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    • March 1, 2024 at 10:51 AM #51143
      Steven Feil
      Student

        I have some parsley leaf tincture that I made a year or two ago. I pulled it off of the shelf and it has a gelatinous substance in it. It breaks up when it is agitated, but does not reincorporate.

        Does anyone know of a way to reverse this and prevent it in the future?

      • March 5, 2024 at 8:24 AM #51282
        Paige
        Student

          Did you use fresh or dried parsley?  I freeze dry my parsley and then tincture it.  If you do not have a freeze drier, I think you can let it dry on a rack.  I wouldn’t recommend a dehydrator with this particular herb.

          PMR

          • March 5, 2024 at 2:38 PM #51301
            Steven Feil
            Student
            Topic Author

              I used dried leaf. My concern is the gelatin like coagulation that has formed after pressing.

          • March 11, 2024 at 4:19 PM #51457
            Dr. Patrick Jones
            Homestead Instructor

              I’ve seen parsley do that. It’s likely the albumin reacting somehow. I don’t think it’s an issue. It certainly could be filtered out if it’s a bother.

              It’s odd that plants with more mucilage like comfrey or marshmallow don’t do the same thing but I’ve only seen it with parsley. There must be something about the chemistry of the plant that’s contributing to the formation of the gel in alcohol.

              Don't use herbs or combine herbs with medications or use them during lactation or pregnancy without talking with your healthcare provider.

              • This reply was modified 1 year, 3 months ago by Dr. Patrick Jones.
              2 users thanked author for this post.
              Paige, Steven Feil
              • March 11, 2024 at 5:41 PM #51467
                Steven Feil
                Student
                Topic Author

                  Patrick, do you think a little glycerin would help it not precipitate like that?

                  • March 12, 2024 at 2:30 PM #51517
                    Dr. Patrick Jones
                    Homestead Instructor

                      I dunno. I know glycerin can inhibit some chemical reactions (like tannins and alkaloids not getting along in a tincture. But I don’t know how it’d affect parsley gel. Try it and see. :0)

                      Don't use herbs or combine herbs with medications or use them during lactation or pregnancy without talking with your healthcare provider.

                  • March 17, 2024 at 2:40 PM #51723
                    Steven Feil
                    Student
                    Topic Author

                      Have been reading in Green today. Wondering if what I called gelatin and you called mucilage is not actually albumin?

                      Still researching.

                      • This reply was modified 1 year, 4 months ago by Steven Feil.
                      • March 28, 2024 at 3:19 PM #51942
                        Dr. Patrick Jones
                        Homestead Instructor

                          Yes, it’s actually albumin. I fixed my post to correct the brain fart. Since getting old, I’ve found that using the same words for lots of different things saves time. LOL

                          Don't use herbs or combine herbs with medications or use them during lactation or pregnancy without talking with your healthcare provider.

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