If you’re using fresh passionflower, chop it up.
Using a kitchen scale, weigh your herb and then place it into a jar.
Pour the alcohol over the herb. Use 5 ml for every gram of herb.
Put a lid on your jar and place it in a dark, cool place. I like to label my tinctures with the name and date started so I can keep track of what I’ve got.
Shake the jar daily for two weeks or longer.
Strain out the herb and transfer the liquid to a dark amber or blue dropper bottle to protect it from light.
Store in a cool, dark place and use as needed.