Last Updated on June 1, 2025 by Nico
Ginger is a well-known medicinal plant that can help reduce motion sickness, provide mild pain relief and much more. Learn how to make ginger tincture to access the root’s wide range of beneficial properties quickly.
Ginger (Zingiber officinale) has a long history of use in herbal medicine. It was (and still is!) valued for its ability to soothe upset stomachs and other digestive issues. It also was used to help with inflammation and other forms of pain, as well as to treat colds and flus.
I like to add ginger to my homemade fire cider and other herbal remedies for colds and flus.
Medicinal properties of ginger
Reduces nausea and vomiting – Studies show ginger effectively reduces nausea, especially in cases of pregnancy-related morning sickness.
Boost healthy digestion – Ginger helps with digestion by speeding up how quickly food is in the stomach. This helps to reduce bloating and gas.
Anti-inflammatory – Ginger contains gingerols and shogaols, which have strong anti-inflammatory properties that can help reduce inflammation in the body.
Mild pain relief – Ginger has been found to reduce pain levels, including menstrual pain and muscle soreness.
Possibly lowers blood sugar levels – Some studies indicate that ginger can lower blood sugar and improve heart disease risk factors.
Supports immune function – Ginger’s antioxidant properties can help support the immune system and reduce the severity of colds and respiratory infections.
Fresh or dried ginger?
You can use either fresh ginger root or powdered ginger spice to make this tincture. I recommend using fresh root because it will be fresher and have more beneficial compounds. But use what you have.
How to make ginger tincture
Tools
An airtight container with a plastic lid – I use a glass mason jar with parchment paper between the metal lid and tincture or extraction to prevent the alcohol from corroding the metal.
Small amber dropper bottles – I like these
A fine mesh strainer, cheesecloth, or coffee filter – I like these unbleached ones
A small funnel
A knife or food processor – for chopping up fresh ginger
Supplies
Fresh ginger root or dried ginger spice
80-proof vodka (or 40% alcohol) – If you’re using fresh ginger, consider using a high-proof alcohol, which will be more effective at preventing spoilage from the water content in the plant. If you want to avoid alcohol, you can simply swap out the alcohol for raw apple cider vinegar (I buy this bulk raw apple cider vinegar) or food-grade glycerin.
For complete measurements, see the printable recipe card below.
Folk method
I use the folk method to make my homemade tinctures. This means that I do not weigh the plant material or alcohol when making tinctures. I simply add the flowers, roots, or herbs into a glass jar and cover them with alcohol. If you’re producing tinctures to sell or you want to have more consistently potent tinctures, weighing the plant material ensures that each batch will be roughly the same.
Instructions
Steralise a glass jar and lid.
If you’re using dried ginger, fill your clean jar about ¼ full with the ginger.
If you’re using fresh ginger root, wash the root and pat it dry. Use a knife to chop up the root into small pieces. You could also use a food processor to do this more quickly. There’s no need to peel it. Fill your glass jar about ¾ of the way full with the fresh root.
Cover your ginger with alcohol. It’s okay if it doesn’t fill the entire glass jar – you just need to ensure that the ginger is completely covered.
Add a lid to the jar and shake it to make sure everything is covered in alcohol.
Date and label the jar. Leave it sit in a cool, dark place away from direct sunlight for 6-8 weeks.
After 6-8 weeks, strain it off. If you’re using fresh root, cheesecloth will work. If you’re using powdered ginger, I recommend using a coffee filter to strain it off.
Use a funnel to add the tincture to an amber glass dropper bottle. Date and label it so you don’t forget what it is. Enjoy!
How much ginger tincture to take?
I like to take 3 droppers full per day during cold or flu season. Each dropper full is roughly a teaspoon of ginger tincture. You can start by taking a small amount and work your way up.
How long does ginger tincture last?
Like many homemade alcohol-based herbal tinctures, this tincture has a long shelf life if stored away from direct sunlight. I like to use the tincture within 1-2 years.
How to consume ginger tincture
Directly – Add the dosage directly under your tongue. Hold it there for 30 seconds and then swallow.
Diluted in a beverage – Add the dosage to a cup of herbal tea or a glass of water to dilute the flavour.
Added into homemade salad dressings or marinades – Add the dosage to your salad dressing or marinade to gain the nutritional benefits easily.
How to make ginger tincture without alcohol
If you want to avoid alcohol, you can make a ginger extract by swapping out the alcohol for store-bought apple cider vinegar. Then just follow the same steps as for making an alcohol extract. Vinegar isn’t as good as alcohol at preserving plants, so try to use vinegar-based tinctures within a year to avoid spoilage.
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 provider 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 potential interactions with prescription medications. If you have heart conditions or are taking blood thinners, speaking with your doctor before trying ginger tincture is important.
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How To Make Ginger Tincture (DIY Herbal Recipe)
Ingredients
Equipment
Method
- Steralise a glass jar and lid.
- If you’re using dried ginger, fill your clean jar about ¼ full with the ginger.
- If you’re using fresh ginger root, wash the root and pat it dry. Use a knife to chop up the root into small pieces. You could also use a food processor to do this more quickly. There’s no need to peel it. Fill your glass jar about ¾ of the way full with the fresh root.
- Cover your ginger with alcohol. It’s okay if it doesn’t fill the entire glass jar – you just need to ensure that the ginger is completely covered.
- Add a lid to the jar and shake it to make sure everything is covered in alcohol.
- Date and label the jar. Leave it sit in a cool, dark place away from direct sunlight for 6-8 weeks.
- After 6-8 weeks, strain it off. If you’re using fresh root, cheesecloth will work. If you’re using powdered ginger, I recommend using a coffee filter to strain it off.
- Use a funnel to add the tincture to an amber glass dropper bottle. Date and label it so you don’t forget what it is.
- Enjoy!
I started a fresh ginger tincture on October 3rd using Tito’s vodka. Today when I was shaking it, I noticed tiny bubbles. I can’t find anything online about this. Is my tincture fermenting? Do I need to throw it out?
Hey, great that you’ve got it going! Tiny bubbles in the tincture are probably due from shaking it, not fermentation, especially since you’re using high proof vodka. Unless there is also a strange odour or cloudiness, your tincture should be fine!