How to Make a Pain Relief Tincture From Chinese Herbs
For thousands of years, herbs have been used in China for pain relief. Around the world, Chinese herbs have gained acceptance as a way to treat pain. For instance, herbs such as reishi mushroom, Xiang Fu, Bai Zhi, Chuan Xiong, evening primrose oil and Chen Pi are used alone or in combination to combat pain and inflammation. Although tea is the most common way to prepare Chinese herbs, tinctures are concentrated and may work faster. Many years are required to master herbal combinations. A qualified Chinese herbal practitioner should always be consulted before making your own herbal combinations.
Things You'll Need
- Equal parts general pain relief Chinese herbs
- Coffee bean grinder or kitchen hand mortar
- Glass jar with tight lid
- Adhesive blank labels
- Clear vodka
- Dry dark cupboard or pantry
- Cheese cloth
Instructions
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1
Chop or grind herbs into fine pieces with a grinder or by hand.
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2
Place herbs in a glass jar labeled with the date and type of herbal tincture.
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3
Add vodka to completely cover the herb.
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4
Cap jar tightly. Keep glass bottle stored in a dark cupboard or pantry to protect from light or heat.
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5
Shake jar daily for two to three weeks.
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6
Strain tincture several times through cheesecloth.
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1
Tips & Warnings
Create a stronger tincture by allowing the mixture sit up to 6 weeks. Tinctures can be stored up to 6 months. A standard tincture dose is one tablespoon in 8 ounces water. Tinctures can be made without alcohol. Vinegar can be substituted for vodka. Amber colored glass provides better protection from light than clear jars.
Check with your health professional before giving children herbs.
