PLACENTA TINCTURE RECIPE
Placenta tincture is a constitutional remedy that can be used for the baby throughout her/his life. The placenta contains vitamins, minerals, hormones and stem cells so it’s a very good immune remedy. A few uses include cough, stuffy nose, indigestion, teething, high stress events (1st day of school, daycare etc). It’s also beneficial for mom during transition and stressful times.
Placenta tincture is created with a small piece of lightly steamed placenta. Why steamed as opposed to raw? When placenta is ingested raw it has a cooling effect and will not be tonifying on the system.
According to TCM the way the placenta is transformed into placenta medicine is meant to bring heat back to mom. Steaming and warming herbs are necessary steps for that to happen. Without steaming the placenta has a cooling effect. When baby and placenta are born, the sudden “space” created in her body throws her into a state of yin/yang imbalance, with an excess of yin (cold). The way I recommend preparing the placenta (steaming, warming Chinese herbs) before transforming into a tincture or smoothie is all meant to restore this balance.
Placenta tincture made from lightly steamed placenta is tonifying, will not have a cooling affect (creating a yin/yang imbalance), like raw preparation, and will be beneficial anytime after birth.
Placenta Tincture Recipe
- steamed placenta (walnut size piece)
- 80 proof high grade Vodka
- cheese cloth
- jar with a lid
Step 1: Add a walnut size piece of your placenta to the jar.
Step 2: Pour Vodka into the mason jar containing your placenta chunk until it covers the placenta by at least 1 inch.
Step 3: Swirl around the jar contents once daily for 6 weeks. You *may need to add a little Vodka every week or so during this process as some of the liquid may evaporate and absorb into the placenta. Always keep the placenta covered by at least one inch of vodka.
Step 4: After 6 weeks, filter the liquid through cheese cloth into another jar or tincture bottles.
*do not continue to add more alcohol to the jar after the tincturing process is complete as that will dilute the tincture and render it ineffective.
For children, people with alcohol sensitivities, or for those who just prefer a non-alcohol product, I suggest putting a squeeze (dropperful) of tincture into a cup of *hot water. The hot water will evaporate the alcohol away and leave the “good stuff”, the nutrients.
Dosage: 7-10 drops directly under the tongue or between the cheek and gum is recommended, or if preferred, in liquid (water, juice, etc) taken during times of stress or transition.
I hope you enjoy this placenta tincture recipe!
* What size jar should I use?
What ever size you want. Just make sure to keep the placenta stays covered by at least 1 inch of vodka.
* How much Vodka do I add?
Enough to keep your placenta covered. When the process is completed you will have used about 1/5 or more. The more you use the less concentrated your tincture will be. So, instead of using 7 drop dosage you may want to use 10.
* Can I use tequila?
* How long will the tincture keep good for?
If stored tightly capped in a cool, dark place it should keep indefinitely.
* How do i make a tincture with placenta powder?
Pour the placenta powder from 5 capsules into a jar with half-pint of Vodka. Shake it daily for 6 weeks. Then strain through cheese cloth. That’s it!
* What should I do with the rest of my placenta?
Have it encapsulated, of course!
Christina Gabbard, CPES a.k.a Carolina Placenta Lady, is a Certified Placenta Encapsulation Specialist serving natural mommies; health minded women who have an interest in the TCM properties of encapsulated placenta for alleviation or prevention of post-natal depression, “baby-blues”. She also enjoys empowering moms through birth related challenges and transitions; helping them to conceive, carry, and confidently birth their babies. She resides in Charlotte NC with her family.