Last Updated on June 1, 2025 by Nico
From aiding digestion to reducing nausea, peppermint is a commonly grown garden herb that packs a big nutritional punch. Learn how to make peppermint tincture to be able to easily preserve and consume all the benefits that peppermint has to offer.
Peppermint has been used in herbal medicine for thousands of years. Peppermint’s essential oil and leaves have been traditionally used to alleviate digestive issues, headaches, and colds. Tincuring peppermint is a great way to preserve the benefits of fresh peppermint while also being able to consume them out of season. It’s a great herbal tincture to have in your homemade medicine cabinet. (Not to mention, making your own will cost you far less than buying store-bought extracts!)
Benefits of peppermint
Helps digestion – Peppermint helps relax the muscles of the gastrointestinal tract and can help relieve an upset stomach and even symptoms of irritable bowel syndrome. It’s a wonderful herb to consume after a meal.
Mild pain relief – The menthol in peppermint can provide mild pain relief from headaches and migraines by relaxing muscles and cooling the skin.
Anti-nausea – Peppermint oil can alleviate nausea and vomiting, especially during pregnancy or after surgery. It’s also helpful in combating motion sickness.
Antimicrobial – Peppermint oil has antimicrobial properties that can help fight infections and improve oral health. Researchers have found that the oil is highly effective at killing common bacteria that cause cavities and contribute to gum disease.
Respiratory support – Inhaling peppermint oil can help clear sinuses and respiratory congestion due to its menthol content.
Fresh or dried peppermint?
You can use either fresh or dried peppermint to make this tincture. Fresh herbs have a high water content which can cause tinctures to spoil more quickly. I’d recommend using a high proof alcohol (over 80-proof) to help prevent the tincture from spoiling prematurely.
If you’re using fresh mint from a garden, try to pick the leaves prior to the hot sun reaching them. The plant’s natural oils will be at their strongest before the midday sun hits them and harvesting them in the morning will help your final tincture have maximum potency.
Homemade mint extract recipe
Tools
An airtight glass container with a tight-fitting 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, mortar and pestle, or food processor – for chopping up fresh leaves.
Supplies
Dried or fresh mint leaves – Here’s an organic source for dried peppermint.
80-proof vodka (or 40% alcohol) – If you want to avoid alcohol, you can swap out the alcohol for store-bought apple cider vinegar or food-grade glycerin – I buy this bulk raw apple cider vinegar and this food-grade glycerin. If you’re using fresh peppermint, 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 using fresh peppermint leaves, wash and dry the leaves.
Use a knife, mortar and pestle, or a food processor to cut down the leaves. This is done to maximise the surface area that is exposed to alcohol which the tincture is steeping.
Add the fresh or dried leaves and stems to a clean mason jar (or whatever clean glass jar you have on hand).
If you’re using fresh peppermint, fill the jar about ¾ of the way full. You want the leaves to be completely covered in alcohol, so leave a bit of space at the top.
If you’re using dried mint, fill the jar about ½ of the way full to leave room for the plant material to absorb the alcohol.
Cover everything in alcohol. If the peppermint floats to the top, use a wooden spoon to push it under the alcohol. Use whatever alcohol (as long as it’s 80-proof or above) you have on hand.
Put a tight lid on the jar and shake it to ensure everything is covered with alcohol.
Date and label the jar and put it in a cool, dark spot away from direct sunlight (like a dark cabinet).
Leave it sit for 6-8 weeks and try to shake it once a day to keep everything submerged in alcohol.
After 6-8 weeks, use cheesecloth to strain off the liquid. You can also use a fine mesh strainer or a coffee filter. The coffee filter will take the longest, but will be most effective at straining off the tincture.
Add the strained tincture to a small amber glass dropper bottle. If you have excess liquid that doesn’t fit in the dropper bottle, you can store it in your glass jar.
Label and date the dropper bottle and it’s ready to use. That’s it! You’ve made your own mint extract.
How much peppermint tincture to take?
I like to take 2 droppers full per day 1-2 times after a meal or before a long car journey. You can start by taking a small amount and work your way up.
How long does peppermint tincture last?
Like many homemade extracts and tinctures, this tincture has a long shelf life if stored away from direct sunlight and the plant material is completely strained off. I like to use the tincture within 1-2 years.
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.
Ways to consume peppermint tincture
Directly – Add the dosage directly under your tongue. Hold it there for 20-30 seconds before swallowing. I do this if I begin to feel sick on a car journey because it has the quickest adsorption.
In tea – Add the dosage to a cup of herbal tea. I like adding it to peppermint tea for a double dose of the herb. I also like adding it to chamomile, lemon balm, or nettle tea.
In ice cream – You can add the dosage into vanilla ice cream (or to chocolate mint!) to add a taste of mint while also getting the nutritional benefits of peppermint tincture.
In hot chocolate – Another good use if to add the dosage to a cup of hot chocolate to add a warming mint flavor to your hot chocolate.
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 new herbal remedies. 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.
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How To Make Homemade Peppermint Tincture (Mint Extract)
Ingredients
Equipment
Method
- If you’re using fresh peppermint leaves, wash and dry the leaves.
- Use a knife, mortar and pestle, or a food processor to cut down the leaves. This is done to maximise the surface area that is exposed to alcohol which the tincture is steeping.
- Add the fresh or dried leaves and stems to a clean mason jar (or whatever clean glass jar you have on hand).
- If you’re using fresh peppermint, fill the jar about ¾ of the way full. You want the leaves to be completely covered in alcohol, so leave a bit of space at the top.
- If you’re using dried mint, fill the jar about ½ of the way full to leave room for the plant material to absorb the alcohol.
- Cover everything in alcohol. If the peppermint floats to the top, use a wooden spoon to push it under the alcohol. Use whatever alcohol (as long as it’s 80-proof or above) you have on hand.
- Put a tight lid on the jar and shake it to ensure everything is covered with alcohol.
- Date and label the jar and put it in a cool, dark spot away from direct sunlight (like a dark cabinet).
- Leave it sit for 6-8 weeks and try to shake it once a day to keep everything submerged in alcohol.
- After 6-8 weeks, use cheesecloth to strain off the liquid. You can also use a fine mesh strainer or a coffee filter. The coffee filter will take the longest, but will be most effective at straining off the tincture.
- Add the strained tincture to a small amber glass dropper bottle. If you have excess liquid that doesn’t fit in the dropper bottle, you can store it in your glass jar.
- Label and date the dropper bottle and it’s ready to use. That’s it! You’ve made your own mint extract.
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