Use a food processor or knife to break down the rhodiola root into small pieces (a food processor is the faster option!). This is to maximise the surface area of the roots that are exposed to the alcohol when it steeps. The more area that is exposed, the more medicinal properties the alcohol can draw out from the roots.

Add the roots to a steralised glass jar. Fill the jar ⅓ of the way full with the dried rhodiola root. Make sure to leave room for the roots to expand as they absorb the alcohol.

Cover the roots with alcohol completely.

Add the lid and shake the jar to ensure everything is covered in alcohol.

Date and label the jar and put it in a cool dark place. Let it sit for 6-8 weeks and try to remember to shake it a few times a week to keep everything submerged in the alcohol. Add more alcohol content on top as it is absorbed by the roots so that everything remains covered.

After 6-8 weeks, strain it off using cheesecloth or a fine mesh strainer. Make sure to completely remove the roots from the tincture to avoid the tincture going bad quickly.

Add the tincture to your dropper bottle for easy dosing and date and label the bottle so you don’t mix it up with your other tinctures! 

Store it in a cool, dark place away from direct sunlight with your other herbal remedies. That’s it, enjoy!