This is the way I was taught by my herbal mentor. She recommends the use of the fresh herb for greater potency. She has not been killed or crippled by botulism. The method I describe in the post is from the teachings of Susun Weed, who has been studying and teaching herbalism for nearly 50 years. I regularly use this method, because it's quick and easy. She says she's kept some this way for years with no loss of potency. Sometimes she doesn't even strain, just dips some out of the bottle and leaves the plant material in. Susun Weed's tincture making method recommends filling the jar with fresh herbs, filling it with 100 proof vodka making sure all the herbs are well covered, sealing, labeling and letting it stand for six weeks before straining. When you're trying to break down plant material to transfer its compounds into oil, this makes sense, but not for long term storage. Pretty bottles of food stuffs look lovely on display, but light speeds the breakdown of many compounds in the food/medicine. Don't forget to label it with the contents and date.

Pour the tincture into a dark bottle (or store out of direct light).

You can let it settle before bottling or strain through a coffee filter if a clearer product is desired.

Strain out the plant material – it makes great compost.

This one shouldn't go in direct sun, but on the kitchen counter is fine. Keep the container in a warm place for two to six weeks and shake it well twice every day.Pour 1 pint of 30% (60 proof) vodka on the herbs, close the container tightly.Place 4 ounces by weight of dried chopped or ground herbs (twice as much for fresh) into a glass jar with lid that can be tightly closed.To make a basic alcohol or vinegar tincture: If you are still concerned about botulism, I recommend infusing over direct heat following the directions below. Botulism toxins exposed to sunlight are inactivated within 1 to 3 hours. Some people have expressed concerns over botulism because of the low acidity in involved. This is the method I was taught by my herbal mentor, and is the method I use.

Store in a cool location out of direct light to maximize shelf life. Strain out the plant material and pour oil into a dark glass container.Exposed plant material or excess water is likely to lead to mold. Wipe off any condensation from under the lid or above the oil. Stir daily, pushing all plant matter below the level of the oil. Place the jar in a sunny window or other warm location for 2-3 weeks.You'd be surprised how some chopped plants start to look similar to each other over time. Label the jar – for instance, “Plantain in Olive Oil' and the date, as above.(This is a great use for old jars that can't be used for canning but have wide mouths and good fitting lids.)

Place the finely chopped herb in a lidded glass jar, such as a mason jar or condiment jar.(Wash herbs only if really grimy, and dry well, as excess water can cause the infusion to spoil.) To make a solar infused herbal olive oil: Solar herb infusions work best with olive oil, which is the most shelf stable liquid oil.

Infuse cleaner