A tincture is a concentrated liquid extract of a plant, typically made by soaking the plant in a solvent like alcohol, glycerin, or oil. When using coconut oil, the tincture can serve various purposes, from medicinal applications to culinary uses. Unlike alcohol-based tinctures, which can be harsh, coconut oil tinctures are gentler and suitable for a wider audience, including those who prefer to avoid alcohol.

1. Health Benefits

Coconut oil is rich in medium-chain triglycerides (MCTs), which are known for their health benefits, including improved metabolism and brain function. When infused with herbs, it can enhance the therapeutic properties of the tincture.

2. Versatility

Coconut oil tinctures can be used in various ways: sublingually (under the tongue), added to food or beverages, or even applied topically for skin benefits.

3. Easy to Dose

Using a tincture allows for precise dosing, making it easier to manage your intake compared to other forms of herbal consumption.

Ingredients and Tools Needed

Ingredients:

3.5 grams of your chosen herb (e.g., cannabis)
1/2 cup of coconut oil (make sure it’s food-grade and not for topical use)

Tools:

Rimmed baking tray
Baking paper
Slow cooker, double boiler, or saucepan
Cheesecloth or strainer
Airtight storage container

Step-by-Step Instructions

Step 1: Decarboxylate the Herb

Decarboxylation is a crucial step that activates the compounds in the herb.

Preheat your oven to 240°F (115°C).
Break up the herb into smaller pieces and spread them evenly on a rimmed baking tray lined with baking paper.
Bake for 30-40 minutes, stirring every 10 minutes to ensure even heating. The herb should turn a light brown color.

Step 2: Infuse the Coconut Oil

Now it's time to combine your decarboxylated herb with coconut oil.

Using a Slow Cooker:

Combine the decarboxylated herb and coconut oil in the slow cooker.
Set it to low heat and let it infuse for about 4-6 hours, stirring occasionally.

Using a Double Boiler:

Place the herb and coconut oil in the top bowl of the double boiler.
Heat on low for 6-8 hours, stirring occasionally.

Using a Saucepan:

Combine the herb and coconut oil in a saucepan over low heat.
Stir regularly for about 3 hours, ensuring the temperature doesn’t exceed 245°F (118°C). Adding a small amount of water can help prevent scorching.

Step 3: Strain the Mixture

Once the infusion is complete, it’s time to strain the tincture.

Use cheesecloth or a fine strainer to separate the plant material from the oil.
Squeeze the cheesecloth to extract as much oil as possible.
Store the strained oil in an airtight container in a cool, dark place.

Coconut oil tinctures can be used in various ways:

Sublingually: Place a few drops under your tongue for quick absorption.
In Cooking: Add the tincture to recipes for an herbal boost.
Topically: Apply it to the skin for potential therapeutic benefits.

Making a tincture with coconut oil is a straightforward process that allows you to harness the benefits of your favorite herbs in a versatile and easy-to-use format. Whether you're using it for health reasons or culinary adventures, this method provides a gentle alternative to traditional tinctures. By following the steps outlined in this guide, you can create your own coconut oil tincture and enjoy its myriad benefits. Always remember to store your tincture properly to maintain its potency and effectiveness. Happy infusing!