Thyme is packed with natural compounds that fight off bacteria, fungi, and viruses, and it’s great for easing coughs and supporting respiratory health. This easy recipe shows you how to make a thyme tincture at home with just two ingredients.
Thyme tincture is a concentrated herbal extract packed with all the goodness thyme has to offer. Making your own tincture is a super easy way to get thyme’s health benefits into your daily routine without any hassle.
Thyme (thymus vulgaris) has been used in herbal medicine for centuries. The Greeks and Romans used thyme for its aromatic qualities and medicinal properties, often burning it as incense in temples and adding it to baths. Throughout the Middle Ages, thyme was used for a range of conditions, from respiratory issues to digestive problems.
Thyme is one of the medicinal herbs that many people are already growing in their gardens and can be used in many herbal remedies like fire cider and thyme syrup.
Health benefits of thyme
Full of antimicrobials – Contains thymol, which has been shown to combat bacteria, fungi, and viruses, aiding in the prevention and treatment of infections. It’s a great herb to support the overall immune system.
Lots of cleansing antioxidants – Thyme is rich in antioxidants like rosmarinic acid. These compounds can help neutralise free radicals, protecting cells from damage.
Anti-inflammatory – Studies have shown that thyme essential oil is packed with compounds that can reduce inflammation. This means that thyme can be beneficial for conditions caused by inflammation.
Improve respiratory health – Thyme is an expectorant and helps to relieve coughs and congestion.
Supports the digestive system – Thyme helps to improve digestion and alleviate bloating and gas.
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Dried or fresh herbs
You can use either fresh or dried thyme to make this tincture. If you’re using fresh thyme, consider using a high-proof alcohol (over 80-proof), which will be more effective at preventing the tincture from spoiling prematurely due to the water content in the plant.
If you’re harvesting your own thyme, try to harvest it before the hot afternoon sun reaches the plant. The hot sun will zap the plant’s essential oils and result in a weaker tincture. But if you harvest thyme in the morning, the oils will be more potent (and so will your tincture).
Folk method
I use the folk method to make my homemade tinctures. This means that I eyeball how many herbs to put in my jar to make the tincture and simply cover them with alcohol. If you’re making your tinctures to sell, it’s best to weigh your plant material before making the tincture to ensure that each batch is roughly equivalent in beneficial compounds. For most people, the folk method works just fine.
How to make thyme tincture
Tools
An airtight container with a tight-fitting lid – I use a glass mason jar with a piece of parchment paper between the metal lid and tincture or extraction to prevent the alcohol from corroding the metal.
Small dark glass bottle with a dropper top – I use these
A fine mesh strainer, cheesecloth, or coffee filter
A small funnel
A sharp knife, food processor, or mortar and pestle – for chopping up fresh thyme
Supplies
Fresh or dried thyme – It’s a good idea to use organic herbs (here’s an organic source) if you can find them (but use what you have)
80-proof vodka (or 40% alcohol) – You can use any type of alcohol you have on hand. I like to use unflavoured vodka. 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.
For complete measurements, see the printable recipe card below.
Instructions
If you’re using fresh thyme, wash the herb and allow it to dry completely overnight.
Use a knife or mortar and pestle to crush up the fresh thyme. If you’re making a big batch, you can use a food processor to more quickly blitz a large amount. We do this to maximise the surface area of the thyme exposed to alcohol which will increase the amount of beneficial compounds the alcohol will extract from the plant.
Add the fresh herb to a clean glass jar. You want the jar to be about ¾ of the way full. If you’re using dried herbs, fill the jar ⅓ of the way full.
To start the extraction process, cover the herbs with alcohol completely. You want all of the plant material to be totally submerged in alcohol to avoid it becoming mouldy.
Put the lid on the jar and give it a good shake. Set it in a cool, dark place for 6-8 weeks. Date and label the tincture so you remember what it is and when you made it. Aim to shake it a few times a week to keep everything below the alcohol.
After 8 weeks, use cheesecloth or a fine mesh strainer to strain off the tincture. You can also use a coffee filter to get a finer strain – it will take a bit longer than the other options.
Use a small funnel to add the tincture to an amber glass dropper bottle. Label the tincture and it’s ready to use.
Can I make this without alcohol?
Yes, you can simply swap the alcohol for store-bought apple cider vinegar. Vinegar isn’t as good as alcohol at extracting the beneficial compounds or at preserving them. I like to consume vinegar-based extracts within about 6-8 months.
Thyme is a good option to use apple cider vinegar because the flavour is great for adding to homemade salad dressings.
How much thyme tincture to take?
Because thyme is a culinary herb, you don’t have to worry too much about the dosage unless you really overdo it. I like to take thyme tincture preventatively during the colder months. I take 1-2 droppers full per day. You can start by taking small amounts and work your way up.
How long does thyme tincture last?
Like many homemade alcohol-based herbal tinctures, this tincture should last a long time if stored away from direct sunlight and in a cool place. I like to use the tincture within 1-2 years.
How to consume thyme tincture
Directly – You can add the tincture dose directly under your tongue for the fastest absorption. Hold it there for 30 seconds and then swallow.
Diluted in a beverage – If you don’t like the taste, you can add the dosage to a glass of water or tea to dilute the flavour.
Add it to salad dressing – You can add the dosage to homemade salad dressings for an herbal boost.
Added to marinades – You can incorporate it into marinades for meats and vegetables for more nutrition.
Added to other herbal remedies – Like thyme syrup or thyme herbal tea.
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 adverse reactions or unexpected side effects like interactions with other medication.
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How To Make Thyme Tincture (Anti-Microbial Herbal Recipe)
Thyme is packed with natural compounds that fight off bacteria, fungi, and viruses, and it's great for easing coughs and supporting respiratory health. This easy recipe shows you how to make a thyme tincture at home with just two ingredients.
Materials
- Fresh or dried thyme - It’s a good idea to use organic herbs if you can find them (but use what you have)
- 80-proof vodka (or 40% alcohol) - You can use any type of alcohol you have on hand. I like to use unflavoured vodka. If you want to avoid alcohol, you can swap out the alcohol for store-bought apple cider vinegar or food-grade glycerin.
Tools
- An airtight container with a tight-fitting lid – I use a glass mason jar with a piece of parchment paper between the metal lid and tincture or extraction to prevent the alcohol from corroding the metal.
- Small dark glass bottle with a dropper top - I use these ones
- A fine mesh strainer, cheesecloth, or coffee filter
- A small funnel
- A sharp knife, food processor, or mortar and pestle – for chopping up fresh thyme
Instructions
- If you’re using fresh thyme, wash the herb and allow it to dry completely overnight.
- Use a knife or mortar and pestle to crush up the fresh thyme. If you’re making a big batch, you can use a food processor to more quickly blitz a large amount. We do this to maximise the surface area of the thyme exposed to alcohol which will increase the amount of beneficial compounds the alcohol will extract from the plant.
- Add the fresh herb to a clean glass jar. You want the jar to be about ¾ of the way full. If you’re using dried herbs, fill the jar ⅓ of the way full.
- To start the extraction process, cover the herbs with alcohol completely. You want all of the plant material to be totally submerged in alcohol to avoid it becoming mouldy.
- Put the lid on the jar and give it a good shake. Set it in a cool, dark place for 6-8 weeks. Date and label the tincture so you remember what it is and when you made it. Aim to shake it a few times a week to keep everything below the alcohol.
- After 8 weeks, use cheesecloth or a fine mesh strainer to strain off the tincture. You can also use a coffee filter to get a finer strain - it will take a bit longer than the other options.
- Use a small funnel to add the tincture to an amber glass dropper bottle. Label the tincture and it’s ready to use.
Notes
How much thyme tincture to take?
Because thyme is a culinary herb, you don’t have to worry too much about the dosage unless you really overdo it. I like to take thyme tincture preventatively during the colder months. I take 1-2 droppers full per day. You can start by taking small amounts and work your way up.
How long does thyme tincture last?
Like many homemade alcohol-based herbal tinctures, this tincture should last a long time if stored away from direct sunlight and in a cool place. I like to use the tincture within 1-2 years.
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