Min-Elix Herbal Syrup & Echinacea Summer Tincture.

tincture bottles littleThis fruity, delicious herbal syrup is rich in easily assimilate iron and calcium.
It’s a great nourishing formula for children, as well as anyone feeling a little rundown or tired.
It’s also great as a PMS, pregnancy, postpartum, or menopausal tonic.
3 parts rose hips
2 parts nettle leaves
2 parts wild oats
2 parts chickweed, fresh
2 parts malva leaf, fresh
1 part yellow dock root
1 part alfalfa leaf
1 part red clover blossoms
1 part violet leaf and flower
1/2 part grated fresh ginger root
1/4 part cinnamon chips
1/2 part chopped dried apricots
1/2 part currants or raisins
1/2 part fresh or dried cherries
Unsulfered blackstrap molasses
Brandy
Raspberry vinegar
1. In a large pot, combine the herbs and dried fruit. Cover with 3 times as much water.
2. Bring to a boil; then reduce heat, stir well, and cover.
3. Simmer for 2 hours, stirring occasionally. Check water level as the mixture simmers; it should reduce to about half.
4. Turn off heat, and allow mixture to cool down for 2-3 hours.
5. Strain well, squeezing all liquid from the herbs. Compost herbs, and measure the volume of liquid. For every quart of liquid, add 3 cups of unsulfured blackstrap molasses, 1 cup brandy, and a few dashes of raspberry vinegar.
6. Stir well, and bottle. Store in the refrigerator, it will keep for several months.
To Use:
Take 1 tablespoon a few times per week over a period of several months.
If you’re anemic or very run-down, try 2-3 tablespoons per day, as needed.

Echinacea Summer Tincture.

Echinacea02
Echinacea stimulates the immune system. It also works as an antiviral, fighting colds and flu, and promoting healing of infections. We take this tincture when fighting an infection, when traveling, or we apply it topically to minor inflammations, such as bug bites.

*1 cup fresh echinacea buds, perfect flowers, leaves and stems rinsed, chopped and pounded

*1 cup 190 proof ethanol alcohol {Everclear} and 1 cup distilled water

OR

2 cups vodka {90 to 100 proof}

*1. Place prepared herb in a clean jar. Cover with the solution of alcohol and water. Keep in a cool, dark place. Shake twice daily. Macerate for 48 hours.

*2. Filter tincture through a food-grade screen. Pour finished tincture into a brown glass bottle and label.

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