Blendering Method

[Michelle KochStudent]

I’ve seen mention of blendering herbs in tincture and oil infusions, and I have some questions about this. Does Blendering help release the plant’s goodness into the liquid better? Do you do this after infusing for awhile, or beforehand, or do you skip the soaking time and blend in lieu of cupboard infusion? And do you still strain out the vegetable matter from the oil or alcohol after blending, or do you keep it in like you would a smoothie? I have a jar of oil infusing on the window sill, and wondering if running it through the food processor would make it more awesome. Thanks.

[IdahoHerbalist]

The simple answer to ALL of your questions is YES. 😛

[Michelle KochStudentTopic Author]

Well okay then. That answers that! :Laugh:

[IdahoHerbalist]

Glad I found your funny bone. I really approach each one on a case by case basis. In general though, dry, powdered herbs get no special treatment UNLESS they are very thirsty. Takes trial and error though. Sometimes a commercially produced herb is fine at 1:5 but the same herb ground by us is different. Sometime blending after mixing fixes it and sometimes it does not.

On and on for each one.

Flexibility and ingenuity are very important.

[Dr. Patrick JonesHomestead Instructor]

Remember that the point of tincturing is to extract the chemicals from the plant. Anything we can do to make it easier for the solvent (alcohol) to get in contact with those chemicals is a plus. Blendering (is that really a verb?) breaks down the cell walls and fibrous barriers and improves extraction.

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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