Add the dried moringa into a clean glass jar. If you’re using dried leaves, fill the jar about ⅓ of the way full. If you’re using power, fill the jar about ¼ of the way full.

Cover the moringa in 80-proof alcohol or above (I used unflavoured vodka). Make sure the plant material is completely submerged in the alcohol. 

Put a piece of parchment paper on the top of the jar and add a lid. Shake the jar to make sure everything is covered in alcohol.

Add a label and date it so you don’t forget what it is and then set it in a dark place at room temperature like a cupboard for 6-8 weeks.

Try to shake it a few times a week and add more alcohol if you see any moringa sticking out from the alcohol.

After 8 weeks, use cheesecloth to a strainer to strain off the moringa. You can do a few strains to make sure all the plant material is removed. If you’re using moringa in a powder form like me, I recommend using doubled-over cheesecloth to do the first strain and then a coffee filter to do the final strain. The coffee filter strain will take a while but it’s the most effective way to remove the powder.

Add the tincture to an amber glass dropper bottle or another glass jar.

Date and label it and it’s ready to use!