Fruit tinctures for alcohol. How to make vodka from alcohol (ethyl or medical)

Collections of medicinal plants You can also prepare various medicinal collections, in which all herbs are carefully selected in a certain proportion. The effects of individual herbs complement each other. I want to remind you that in 1 tsp. contains 5 g, and in 1 tbsp. l. -

List of Medicinal Plants

III. Collections of medicinal plants Chest collections (expectorant and diaphoretic) Collection No. 1: coltsfoot leaves 200 g oregano herb 100 g chamomile flowers 200 g Method of preparation: chop the leaves, grass and flowers, mix everything, 2 tablespoons of the collection brew 0.5 l of steep boiling water,

Dosage of Medicinal Plants Practice shows that the most common general dose for oral administration is one tablespoon of a finely chopped plant or mixture per cup of boiling water, or four tablespoons with a top per 1 liter of boiling water.

Tinctures on medicinal herbs and collections Alcoholic tincture of Indian onion The medicinal properties of the caudate bird, or Indian onion, have, unfortunately, been little studied. We can say that this wonderful plant is waiting in the wings to take its rightful place in

Given the huge variety of recipes, opt for tinctures for alcohol best recipes quite difficult. Therefore, to begin with, you should decide on what is invested in the concept of "best" tinctures. For some people, the "best" tinctures are exceptional tasting tinctures, regardless of the consequences. For others, these are such, after even an excessive intake of which there is no headache and other "consequences". For others, the decisive factor is medicinal properties tinctures (in this case, of course, their use is not designed for "excessive" intake, and even taste qualities is an insignificant requirement).

1

First of all, it should be noted that none of the alcoholic tinctures will be good for health if it is used as a "table" drink. Healing properties alcohol tinctures appear when consumed drop by drop (maximum 30-100 g per day and strictly according to the recipe). In large quantities, there can be no talk of any medicinal properties.

"Hangover" properties of tinctures (no headache, dry mouth, etc.) are often very individual and depend on many factors:

• the state of the body at the time of admission;
• snack quality;
• emotional condition;
• the degree of ventilation of the room during sleep;
• individual reaction of the body to the ingredients of the tincture.

In addition, many alcohol-based tinctures are not intended for oral administration at all and are used exclusively externally, for rubbing and compresses.

Alcohol tinctures

Alcohol tends to allow the tincture ingredients to be better absorbed. In addition, alcohol tinctures have a "warming" effect, both when taken orally and when used externally.

Therefore, when applied externally, tincture should not be used unless local heating is required. The "cooling" effect is temporary (associated with the very rapid evaporation of the alcohol solution from the surface of the skin), followed by heating.

With the internal consumption of tinctures, dissolved alcohol allows you to retain additional moisture in the body. Therefore, with already onset edema and kidney disease, the use of alcohol tinctures is not recommended.

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2

Store any alcohol tincture should be in glass, in a dry, cool, necessarily dark place (you can in the refrigerator). In the light, even at low temperatures, there is a very rapid decay of molecules and the formation of new substances that are not characteristic of tincture. As a rule, the shelf life of alcohol tinctures, unlike decoctions and infusions without the use of alcohol, is very long: 3-4 years (on some resources it is indicated that it is "unlimited", but, as you know, nothing is eternal).

Storage of alcohol tincture in glass

Children under 3 years of age should not be given such tinctures. Not recommended for older children either. It should be very careful to drink tinctures for ulcers and hyperacidity stomach. Not all, but many alcohol tinctures (usually from berries or greens) have acidic properties.

3

Before you make a tincture of alcohol, you should collect the necessary ingredients and prepare them. The phrase "What difference does it make when to collect them! Roots are roots, and leaves are leaves, even in spring, even in autumn" is absolutely wrong. "Each berry has its own time," they used to say in the old days. And this applies not only to berries. At different times of the year chemical composition leaves, roots and other parts of the plant are different (even if chemical elements are the same, their percentage ratio is significantly different).

Leaves should be collected just before flowering. When collecting leaves, the petioles are cut off, as there is nothing useful in them. To avoid burns when collecting nettle leaves, you should collect them with gloves. First you need to mow the grass and leave it in the sun for a couple of days. Then the leaves lose their pungency.

Time for harvesting the bark: April-May. The branches from which the bark is taken should be 1-2 years old. The old bark is no good. About moss-covered, etc. and there is no talk. An annular incision is made 1-3 cm at a distance of 20-30 cm from each other. The rings are connected by longitudinal cuts (from 1 to 3). First, the bark should be slightly peeled off and left to dry for 1-2 days. Then remove, dry, grind. Please note that branches (or seedlings) after such an operation are not tenants! You can not "kill" a tree, so only some branches are used, which will then be cut down.

Collection of bark for making tinctures

Time of collection of kidneys: March-April. You should wait for them to swell, but before blooming. Flowers are harvested at the stage of bud formation or at the very beginning of flowering. If the inflorescence is a "basket", then you should wait until the flower opens completely (with the exception of arnica flowers, where the collection is carried out before the flower opens). The flower stalks are removed.

Fruits and seeds are harvested early in the morning or late in the evening, in wet weather. Fruits (especially juicy ones) must be dried immediately until they are wrinkled. Roots can be collected in any weather. But the collection period is important: autumn or the end of August (at the end of the vegetative period). For biennials and perennials - autumn of the 2nd or 3rd year.

Drying (roots, leaves, flowers, fruits, seeds) is carried out in a dry, well-ventilated area, where there is no direct sunlight. An attic or even a shed will do. The kidneys should be dried in a cool dry place, also without direct sunlight. The place must be cool, otherwise there is a risk that the buds will bloom.

Some vitamin plants and herbs containing glycosides should be dried quickly at elevated temperatures (50-60º). These are the leaves of henbane, dope, motherwort, lily of the valley, foxglove, blackcurrant berries. Rose hips, wild strawberries, primroses are dried at 70-80 º. Shelf life of raw materials: 1-2 years for above-ground parts, 3-5 years for underground parts.

4

For each alcohol tincture there is a recipe. Some recipes are indicated in spoons, others in grams. For this, a correspondence table is provided:

• 1 st. l. with a slide - 20 g;
• 1 st. l. without a slide - 15 g;
• 1 tsp - 5 y.

Ingredients for alcohol infusion

If the tincture contains more than one ingredient, then they are crushed separately, and only then mixed. The ingredients poured with an alcohol solution or vodka are infused for 1-3 weeks, then filtered and allowed to stand for another 3-4 days, at a temperature of about +8 º (you can in the refrigerator). It must be remembered: in order for alcohol tincture to be useful, you should take good quality vodka and alcohol.

5

Against inflammation, a tincture of calendula flowers is good. It is used for sore throat, inflammation of the gums, as well as for skin inflammation. Vodka (100 g) is poured into 20 g of calendula flower mass. Infusion period: 1.5 weeks. Shake at times. When used, dilute with water up to 1/3. To rinse the throat and mouth, dilute at the rate of 1 tsp. tincture in 1 glass of water.

For headaches, dizziness, noise in the head, red is used. After drying, pour the flower mass into a jar (without tamping, without shaking) and pour vodka or alcohol solution. Infusion period: 2-3 weeks. Drink 1-2 tsp. 3 times a day. This tool is also recommended to improve the blood supply to the brain (including during the rehabilitation period after a stroke).

From bruises, ulcers, for the treatment of wounds with suppuration is used. 3 art. l. flower mass pour 200 ml of vodka. Infusion period: 1.5 weeks. For external use (wounds, ulcers, suppuration, inflammation of the oral mucosa) is used as a filler for compresses and lotions.

For colds, inflammation of the gastrointestinal tract, homemade tinctures of chamomile greens are used. In 2st. l. chamomile greens are poured into 200 ml of vodka or alcohol solution. Infusion period: 1.5 weeks. For external use (for example, for rinsing), a 10% solution with water is used. For inflammation of the stomach or intestines and for colds, drink 20-25 drops 2-3 times a day.

A good diuretic for inflammation of the kidneys is elderberry tincture. Pour 100 g of an alcohol solution or vodka into 20 g of crushed wild elderberry rhizome. Infusion period: 8 days. Drink a diluted tincture: 15-20 drops per 3 tbsp. l. 2-3 times a day. Not more! Otherwise, there is a risk of dehydration.

Elderberry infusion

Another good diuretic is aspen bark tincture. In 1 tbsp. bark pour 250 g of an alcohol solution or vodka. Infusion period: 3 weeks. Then drain the vodka, squeeze the bark. Strain the squeezed raw material. Drink diluted: 20-30 drops in half a glass of water 2 times a day.

An effective choleretic agent for liver problems is dandelion tincture. 1 st. l. crushed leaves and roots of dandelion pour 100 g of 70% alcohol. Infusion period: 1.5 weeks. Drink diluted: 20-30 drops in half a glass of water 2-3 times a day.

With severe bleeding (uterine, menstrual, intestinal, hemorrhoidal), use a tincture of nettle leaves. In 2 tbsp. l. nettle leaves pour 100 g of vodka. Infusion period: 1 week. Then drain the vodka, squeeze the grass. Strain the squeezed raw material. Drink diluted: 20-30 drops in half a glass of water 2-3 times a day. For hemorrhoidal problems, they are used externally, diluted: 1h. l. for 1 glass of water.

As a "restorative" remedy for bleeding in the stomach, mistletoe and horsetail tinctures are used. 1 st. l. mix each ingredient and pour in 200 g of vodka or alcohol solution. Infusion period: 1.5 weeks, occasionally shaken. Then drain the vodka, squeeze the grass. Strain the squeezed raw material. Drink diluted: 15-20 drops per 70 g of water (about 1/3 cup).

With hypothermia and colds, you can drink blackberry tincture as a warming agent. Vodka is poured into fresh berries in a ratio of 1:10. Infusion period: 1.5 weeks. Then drain the vodka, squeeze the berries. Strain the squeezed raw material. Drink 1 tbsp. 3-4 times a day.

Blackberry tincture

With rheumatism, in case of pain in the joints, as an external remedy for edema and inflammation, it is indicated for use. In 2 tbsp. flowers pour 200 g of vodka. Infusion period: 1.5 weeks. Filter. Apply externally as a rub.

With rheumatism, neuralgia, sciatica, it is recommended to use it as an external remedy. At 2 tsp. crushed capsicum pour 100 g of an alcohol solution (70%). Infusion period: 2 weeks, occasionally shaken. Then drain the alcohol, squeeze the pepper. Strain the squeezed raw material. Apply externally as a rub.

Ginger medicinal tinctures are recommended for the treatment of bronchial asthma and improvement of vision. 0.5 kg of ginger, peeled, chopped. Pour in vodka or alcohol solution (to cover completely). Infusion period: 2 weeks. Use diluted: 20-30 drops per 1 glass of water. Drink after meals.

For rheumatism, gout, sciatica and colds, poplar bud tincture is used as a rub. Pour 200 ml of vodka or an alcohol solution into 20 g of crushed poplar buds. Infusion period: 2 weeks, shake occasionally. Then drain the alcohol, squeeze the kidneys. Strain the squeezed raw material.

Remedy for fever respiratory tract for influenza, malaria, catarrh of the upper respiratory tract, a sunflower tincture is used.

Prepare it like this: in 1 tbsp. l. marginal sunflower flowers pour 200 g of vodka or alcohol solution. Infusion period: 1.5 weeks, shake occasionally. Then drain the vodka, squeeze the flowers. Strain the squeezed raw material. Take 20-30 drops half an hour before meals, 2-3 times a day.

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Many moonshiners are of the opinion that quick tinctures made on moonshine cannot convey the taste of such a level as that alcoholic drink which stood for several months. However, if the guests are due to arrive in a few days, the owner of the house does not have time and needs quality tips for making a tincture at home.

Secrets for proper cooking

Technologies for the rapid preparation of moonshine tinctures are not particularly difficult, so even novice moonshiners can use them. If you want an alcoholic drink to be especially tasty and have a bright aroma, with a short insistence, you need to know the secrets of its preparation. These include:

Do you make tinctures? fast food?

It was business!Not

1. The acceleration of the fermentation process will happen faster if you put the bottle on a sunny windowsill.
2. Raw materials added to create flavor (spices, herbs or nuts) should not be cut too finely. Small raw materials delay the tincture filtration process, which will interfere with quick preparation.
3. The moonshiner should shake the container with the drink as often as possible, since these actions lead to the rapid saturation of the liquid with the aroma of spices.
4. Some of the fastest moonshine tinctures are obtained from, and mint. The liquid will acquire a noble aroma within 2-3 days from the date of infusion.
5. Moonshine tincture requires getting rid of an unpleasant fusel smell, so experienced moonshiners often use double distillation.

Sometimes before cooking strong drink, moonshiners want to give the drink a special color. If you learn the additives that give a certain color to the drink, then you can decorate it and please the guests:

• a blue tint is achieved with cornflowers;
• sunflower seeds will give a purple hue;
• after adding saffron, the tincture will be quite saturated and with a yellow tint.

The basic principles of creating a tincture with berries

An alcoholic drink created in a few days will turn out to be fragrant if it is created in compliance with the principle of preparing drinks with alcohol, as well as berry or herbal ones. These include the following recommendations:

• if berries are used as part of the tincture, then the strength of alcohol should be higher than with other ingredients, since the berries are able to lower the strength of alcohol by releasing juice;
• for a herbal drink, it is recommended to choose moonshine, the strength of which is 50%, if it is more than 60%, then you need to add water;
• if there is a goal to create an alcoholic drink with a caramel flavor, then berries, for example, cherries, need to be baked a little in the oven before the cooking process;
• the process of creating berry-based moonshine is recommended to be carried out from frozen raw materials, since it is able to release a larger amount of juice;
• it is important not to open the lid and not to taste the drink during infusion, as the taste can be spoiled due to the oxidation process of the drink;
• insisting must be carried out in a warm place.

To make a quality drink, you need correct sequence actions and accuracy under the conditions of preparation.

Recipes

Before proceeding with the preparation of the selected tincture, it is necessary to study its recipe and follow the procedure for infusing the drink.

Quick cranberry tincture

Known for its mild flavor with sour notes. It will take a minimum period of 12-15 hours to prepare it.

For this recipe, the moonshiner will need the following ingredients:

• cranberries in the amount of 200 grams;
• moonshine-0.5 liters;
• honey or sugar optional.

The first thing to do: pour boiling water over the cranberries. To do this, the berries are laid out in a container and poured with water for three minutes. After the berries are ready, you need to drain all the water, take a wooden mortar and grind the cranberries thoroughly.

After rubbing, cranberries are poured with moonshine. After 12 hours of infusion, the drink is passed through a filter, then a little honey or sugar is added for taste. All contents are thoroughly stirred, then put on fire so that the liquid reaches the boiling process. Then they are removed from the stove and after the alcohol has cooled down, they are served at the table.

mint moonshine

Delicious as well as fragrant self-made moonshine can be created in two days. For the recipe, you need to take moonshine (one liter) and two tablespoons of dry mint.

Wash moonshine is prepared as follows:

1. Mint is poured with moonshine prepared in advance.
2. Tincture should be removed for a couple of days in a dark place.
3. The resulting tincture is filtered first through gauze, and then through cotton wool.
4. If you wish, you can add honey to create a certain taste and stir the mixture.
5. Remove the drink for another day to insist.

Quick moonshine based on mint is easy to drink, and a slight chill remains in the mouth after drinking the drink.

Lemon tincture (early)

Many moonshiners know that the process of heating the tincture significantly speeds up the time it takes for the liquid to saturate with a pleasant aroma from additives. Lemon infusion is no exception.

This is ideal for a situation where loved ones come to the house, but there is no wine drink to treat.

Products needed to create a tincture:

• moonshine, where its fortress is not less than 50%;
• half a lemon;
• 4 cloves;
• sugar added in 70 grams.

It is important to prepare this drink with a tightly closed lid so that the alcohol does not evaporate from the final product.

Proper preparation consists in the following algorithm of actions:

On the same basis, you can prepare a tincture with the main component of cranberries.

Video recipe for lemon tincture

horseradish

Horseradish is a healthy drink, as it is the prevention of colds.

For cooking you will need:

• horseradish root - about 40 grams;
• one spoon of honey;
• a pinch of salt;
• moonshine-0.5 liters;
• ginger-20 grams.

Preparation should be done like this:

This drink is suitable for pickled dishes and fatty foods.

nutcracker recipe

Nutmeg, when used in reasonable amounts, is beneficial human body. It is often used as an aperitif before a hearty meal.

For cooking, you need to take care of the preparation of the following products:

• a tablespoon of sugar;
• cooked moonshine-0.5 liters;
• dried zest in the amount of 20 grams;
• leaves from blackcurrant-3;
• Cedar nuts - 40 grams;
• vanillin.

The cooking process is built as follows:

1. Nuts are doused with boiling water to eliminate the resin, as well as the aroma of spruce. It can be eliminated with boiling water: douse the nuts with hot water at least three times.
2. The nuts must be finely chopped, and then add all the ingredients to the jar, pour moonshine and stir the contents.
3. The nutcracker drink should stand in a dark place for at least 14 days, while it is often shaken.
4. The drink is filtered through several layers of clean gauze.
5. After filtering, the tincture is left in a dark place for at least three days.

It is allowed to add various herbal supplements and berries to such a tincture, but the main rule is that they do not interfere with the aroma of cedar.

rowanberry recipe

Recognized as one of the simplest, but at the same time well-known alcoholic beverages on moonshine. It requires the preparation of such products as:

• berries from red rowan - about 300 grams;
• apples from a winter variety - 4 pieces;
• moonshine with a strength of fifty degrees-1 liter.

Preparation is carried out according to the following recipe:

1. Apples are cut into slices for further stacking in a container.
2. Next, apples are laid out in a jar, and then rowan berries so that they occupy less than half of the container for further infusion.
3. Then the contents are poured with alcohol and removed for two weeks.
4. Carry out the straining of the drink. This can be done with several layers of cotton wool.

The resulting alcoholic drink has a characteristic rowan smell and a pleasant aroma. Therefore, it is recommended to use it along with fruits.

Today, the preparation of moonshine tinctures at home has gained popularity, recipes, strength, ingredients, exposure time - this is what fans of the drink are interested in since moonshine has come back into fashion.

To add flavor to alcohol, you can add berries, fruits, spices, nuts or honey - you get a beautiful and aromatic drink.

The best recipes are those that require a minimum of time, are economical, easy to prepare.

Surprising guests today is not easy. You can get a beautiful bottle of fabulous value from the bar, uncork it, pour it into glasses and ... be disappointed. Even the so-called "elite" alcohol, sold in most stores, does not meet the expectations of the buyer in terms of quality or taste characteristics, and there is also a great risk, having given a lot of money, to get a "palenka". It is much better to provide home-made tinctures for tasting, the owners vouch for their quality and taste.

Moonshine is the base for two types of drinks:

• liqueurs;
• tinctures.

• bitter (less than 2%)- these drinks do not add refined sugar, a hint of sweet notes can only appear if the product itself, which is used to prepare them, contains glucose in its composition. Most often they are cooked on ginger, St. John's wort, oak bark, galangal, pepper, etc.
• conditionally sweet- insist on berries and (or) herbs, their taste will depend on which berries were used: sour, tart, etc.
• sweet- sugar (up to 20%) is specially added to this variety of tinctures to obtain a pronounced berry or fruit taste.

Anything that contains more than 30% sugar refers to liqueurs, their strength does not exceed 25%. When preparing homemade alcoholic beverages, it is important to consider that unnecessarily sweet taste makes the product heavy and its action insidious.

How to make a good tincture: general rules

Preparing homemade alcoholic pickles is a rather long process, the product needs to go through the “infusion” stage, so you should be patient and not speed up natural processes in order to avoid loss of taste:

1. For herbal tinctures, a fortress of 50 ° is considered optimal, if this figure exceeds 60 °, moonshine is diluted with water.
2. For berry options, a base of 70° is needed, as the berries will release juice, which will reduce the strength of the drink.
3. For the manufacture of tinctures, it is preferable to take frozen berries, they will release much more juice, the taste and aroma will be brighter, more pleasant.
4. If cherries or plums are lightly baked before being added to moonshine, you can give the drink an unusual, slightly caramel-like note.
5. Alcohol should be infused away from light, under the influence of sun rays the taste is distorted.
6. In the heat, the tincture will cook faster than in a cold cellar.
7. The minimum preparation time for the tincture is 2 months, but it is better to let it stand for 3-4.
8. During this period, the alcoholic drink must not be disturbed: open the container, take a sample. In contact with oxygen, the liquid oxidizes and can completely change the taste and smell.

Compliance with these rules for the preparation of homemade infusions based on moonshine will ultimately result in a quality product with the expected characteristics.

Citrus tinctures

Moonshine tincture with the addition of citrus fruits is a classic of alcohol-based drinks.

Lemon

To prepare the tincture, you will need the following ingredients:

• lemon 2 pcs.;
• sugar - 2 tbsp. (50 g).

Cooking:

1. Wash the lemons thoroughly and wipe dry. Cut the yellow part of the zest from one lemon.
2. If there is no special device for peeling, a regular grater will do.
3. Squeeze juice from lemons. Put the prepared zest, juice and sugar in a glass dish, pour moonshine, stir until the sugar is completely dissolved. Close hermetically.
4. Infuse in a dark and warm place for 3 days, then strain and pour into a bottle with a screw cap.

This drink has a delicate lemon aroma, delicate taste and golden color.

Citron

To make a drink, you need to prepare the following ingredients:

• moonshine with a strength of 45% vol. - 1 l;
• dry crust from 2 tangerines;
• cinnamon - 0.5 sticks.

Cooking:

1. Put tangerine peels and cinnamon in a container, pour moonshine, seal tightly.
2. Infuse in a cool place for 5 days, shaking every 2 days.

If you do not like too spicy taste, the cinnamon stick should be removed after 3 days.

orange coffee

• moonshine with a strength of 45% vol. - 1 l;
• water - 1 cup (200 ml);
• sugar - 1 cup (200 g);
• orange - 1 pc.;
• ground coffee - 2 tsp

Cooking:

1. Wash orange, dry.
2. Remove the zest from the orange without the white layer and squeeze the juice.
3. Add orange juice to the syrup and cook for another 5 minutes over low heat.
4. Cool until the syrup is neither hot nor cold.
5. Place the zest and coffee in a glass dish, pour moonshine.
6. Introduce the syrup, mix thoroughly, close tightly.
7. Insist in a dark place for 1 week, after which

This brew will appeal to coffee lovers.

Spice and root tinctures

Moonshine tinctures with the addition of spices and roots are and help to improve appetite. They are taken before meals. These alcoholic drinks have healing and tonic properties.

peppercorn

To prepare peppercorns, you will need the following ingredients:

• honey - 3 tablespoons (90 g);
• red hot pepper - 1 pc.;
• black peppercorns - 5 pcs.

Cooking:

1. Remove the stem from the pepper. Split the pod lengthwise and carefully remove all seeds.
2. Soak the pod in cold water for 10 minutes to get rid of bitterness.
3. Transfer red and black pepper to a glass jar, pour moonshine and add honey.
4. Mix thoroughly. Close tightly.
5. Infuse in a cool place for 1 week, shaking slightly from time to time.
6. Filter and pour into a bottle.

Such a drink will be transparent, with a golden tint and a mild warming taste.

horseradish

To prepare the tincture, you need the following ingredients:

• moonshine with a strength of 45% vol. - 1 l;
• horseradish root (fresh or dry) - 50 g;
• honey - 1 tbsp. (30 g).

Cooking:

1. Peel the horseradish root, coarsely chop across, transfer to a container, pour moonshine.
2. Add honey, stir until honey is completely dissolved, seal tightly.
3. Insist 1 week in a cool place. The drink will be more vigorous if the exposure time is doubled.
4. Strain and pour into a bottle.

ginger

To prepare the ginger liqueur, you will need the following ingredients:

• moonshine with a strength of 45% vol. - 0.5 l;
• sugar - 1 cup (200 g);
• fresh ginger root - 20 g;
• hibiscus tea 2 tbsp

Cooking:

1. Peel the ginger, cut into thin slices, transfer to a glass dish.
2. Add dry hibiscus tea, pour moonshine, stir and close tightly.
3. Infuse for 3-4 days in a cool, dark place, stirring occasionally, without opening the lid.
4. After that filter.
5. Boil syrup: mix water with sugar, bring to a boil, but do not boil. Reduce heat to low and simmer for 10 minutes.
6. Introduce cooled down sugar syrup into the filtered liquid.
7. After adding the syrup, the drink must be stirred and left for another 1 day.
8. Pour into a bottle with a screw cap.

The drink will have a ruby ​​color and a tart taste.

Tinctures on leaves and flowers

As a rule, moonshine tinctures with leaves and plant petals are digestifs - alcoholic drinks used to improve digestion at the end of a meal.

mint

To prepare mint tincture, you will need the following ingredients:

• moonshine with a strength of 45% vol. - 0.5 l;
• sugar - 2 tbsp. (50 g);
• fresh mint leaves - about 20 pcs.

Cooking:

1. Separate the mint leaves from the branches, rinse under running water, dry, chop with a knife, mix with sugar.
2. Transfer to a glass container, pour moonshine, mix thoroughly, close the lid.
3. Filter and pour into a bottle.

The drink will have a herbal hue and mint aroma.

Spotykach

• moonshine with a strength of 45% vol. - 0.5 l;
• sugar - 1 cup (200 g);
• drinking water - 1 glass (200 ml);
• fresh mint leaves - about 30 pcs. (50 g).

Cooking:

1. Separate the mint leaves from the twigs, rinse under running water.
2. Boil water, add sugar, reduce heat and cook, stirring occasionally, for 10 minutes.
3. Add prepared mint leaves to the syrup and cook for another 15 minutes over low heat.
4. Cool until the mint syrup is neither hot nor cold.
5. Pour the syrup along with the leaves into a glass dish, add the moonshine. Close hermetically.
6. Insist 3-5 days in a warm and dark place.
7. Strain twice and pour into a bottle.

The secret of such a quick preparation of the drink is that alcohol is added to the syrup that has not yet cooled down.

On a currant leaf

To prepare a tincture on currant leaves, you will need the following ingredients:

• moonshine with a strength of 45% vol. - 0.5 l;
• black currant leaves - 4-5 pcs.

Cooking:

1. Rinse currant leaves under running water, dry.
2. Transfer to a container entirely, pour moonshine, tightly close the lid.
3. Insist 1 week in a cool dark place.
4. Strain and pour into a bottle.

This drink has an emerald hue and a tart taste.

Pink

To make the pour, you will need the following ingredients:

• moonshine with a strength of 45% vol. - 0.5 l;
• sugar - 1 cup (200 g);
• rosehip or tea rose petals - 50 g;
• citric acid - on the tip of a knife.

Cooking:

1. Grind pre-selected, washed and dried petals with a knife, mix with sugar and citric acid.
2. Transfer to a glass dish, pour moonshine, stir until the sugar is completely dissolved, cork tightly.
3. Insist 1 month in a dark place.
4. After insisting, strain and pour into a bottle.

This drink has a sweet floral aroma and a delicate pink color.

Dried fruit tinctures

When dried fruits are insisted on alcohol, soft drinks are obtained, which are usually used as desserts. Before cooking, make sure good quality dried fruits.

To prepare the drink, you need the following ingredients:

• moonshine with a strength of 45% vol. - 0.5 l;
• seedless raisins of dark varieties, such as Korinka, Shigani, etc. - 1 cup (150 g).

If desired, the amount of raisins can be increased to 2 glasses - the taste will turn out to be more saturated.

Cooking:

1. Sort the berries, rinse thoroughly under running water, pour hot boiled water. There should be little water, just to cover the berries.
2. Leave the berries until softened, about 30 minutes. Drain the water.
3. Pour the berries into a glass jar, pour moonshine, close tightly.
4. You need to insist raisins on moonshine in a warm place for at least 2 weeks.
5. After insisting, shake and filter.

This drink has a delicate sweetish taste.

spicy raisins

You will need the following ingredients:

• moonshine with a strength of 45% vol. - 0.5 l;
• pitted dark raisins - 1 cup (150 g);
• black pepper - 3-5 pcs.;
• dry black leaf tea - 1 tbsp;
• sugar - 2 tbsp. (50 g).

If you prefer a bitter taste, you can use burnt sugar instead of sugar in the same proportions.

If you like honey aftertaste, replace sugar with honey in the same volume.

Cooking:

1. Place all the ingredients in a glass dish, pour moonshine, stir and close tightly.
2. You need to insist the drink in a warm place for 1-2 weeks, stirring occasionally.
3. After infusion, filter until transparent and pour into a bottle with a tight-fitting lid.

This drink has a spicy sweet taste and cognac color.

On prunes

To make prunes liqueur, you will need the following ingredients:

• moonshine with a strength of 45% vol. - 1 l;
• pitted prunes - 5 pcs. (150 g).

The berries should be dense, fleshy, without a gray coating.

If desired, the number of berries can be increased by 2 times - the drink will acquire a richer color and taste.

Cooking:

1. Rinse the berries thoroughly under running water, put in a container, pour moonshine, close tightly.
2. Infuse the drink in a dark place for 2 weeks.
3. After insisting, strain and pour into a bottle with a tight-fitting lid.

The drink has a "smoked" flavor and a pleasant dark color.

Ready-made tinctures and liqueurs are stored in a cold place in bottles with screw caps. Shelf life - 1-2 years.

Also forget to try, which is drunk like a simple juice!

In a separate place are recipes for the preparation of fruit and berry liqueurs based on moonshine.

Moonshine can also be the basis for drinks that can reproduce the exquisite taste of whiskey, cognac, grappa, etc. In this case, it is necessary to add extracts, flavors and essences.

It will also be interesting for you to get acquainted with, such a drink turns out to be much more noble!

Analogues of popular drinks

Of course, the recipes are not absolutely identical to the originals with “loud” names, but they are practically not inferior in taste and quality.

Zubrovka

A classic moonshine drink that will delight gourmets with a delicate meadow aroma reminiscent of summer herbs. This tincture will decorate a picnic or fishing. For its manufacture you will need:

• 0.5 liters of moonshine;
• 1 stalk of bison grass;
• 1 teaspoon of granulated sugar;
• 2 tablespoons of water.

Water must be heated and sugar thoroughly dissolved in it, condemned. The correct syrup does not foam, and the drop does not spread. The grass stalk is crushed by hand or with a ceramic knife (plants generally do not like the touch of metal). Place the syrup and bison in a glass container, pour moonshine, close the lid tightly and send to a dark, warm place. This tincture is prepared quickly, after 3 weeks it can be filtered and consumed.

Becherovka

The recipe for a branded Czech alcoholic drink is kept under seven seals, but at home you can cook almost exact copy Becherovka. For this you need:

• 250 ml of water.
• 150 gr. granulated sugar.
• Black pepper - 8 peas.
• Orange peel: fresh - 10 gr. and dry 5 gr.
• Cardamom - 2 pcs.
• Cinnamon stick - 1 pc.
• 1 liter moonshine.
• ½ teaspoon anise.

The orange peel is rubbed on a fine grater, it is important that the white layer does not get into the drink, this will give bitterness, only the orange layer is needed. Cinnamon and cardamom are crushed with a wooden pestle (if not, you can crush it with a rolling pin). Spices are poured into a jar, poured with moonshine and removed for a week in a dark place to infuse. After seven days, sugar dissolved in warm water is added to the drink, and again removed for a couple of months.

The finished drink has a spicy aroma and light brown color. Drink chilled, goes well with citrus fruits, chocolate, drink as an aperitif.

The history of phytotherapy has more than one millennium. The medicinal properties of plants for various diseases were used in the ancient civilizations of the Sumerians, Egyptians, Chinese, etc. However, scientific basis ethnoscience received only in ancient Rome. His famous doctors were the first to make scientific description medicinal properties of plants, made recipes for drugs that can be used in the treatment of certain diseases. They were the first to invent such dosage forms as extract and tincture. A great contribution to ancient Greek medicine and pharmacopoeia was made by Claudius Galen, who developed the technology for obtaining these dosage forms, as well as ointments, powders, collections, pills and patches.

Since that time, tinctures have been widely used in official and alternative medicine. They are made from medicinal plants and alcohol and have a number of advantages. The most important, perhaps, is that, in comparison with other dosage forms (infusions, decoctions, juices), they are stored longer and during all this time retain all their medicinal properties. In addition, alcohol and vodka are strong solvents and draw out those substances that are not released into the water (for example, essential oils), and the tinctures obtained from them are practically devoid of side effects, have the most strong action therefore, taken orally in small doses.

This publication contains recipes for alcoholic tinctures from medicinal plants used in the treatment of various diseases, which are quite simple to prepare at home.

1 Preparing tinctures at home

When preparing tinctures at home, there are some rules, following which will preserve the medicinal properties of plants. To do this, first of all, it is necessary to properly collect and dry medicinal raw materials, and only then proceed directly to the preparation of tinctures.

Collection, preparation and drying of raw materials

Preparation of medicinal raw materials (roots, stems, leaves, fruits, bark, buds, flowers) begins at a time when it contains the maximum amount of useful substances. So, for example, above-ground parts of plants are recommended to be collected during the period from the beginning of flowering to fruit ripening, underground parts - at the end of the growing season, when they have accumulated a supply of nutrients.

Plants will only retain their useful properties if they are collected and prepared in accordance with all the rules.

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 intensive sap flow, when it easily peels off. The maximum amount of active nutrients is contained in the young bark, so it is collected from 1-2-year-old branches or seedlings. Old, cracked, as well as moss- and lichen-covered bark is not suitable for collection, as it is poor in useful substances. On the trunk with a sharp knife, first make ring cuts 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 dry. After that, the bark is collected, dried, crushed.

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

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

The leaves are harvested shortly before the start of the flowering period or during it, except for those species in which the leaves appear only after the end of flowering. The leaves are cut carefully (especially from the stems, so as not to damage the plant) with a sharp knife, thick juicy petioles are removed, which contain practically no useful substances. Nettle leaves can be picked with gloves, or the grass can be cut first and allowed to stand for about 1-2 days, after which the above-ground parts will lose their pungency.

Flowers (corollas and petals) are collected during the budding period or at the beginning of their blooming. Inflorescences-baskets are harvested at a time when the marginal petals are horizontal, and if they are not, at the time of blooming of the marginal tubular flowers. The exception is arnica, the flowers of which are harvested before the marginal petals take a horizontal position. Pedicels are removed from the collected flowers and folded, without compacting, into prepared baskets.

Grass (leafy and flower-bearing stems and shoots, sometimes together with flowers), herbaceous and semi-shrub plants are harvested at the beginning of flowering, cut 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 leaves and flowering tops.

Medicinal raw materials have a certain shelf life, then it loses its medicinal properties.

Fruits and seeds are harvested during their full ripening early in the morning or late in the evening in wet weather. Juicy fruits are removed carefully so as not to damage, and immediately sent for drying until they have time to cake. Under no circumstances should spoiled or unripe fruits be used.

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 autumn: 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 the two-leaved lyubka, the tubers of which are harvested in July. Underground parts of plants can also be harvested in early spring, before the start of the growth period.

Roots, rhizomes and tubers are carefully removed from the soil with 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 upper 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 number of plants remain for resuming plantings.

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

The kidneys are placed in a thin layer on trays and periodically mixed during drying. Dry outdoors under a canopy or in a cool, well-ventilated area, as they may begin to bloom in a warm place.

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, periodically turning over. Properly and completely dried grass becomes brittle. After that, 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.

Depending on the main components, alcoholic tinctures of medicinal herbs can be stored for up to 3-4 years or more.

Flowers are placed on the tray in a thin layer so as not to turn over; complex inflorescences-baskets should be stirred from time to time for uniform drying.

Roots, rhizomes and tubers are dried in the shade in a well-ventilated area. Large and thick underground parts of plants are pre-cut lengthwise into several parts, and long ones also crosswise 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, dope, 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 (black currant fruits) are contained together with vitamins, at 50–60 °C.

Ready raw materials are packed 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. It is impossible to store strong-smelling substances (kerosene, naphthalene, etc.) in this room, since raw materials easily absorb foreign odors.

It should be remembered that poisonous medicinal plants should be harvested with special gloves, not put to dry along with other plants.

Poisonous and odorous plants are stored separately from the rest.

The shelf life of raw materials is different: on average, flowers, leaves and grass are stored for no more than 1-2 years, the underground parts of the plant - 3-5 years, the spores of the club moss have an unlimited shelf life.

Preparation of tinctures

To prepare the tincture, medicinal raw materials and 40–70% ethyl alcohol or vodka are used. Raw materials are pre-crushed so that useful substances are completely extracted. If several plants are used to prepare the tincture, then each is crushed separately, and only then mixed in the desired proportion. The infusion is best prepared in glassware (bottle, bottle, jar, etc.) with a tightly closed stopper.

A teaspoon contains approximately 5 g of dry crushed raw materials, a dessert spoon contains 10 g, a dining room without a top - 15 g, and a dining room with a top - 20 g.

A mixture of crushed medicinal raw materials is poured with 70% ethyl alcohol or vodka in a ratio of 1: 5 or 1: 10. Infuse at room temperature for 7-10 days, periodically shaking the bottle.

The finished tincture is left for another 3-4 days at a temperature not exceeding 8 ° C, then filtered through several layers of gauze or cotton fabric.

Properly prepared tincture should be transparent, have the smell and taste of the plant from which it was prepared. Store tinctures in glassware, preferably dark glass, in a cool, dark place for several years.

2 Recipes for tinctures

Homemade tinctures are taken in small doses - 10–30 drops each. It should be remembered that in no case should you self-medicate, it is better to first consult with your doctor who will help you choose the right medicinal product and the scheme of its reception.

Tinctures with anti-inflammatory and disinfectant action

Calendula tincture

Tincture is a liquid dosage form prepared from vegetable or animal raw materials and alcohol without heating.

1 tablespoon with the top of calendula officinalis flowers is poured into 100 ml of vodka and infused for 8-10 days in a cool dark place, periodically shaking the bottle. The finished tincture is filtered. Used for sore throat, wounds, inflammatory skin diseases. Before use, dilute with water in a ratio of 2: 1. For gargling with sore throat, inflammatory gum disease, 1 teaspoon of tincture is diluted in 1 glass of boiled water.

Wormwood tincture

1 tablespoon with the top of wormwood herb is poured with 250 ml of 70% alcohol and infused for 7-8 days in a dark, warm place. After that, the alcohol is drained, the grass is squeezed out, the tincture is filtered through several layers of gauze. Used externally as an anti-inflammatory and disinfectant.

St. John's wort and calendula tincture

Mix 1 tablespoon of calendula officinalis flowers and St. John's wort herb. 1 tablespoon with the top of the mixture is poured into 200 ml of vodka and infused for 8-10 days in a cool dark place. The finished tincture is filtered. It is used externally for inflammatory skin diseases, wounds, ulcers, burns, for rinsing with diseases of the oral cavity.

Arnica, eucalyptus and marigold tincture

Mix 1 tablespoon of mountain arnica flowers, calendula officinalis flowers and eucalyptus ball leaves. 1 tablespoon of the mixture is poured into 200 ml of vodka and infused for 8 days. Ready tincture is filtered. Used for applications in periodontal pockets and gums in inflammatory diseases oral cavity(periodontal disease, gingivitis, etc.).

Burnet and chamomile tincture

Mix 1 tablespoon of crushed rhizomes and roots of burnet officinalis and chamomile flowers. 1 tablespoon of the mixture is poured into 200 ml of vodka and infused for 8-10 days in a dark place, periodically shaking the bottle. Then the vodka is drained, the roots are squeezed out, the tincture is filtered. A tincture diluted with water (1 teaspoon per 1 glass of water) is used for rinsing with sore throat, inflammatory gum disease.

Shepherd's purse tincture

It should be remembered that children should not be given alcohol tinctures up to 3 years, and even from this age only in extreme cases, after consulting with a doctor.

1 tablespoon of shepherd's purse herb is poured into 100 ml of 70% alcohol and infused for 8 days in a dark place. Then the alcohol is drained, the grass is squeezed out, the tincture is filtered through several layers of gauze. Used to treat minor wounds and abrasions.

Lilac tincture

3 tablespoons of common lilac flowers are poured into 200 ml of vodka and infused for 10-12 days in a dark place, periodically shaking the bottle. Then the vodka is drained, the flowers are squeezed, the tincture is filtered through several layers of gauze. Used in the form of compresses and lotions for the treatment of purulent wounds, ulcers, and bruises.

Chamomile tincture without reed

2 tablespoons of tongueless chamomile herb is poured into 200 ml of vodka and infused for 12 days in a dark place. Ready tincture is filtered. Used as an anti-inflammatory agent externally for diseases of the mucous membranes of the mouth and eyes, wounds, ulcers, inside - for colds, catarrh of the stomach and intestines, 20-25 drops 2-3 times a day. For washing and rinsing, the tincture is diluted with water in a ratio of 1: 10.

Sage tincture

1 tablespoon of sage herb is poured into 200 ml of 70% alcohol and infused for 8 days in a dark place, periodically shaking the bottle. Then the alcohol is drained, the grass is squeezed out, the tincture is filtered through several layers of gauze. Used externally for the treatment of minor wounds and bruises, rinsing with inflammatory diseases of the oral cavity, tonsillitis.

Tinctures with diuretic and choleretic action

Tincture of thigh

1 tablespoon crushed in a mortar or coffee grinder saxifrage femur root is poured into 200 ml of vodka and infused for 10 days in a dark place. Then the vodka is drained, the roots are squeezed, the tincture is filtered. Take 20 drops per 1 tablespoon of water 2-3 times a day. Used as a diuretic for dropsy.

Herbal elderberry tincture

1 tablespoon with a top of crushed grassy (wild) elderberry roots is poured into 100 ml of vodka and infused for 8 days in a warm place. Then the vodka is drained, the roots are squeezed, the tincture is filtered. Take 15-20 drops per 3 tablespoons of water 23 times a day. Used as a diuretic in inflammatory diseases of the kidneys.

Sea onion tincture

1 dessert spoon of chopped sea onion root is poured into 200 ml of vodka and infused for 8 days in a dark place, periodically shaking the bottle. The finished tincture is filtered.

Take 10-15 drops per 0.5 glass of water 2-4 times a day. Used as a diuretic for dropsy. It is contraindicated to take tincture in inflammatory diseases of the kidneys.

Aspen bark tincture

1 tablespoon of aspen bark is poured into 250 ml of vodka and infused for 21 days in a dark place. Then the vodka is drained, the bark is squeezed out, the tincture is filtered. Take 2030 drops per 0.5 glass of water 2 times a day. Used as a diuretic.

Tincture of lovage

1 tablespoon of lovage root crushed in a coffee grinder is poured into 100 ml of 70% alcohol and infused for 10–12 days in a dark place, periodically shaking the bottle. Then the alcohol is drained, the roots are squeezed, the tincture is filtered. Take 10-15 drops per 0.3 cup of water 2-3 times a day. Used as a diuretic in kidney disease.

Tincture of cumin

1 tablespoon of sandy cumin flowers is poured into 200 ml of vodka and infused for 8-10 days in a dark place, periodically shaking the bottle. After that, the vodka is drained, the flowers are squeezed, the tincture is filtered. Take 15-20 drops per 0.5 glass of water 2-3 times a day. Used as a choleretic agent for diseases of the liver and gallbladder.

Dandelion tincture

1 tablespoon of fresh crushed leaves and roots of dandelion officinalis is poured into 100 ml of 70% alcohol and infused for 8 days in a dark place, periodically shaking the bottle. Then the alcohol is drained, the flowers and roots are squeezed out, the tincture is filtered. Take 20 drops per 0.5 glass of water 2-3 times a day. Used as a choleretic agent for liver diseases.

Volodya tincture

1 tablespoon of herb goatseal herb is poured into 200 ml of vodka and infused for 7 days in a dark place, periodically shaking the bottle. Ready tincture is filtered. Take 20-25 drops per 1 tablespoon of water 3-4 times a day. Used as a choleretic agent for diseases of the liver and gallbladder.

Corn silk tincture

1 tablespoon of corn stigmas is poured into 200 ml of vodka and infused for 8 days in a dark place, periodically shaking the bottle. Ready tincture is filtered. Take 20-30 drops per 0.3 cup of water 2-3 times a day before meals. Used as a choleretic agent for diseases of the liver and gallbladder.

Flax tincture

1 tablespoon of crushed toadflax grass is poured into 200 ml of vodka and infused for 10 days in a dark place. Then the vodka is drained, the grass is squeezed out, the tincture is filtered. Take 15-20 drops 2-3 times a day. Used as a choleretic agent for liver diseases.

Tinctures with antipyretic and diaphoretic action

Lime blossom tincture

Store tinctures in a dark, cool place, as the beneficial substances are destroyed under the influence of sunlight.

2 tablespoons of lime blossom are poured into 200 ml of vodka and infused for 8 days in a dark, warm place, periodically shaking the bottle. Ready tincture is filtered. Take 20-30 drops per 0.5 cup warm water 2-3 times a day.

Raspberry tincture

Mix 1 tablespoon of berries and flowers of common raspberry, pour 200 ml of vodka into the mixture and infuse for 10 days in a dark place. After that, the vodka is drained, the flowers and berries are squeezed out, the tincture is filtered. Take 30-40 drops per 0.5 cup of warm water 3-4 times a day.

Blackthorn tincture

Mix 1 tablespoon of crushed young shoots, roots and bark of thorns and grind in a coffee grinder. 1 tablespoon of the mixture is poured into 200 ml of vodka and infused for 10 days in a dark place, periodically shaking the bottle. Ready tincture is filtered. Take 20-30 drops per 0.5 cup of warm water 2-3 times a day.

Blackberry tincture

Fresh blackberries are poured with vodka in a ratio of 1: 10 and infused for 10 days in a dark place. Then the vodka is drained, the berries are squeezed, the tincture is filtered. Take 1 tablespoon 3-4 times a day. Used as a diaphoretic for colds, with severe hypothermia.

Currant leaf tincture

Mix 1 tablespoon of garden currant leaves and buds. The mixture is crushed in a mortar or coffee grinder, poured into 150 ml of 70% alcohol and infused for 12 days in a dark place, periodically shaking the bottle. Ready tincture is filtered. Take 25-30 drops per 0.5 cup of warm water 3-4 times a day.

Thyme and lemon balm tincture

Mix 1 tablespoon herb creeping thyme and lemon balm.

The mixture is poured into 200 ml of vodka and infused for 8 days in a dark place, periodically shaking the bottle. After that, the vodka is drained, the grass is squeezed out, the tincture is filtered. Used externally for rubbing, inside take 20-30 drops per 0.5 cup of warm water 3-4 times a day.

Strawberry and juniper tincture

After the patient has been rubbed with herbal tincture, he should not be covered with a blanket so that the alcohol evaporates faster.

Mix 1 tablespoon of wild strawberry grass and common juniper berries. The mixture is crushed in a coffee grinder or mortar, pour 250 ml of vodka and infuse for 8 days, periodically shaking the bottle. After that, the vodka is drained, the grass and berries are squeezed out, the tincture is filtered. Take 15-30 drops per 0.5 cup of warm water 2-3 times a day.

Yarrow tincture

1 tablespoon of chopped yarrow herb is poured into 200 ml of vodka and infused for 10 days in a dark place. Then the vodka is drained, the grass is squeezed out, the tincture is filtered. Used externally for rubbing, inside take 10-15 drops per 0.3 cup of warm water 2-3 times a day.

Alder and raspberry tincture

Mix 1 tablespoon of fresh crushed leaves of gray alder and raspberry flowers. The mixture is poured into 250 ml of vodka and infused for 8 days in a dark place, periodically shaking the bottle. Then the vodka is drained, the leaves and flowers are squeezed, the tincture is filtered. Take 15-20 drops per 0.3 cup of warm water 2-3 times a day.

Tincture from meadowsweet

1 tablespoon of the root of the meadowsweet, crushed in a coffee grinder, is poured into 200 ml of vodka and infused for 10 days in a dark place, periodically shaking the bottle. Ready tincture is filtered. Take 15-20 drops per 0.5 cup of warm water 2-3 times a day.

Tincture of oregano, coltsfoot and raspberry

Mix 1 tablespoon of oregano grass, common coltsfoot leaves and common raspberry berries. 1 tablespoon of the mixture ground in a coffee grinder is poured into 250 ml of vodka and infused for 8 days in a dark place, periodically shaking the bottle. Ready tincture is filtered. Take 15-20 drops per 0.5 cup of warm water 2-3 times a day.

Tinctures with coagulating and hemostatic action

Nettle tincture

2 tablespoons of crushed nettle leaves pour 100 ml of vodka and infuse for 5-6 days in a dark place at room temperature, then 2-3 days in the refrigerator. The finished tincture is filtered. Used externally for the treatment of bleeding wounds and ulcers, internally - for uterine, pulmonary, intestinal, hemorrhoidal bleeding, heavy menstruation, 15-20 drops 2-3 times a day.

Cat's paw tincture

1 tablespoon of cat's paw grass is poured into 100 ml of vodka and infused for 7 days in a dark, warm place, periodically shaking the bottle. After that, the vodka is drained, the grass is squeezed out, the tincture is filtered. Take 20-30 drops per 0.5 glass of water 2-3 times a day. Used as a coagulating and hemostatic agent for uterine, gastrointestinal and nasal bleeding. Externally, the tincture is used for hemorrhoidal bleeding, for which it is diluted with water (1 teaspoon per 1 glass of water).

Viburnum bark tincture

Tinctures are stored in a tightly closed vessel, as the alcohol quickly evaporates.

1 tablespoon of crushed viburnum bark is poured into 100 ml of 50% alcohol and infused for 7-8 days in a cool, dark place. The finished tincture is allowed to stand for 1-2 days in a dark place at room temperature, after which it is filtered. Take 15-30 drops per 0.3 cup of water 2-3 times a day before meals. Used for uterine bleeding, heavy menstruation and hemorrhoids.

Arnica tincture

2 tablespoons topped with flowers and roots of mountain arnica pour 250 ml of vodka and infuse for 8-10 days in a dark, warm place. The finished tincture is filtered. Applied externally as a hemostatic agent for wounds, as well as bleeding gums, inside - with diapedetic hemorrhages.

Lavender tincture

1 tablespoon with the top of the flowers of the white lamb is poured into 100 ml of vodka and infused for 8 days in a dark, warm place, periodically shaking the bottle. Then the vodka is drained, the flowers are squeezed, the tincture is filtered. Used externally as a hemostatic agent.

Barberry tincture

It should be remembered that alcohol quickly evaporates and over time the concentration of the tincture increases. Therefore, the dose of the drug taken should be reduced.

1 tablespoon of common barberry leaves is poured into 100 ml of vodka and infused for 7-8 days in a dark place, periodically shaking the bottle. Ready alcohol tincture is filtered. Take 20-30 drops 2-3 times a day. Used as a hemostatic agent for uterine bleeding, as well as for diseases of the liver and biliary tract.

Peppermint tincture

3 tablespoons of herb mountaineer pepper (water pepper) pour 100 ml of vodka and infuse for 7 days in a dark, warm place, periodically shaking the bottle. The finished tincture is filtered. Take 20-30 drops per 1 tablespoon of water 2-3 times a day. Used for hemoptysis, heavy menstruation, uterine, hemorrhoidal and gastrointestinal bleeding.

Bloodworm tincture

2 tablespoons of crushed rhizomes and roots of burnet officinalis are poured into 200 ml of 70% alcohol and infused for 7 days in a dark place, periodically shaking the bottle. Then the alcohol is drained, the roots are squeezed out, the tincture is filtered. Take 20-30 drops per 0.3 cup of water 2-3 times a day. Used for internal bleeding (uterine, hemorrhoidal, intestinal, gastric) and hemoptysis.

Common ragwort tincture

1 tablespoon of crushed common ragwort root is poured into 100 ml of 70% alcohol and infused for 8 days in a dark place, periodically shaking the bottle. Then the alcohol is drained, the roots are squeezed out, the tincture is filtered through several layers of gauze. Take 20-30 drops per 0.3 cup of water 2 times a day. Used as a hemostatic agent for internal bleeding.

Mistletoe and horsetail tincture

Mix 1 tablespoon of mistletoe herb and horsetail. 1 tablespoon of the mixture is poured into 100 ml of vodka and infused for 8 days in a dark place, periodically shaking the bottle. Then the vodka is drained, the grass is squeezed out, the tincture is filtered through several layers of gauze. Take 15-20 drops per 0.3 cup of water 2 times a day. Used as a hemostatic agent for stomach bleeding.

Bedstraw tincture

It should be remembered that tinctures essential oils are the most potent and can cause side effects if used incorrectly.

1 tablespoon of fresh chopped grass of this bedstraw is poured into 200 ml of vodka and infused for 10 days in a dark place, periodically shaking the bottle. Then the vodka is drained, the grass is squeezed out, the tincture is filtered through several layers of gauze. Used externally as a hemostatic agent for wounds and abscesses.

Pain relievers

Calamus tincture

1 tablespoon of crushed calamus roots is poured into 100 ml of vodka, insisted for 8 days, periodically shaking the bottle. The finished tincture is filtered, used for toothache, for which it is impregnated with a swab and applied to a diseased tooth or gum.

Birch bud tincture

1 tablespoon of birch buds is poured into 100 ml of vodka and infused for 8-10 days. The finished tincture is filtered. It is used externally for wounds, bruises, as well as bedsores and toothache. To do this, the napkin is impregnated with tincture and applied to the affected area for 15-20 minutes.

Melissa tincture

1 tablespoon of lemon balm herb is poured into 200 ml of vodka and infused for 12-14 days in a dark place, periodically shaking the bottle. Then the vodka is drained, the grass is squeezed out, the tincture is filtered. Used externally as an analgesic for toothache, orally - for severe pain in the stomach and heart area, 10-15 drops.

Tincture of broad-leaved ragwort

1 tablespoon with the top of the roots of the broad-leaved ragwort is poured into 200 ml of vodka and infused for 8 days in a dark place. The finished tincture is filtered. Take 20-30 drops 1 time per day. Used as a sedative (with spasms) and analgesic for convulsive constipation, exacerbation peptic ulcer, colitis, stomach and intestinal spasms, etc.

Wormwood tincture

1 tablespoon of wormwood leaves (chernobyl) is poured into 200 ml of vodka and infused for 12 days in a dark place. Then the vodka is drained, the leaves are squeezed, the tincture is filtered. Used externally as an analgesic for toothache, orally - for pain in the intestines, 10-15 drops 2 times a day.

Lavender tincture

3 tablespoons of fresh chopped herbs and real lavender flowers are poured into 150 ml of vodka and infused for 8 days in a dark place. Then the vodka is drained, the grass and flowers are squeezed out, the tincture is filtered. Used externally as an analgesic for sprains and bruises.

Tinctures with antirheumatic effect

Eucalyptus tincture

2 tablespoons of crushed eucalyptus ball leaves are poured into 250 ml of 70% alcohol and infused for 1-2 days at room temperature in a dark place, then in a cool (at least 8 ° C) - 7-8 days. Ready tincture is filtered. Used externally for joint pain and rheumatism.

Horse chestnut tincture

2 tablespoons of horse chestnut flowers pour 200 ml of vodka, thaw for 8 days in a dark place. The finished tincture is filtered. Used externally for rubbing as an anti-inflammatory and decongestant for rheumatism, joint pain.

Tincture from kupena

Tinctures from medicinal plants are used both externally (compresses, rubdowns) and inside.

1 tablespoon with the top of the crushed roots of the drug is poured into 200 ml of vodka and infused for 7 days in a dark place, periodically shaking the bottle. Then the vodka is drained, the roots are squeezed, the tincture is filtered. Used externally for rubbing as an anti-inflammatory and analgesic for rheumatism, back pain, and bruises.

Lilac tincture

0.5 cups of flowers and buds of common lilac are poured into the bottle, 70% alcohol is added to the top and infused for 20 days in a warm place, shaking occasionally. Then the alcohol is drained, the flowers and buds are squeezed out, the tincture is filtered through gauze. Used externally as an anesthetic for rheumatism, gout, arthritis, pain in the joints and lower back. The tincture can also be taken orally 10-15 drops 2 times a day 30 minutes before meals.

Juniper tincture

1 tablespoon of crushed juniper stalks is poured into 150 ml of 70% alcohol and infused for 10 days in a dark place, periodically shaking the bottle. Ready tincture is filtered. Used externally for rubbing as an anesthetic for rheumatic pains, gout.

Primrose tincture

Mix 1 tablespoon of leaves and roots with rhizomes of spring primrose.

The mixture is poured into 200 ml of 70% alcohol and infused for 10-12 days in a dark place, periodically shaking the bottle. After that, the alcohol is drained, the leaves and roots are squeezed out, the tincture is filtered through several layers of gauze. Used externally for rubbing with rheumatism, joint pain, inside - 10-15 drops per 0.3 cup of water 2-3 times a day.

Pepper tincture

1 dessert spoon of crushed fruits of annual capsicum is poured into 100 ml of 70% alcohol and infused for 10–14 days in a dark place, periodically shaking the bottle. After that, the alcohol is drained, the fruits are squeezed, the tincture is filtered through several layers of gauze. Used externally for rubbing as an irritant for rheumatism, neuralgia, sciatica.

Tincture of wormwood paniculata

For the preparation of tinctures, only pure medical alcohol or good quality vodka should be used.

1 tablespoon with the top of wormwood panicle grass is poured into 100 ml of vodka and infused for 14 days in a dark place. After that, the vodka is drained, the grass is squeezed out, the tincture is filtered. Used externally for rubbing with rheumatism, pain in the joints and lower back, sciatica.

Creeping thyme tincture

3 tablespoons of creeping thyme herb is poured into 100 ml of vodka and infused for 21 days in a dark place. Then the vodka is drained, the grass is squeezed out, the tincture is filtered through several layers of gauze. Used externally for rubbing with pain in the joints, rheumatism.

Burdock tincture

The therapeutic effect of tinctures is determined by the properties used for the preparation of plants.

Mix 1 tablespoon of burdock roots, previously ground in a coffee grinder, and honey, pour 200 ml of 70% alcohol and leave for 14 days in a dark place, periodically shaking the bottle. After that, the tincture is filtered. Take 20-30 drops 2-3 times a day 30 minutes before meals. Used for rheumatism, joint pain.

Tincture of elecampane and burdock

Mix 1 tablespoon of elecampane and burdock roots crushed in a coffee grinder. 1 tablespoon of the mixture is poured into 200 ml of 70% alcohol and infused for 12-14 days in a dark place, periodically shaking the bottle. Ready tincture is filtered. Take 20-30 drops 2-3 times a day 30 minutes before meals. Used for rheumatism.

Angelica tincture

2 tablespoons of crushed angelica roots are poured into 200 ml of 70% alcohol and infused for 8 days in a dark place, periodically shaking the bottle. Then the alcohol is drained, the roots are squeezed through gauze, the tincture is filtered. Used externally for rubbing with rheumatism, back pain.

Poplar bud tincture

1 tablespoon with the top of black poplar buds is poured into 200 ml of vodka and infused for 14 days in a dark place, periodically shaking the bottle. After that, the alcohol is drained, the kidneys are squeezed out, the tincture is filtered through several layers of gauze. Used externally for rubbing with rheumatism, sciatica, gout, as well as colds.

Footstep tincture

1 tablespoon of the root of the white step crushed in a coffee grinder is poured into 200 ml of 70% alcohol and infused for 10 days in a dark place, periodically shaking the bottle. After that, the tincture is filtered. Used externally for rubbing with rheumatism, pain and swelling in the joints.

Tinctures with expectorant and anti-febrile effects

Anise tincture

1 tablespoon of anise fruits crushed in a coffee grinder is poured into 250 ml of vodka and infused for 8 days in a warm, dark place, periodically shaking the bottle. The finished tincture is filtered. Take 510 drops 2-3 times a day. Used as an expectorant for coughs lung diseases(bronchitis, bronchial asthma, pneumonia, etc.).

Rosemary tincture

The ancients revered elecampane as a magical plant with nine magical powers.

1 tablespoon with the top of the marsh wild rosemary grass is poured into 250 ml of vodka and infused for 8-10 days. The finished tincture is filtered. Take 15-20 drops per 0.3 cup of warm water. Used as an expectorant for coughs, bronchitis and bronchial asthma. Tincture is contraindicated in case of increased excitability.

Loja tincture

1 tablespoon of narrow-leaved flowers is poured into 200 ml of vodka and infused for 7 days in a dark, warm place. The finished tincture is filtered. Take 10-20 drops 2-3 times a day. Used as an expectorant in inflammatory diseases of the upper respiratory tract.

Sunflower tincture

1 tablespoon of marginal sunflower flowers is poured into 200 ml of vodka and insisted in a dark place for 8-10 days, periodically shaking the bottle. Then the liquid is drained, the flowers are squeezed, the tincture is filtered through several layers of gauze. Take 20-30 drops 2-3 times a day 30 minutes before meals. Used as an anti-febrile agent for influenza, malaria, catarrh of the upper respiratory tract.

Elecampane tincture

1 tablespoon with the top of the roots of elecampane is poured into 200 ml of vodka and infused for 12 days in a dark place, periodically shaking the bottle. Then the vodka is drained, the roots are squeezed out, the tincture is filtered through several layers of gauze. Take 15-20 drops 2-3 times a day 30 minutes before meals. It is used as an expectorant for colds and lung diseases, as well as externally for inflammatory skin diseases.

Primrose and coltsfoot tincture

Mix 1 tablespoon of spring primrose and coltsfoot leaves. 1 tablespoon of the mixture is poured into 100 ml of 70% alcohol and infused for 8 days in a dark place, periodically shaking the bottle. After that, the alcohol is drained, the leaves are squeezed, the tincture is filtered through several layers of gauze. Take 10-15 drops per 1 tablespoon of water 3-4 times a day. Used as an expectorant in inflammatory diseases of the respiratory system.

Yarrow tincture

1 tablespoon with the top of yarrow herb is poured into 200 ml of vodka and infused for 10 days. The finished tincture is filtered. Take 15-20 drops per 0.3 cup of warm water with honey 2-3 times a day. Used as an expectorant for coughs, acute bronchitis, and pulmonary bleeding.

Fragrant violet tincture

1 tablespoon with the top of fragrant violet roots is poured into 200 ml of vodka and infused for 10-12 days in a dark place, periodically shaking the bottle. Then the vodka is drained, the roots are squeezed, the tincture is filtered. Take 15-20 drops 2-3 times a day 30 minutes before meals. It is used as an expectorant for colds and lung diseases, as well as for gargling with flu and sore throat, previously diluted with water (1 teaspoon per 1 glass of water).

Violet tricolor tincture

1 tablespoon of fragrant violet grass is poured into 150 ml of vodka and infused for 8 days in a dark place, periodically shaking the bottle. Then the vodka is drained, the grass is squeezed out, the tincture is filtered through gauze. Take 20-25 drops 2-3 times a day 20-30 minutes before meals. Used as an expectorant for colds and lung diseases.

Tinctures with a calming effect

Valerian tincture

The crushed roots of valerian officinalis are poured with 70% alcohol in a ratio of 1: 5 and placed in a dark, warm place for 7 days. After that, the alcohol is drained, the roots are squeezed out, the tincture is filtered through several layers of gauze. Take 15-25 drops 23 times a day. Used as a sedative for stress, nervous disorders, as well as pain in the heart, migraine.

Motherwort tincture

1 tablespoon of motherwort grass is poured into 200 ml of 70% ethyl alcohol and insist 7 days in a dark warm place. The finished tincture is filtered. Take 20-30 drops 2-3 times a day 30 minutes before meals. Used as a sedative for insomnia, hysteria, increased nervous excitability, neuroses, etc.

Lily of the valley tincture

Valerian-based preparations are used not only as a sedative, but also to improve coronary circulation, with spasms of the gastrointestinal tract.

2 tablespoons of May lily of the valley flowers are poured into 100 ml of vodka and infused for 12–14 days in a cool, dark place, periodically shaking the bottle. The finished tincture is filtered. Take 10-15 drops 2-3 times a day 20-30 minutes after meals. Used for depression, causeless feelings of fear and anxiety.

Peony tincture

1 dessert spoon of crushed peony roots is poured into 200 ml of vodka and infused for 12-14 days in a dark place, periodically shaking the bottle. Then the vodka is drained, the roots are squeezed, the tincture is filtered. Take 20-25 drops 2-3 times a day. Used as a sedative for insomnia, excessive nervous excitability, constant feelings of anxiety and fear.

Oregano tincture

1 dessert spoon of oregano herb is poured with 200 ml of 70% alcohol and insisted in a dark place for 8-10 days. Then the alcohol is drained, the grass is squeezed out, the tincture is filtered. Take 15-20 drops per 0.3 cup of water 2-3 times a day 30 minutes before meals. Used as a sedative and tonic for insomnia, nervous tension, general weakness.

Skullcap tincture

It should be remembered that peony-based preparations should be taken in short courses and be sure to take a break of at least 10 days.

1 tablespoon of Baikal skullcap roots is poured into 100 ml of vodka and infused for 8 days in a dark place, periodically shaking the bottle. The finished tincture is filtered. Take 15-20 drops in 2 tablespoons of water 2-3 times a day 20 minutes before meals. Used as a sedative for increased excitability, insomnia, neurosis, to increase efficiency.

Tinctures used to normalize the activity of the gastrointestinal tract

Wormwood tincture

1 tablespoon of wormwood herb is poured into 200 ml of vodka and infused for 7-8 days in a cool dark place. The finished tincture is filtered. Take 15-20 drops per 0.3 cup of water 2 times a day. Used to increase appetite and normalize the activity of the gastrointestinal tract.

Mint tincture

2 tablespoons of crushed peppermint leaves are poured with 70% alcohol and infused for 7 days in a dark, warm place. Then the infused alcohol is drained, the grass is squeezed out and the tincture is filtered. Take 1530 drops per 1 tablespoon of water 3 times a day. Used inside to normalize the activity of the gastrointestinal tract, improve digestion, as an antiemetic, externally - for toothache and headaches.

Gentian tincture

1 tablespoon with a top of yellow gentian herb is poured into 200 ml of vodka and infused for 8 days in a dark, warm place. The finished tincture is filtered. Take 20-30 drops diluted in 0.3 cups of water. Used to improve digestion, stimulate appetite.

Tincture from mountaineer snake

1 tablespoon with the top of the crushed rhizome of the snake mountaineer is poured into 200 ml of vodka and infused for 7 days in a dark place, periodically shaking the bottle. Then the vodka is drained, the roots are squeezed through gauze, the tincture is filtered. Take 15-20 drops per 0.3 cup of water 2-3 times a day. Used as an astringent for gastrointestinal disorders.

Buckthorn bark tincture

Preparations based on mountaineer serpentine are also used for cholelithiasis and bladder stones.

1 tablespoon of crushed buckthorn bark is poured brittle with 200 ml of 30% alcohol and infused for 7 days in a dark place, periodically shaking the bottle. Then the liquid is drained, the roots are squeezed out, the tincture is filtered. Take 20-30 drops per 0.3 cup of water 2-3 times a day. Used as a laxative.

Tincture of rhubarb, gentian and calamus

Mix 8 tablespoons of chopped root of medicinal rhubarb, 2 tablespoons of yellow gentian root and 1 tablespoon of calamus root. 1 tablespoon with the top of the mixture is poured into 200 ml of vodka and infused for 7-8 days in a dark, warm place. Ready tincture is filtered. Take 15-30 drops per 0.3 cup of water 2 times a day. Used to normalize the activity of the gastrointestinal tract, and also as a laxative.

Centaury tincture

1 tablespoon with the top of centaury herb is poured with 200 ml of vodka and insisted in a dark place for 7 days. Then the vodka is drained, the grass is squeezed out, the tincture is filtered. Take 15-20 drops per 0.3 cup of water 2 times a day 30 minutes before meals. Used to stimulate appetite, improve digestion and enhance intestinal motility.

Tincture of wormwood, centaury and shamrock

Mix 2 tablespoons of wormwood herb, 4 tablespoons of centaury herb, 4 tablespoons of shamrock leaves and 1 tablespoon of tangerine peel (without the white inner layer). 1 tablespoon of the mixture is poured into 250 ml of 70% alcohol and infused for 8 days in a warm, dark place. The finished tincture is filtered. Take 10-15 drops per 0.3 cup of water 2 times a day. Used to improve digestion, increase appetite.

Hypericum tincture

1 tablespoon with the top of St. John's wort is poured into 200 ml of 70% alcohol and infused for 7 days in a dark place. The finished tincture is filtered. Take 20-30 drops per 0.5 glass of water 3 times a day. Used for gastrointestinal diseases, constipation and to stimulate appetite.

Comfrey tincture

In ancient times, St. John's wort was called a herb for 99 diseases and was used to treat a wide variety of diseases.

1 tablespoon of comfrey roots crushed in a mortar or coffee grinder is poured into 100 ml of vodka and infused for 5–6 days in a dark, warm place, then 1–2 days in the refrigerator. The finished tincture is filtered. Take 15-30 drops per 0.5 glass of water 3-4 times a day before meals. Used as an astringent for gastrointestinal diseases (diarrhea, dysentery, peptic ulcer of the stomach and duodenum).

Birch tincture

5 tablespoons with the top of the fluffy birch buds are poured into 200 ml of vodka and infused for 14 days in a dark place, periodically shaking the bottle. Then the vodka is drained, the kidneys are squeezed out, the tincture is filtered. Take 20 drops in 2 tablespoons of water 3 times a day 20 minutes before meals. Used for peptic ulcer of the stomach and duodenum.

Alder tincture

Mix 1 tablespoon of cones and gray alder bark. 1 tablespoon of the mixture is poured into 100 ml of vodka and infused for 8 days in a dark place, periodically shaking the bottle. After that, the vodka is drained, the roots and cones are squeezed out, the tincture is filtered. Take 20-30 drops per 0.3 cup of water 2-3 times a day. Used as an astringent and anti-inflammatory agent for intestinal diseases (chronic colitis accompanied by diarrhea).

Tinctures used to normalize activity of cardio-vascular system and blood circulation

Hawthorn tincture

1 tablespoon of blood-red hawthorn fruits is poured into 200 ml of 70% alcohol and infused for 8 days in a dark place, periodically shaking the bottle. After that, the alcohol is drained, the fruits are squeezed, the tincture is filtered. Take 15-30 drops per 0.3 cup of water 2-3 times a day 30 minutes before meals. Used as a heart remedy for tachycardia, angina pectoris, arrhythmia and atherosclerosis.

Horse chestnut tincture

Preparations based on hawthorn are especially recommended for the elderly.

1 tablespoon of crushed horse chestnuts is poured into 200 ml of vodka and infused for 8 days in a dark place, periodically shaking the bottle. After that, the vodka is drained, the fruits are squeezed, the tincture is filtered. Take 10-20 drops per 0.3 cup of water 2-3 times a day 30 minutes before meals. It is used as an anti-inflammatory and decongestant for venous congestion and dilatation of the veins of the lower extremities, as well as for the prevention of thrombosis. The tincture is also used externally to rub swollen limbs.

Jaundice tincture

1 tablespoon of herb jaundice levokoy pour 200 ml of vodka and infuse for 7-8 days in a dark place, periodically shaking the bottle. The finished tincture is filtered. Take 8-10 drops per 0.3 cup of water 2-3 times a day. Used for heart failure.

Tinctures used to normalize blood pressure

Tincture of panzeria

1 tablespoon of woolly panzeria grass is poured into 200 ml of vodka and infused for 8 days in a dark place. Ready tincture is filtered. Take 20-30 drops per 0.3 cup of water 1-2 times a day. Used in the early stages of hypertension.

Solyanka tincture

1 tablespoon of Richter's hodgepodge fruits crushed in a coffee grinder is poured into 200 ml of vodka and infused for 8 days in a dark place. The finished tincture is filtered. Take 20-30 drops per 0.3 cup of water 2-3 times a day. Used for high blood pressure, headache, dizziness, menopause.

Sophora tincture

1 tablespoon of Japanese Sophora fruits crushed in a coffee grinder 250 ml of vodka and insist 10-12 days in a dark place. The finished tincture is filtered. Take 20-25 drops per 0.3 cup of water 2-3 times a day before meals. Used for high blood pressure, as well as to normalize sleep.

Hop and strawberry tincture

Mix 1 tablespoon of common hop seedlings and wild strawberry leaves. The mixture is poured into 100 ml of vodka and placed in a dark place for 12-14 days, periodically shaking the bottle. Then the vodka is drained, the seeds and leaves are squeezed out, the tincture is filtered. Take 10-15 drops per 0.3 cup of water 2 times a day. Used for high blood pressure, headaches, sleep disorders.

Basil tincture

1 tablespoon of stinky basil grass is poured into 200 ml of vodka and infused for 8-10 days in a dark place, periodically shaking the bottle. Ready tincture is filtered. Take 15-20 drops per 2 tablespoons of water 2-3 times a day. Used for hypertension, angina pectoris, circulatory disorders.

Dryweed tincture

1 tablespoon of cudweed grass is poured into 100 ml of vodka and infused for 10-12 days in a dark place. After that, the vodka is drained, the grass is squeezed out, the tincture is filtered. Take 20 drops per 0.3 glass of water 1-3 times a day. Used as a vasodilator and sedative to lower blood pressure.

Pure tincture

1 tablespoon of marsh chistetsa herb is poured into 300 ml of vodka and infused for 810 days in a dark place, periodically shaking the bottle. After that, the vodka is drained, the grass is squeezed out, the tincture is filtered. Take 10-15 drops per 0.3 cup of water 1-2 times a day. Used to lower blood pressure.

Buckwheat tincture

1 tablespoon of flowers and leaves of buckwheat is crushed in a coffee grinder, pour 200 ml of vodka and insist 8 days in a dark place. Ready tincture is filtered. Take 15-20 drops per 0.3 cup of water 1-2 times a day. Used as a pressure reliever and sedative nervous system facilities.

Tinctures used to regulate metabolism

Hop tincture

1 tablespoon of common hop seedlings is poured into 200 ml of vodka and infused for 10-12 days in a dark place, periodically shaking the bottle. Then the vodka is drained, the fruit is squeezed out, the tincture is filtered. Take 15-20 drops per 0.3 cup of water 2-3 times a day.

Acid tincture

1 tablespoon of flowers and leaves of common sorrel is poured into 200 ml of vodka and infused for 8 days in a dark place, periodically shaking the bottle. Then the vodka is drained, the fruit is squeezed out, the tincture is filtered. Take 15-20 drops per 0.3 cup of water 2-3 times a day.

Strawberry tincture

1 glass of wild strawberries is poured into 0.5 liters of vodka and infused for 10-14 days in a dark place, periodically shaking the bottle. Then the tincture is carefully filtered. Take 1 tablespoon 3-4 times a day.

Pine nut tincture

Pine nuts are crushed together with the shell and poured into a bottle by 2/3, pour vodka on top and infuse for 8 days in a dark place. Ready tincture is filtered. Take 30-40 drops per 0.3 cup of water 2-3 times a day.

6 herb tincture

Pine nuts, rich in vitamins and microelements, have long been used to improve metabolism and boost immunity.

Mix 4 tablespoons of herb St. John's wort, 3 tablespoons of calendula officinalis flowers, 3 tablespoons of elecampane roots, 1 tablespoon of chamomile flowers, horsetail grass and medicinal sage. 1 tablespoon of the mixture is poured into 200 ml of 70% alcohol and infused for 10-12 days in a dark place, periodically shaking the bottle. Ready tincture is filtered. Take 15-20 drops per 0.3 cup of water 23 times a day.

Herbal tincture

Mix 1 tablespoon of herb tripartite succession, burdock root, wild strawberry leaves, common oregano herb, white lamb herb, licorice root and 1 teaspoon of lemon balm leaves. 1 tablespoon with the top of the mixture is poured into 200 ml of vodka and infused for 8 days in a cool dark place, periodically shaking the bottle. Then the vodka is drained, the mixture of herbs is squeezed out, the tincture is filtered through several layers of gauze. Take 15-20 drops per 0.3 cup of water 2-3 times a day before meals.

Tinctures, which are vitamin remedies

Sea buckthorn tincture

1 cup of sea buckthorn fruits is poured into 0.5 liters of vodka and infused for 14 days in a dark place, periodically shaking the bottle. Then the tincture is carefully filtered. Take 1 tablespoon 3-4 times a day.

Nettle and chicory tincture

Mix 1 tablespoon of chopped nettle herb and wild chicory root. The mixture is poured into 250 ml of vodka and infused for 7 days in a cool dark place, periodically shaking the bottle. The finished tincture is filtered. Take 1 teaspoon 2-3 times a day 20-30 minutes before meals. Used as a tonic and vitamin remedy.

Propolis and garlic tincture

Mix 2 tablespoons of chopped garlic and honey, add 1 tablespoon of propolis and pour 250 ml of vodka. Insist 8-10 days in a cool dark place, shaking occasionally. The finished tincture is filtered. Take 1015 drops 1-2 times a day 20-30 minutes before meals. Used as a general tonic.

Rosehip tincture

Rosehip belongs to the group of vitamin-bearing plants, among which it is rightfully considered the leader in the content of various vitamins.

4 tablespoons of crushed cinnamon rose hips and 3 tablespoons of honey are poured into 0.5 vodka and infused for 10 days in a warm, bright place. The finished tincture is carefully filtered. Take 1 dessert spoon 2-3 times a day after meals. Used as a vitamin and tonic.

Rowan tincture

Mix 0.5 cups of rowan berries, 1 tablespoon of fresh chopped rowan leaves and 2 teaspoons of honey. The mixture is poured into 0.5 liters of vodka and infused for 7-8 days in a dark place, periodically shaking the bottle. The finished tincture is carefully filtered. Take 1 teaspoon 2-3 times a day after meals.

Cranberry tincture

100 g of cranberries are rubbed with 3 tablespoons of honey, poured into 0.5 liters of vodka and infused for 8-10 days in a dark place, periodically shaking the bottle. The finished tincture is carefully filtered. Take 2 tablespoons 3-4 times a day.

Nettle-rowan tincture

Mix 0.5 cups of rowan fruits and 3 tablespoons of stinging nettle herb. The mixture is poured into 250 ml of vodka and infused for 14 days in a dark place. Ready tincture is filtered. Take 1 dessert spoon 3 times a day.

Rosehip, raspberry and lingonberry tincture

Mix 2 tablespoons of cinnamon rose hips, common raspberries and lingonberries, 1 tablespoon of currant leaves. The mixture is poured into 0.5 liters of vodka and infused for 8 days in a dark place. Ready tincture is filtered. Take 1 dessert spoon 3 times a day.

Blueberry tincture

1 glass of blueberries is poured into 0.5 liters of vodka and infused for 8 days in a dark place. Ready tincture is filtered. Take 1 dessert spoon 3 times a day. The tincture is especially useful in various eye diseases.

Tincture of blackberry-viburnum

Mix 0.5 cups of blackberry fruits and common viburnum. The mixture is poured into 0.5 liters of vodka and infused for 10 days in a dark place. Ready tincture is filtered. Take 1 dessert spoon 3-4 times a day.

Honey tincture with cranberries and rowan

Mix 0.5 cups of lingonberry and mountain ash fruits. Add 3 tablespoons of honey and pour a mixture of 0.5 liters of vodka. Infuse for 1 month in a dark place, periodically shaking the bottle, then filter the tincture. Take 1 dessert spoon 3-4 times a day.

Fruit and vegetable tincture

Mix 0.5 cups of beetroot and carrot juice, add 0.5 grated lemon, 0.5 cups of cranberries and 3 tablespoons of honey. The mixture is poured into 0.5 liters of vodka and infused for 1 month in a dark place, periodically shaking the bottle. The finished tincture is carefully filtered. Take 1 tablespoon 23 times a day.

Tinctures with a general strengthening effect

Chicory tincture

1 tablespoon of wild chicory roots is crushed in a coffee grinder, poured into 100 ml of 70% alcohol and infused for 8 days in a cool, dark place, periodically shaking the bottle. Ready tincture is filtered. Take 20-25 drops per 0.3 cup of water 3-4 times a day.

Tincture of garlic

Tinctures based on fruits and vegetables are considered the best vitamin remedies, as they retain all the beneficial substances found in the plant.

100 g of crushed garlic is poured into 200 ml of vodka and infused for 21 days in a dark place, periodically shaking the bottle. Ready tincture is filtered. Take first 5-10 drops per 0.3 cup of water 2-3 times a day. Gradually increase the dose and bring up to 25 drops.

Cherry tincture

1 glass of pitted cherries and 3 tablespoons of sugar pour 250 ml of vodka and leave for 7 days in a dark place. The finished tincture is carefully filtered. Take 1-2 tablespoons 2 times a day.

Berry tincture

1 glass of red and black currants, strawberries and blackberries and 3 tablespoons of sugar pour 250 ml of vodka and insist 78 days in a dark place. The finished tincture is carefully filtered. Take 1-2 tablespoons 2 times a day.

Pine nuts and rosemary tincture

To neutralize bad smell garlic, enough to chew parsley root.

Mix 1 tablespoon of chopped pine nuts and rosemary herb. The mixture is poured into 250 ml of vodka and infused for 10-12 days in a dark place, periodically shaking the bottle. Then the vodka is drained, the mixture of nuts and rosemary is squeezed out, the tincture is filtered. Take 1 tablespoon 2-3 times a day.

Oat tincture

1 tablespoon of crushed oat grass is poured into 200 ml of vodka and infused for 14 days in a dark place, periodically shaking the bottle. After that, the vodka is drained, the grass is squeezed out, the tincture is filtered. Take 15-20 drops per 0.3 cup of water 2-3 times a day 30 minutes before meals. Tincture is contraindicated in cardiovascular and renal insufficiency.

Walnut tincture

10-12 unripe walnuts are chopped, poured into 250 ml of vodka and infused for 10-12 days, shaking the bottle from time to time. Then the vodka is drained, the crushed nuts are squeezed out, the tincture is filtered. Take 10-15 drops per 0.3 cup of water 2-3 times a day.

Prune tincture

Mix 1 cup of chopped pitted prunes, 3 tablespoons of honey, add a little mint leaves and lime blossom. The mixture is poured into 0.5 liters of vodka and infused for 1 month in a dark place, periodically shaking the bottle. The finished tincture is carefully filtered. Take 1 tablespoon 2-3 times a day.

Dried apricot tincture

Mix 1 cup of finely chopped dried apricots, 0.5 cups of raisins, 3 tablespoons of honey and 0.5 grated lemon. The mixture is poured into 0.5 liters of vodka and infused for 1–1.5 months in a dark place, periodically shaking the bottle. The finished tincture is carefully filtered. Take 2 tablespoons 2-3 times a day.

Nut tincture

Mix 2 tablespoons of pine nuts, crushed together with the shell, walnut kernels and hazelnuts, add 2 tablespoons of honey, 1 tablespoon of crushed rose hips and pour 0.5 liters of vodka. Insist 20 days in a dark place, then gently filter. Take 1 tablespoon 2-3 times a day.

Fortifying tincture spicy

Mix 1 teaspoon of peppermint herb, wild chicory root, chopped juniper fruit, creeping thyme herb, add clove buds, anise fruits, ginger and 2 tablespoons of sugar to taste. The mixture is poured into 0.5 liters of vodka and infused for 1 month in a dark place, periodically shaking the bottle. The finished tincture is carefully filtered. Take 1 tablespoon 2-3 times a day.

Honey tincture with herbs

Mix 1 tablespoon of nettle herb, common sage, common rosemary, birch buds. Add 2-3 cinnamon rose hips, common juniper, common mountain ash and 2-3 tablespoons of honey or sugar. The mixture is poured into 0.5 liters of vodka and infused for 1 month in a dark place. Ready tincture is filtered. Take 1 tablespoon 2-3 times a day.

Honey tincture with herbs and berries

For the preparation of restorative tinctures, various spicy plants are often used, which not only give the product a pleasant taste or aroma, but also contain many useful substances.

Mix 1 tablespoon of stinging nettle herb, oat grass, black currant leaves. 1 tablespoon of the mixture is poured into 0.5 liters of vodka, 0.5 cups of blackcurrant berries and 1 teaspoon of sea buckthorn are added. Insist 1 month in a dark place, periodically shaking the bottle. Ready tincture is filtered. Take 1 tablespoon 2-3 times a day.

Strawberry tincture

200 g of wild strawberries, 2 tablespoons of sugar or honey pour 0.5 liters of vodka and leave for 8-10 days in a dark place, periodically shaking the bottle. The finished tincture is carefully filtered. Take 2 tablespoons 3-4 times a day.

Honey tincture with rose hips and cranberries

Honey is rich in various useful substances, so it is often used to prepare vitamin and restorative tinctures.

Mix 0.5 cups of cinnamon rose hips and cranberries. Add 3 tablespoons of honey, pour 0.5 liters of vodka and leave for 14 days in a dark place. Ready tincture is filtered. Take 1 tablespoon 2-3 times a day.