Simple Yarrow Tincture
by Holly Bellebuono
- 1 handful fresh yarrow leaves, chopped
- 1/2 pint vodka or apple cider vinegar
- Optional additions: fennel, angelica, hops, chamomile, ginger, orange peel, rue, motherwort, or mint
Place the chopped yarrow in a half-pint jar. If using vodka, pour it over the leaves. If using vinegar, gently warm the vinegar in a small pot and pour it over the leaves. If you choose to add additional herbs, adjust the liquid volume accordingly— one part herb to two parts liquid. For either method: cap, shake and let sit for two to four weeks.
Take 10 drops 20 minutes before a meal, allowing the liquid to sit on the tongue for a few seconds before swallowing.
NOTE: Pregnant women should avoid drinking bitter drinks or consuming bitter herbal medicines, as they can sometimes stimulate uterine contractions.