If you’re using fresh mugwort, the first step is to use a knife, food processor, or mortar and pestle to chop up the fresh leaves. We do to this maximise the surface area that is exposed to the alcohol.
Add the mugwort to a clean glass pint jar. If you’re using fresh mugwort, fill it ¾ of the way full. If you’re using dried mugwort, fill it ⅓ of the way full, to leave room for the leaves to expand as they absorb the alcohol.
Cover the leaves with alcohol. I prefer to use 80-proof unflavoured vodka because it keeps the flavor of the tincture neutral.
Add a lid to the jar and shake it to make sure everything is completely submerged. Date and label it and set it in a cool, dark place for 6-8 weeks.
If you used dried mugwort, top up the alcohol after a day to make sure that the leaves remain covered.
Try to shake the jar every day or so to make sure everything is covered in alcohol.
After 8 weeks, use cheesecloth or a mesh strainer to strain off the tincture.
Use a funnel to add it to your amber glass dropper bottle (I used a 4 oz dropper bottle).
Date and label it and that’s it!