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At the heart of modern methods of making medicinal infusions are old recipes for drugs invented by healers and herbalists. Many formulations have been irretrievably lost, but some have survived and are successfully used as adjuvants for the treatment of various diseases.
Different parts of plants are taken as raw materials: roots, grains, leaves, branches, seeds, etc. There are no complicated procedures in the process of creating drinks, you just need to thoroughly wash, clean and grind the ingredients. Herbal extracts in many cases help to replace or supplement traditional therapy and alleviate the patient’s condition.
Do not self-medicate, be sure to consult your doctor before taking any medicinal tinctures.
Tincture “Beetroot with honey”
To remove kidney stones, drink an infusion for a month, dilute 1 tablespoon of the drug in ½ cup of hot water.
Treatment is repeated no earlier than 2 weeks later.
Ingredients
Beet juice – ½ l
Honey – ½ kg
Vodka – ½ l
Method of preparation
Dilute freshly prepared beetroot juice with vodka, sweeten with honey.
Keep the drink in the dark for 4 days, shaking daily.
Hypericum tincture
The remedy helps in the treatment of colds, tuberculosis, elimination of headaches, bad breath, and improvement of gums.
For rinsing and internal use, 50 drops of the composition are dissolved in ½ cup of water and taken three times a day.
Ingredients
St. John’s wort dry – 100 g
Vodka – 0,5 l
Method of preparation
Grind vegetable raw materials, pour into vodka, shake.
Infuse the liquid in a closed vessel in the dark for 1-1,5 weeks.
Drain the infusion and pass through a fabric filter.
Horse chestnut tincture
Not only flowers, but also chestnut fruits can be used to make a drink.
To reduce blood clotting and prevent thrombosis, 35 drops of the drug are added to water and the solution is drunk three times a day for a month.
For the treatment of rheumatism, rub the damaged joints with infusion.
Ingredients
Dry chestnut flowers (fruits) – 50 g
Vodka – ½ liter
Method of preparation
Grind the raw materials, throw into a prepared container, cover the mass with vodka and mix well.
Close the jar with a lid, leave for 1-2 weeks, drain.
Squeeze out the flower mixture and add the resulting liquid to the infusion.
Tincture “Mint”
The product improves digestive activity and stimulates appetite.
Both dry and fresh leaves can be used as raw materials.
Drink 15-20 drops twice a day before meals.
Ingredients
Mint – 50 g
Vodka – 1 l
Method of preparation
Finely chop mint leaves, pour into a suitable vessel, pour in alcohol.
Hold the closed jar at room conditions for about a crescent.
Pass the infusion through a cloth, pour into a dark bottle.
Green oat tincture
The drink is known as a diuretic, diaphoretic and fever-reducing drug.
It is taken diluted before meals, 30 drops.
Ingredients
Green oatmeal – 100 g
Vodka – 1 l
Method of preparation
Grind oats, soak in vodka, leave to nourish in the dark and cool.
Wait at least 2 weeks, periodically shaking the vessel, decant the liquid.
Tincture “Pepper Concentrated”
The infusion is good for joint rubbing as a prophylactic and therapeutic agent for rheumatism.
Ingredients
Hot red pepper – 6 pcs
Vodka – ½ l
Method of preparation
Rinse the pepper pods, chop into slices, put in a jar.
Pour the mass with alcohol, seal it tightly, send it to the dark for a period of at least 20-22 days.
Drain the infusion, place in a clean container.
Colored pepper tincture
Use inside 10-20 drops twice a day to improve appetite and digestive processes, externally – for rubbing inflamed joints and muscles.
As raw materials take capsicum colored pepper in dry form.
Ingredients
Alcohol – 100 ml
Pepper – 20 g
Method of preparation
Pepper pods break finely, fall asleep in alcohol.
Let the liquid soak for 8-10 days, drain the infusion.
Tincture of garlic “Strong”
The product is used as a tonic and cleanser: the infusion removes fat and lime deposits, relieves vascular spasms, and activates metabolic processes.
Start taking the medicine with 1 drop, each time increasing the dosage by 1 drop until you reach 15 drops, after which the amount is similarly reduced.
Before use, the product is dissolved in 50 ml of milk. The rest of the infusion drink 25 drops.
Ingredients
Garlic – 0,3 kg
Alcohol – 0,2 l
Method of preparation
Scroll the peeled garlic cloves through a meat grinder, put the mass in a suitable container, pour alcohol.
Leave in the dark in a closed container for 10 days.
Celandine tincture
Celandine grass is known for its antiseptic properties: with its help, they get rid of warts, corns.
The infusion is used in the complex therapy of oncological diseases. Drink three times a day, 16-18 drops, previously diluted with water.
Ingredients
Vodka – ¼ l
Celandine leaves – 40 g
Method of preparation
Grind raw materials, throw in vodka.
Leave the sealed vessel in the dark for half a month.
Drain the liquid, pour into a small container.
Yarrow tincture
For preparation, take a dry mixture of flowers, stems and leaves of yarrow.
The infusion has an anti-inflammatory, bactericidal and hemostatic effect: they wipe wounds, abrasions, bruises for speedy healing and pain relief; used inside to stop pulmonary bleeding, treat digestive organs, normalize bile secretion, and prevent allergic reactions.
Reception rate: 50 drops three times a day.
Ingredients
Vodka – ½ l
Yarrow herb – 100 g
Method of preparation
Grind vegetable raw materials, soak in vodka.
Let the liquid brew for about 10 days in the dark and warm.
Express the infusion, pass through the filter, pour into a dark bottle.
Tincture “Vitamin”
It has a hypotensive and firming effect.
You need to drink 1 tablespoon three times a day before meals. The course is – 1,5-2 months.
Ingredients
Carrot juice – 1 cup
Beetroot juice – 1 cup
Alcohol – 100 ml
Cranberry juice – 100 ml
Lemon juice – 100 ml
Honey – 330 g
Method of preparation
Drain all types of juice into one container, add alcohol, sweeten with honey.
Mix thoroughly, seal the vessel, send in the dark and cool.
Wait 4 days, regularly shaking the contents of the bottle.
Relevance: 25.11.2018
Tags: Liqueurs, Liqueurs, Tinctures, Recipes for tinctures