DIY Liver Love Herbal Tincture Recipe
Made with nourishing herbs that are supported by both ancient tradition and modern research, this tincture is perfect for giving the liver a little extra love. This formula is a 1:5 tincture in 50% alcohol.
Servings 120 half teaspoons
Calories
Ingredients
- 1 ounce dried milk thistle seed (by weight)
- ½ ounce dried organic dandelion root (by weight)
- ½ ounce dried organic burdock root (by weight)
- ¼ ounce dried organic turmeric root (by weight)
- ¼ ounce dried organic artichoke leaf (by weight - optional, can add an additional 1/4 ounce turmeric root)
- 12½ ounces 100 proof alcohol (50% alcohol by volume)
Instructions
To Make
- Coarsely grind the milk thistle seeds in a coffee grinder.
- Add milk thistle, dandelion root, burdock root, turmeric and artichoke leaf to a quart-size jar.
- Pour the alcohol over the herbs, then cover the jar with a lid and shake it well. If desired, write the start date on the jar using a sticky note, label, or piece of tape – it makes keeping track of how long it’s been steeping easier.
- Place the jar in a dark, room temperature area. (I keep mine in a kitchen cabinet.) Let the mixture steep for 3-5 more weeks. Shake occasionally.
- When the tincture is ready, use a mesh colander or cheesecloth to filter out the herbs. Pour the tincture in a clean jar or dropper bottle and store it in a cool, dark area.
To Use
- I typically take one dropper full (1/2-1 teaspoon) 2-3 times daily before meals (since the herbs in this formula also support strong digestion). This is not a recommended dosage per se since herbs are not the same as standardized medicines.
- See the "How Much Is Recommended" section below for more information.
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