5 ounces Vodka
Chop herbs finely with a knife or in a blender, then place them in a
clean glass jar; do not pack them tightly or the alcohol will not be
able to saturate them. Cover herbs with just enough vodka so that they
are completely submerged and can slosh around a little. (Vodka contains
only alcohol and water. One hundred proof vodka is preferable, but 80
proof vodka will do: the former is 50% alcohol and 50% water; the latter
is 40% alcohol and 60% water.) If there seems to be too much or not
enough vodka, adjust the amounts as necessary. Put a tight lid on the
jar and store for 2 weeks at room temperature. A dark shelf is fine,
since tincture does not need light to process. Shake the contents once
or twice a day to redistribute the herbs in the alcohol. If you are
using powdered herbs, stir them with a spoon every day. After 2 weeks,
strain the herb pulp through a coffee filter or fine kitchen strainer.
Stored in a cool place, a tincture can last 6 years or longer.