I buy my chicory root online but if you’re harvesting yours fresh, make sure to wash the roots as best as you can. Chop the fresh roots into smaller pieces using a knife or food processor and then dry them completely.

Add the dried and chopped roots to a clean glass jar. Fill the jar about ⅓ of the way full with the dried plant material.

Cover the roots with alcohol. I like to use unflavoured vodka but you can use what you have on hand as long as it’s 80-proof or over.

Put a tight-fitting lid on the jar and shake it to make sure everything is submerged in alcohol. Add a date and label to the jar so you don’t forget what it is or when you made it.

Leave it to sit in a cool, dark place (like a cupboard) for 6-8 weeks. 

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

Bottle the liquid in a clean jar. I like to use amber glass dropper bottles for this but you can also use any glass jar with a tight lid. It’s a good idea to use an amber glass jar (you can find mason jars in this colour) as opposed to clean glass because the amber better protects the tincture’s beneficial compounds from being zapped by sunlight.

Label and date your final tincture and enjoy!