From ancient alchemical stills to modern standardised preparations, plant extracts distil the essence of herbs into measurable, convenient forms. Learn what to look for and how to use them thoughtfully.
Types of ExtractsKnow Your Formats
Made by soaking plant material in ethanol for weeks, tinctures extract both water-soluble and fat-soluble compounds. A typical ratio is 1:5 (one part herb to five parts solvent). The alcohol acts as a preservative, giving tinctures a shelf life of several years. Add drops to water or tea — the small amount of alcohol is negligible for most adults.
Vegetable glycerine replaces alcohol as the solvent, making these extracts suitable for those avoiding ethanol. Glycerites taste naturally sweet and work well for aromatic herbs like lemon balm and chamomile. They have a shorter shelf life — typically twelve to eighteen months — and may extract fewer compounds than alcohol.
These capsules or tablets specify a percentage of active compounds — for example, 5% withanolides in ashwagandha or 3% rosavins in rhodiola. Standardisation describes label consistency between batches — not a promise of personal results.
Behind the Bottle
Cold maceration — soaking herbs at room temperature for two to six weeks — is the traditional method for tinctures. It preserves heat-sensitive compounds like volatile oils in lemon balm and valerian. The slow process allows the solvent to penetrate plant cell walls gradually, pulling alkaloids, glycosides, and flavonoids into solution.
Hot extraction uses controlled heat to accelerate the process, common in commercial production of concentrated pastes and syrups. While faster, excessive heat can degrade delicate molecules. Reputable manufacturers use low-temperature vacuum extraction to balance efficiency with compound integrity.
Supercritical CO2 extraction represents the modern frontier. Pressurised carbon dioxide acts as a solvent at specific temperatures, yielding clean extracts without chemical residues. This method is popular for turmeric curcumin, gingerols, and milk thistle silymarin — compounds valued for their antioxidant and liver-supportive properties in traditional use.
When comparing products, check the extraction ratio on the label. A 1:10 extract is more concentrated than 1:5, meaning less liquid delivers equivalent plant material. However, higher ratios do not always mean better results — bioavailability and standardisation matter equally.
Everyday Botanicals
Standardised to 95% curcuminoids and often paired with black pepper extract (piperine) for absorption. Traditionally used in South Asian cooking and enjoyed in golden milk recipes as a food ingredient.
European meadows have grown this purple-flowered thistle for centuries. Silymarin is the active compound discussed in botanical literature. It appears in traditional European herbal food culture.
Not a true ginseng but sharing adaptogenic properties. Eleutherosides support stamina during physically demanding periods. Russian Olympic teams reportedly used it during training in the 1980s. A morning tincture dose of twenty to forty drops is typical.
This fragrant member of the mint family has been cultivated in monastery gardens since the Middle Ages. Extracts and teas are traditionally enjoyed in the evening for their gentle calming aroma. Particularly pleasant as a glycerite added to chamomile tea before bed.
Hands-On Learning
| Date | Event | Location |
|---|---|---|
| 23 August 2026 | Plant Extract Blending for Beginners | Willemsstraat 133, Amsterdam |
| 11 October 2026 | Tincture Making at Home — Safety & Technique | Willemsstraat 133, Amsterdam |
| 25 October 2026 | Reading Labels — How to Choose Quality Extracts | Online session |
Extract Questions
Liquid extracts may absorb slightly faster because they bypass the need for capsule dissolution. However, standardised capsules offer precise dosing and travel convenience. The best format is the one you will use consistently.
Keep tinctures in amber glass bottles away from direct sunlight and heat. A cool cupboard is ideal. Glycerites benefit from refrigeration after opening. Always check the best-before date and discard if you notice cloudiness or off smells.
Yes, with proper guidance and food-grade alcohol. Our Amsterdam workshop covers safe ratios, herb identification, and labelling. Homemade tinctures lack standardisation, so start with small batches and keep detailed notes on ingredients and dates.
