Whole Dandelion Tincture
Most tinctures only use the flowers — but this whole-plant dandelion tincture uses roots, leaves, and flowers for a full-spectrum extract packed with benefits. Here's how to make it at home
Servings 1 quart jar
Ingredients
- 1 cup fresh dandelion flowers and leaves
- ½ cup fresh dandelion root chopped
- High-proof alcohol to cover 80-proof vodka minimum; grain alcohol preferred
Instructions
- Forage from a clean, unsprayed area.
- Wash thoroughly: rinse flowers, soak leaves, scrub roots.
- Rough-chop flowers and leaves; slice roots into coins.
- Pack loosely into a clean quart jar.
- Cover with alcohol, submerged by an inch. Seal.
- Top off after 24 hours. Steep cool and dark 4–6 weeks, shaking often.
- Strain through fine mesh, then cheesecloth.
- Bottle in amber droppers. Store cool and dark for 3–5 years.
Notes
Taste a drop at 4 weeks — it should be intensely bitter with an earthy sweetness. For an alcohol-free version, substitute a 3:1 mix of vegetable glycerin to distilled water and refrigerate.