Step one is always to label your jar with the date, herb and extracting liquid… i.e. vodka, vinegar or glycerine. Place burdock root in your sterilized canning jar and pour vodka, vinegar or glycerine over the herb and screw the lid on tightly.

Shake jar and place in a cabinet or other warm and dry spot out of direct sunlight.

Shake jar every day or two for the next 4-6 weeks.

After 4-6 weeks are up, strain your tincture through a strainer covered with cheesecloth. Squeeze as much of the tincture as you can from the cheesecloth. Bottle and label your tincture with the date completed, type of herb and extractor used… i.e. vodka, vinegar or glycerine.