Prep Time: 30 minutes

Cook Time: 5 weeks

Yield: Makes as much as desired.

Japanese knotweed tincture enhances the immune system and can help with the prevention of many health ailments.

- click for video -

Ingredients

>> Japanese knotweed root, chopped into small pieces
>> Vodka, 40%
>> Clean glass jar

Instructions

Fill up a glass jar (halfway) with dried chopped up root. Add vodka so that level of the liquid is at least two inches above the root. Stir for about a minute or two so that any trapped air escapes.

If using a mason jar, place parchment paper between the lid and jar. Seal jar tightly. Label jar with date and place away from direct sunlight away from sources of heat.

Shake twice daily for 5 weeks.

After 5 weeks, pour mixture into a bowl using a cheesecloth. Hold the cheesecloth over the bowl for 5 minutes to get as much of the liquid as possible.

Place tincture into a labelled, glass jar and store in a cool, dark location.

Wild Edibles in Recipe: Japanese Knotweed

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Personal Care Products