PMS & Menstrual Care Tincture

PMS and menstrual cramps are no laughing matter. When you are overwhelmed by the symptoms of these afflictions you feel as though you can’t take it anymore. That’s why you need to be soothed. You need to relax. Easier said than done, right? By preparing this easy tincture you will soon enjoy the healing benefits of herbal medicine science.
 
Among the healing elements of this formula, Corydalis has been used in Chinese medicine as a pain reliever and sedative, particularly in treating menstrual pain and symptoms that occur during the menstrual cycle. It is an exceptionally important ingredient as is Dong Quai. Dong Quai is a unique and powerful tonic that is often referred to as “female ginseng”.
 
Besides sedating cramps, it is recommended for irregular menstruation, abdominal pain, constipation, anemia, and as a supportive herb for menopause. Also in the mix is Safflower, an herb widely recognized for its ability to promote flourishing blood flow. Many women often use Safflower for absent or painful menstrual periods.
 
Combined, these herbs serve to relieve you of even the most hellacious cramps and related PMS symptoms.

You Will Need

Herbal Blend

10 grams of Corydalis (Yan Hu Suo)
10 grams of Angelica Sinensis (Dong Quai)
10 grams of Cyperi Rhizoma (Xiang Fu Zi)
10 grams of Auklandia Radix (Mu Xiang)
10 grams of Savia miltiorrhiza (Dan Shen)
5 grams of Safflower (Hong Hua)
5 grams of Citrus Reticulata (Qing Pi)

One of the oldest medicinal practices is the formulation of a “tincture”, an extraction of active compounds from plant material using alcohol as solvent.  The active ingredients in herbs are best and most easily extracted by alcohol. A primary purpose of the extraction is to isolate and secure various anti-oxidant compounds known as “flavonoids” that are beneficial to human health. Once prepared, it is best to store your tincture in a airtight dark glass container and keep it at - or below - room temperature

Preparation

1. Pour the herbal blend into the jar, up to between a quarter to half of its capacity (20 oz)
2. Add Vodka, Rum or Brandy just above the level of herbs.
3. Seal the jar (tightly, to prevent leakage or evaporation)
4. Store the jar in a dry and dark area.
5. Add more alcohol over the next few days, as the dried herbs soak and expand.
6. Store the jar up to two weeks to three months.

Ready to Drink

1. Strain the tincture through a sieve with cheesecloth into another clean jar or storage container.
2. Extract the remaining tincture by squeezing the saturated herbs and transfer it into a dropper bottle. Refrigerate it.
3. Drink two teaspoons right after lunch and dinner. If you can’t stand the taste, dilute it with water, juice, or tea.

Discussion&Tips

Most herbal tinctures are prepared using alcohol as a solvent. If you can’t consume alcohol use Apple Cider Vinegar or Wine Vinegar instead. It is recommended to store them in the refrigerator, but be sure to label the jars clearly in order to prevent other family members from inadvertently drinking your tincture. Avoid using plastic containers at all costs. The ethanol in the tincture may solubilize some of the free vinyl substances in the plastic and some PBA might leak out. Never use stainless steel containers for long-term storage.

If the tiny fragments of residue passing through the cheesecloth concern you, filter them twice through a paper coffee filter.