Homemade Lemon Balm Tincture Recipe
Learn how to make a homemade lemon balm tincture using fresh lemon balm leaves and alcohol. This simple herbal recipe creates a calming extract often used to support relaxation, sleep, and digestion. The tincture stores well for years and is easy to make with only a few ingredients.
Servings 80
Equipment
- glass jar with lid
- cutting board
- knife or herb scissors
- measuring cup
- cheesecloth or fine mesh strainer
- funnel
- dark glass dropper bottles
- label or marker for dating the tincture
Ingredients
- 1 cup fresh lemon balm leaves
- 1½ cups vodka or 40% alcohol
Instructions
- Harvest fresh lemon balm leaves
- Roughly chop the leaves to release their oils.
- Fill a clean jar about three quarters full with the herb.
- Pour alcohol over the leaves until they are completely covered.
- Seal the jar tightly.
- Store the jar in a cool dark place.
- Shake the jar once daily.
- After 4 to 6 weeks strain the liquid into dark glass bottles.
Notes
Use fresh lemon balm leaves for the strongest aroma and medicinal properties.
Make sure the herbs are completely covered with alcohol to prevent mold and ensure proper extraction.
Shake the jar daily or every few days to help the alcohol extract the plant compounds evenly.
Store the finished tincture in dark glass bottles and keep them in a cool dark place to preserve potency.
Label your tincture with the plant name and preparation date so you can track the infusion and shelf life.
Lemon balm tincture typically stays potent for 2 to 3 years when stored properly.
Start with a small dose of 10 to 30 drops and adjust depending on your needs.