Fully wash the fresh nettles.
Use a knife to chop the purple dead nettle up into small pieces. The reason to chop up the plant is to maximise the surface area of the plant that is exposed to the alcohol. You can use the entire plant (stems, leaves, flowers).
Add the nettle to a sanitised clean mason jar (or any glass jar you have).
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. If you foraged wild nettles, I’d recommend using cheesecloth to ensure that any remaining dirt is filtered out of 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.