Apple Cider Vinegar Herb Extraction: A Guide

Tinctures are a popular way to extract the beneficial properties of plants, mushrooms, or lichens. While alcohol is a commonly used base for tinctures, apple cider vinegar (ACV) is a great alternative, especially if you want to avoid alcohol. ACV is a mild acid that can extract the medicinal properties of plants while preserving their nutritional value. It is also safe for children and adults who are sensitive to or abstain from alcohol. However, ACV tinctures have a shorter shelf life of around one to two years compared to alcohol tinctures, which can last up to seven years. To make an apple cider vinegar herbal tincture, you'll need to chop your chosen herbs and place them in a jar. Fill the jar about two-thirds full with fresh herbs or one-third full with dried herbs, then gently pack them down. Next, pour ACV into the jar, leaving about an inch of space at the top, and seal the jar. Let the tincture sit for several weeks to months, shaking it daily, and then strain and store it in a dark glass bottle.

Choosing the right herbs

Herb Type and Availability

Select the type of herbs, fruits, roots, barks, leaves, flowers, or nuts you want to use. Choose ingredients that are in season and readily available to you. For example, if you have an abundance of fresh basil from your garden, you might choose to create a basil-infused apple cider vinegar tincture.

Therapeutic Benefits

Consider the therapeutic benefits associated with different herbs. For instance, specific herbs may be chosen to target particular vitamins or minerals. Apple cider vinegar (ACV) tinctures are excellent for preserving heat-sensitive medicinal properties such as vitamin C and thiamine (vitamin B1). ACV is also preferable to alcohol if you want to enhance digestion and gut health.

Taste and Flavour

Think about the flavour profile you want to create. Different vinegars will impart distinct flavours to your tincture. Apple cider vinegar is generally considered a good "all-rounder", complementing a variety of ingredients. However, other vinegars may be more suitable for specific herbs. For example, balsamic vinegar combines nicely with herbs like tarragon, rosemary, or basil.

Herb Preparation

Decide whether you will be using fresh or dried herbs. Fresh herbs should be washed, dried, and chopped before use. If using dried herbs, ensure they are crushed or powdered to maximise their surface area. The ratio of herbs to vinegar will also depend on whether you are using fresh or dried herbs. For fresh herbs, a ratio of 2:1 (vinegar to herbs) is recommended, while for dried herbs, equal parts are typically used.

Extraction Efficiency

Some herbs may require specific solvents for efficient extraction. Alcohol is typically used for dissolving gums and plant resins found in bark and dried plant matter. However, alcohol may not be suitable for all herbs, and ACV can be used as a substitute. If you are targeting water-soluble vitamins and minerals, ACV is a better choice than alcohol due to its higher water content.

Preparing the herbs

Firstly, decide on the herb or botanical ingredient you wish to extract. Any herb or botanical ingredient can be used, but popular choices include rosemary, thyme, sage, garlic, elderberries, and basil. You can use either fresh or dried herbs, but it's important to note that fresh herbs will require a longer extraction time. If using fresh herbs, make sure they are washed and patted dry to remove any dirt and excess water.

Next, prepare your container. A glass jar with a tight-fitting lid, such as a canning or preserving jar, is ideal. The size of the jar will depend on the amount of herbs you are using. As a general guide, for dried herbs, fill the jar one-third full, and for fresh herbs, fill it two-thirds full. Chop the herbs or plant material into small pieces to increase the surface area and help with the extraction process.

Now, it's time to add the herbs to your jar. Pack the jar tightly with the chopped herbs, scrunching them down gently to maximise space. If using fresh herbs, you may need to use baking paper or another object to keep the herbs submerged in the vinegar.

Finally, pour apple cider vinegar into the jar until it is almost full, leaving about an inch of space at the top. It is important to use raw, unpasteurized apple cider vinegar if possible, as it contains beneficial bacteria that aid in fermentation. The vinegar should completely cover the herbs, ensuring they are fully submerged.

Your herbs are now prepared and ready for the next step in the tincture-making process.

Choosing the vinegar

When choosing the vinegar for your tincture, there are a few things to keep in mind. Firstly, any vinegar can be used to make an extract, but not all vinegars are created equal. The natural flavour of the vinegar will impact the taste of your final product. For example, balsamic vinegar combines nicely with herbs like tarragon, rosemary, or basil, while rice wine vinegar extracts a beautiful colour from plums. Apple cider vinegar (ACV) is a good "all-rounder", complementing a variety of ingredients.

If you are targeting specific vitamins or minerals, ACV is a good choice. It can preserve the medicinal properties of your harvest, especially if you have an abundant one. It is particularly good for preserving heat-sensitive vitamins and minerals like vitamin C, thiamine (vitamin B1), and the vitamin B complex. This is because ACV has a higher water content, which means more water-soluble vitamins and minerals can be extracted from the plant material.

ACV is also a good option if you want to create tinctures for children or those with alcohol sensitivities or who abstain from alcohol. It is also readily available and easier to work with than some other options. However, it is important to note that ACV tinctures have a shorter shelf life of around one to two years, compared to alcohol tinctures, which can last up to seven years.

When choosing your ACV, opt for raw apple cider vinegar if possible. If not available, use ACV that still contains the mother, which is the beneficial bacteria that allow for fermentation. Do not use white vinegar. You can use either pasteurized or unpasteurized ACV, but keep in mind that unpasteurized ACV has more healthful properties.

Combining the herbs and vinegar

Next, you'll need to prepare your herbs by chopping or cutting them into small pieces. This will increase the surface area of the herbs, allowing the vinegar to better penetrate and extract the desired compounds. Once your herbs are prepared, you can place them into a clean glass jar. If using fresh herbs, fill the jar about two-thirds full, and gently pack the herbs down. For dried herbs, fill the jar about one-third full.

Now you're ready to add the vinegar. Raw apple cider vinegar is recommended, but if this is not available, you can use apple cider vinegar that still contains the "mother", which is the beneficial bacteria that allow for fermentation. Pour the vinegar into the jar, ensuring that the herbs are completely submerged. Leave about one inch of space at the top of the jar to prevent overflow when agitating the mixture.

Finally, seal the jar tightly with a lid, label it with the contents and date, and store it in a cool, dry place. Your tincture will need to sit for several weeks, and you should agitate or shake the jar daily to ensure the herbs are evenly distributed in the vinegar.

Storing the tincture

• Bottling: After the extraction process, transfer the tincture to a bottle, preferably a dark glass bottle. Amber-coloured bottles are a good option as they help protect the tincture from light damage.
• Labelling: Label the bottle clearly with the contents and the date of preparation. This is especially important if you plan to store the tincture for an extended period.
• Storage Location: Store the bottled tincture in a cool, dry, and dark place, such as a cupboard or cabinet. Avoid exposure to direct sunlight or heat sources, as this can affect the quality and potency of the tincture over time.
• Shelf Life: Apple cider vinegar tinctures have a shorter shelf life compared to alcohol tinctures. They typically last for about one to two years if stored properly. After this period, it is recommended to discard the old tincture and prepare a fresh batch.
• Storage Containers: Consider using dropper bottles for convenience and ease of use. These bottles allow for precise dosing and help prevent waste. Alternatively, any small glass bottle can be used for storage.
• Storage Temperature: Maintain a consistent storage temperature. Store the tincture in a cool place, but avoid freezing temperatures as this may affect the liquid's consistency and potency. Room temperature or slightly cooler is generally recommended.

By following these storage instructions, you can ensure that your apple cider vinegar tincture retains its quality, potency, and therapeutic properties for as long as possible. Remember to label your tinctures clearly and keep them out of the reach of children and pets.

Frequently asked questions