If you’re harvesting fresh holy basil, make sure to harvest your leaves in the morning, before they are exposed to high temperatures or direct sunlight. This will be when the beneficial essential oils in the plant are at their peak and will result in a more potent tincture.

Fully wash the fresh herbs and pat it dry.

Use a knife to chop the leaves into small pieces. This maximises the surface area of the plant that is exposed to the alcohol. 

Add the fresh or dried basil to a sanitised clean mason jar (or any glass jar).

Submerge the plant material in alcohol and make sure it’s completely covered.

Add the lid and shake the jar to ensure all of the plant parts are covered by alcohol.

Leave the jar to sit in a cool, dark place away from direct sunlight for 6-8 weeks.

Aim to shake the jar 3-4 times a week to keep everything covered in alcohol.

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

Use a funnel to add the tincture to an amber glass dropper bottle.

Add the date and label the tincture to make sure you don’t forget what it is.