I used pine pollen that I buy online from a trusted source, but you can easily forage your own by shaking the yellow pollen into a paper bag. Then simply follow the same instructions below!

Add the pine pollen to a clean mason jar (or whatever clean glass jar you have on hand). 

Fill the jar about ¼ of the way full. You want the pollen to be completely covered in alcohol, so leave a bit of space at the top. 

Cover everything in alcohol. The pollen will float at first and then settle to the bottle of the jar. Use whatever alcohol (as long as it’s 80-proof or above) you have on hand. If you use a stronger alcohol the extraction will be slightly more potent.

Put a tight lid on the jar and shake it to make sure everything is covered with alcohol.

Date and label the jar and put it in a cool, dark spot away from direct sunlight (like a dark cabinet).

Leave it sit for 6-8 weeks and try to shake it once a day to keep everything submerged in alcohol.

After 6-8 weeks, use a coffee filter to strain off the liquid. You can also use cheesecloth but it will not provide as fine of a strain. The coffee filter will take the longest but will be most effective at straining off the tincture.

Add the strained tincture to a small amber glass dropper bottle. If you have excess liquid that doesn’t fit in the dropper bottle, you can store it back in your glass jar.

Label and date the dropper bottle and it’s ready to use. That’s it!