Step 1: Plant preparation
AT from dried plants
- Aerial parts: finely chop.
- Harder parts: grind to powder in a coffee grinder.
- Sturdy parts: cut into small pieces and grind in a coffee grinder.
AT of fresh plants
- Dry the plant (see procedure here).
- Chop the plant as finely as possible and, if it's a hard or tough part, grind it in a coffee grinder.
Step 2: Preparing the maceration
- Weigh the plants.
- Measure the amount of alcohol needed according to the ratio (see the calculation here).
- Put the plants in a glass jar.
- Add the alcohol, mix and close tightly.
- Label with the name of the plant, its Latin name, the part used, the solvent used, the place of collection or purchase, the ratio and the date of manufacture.
- Store in a cool, dry place out of direct sunlight for 4 to 6 weeks.
- Mix daily, adding solvent as necessary to keep the plants well submerged.
- At the end of the maceration, squeeze and filter the product using a cotton cloth and a glass funnel.
- Store the final product in an amber glass jar labelled as above.
A few tips
- The alcohol must completely cover the plants! If not, there is a serious risk that the plants will turn black and oxidise over time. This will cause an unpleasant smell. To avoid this, place a pebble (washed in water) on the plants before pouring in the alcohol!
- The advantage of using a fresh plant is that you can make use of more medicinal properties, some of which are lost during drying.