking rosehip tincture.

Eucalyptus broad

Ingredients: eucalyptus leaves - 100 g, vodka - 0.5 l.

Preparation: mix the indicated components, let it brew. Use this tincture for radiculitis and rheumatism, rubbing it on painful areas.