A tincture is an herbal concentrate, extracting the medicinal properties of an herb by soaking the herb in either water, alcohol or glycerin. Tinctures are quickly absorbed by your body -- faster than capsules, are stable for up to three years, and don't need to be refrigerated. Dandelion, also known as lion's tooth, puffball or cankerwort, is often prescribed by herbalists for hypertension because of its leaves' mannitol content. The flower is high in helenin, vitamin A and ribolflavin, all of which may aid in night vision. The root of the plant is used to detoxify the liver and gallbladder. Other therapeutic uses of the dandelion include treating acne, eczema, psoriasis, arthritis and gout. Consult your doctor with any health-related concerns regarding the use of dandelion tincture and for diagnosis and treatment.
Dandelion Root
Although all parts of the dandelion are useful, tinctures are made from the root of the plant -- the leaves are most often brewed into a tea. If you are making your own tincture, start with about one cup of dandelion roots, sliced thinly. Only use dandelions that have not been sprayed with pesticides or other chemicals.
Alcohol
Different herbs require different liquids to draw out their medicinal properties. You must use an alcohol you can drink -- not rubbing alcohol. Dandelion roots respond well to vodka. Use a triple distilled, high quality vodka without added flavors. The Chopin brand is one good choice. You'll need one pint of vodka. Organic grain alcohol may also be used.
Distilled Water
The dandelion tincture may be diluted with distilled water. It often depends on how long the tincture was steeped and which type of alcohol was used. Distilled water is made by boiling water, then condensing the steam back into a liquid. It contains no minerals, trace elements, bacteria or taste.
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