The first step is to fully sanitise your glass jar and lid.

If you’re using fresh flowers, pick off the petals and rinse them to remove any visible dirt and debris. Let them air dry completely. 

After the petals are dry, you can use a knife to chop them up into smaller pieces. This increases the surface area of the petal that is exposed to alcohol when the tincture is steeping. 

Add the dried petals to a glass jar. Fill the jar about ⅓ of the way full, to leave room for the alcohol to be absorbed. If you’re using fresh petals, pack the jar tightly. 

Submerge the petals in alcohol. You want everything to be completely covered.

Add a lid to the jar and shake it for 30 seconds to mix everything together.

Set the jar in a cool, dark place away from direct sunlight for 6-8 weeks. Aim to shake the jar 3-4 times per week to ensure everything remains covered in alcohol.

After 6-8 weeks, use cheesecloth, a fine mesh strainer, or a coffee filter to strain off the tincture.

Make sure to remove the plant material from the liquid completely. If you don’t the tincture could go bad more quickly. I strain off my tinctures a few times to remove everything fully. If you used fresh petals, an easy way to do this is by using a coffee filter to catch any residual dirt.

Use a small funnel to pour the remaining liquid into an amber glass bottle. I like to use the bottles that come with a dropper because it makes using the tincture simpler but just use what you have.

Date and label the finished tincture so you remember what it is and when you made it. 

The best way to help the tincture last a long time is to store it in a cool, dry place away from direct sunlight.

That’s it – enjoy!