The DIY Apothecary

You'll need

• 1 part dried herb (or 2 parts fresh herb), finely chopped
• 5 parts 40–50% vodka or brandy (for dried) or 95% alcohol (for fresh)
• A clean glass jar with tight-fitting lid
• Cheesecloth or muslin + a dark glass dropper bottle for storage

Method

1. Place chopped herb in the jar — it should fill about ⅓ to ½ of the jar.
2. Pour alcohol over the herb until fully submerged with 2–3 cm of liquid on top.
3. Seal tightly, label with herb + date, and store in a cool dark cupboard.
4. Shake daily (or as often as you remember) for 4–6 weeks.
5. Strain through cheesecloth, squeezing every drop out of the marc.
6. Transfer to a dark dropper bottle. Stores for 3–5+ years.

You'll need

• 1 cup dried herb (calendula, plantain, comfrey, St John's wort, arnica…)
• 2 cups olive, almond, jojoba, or coconut oil
• Clean glass jar
• Cheesecloth + dark glass bottle

Method

1. Slow method: pack jar ⅔ full with dried herb, cover with oil, leave on a sunny windowsill 2–6 weeks, shaking often.
2. Quick method: combine herb + oil in a double boiler over very low heat (~50°C) for 2–4 hours, never simmering.
3. Strain through cheesecloth into a clean jar or bottle.
4. Label and store in a cool, dark place. Use within 12 months.

You'll need

• 120 ml herb-infused oil (calendula + plantain is a classic 'first-aid' blend)
• 15 g beeswax pastilles (about 2 tbsp)
• Optional: 10–20 drops essential oil (lavender, tea tree)
• Optional: 1 vitamin E capsule (natural preservative)
• Small tins or glass jars

Method

1. Gently melt the beeswax in a double boiler.
2. Add the infused oil and stir until fully combined and liquid.
3. Remove from heat, stir in essential oil and vitamin E if using.
4. Pour immediately into tins and leave undisturbed to set (15–20 minutes).
5. Lid, label, and store in a cool place. Shelf life: ~1 year.

You'll need

• 1 tbsp dried root, bark, mushroom, or berry (burdock, dandelion, reishi, ginger, cinnamon, astragalus…)
• 750 ml cold water
• Small saucepan with lid

Method

1. Combine herb and cold water in the saucepan.
2. Bring to a gentle simmer (not a rolling boil), cover, and simmer 20–40 minutes.
3. Strain. Drink warm, 1 cup 1–3× daily.

You'll need

• 1 cup dried elderberries (or 2 cups fresh)
• 3 cups water
• 1 cinnamon stick
• 3 cloves
• 1 tsp grated fresh ginger
• 1 cup raw honey (add AFTER cooling — never to children under 1)

Method

1. Combine elderberries, water, cinnamon, cloves, and ginger in a saucepan.
2. Bring to a gentle simmer, cover, and simmer 30–45 minutes until the liquid is reduced by about half.
3. Mash the berries, then strain through fine cheesecloth, squeezing out as much liquid as possible.
4. Let cool until just warm (not hot — heat destroys honey enzymes), then stir in raw honey.
5. Bottle in a sterilised glass bottle. Refrigerate.

You'll need

• ½ cup grated fresh horseradish root
• ½ cup chopped onion
• ¼ cup chopped garlic
• ¼ cup grated fresh ginger
• 2 tbsp grated fresh turmeric (or 1 tbsp dried)
• 1 lemon, sliced
• 1–2 fresh chillies (cayenne, jalapeño…), chopped
• A few sprigs of rosemary and/or thyme
• Raw unfiltered apple cider vinegar to cover
• ¼ cup raw honey (added after straining)

Method

1. Pack all chopped ingredients into a large clean glass jar.
2. Pour raw ACV over everything to cover by 2–3 cm. Cap with a non-metallic lid (vinegar corrodes metal — use parchment paper between jar and metal lid if needed).
3. Shake daily and let infuse in a cool dark place for 4 weeks.
4. Strain, pressing to extract every drop. Stir in raw honey to taste.
5. Bottle and refrigerate. Keeps 6–12 months.

You'll need

• 1 part dried herb (thyme, sage, elderberry, hyssop, oregano…)
• 1 part raw honey
• 1 part raw apple cider vinegar
• Glass jar with non-metallic lid

Method

1. Fill a jar ⅓ full with the dried herb.
2. Pour over equal parts honey and vinegar until fully covered.
3. Stir well, cap, and infuse in a cool dark place 2–4 weeks, shaking often.
4. Strain into a clean bottle. Refrigerate.