Last Updated on June 1, 2025 by Nico
Feverfew tincture can help alleviate migraines, reduce inflammation, and more. This simple recipe uses only two ingredients and makes a great addition to your homemade herbal tinctures.
Feverfew (Tanacetum parthenium) has been used for centuries in herbal medicine to help reduce headaches and pain from migraines, reduce pain from inflammation, reduce menstrual cramps, and more. The plant is a member of the daisy family and has clusters of small, daisy-like white flowers and light green feather-shaped leaves.
When and how to harvest feverfew
It’s best to harvest in the summertime when it’s in full bloom, which is late June to early August for us. You can use the flowers and leaves to make the tincture and it’s best to harvest them in the mid-morning after any dew has evaporated but before the hot midday sun reaches the plants. This helps to ensure that the maximum level of beneficial oils remain in the plant which you make the tincture.
Fresh or dried herbs
Fresh herbs and plant material will always have a higher level of beneficial compounds in it, so if you can access to fresh feverfew, I recommend using that. I like to harvest the full plant and hang it upside down to dry. Once the feverfew are dry, then I pull off the flowers and leaves to make the tincture. If you use fresh feverfew, consider using a higher-proof alcohol to help to offset the water content in the plant.
If you don’t have access to fresh feverfew, dried will also work great. I use dried flowers during the winter when I don’t have access to fresh ones!
Benefits of feverfew
Helps reduce migraine headaches – Feverfew contains parthenolide, which is a compound that can prevent serotonin and prostaglandins from being released. These compounds are thought to trigger migraines.
Reduces inflammation – Feverfew has anti-inflammatory properties that can suppress certain inflammatory and pain-inducing enzymes.
Reduces pain from menstrual cramps – Parthenolide and other active compounds in feverfew may relax smooth muscle tissue, which can help alleviate menstrual cramps.
Soothes tension headaches – Feverfew’s ability to reduce inflammation in the body’s vascular system may ease tension headaches by improving blood flow to the brain.
Supports joint health – Feverfew’s anti-inflammatory properties can help reduce joint pain and discomfort in conditions like arthritis, particularly rheumatoid pain.
Folk method
I like to use the folk method to make homemade tinctures, which means that I don’t weigh the plant material or alcohol before making the tincture. I simply fill a jar and cover the plant material with alcohol. If you’re making tinctures to sell, it’s best to weigh the plant material so that each batch has equivalent nutrients.
Contraindications
Feverfew is generally safe for most people. Breastfeeding and pregnant women should avoid it and it’s also not recommended for those on blood thinners. If you’re sensitive to members of the daisy family, you might experience allergic reactions, and as always consult your healthcare provider before using any new herbal remedies.
Easy feverfew tincture recipe
Tools
An airtight container with a tight-fitting lid – I use a glass mason jar with parchment paper between the metal lid and tincture or extract to prevent the alcohol from corroding the metal.
Small amber bottles with dropper tops – I like these
A fine mesh strainer, cheesecloth, or coffee filter – I like these unbleached ones
A small funnel
A knife – for chopping up fresh feverfew
Supplies
Fresh or dried feverfew – You can use the leaves and flowers in this tincture. Here’s an organic source.
80-proof grain alcohol (or 40% alcohol) – If you want to avoid alcohol, you can swap out the alcohol for store-bought apple cider vinegar or food-grade vegetable glycerin. I buy this bulk raw apple cider vinegar and here’s a source for glycerin. If you’re using fresh feverfew, consider using a high-proof alcohol, which will be more effective at preventing spoilage from the water content in the plant.
For complete measurements, see the printable recipe card below.
Instructions
If you’re harvesting fresh feverfew, I recommend drying it at least a bit before tincturing it to reduce the water content in the plant. I like to do this by hanging the full plant upside down and leaving it for a few days. Then I remove the flowers and leaves and start making the tincture.
Add the feverfew to a clean glass jar. I like to use pint-sized mason jars. If you’re using fresh plant material, fill the jar ¾ of the way full and if you’re using dried, fill it ⅓ full to leave room for it to expand as it absorbs the alcohol.
Cover the plant material with 80-proof vodka or other alcohol until everything is completely submerged.
Add a lid and shake the jar. Date and label the jar so you don’t forget what it is or when you made it.
Set it in a room temperature, dark place for 6-8 weeks. Try to shake the jar daily to keep everything moving. If you used dried feverfew, you can top up the jar with alcohol after a few days as the plant aborbs the alcohol.
After 8 weeks, use cheesecloth or a fine mesh strainer to strain off the finished product.
Use a funnel to add the tincture to a storage bottle – I use an amber glass bottle but you can use what you have! Date and label the finished tincture and that’s it!
How much feverfew tincture to take?
I recommend speaking with a qualified herbalist to get a precise dosage recommendation, but I like to start with about 20 drops, 1-3 times per day. You can adjust the dosage based on your body’s response and your needs.
How long does the tincture last?
Alcohol-based tinctures can last for years when stored in a dry place in airtight bottle. I like to use my alcohol-based tincture within 1-2 years but they do tend to last longer!
How to use the tincture
Directly – Add the dosage directly under your tongue for the fastest absorption.
Diluted – You can also add the dosage to water or tea to help dilute the flavour.
How to make this without alcohol
You can simply swap the alcohol for store-bought apple cider vinegar or food-grade glycerin. Vinegar and glycerin aren’t as good as alcohol at extracting the beneficial compounds or preserving them. I like to consume vinegar-based extracts within about 6 months and glycerin-based extracts within a year.
Disclaimer – I’m not a medical professional and do not intend to offer medical or health advice in any content I create. I offer information for educational purposes and, as always, get your physician’s advice or the advice of your health care practitioner before trying a new herbal remedy. There are always possible unintended consequences of trying a new herbal remedy such as an allergic reaction or unexpected side effects like interactions with other medication or other adverse reactions
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How To Make Feverfew Tincture (For Migraines and More)
Ingredients
Equipment
Method
- If you’re harvesting fresh feverfew, I recommend drying it at least a bit before tincturing it to reduce the water content in the plant. I like to do this by hanging the full plant upside down and leaving it for a few days. Then I remove the flowers and leaves and start making the tincture.
- Add the feverfew to a clean glass jar. I like to use pint-sized mason jars. If you’re using fresh plant material, fill the jar ¾ of the way full and if you’re using dried, fill it ⅓ full to leave room for it to expand as it absorbs the alcohol.
- Cover the plant material with 80-proof vodka or other alcohol until everything is completely submerged.
- Add a lid and shake the jar. Date and label the jar so you don’t forget what it is or when you made it.
- Set it in a room temperature, dark place for 6-8 weeks. Try to shake the jar daily to keep everything moving. If you used dried feverfew, you can top up the jar with alcohol after a few days as the plant aborbs the alcohol.
- After 8 weeks, use cheesecloth or a fine mesh strainer to strain off the finished product.
- Use a funnel to add the tincture to a storage bottle – I use an amber glass bottle but you can use what you have! Date and label the finished tincture and that’s it!
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