Tuesday, September 11, 2012

Cold & Flu Tincture From Your Garden

This is made from a group of herbs easily grown in your garden or landscape, all of which are said to have healing/immune building properties.  This recipe is for informational purposes only and is not meant to take the place of  your doctor.

Supplies needed:

-Solvent (i.e. 100 proof distilled alchol or vegetable glycerin)
-quart sized glass mason jar
-fresh and dried herbs below


-2 ounces dried Echinacea root (how to harvest)
-1 ounce fresh lemon balm leaves
-1 ounce fresh horehound leaves
-1 ounce fresh sage leaves

  1. Measure your herbs using a small kitchen scale
  2. Chop fresh herbs, until fine
  3. Add all herbs to glass jar
  4. Pour solvent over herbs to fill the jar.  The solvent should rise 1-2 inces above the herbs
  5. Place the lid on the jar and shake until the herbs are well combined.
  6. Label the jar with contents and date
  7. Set in a warm, sunny window and steep for 2-6 weeks, shaking daily
  8. Strain with a cheesecloth, compost the plant material, and place tincture in dark colored bottles for storage in a cool, dark place.  The tincture should keep for up to 5 years.

Adult Dosage
At the sudden onset of cold and flu symptoms, begin taking 1/4-1/2 a teaspoon of the tincture every 30 minutes to an hour until symptoms subside.

Child Dosage
I recomment calculating a child's dose by using the "Young's Rule."  Add 12 to the child's age then divide his/her age by that number.  For example a 6 year old would calculate at 6/18 or .22 I would give her 33% of an adult dose.

** Information on the traditional uses and properties of herbs are provided on this site is for educational use only, and is not intended as medical advice. Every attempt has been made for accuracy, but none is guaranteed. Many traditional uses and properties of herbs have not been validated by the FDA. If you have any serious health concerns, you should always check with your health care practitioner before self-administering herbs. **

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