Making Tinctures

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Yesterday presented a time to go through my library of herbs and tinctures—and begin to replenish. I filled ball jars with rose petals, wormwood, oatstraw and more. When I tincture, I use grain alcohol cut 50% with spring water in most cases. I cover the plant material—and shake to be sure I've got enough surface area covered in the alcohol/water blend. I label and date, shake daily for a week and keep in the dark for at least a month. After that, I strain (SQUEEZE in cheesecloth) and transfer to labelled amber bottles in the apothecary. This time of year, I'm sure to have the makings of my immunity "Boost," "Super Boost" and uplifting blends at hand. 

Rose Tincture...and more

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Yesterday, I "set to tincture" rose petals, linden, chamomile, oatstraw, mugwort, tulsi—all some of my most favorite herbs. This means that I took dried herbs (from my garden, Mountain Rose Herbs or Zach Woods), placed in a ball jar, covered with a mixture of grain alcohol and spring water, shook up for a bit and stored away in "the dark" for a month. I will shake them every day for a week—and then let them settle. Afterward, I strain through cheesecloth and bottle in amber. 

Rose is a great herb for me—uplifting and calming. Linden too. In thinking of it, these are all herbs for balance, calm and good spirit. 

For tea drinkers, lovely tea combinations can be made from these (and other) herbs. I suggest adding lemongrass or calendula. 

Roasted Jalapeno Peppers and Fennel Seeds

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It is so lovely to still have canning to do—and some precious seeds. Pictured here is one jar of many roasted peppers from this year's bountiful crop. Next to that are fennel seeds that I'll store in amber jars for winter soups, squash dishes and such. We're still making apple sauce, butters and jams. Yesterday, I walked the garden to pick yet another bunch of kale. It's November 10—and it seems oddly like September. 

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