As most of you know, I have fought my way back from adrenal fatigue, and now I help other people to do the same. Adrenal support supplements of various kinds are very useful tools in this process. Many of them use herbs that support the adrenals, such as ashwagandha, siberian ginseng, schisandra and rhodiola.
I decided recently to try my hand at making my own herbal extract for adrenal support. This allows me to get to know these herbs better, save some money on supplements, and, my favorite part, to feel more in touch with my own healing. I consulted with an Expert Herbalist who is a friend of mine in designing this remedy.
STEP ONE: Get some herbs
I chose the following for my herbal. Mainly, I chose herbs I have taken before, not too many, and fairly small amounts to make one jar of extract, as this was kind of an experiment for me. Where I live, I can buy raw herbs like these. Your other option would be to order them online.
I bought the following:
- ASHWAGANDHA 1 1/4 ounce
- SIBERIAN GINSENG 1 ounce
- SCHISANDRA BERRIES 1 ounce
- ASTRAGALUS 1 ounce
- MILK THISTLE 1 ounce
I had planned on also buying 3/4 ounce of Rhodiola, but the store was out, so my mixture does not have any Rhodiola in it. Just a caution, some people really feel great taking Rhodiola and others don't, so make sure you have taken something containing Rhodiola with success if you plan to put it in your mixture.
STEP TWO: Get some alcohol
My herbalist friend told me that brandy and vodka are great types of alcohol to use to extract herbs. She thinks brandy works particularly well, and I had some in the cupboard for cooking, so that's what I used. So basically, get yourself some brandy or vodka, it doesn't have to be particularly good quality to work well for this purpose, just whatever you can get.
STEP THREE: Sterilize a Glass Jar
You always want to extract herbs in glass, not other type of container. Grab yourself a glass jar with a good lid, and get it very clean - put it through the dishwasher, or boil it.
STEP FOUR: Measure out the Herbs. Then measure out the alcohol - 1 to 2 times as much as the herbs by volume.
The strength of herbal extractions is measured in parts herb to parts alcohol, and it's not by weight, it's by VOLUME. Put your dry herbs all together in a glass measuring cup and see how much volume they have. Now pour that same volume of vodka or brandy into another glass measuring cup. That's how much you would need for a 1:1 extract. The more herbs compared to the amount of alcohol, the stronger the extract. You will see lots of 1:1 or 2:1 extracts on the market. 1:1 is pretty strong. 2:1 means twice as much alcohol as herbs. I added about one and a half times as much alcohol as the herbs, to make a 3:2 extract - get it, 3 parts alcohol, to 2 parts herbs, right? Mostly, I did that because that's how much my jar would hold.
FIVE: Put your herbs in the jar. Add the alcohol. Get it all wet. Shake it up.
Put the herbs in first. Stir them to mix them up together. Pour in the alcohol. Take a clean stainless steel spoon and stir it around to get all the herbs wet. It will take a few minutes. Wet down any little pockets of dry herbs remaining. Put the lid on tight. Label it carefully with exactly what's in it and the date. Shake it up for around 10 minutes, at least 200 times, all around, upside down, until it looks super wet and saturated.
SIX: Put it in a dark cupboard for TWO WEEKS. Shake it every few days.
Keep it in a dark place. Your extract will take a full fourteen days to be ready. You will want to give it about 50 shakes every 2-3 days. It doesn't need as thorough a shaking as you just did, just slosh it around, up and down, upside down, and put it back.
SEVEN: Strain it sweeten it, and USE it!
After two weeks, you can strain all or part of your extract. It is ready to use. I strained about 1/3 of mine, and left the rest to soak longer. It's fine to do that. My herbalist friend says you can leave it to soak for as long as you want. Strain it through a coffee filter lining a strainer, into a glass container. It will take awhile. After that, you can cook it to reduce it down, or just sweeten it and use it as is.
Add something to sweeten it to taste. You can make up little "shots" to experiment with various sweeteners, such as agave, vegetable glycerine or palm sugar, date sugar, coconut sugar, stevia, maple syrup, etc. Many herbalists will use a mixture of sweeteners to make it palatable. I added a touch of molasses and some honey. It tastes ok to take a dropper or two at a time, which is how much I take.
Put it in a sterile glass bottle with a dropper - I boiled an empty one I had from another herb. Make sure to label and date your new bottle so you know what's in it. Alcohol extracts stay viable for quite a long time, at least 3 years. They do not need refrigeration.
At a professional herb company, they would typically strain the extract at least twice, to get it clear, flavor it, and bottle it into glass bottles that have been boiled.
Note that there's a lot to the herbmaking craft that is not included here. It's important to extract each herb in the way that is well-suited to it, and to carefully construct your blends. This is just an example of a good beginners blend that might be really useful to you.
Happy herbmaking!