Tinctures are when you preserve the useful properties of a plant in alcohol. Historically, people would boil herbs in wine, as we see in the case of mulled wine. But boiling the alcohol is not always needed, depending on what type you use.

I tend to get a jar, shove as much of the herb in it as I physically can, and then pour in whichever alcohol I have to hand. I use high percentage alcohol – at least 37.5% – to ensure it’s strong enough to preserve the mix long-term. Otherwise I’ll have to drink the whole lot in one go! Oh no!

See my post on Cleaver Tincture for a recipe I use!