DIY Herbal Tinctures: Starter Guide with Thyme, Nettle & Culantro

I’ve been growing herbs at home for years, and it’s become a favourite ritual. Nurturing small pots of thyme, nettle, or culantro, knowing they’ll soon become part of homemade tinctures, teas, or cooking, is oddly satisfying. Over time, I’ve learned how easy it is to turn these herbs into simple DIY Herbal Tinctures — a brilliant way to capture their wellness benefits and flavours for daily use.

DIY Herbal Tinctures: Starter Guide with Thyme, Nettle & Culantro

What is a Herbal Tincture?

A tincture is a concentrated liquid extract made by soaking herbs in alcohol (or vinegar). It draws out the plant’s active compounds, creating a long-lasting, potent liquid you can use in small doses for health or flavour.

Note: If you’re drawn to the slow rhythm of seasonal living and the beauty of natural scent, I’d love to introduce you to my sister site, Simmer & Stir. It’s a gentle space filled with simple recipes, herbal DIYs, and mindful rituals for scenting your home naturally—think simmer pots bubbling with citrus and spice, calming potpourri blends, and botanical brews for your tea or tipple. Whether you’re craving a moment of stillness or a new way to connect with the seasons, there’s inspiration waiting for you there.

What You’ll Need

• Fresh or dried herbs (thyme, nettle, culantro)

• Glass jar with a tight-fitting lid

• Vodka, brandy (minimum 40% alcohol), or apple cider vinegar

• Dark glass dropper bottle

• Fine mesh strainer or cheesecloth

• Label and pen

Step-by-Step Instructions

1. Prepare the herbs

Rinse fresh herbs gently and pat dry. Roughly chop them to increase surface area. Dried herbs can be used as they are.

2. Fill the jar

Fill your jar halfway with herbs loosely.

3. Add alcohol or vinegar

Pour in enough alcohol or vinegar to cover the herbs by 2–3 cm. Seal the jar tightly.

4. Steep the mixture

Store in a cool, dark place for 4–6 weeks, shaking gently every few days.

5. Strain and store

Strain the tincture through a fine mesh or cheesecloth, then pour it into a dark-coloured bottle. Label with date and herb used.

Culantro vs. Cilantro (aka Koriander)

Many people confuse culantro and cilantro, but they are distinct plants.

• Culantro (Eryngium foetidum): Long, serrated, tough leaves; stronger, deeper flavour; common in Caribbean, Latin American, and Asian cooking.

• Cilantro (Coriandrum sativum): Soft, delicate leaves like parsley; bright, citrusy flavour; used fresh in Mexican, Indian, and Mediterranean dishes.

If a recipe calls for culantro, cilantro can be substituted in a pinch, but expect a milder, lighter result. I grow both cilantro for light, fresh flavours and culantro for bold, herbal depth.

How I Use My Tinctures

• Thyme tincture: A few drops in warm water for coughs or as a salad drizzle.

• Nettle tincture: Morning energy boost or blended into a smoothie.

• Culantro tincture: Digestive support or an aromatic cocktail addition.

Making herbal tinctures has become one of the most enjoyable parts of growing herbs at home for me. It’s simple, rewarding, and adds a meaningful, handmade touch to everyday wellness.

DIY Herbal Tinctures 5 Frequently Asked Questions

1. Can I use dried herbs instead of fresh? Yes, use about half the volume compared to fresh herbs.

2. Which alcohol works best? I use vodka for a neutral flavour, but brandy gives a warmer profile. For an alcohol-free option, use apple cider vinegar.

3. How long will my tinctures last? Alcohol-based tinctures can be stored for up to five years, while vinegar-based ones should be used within a year.

4. How much tincture should I take? I usually use 1–2 dropperfuls diluted in water. For specific health concerns, consult a herbalist.

5. Can I mix herbs in one tincture? Yes, but I recommend starting with single herbs to learn their effects.