Fresh Lemon Balm
A common starting ratio for fresh leafy herbs.
- Fresh lemon balm, weighed4 oz / 113 g
- Vodka or other suitable alcohol8 fl oz / 237 mL
Ratio: 1:2 herb-to-menstruum by weight-to-volume.
Gathered Remedies · Tinctures & Extracts
Lemon Balm Tincture
A simple lemon balm tincture with separate fresh- and dried-herb formulas, clear ratios, and a traditional room-temperature maceration method.
Jump to Recipe ↓Choose Your Herb
Fresh or Dried Lemon Balm
These are practical starting formulas. Herb-to-menstruum ratios can vary by source and formulation goal.
Traditional Method
Step-by-Step Directions
1
Prepare the lemon balm
For fresh herb, gently rinse only if needed, dry the surface thoroughly, and chop or tear the leaves and tender stems. For dried herb, lightly crumble larger pieces.
2
Weigh the herb
Use a kitchen scale rather than estimating the herb by cup volume. This keeps the ratio repeatable from batch to batch.
3
Add the menstruum
Place the herb in a clean, dry glass jar and add the measured alcohol. Stir or press gently so the herb is evenly wet.
4
Make sure the herb stays covered
Fresh and dried herbs can shift or absorb liquid during the first few days. Check the jar and keep the plant material fully in contact with the menstruum.
5
Label the jar
Write the herb name, whether it was fresh or dried, the ratio, the alcohol used, and the starting date.
6
Macerate for 4–6 weeks
Store the jar in a cool, dark place. Gently shake or turn it regularly during the maceration period.
7
Strain thoroughly
Strain through fine mesh, cheesecloth, or a tincture press. Press or squeeze the herb to recover as much liquid as practical.
8
Bottle and label
Transfer the finished tincture to clean amber bottles and label with the herb, ratio, alcohol, and finished date.
Scale the Formula
Batch Size Examples
| Herb Form | Herb Weight | Menstruum | Ratio |
|---|---|---|---|
| Fresh | 2 oz / 57 g | 4 fl oz / 118 mL | 1:2 |
| Fresh | 4 oz / 113 g | 8 fl oz / 237 mL | 1:2 |
| Fresh | 8 oz / 227 g | 16 fl oz / 473 mL | 1:2 |
| Dried | 1 oz / 28 g | 5 fl oz / 148 mL | 1:5 |
| Dried | 2 oz / 57 g | 10 fl oz / 296 mL | 1:5 |
| Dried | 4 oz / 113 g | 20 fl oz / 591 mL | 1:5 |
Alcohol Selection
What Alcohol Should You Use?
Dried Lemon Balm
A standard vodka-strength alcohol is a practical starting point for a dried-leaf tincture. If you are following a specific materia medica or professional formula, use the alcohol percentage specified there.
Fresh Lemon Balm
Fresh herbs contribute their own water to the extraction, so the final alcohol percentage is lower than the bottle strength. A stronger alcohol may be selected in some formulas for that reason.
Using an Infuzium
About the Infuzium Method
Do Not Automatically Apply the Leaf Heat Setting to Alcohol
The Gathered Remedies 110°F / 3-hour leaf setting is a general plant-part starting guide used elsewhere on the site. It should not be treated as an automatic heated-alcohol tincture setting.
Alcohol can produce flammable vapor when heated. Only use alcohol in an Infuzium if the manufacturer's instructions for your exact machine explicitly allow that use, and follow the manufacturer's safety, ventilation, fill-level, and operating directions.
If there is any uncertainty, use the traditional room-temperature method above.
Storage
After Straining
Bottle Properly
Store in a clean, tightly closed amber bottle or other light-protective container. Label the contents and date clearly.
Keep Away From Heat & Light
Store in a cool, dark cabinet away from direct sunlight, heat sources, and open flame.
Safety note: This recipe is provided for educational home-apothecary use.
Alcohol-containing tinctures are not appropriate for everyone. Check herb-specific cautions,
medication interactions, pregnancy/nursing considerations, and individual circumstances before use.
Keep alcohol preparations out of reach of children and away from flame or ignition sources.
Related Resources
Continue With Lemon Balm
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