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!