Horehound Tincture Recipe: A Step-by-Step Guide

Horehound (Marrubium vulgare) tincture is a traditional herbal preparation used for coughs, digestion, and appetite stimulation. This recipe uses the folk method (weight-to-volume ratio not standardized).

Ingredients and Equipment

• Fresh or dried horehound leaves and flowering tops
• 80-100 proof vodka or grain alcohol (40-50% ethanol)
• Clean glass jar with tight-fitting lid (Mason jar)
• Cheesecloth or fine mesh strainer
• Dark glass dropper bottles for storage
• Labels

Instructions

1. Prepare herb: Fresh: wash, pat dry, chop coarsely. Dried: crumble, ensure no moisture/mold. Fill jar ½ to ⅔ full with herb (don't pack tightly).
2. Add menstruum: Pour alcohol to completely cover herb by ≥1 inch. Stir to remove air bubbles.
3. Seal and label: Date, herb, alcohol proof, ratio (e.g., 1:2 fresh, 1:5 dried).
4. Macerate: Store in cool, dark place 4-6 weeks. Shake daily.
5. Press and strain: Press through cheesecloth; squeeze herb to extract liquid. Discard marc.
6. Filter (optional): Coffee filter for clarity.
7. Bottle: Transfer to dark dropper bottles. Label.
8. Store: Cool, dark place. Shelf life 3-5 years.

Traditional Use and Dosage

• 1-2 mL (20-40 drops) in water, 2-3 times daily.
• Bitter taste stimulates digestive secretions (aperitif).
• Expectorant for bronchitis, coughs.

Safety and Contraindications

• Pregnancy/lactation: Avoid (uterine stimulant).
• Gastric ulcers/GERD: May increase acid.
• Heart conditions: Potential arrhythmia risk at high doses.
• Drug interactions: May affect lithium, diuretics, antidiabetics.
• Allergy: Asteraceae family sensitivity.

Consult a qualified herbalist or healthcare provider before use. This information is educational, not medical advice.