Super Tonic Preparation

WARNING: Nothing here has been tested by the F.D.A.. Consult a health professional before using if you are pregnant, nursing or have a medical condition. Stop use immediatly if you experience any adverse reactions.

So here we go. I have been waiting for today for a while now. What is so special about today? Why, its the New Moon of course! What does that mean? That means it’s tincture making day at the Wisdom house. In my quest of becoming a Master Herbalist I will be doing quite a few of these wonderful herbal formulas.

Today the family and I put together an awesome herbal recipe that has been used since medieval times, possibly before. An amazingly simple yet extremely powerful remedy for colds, flues, sinus infections, sore throats, etc.. Some have called it the “cure for the common cold” others have said it might just be the “cure for everything”. Well that remains to be seen but the bottom line is that this stuff works! Well that is according to Dr. Schulze and his version of the formula.

Home made "Super Tonic" for Cold and Flu.

Home made “Super Tonic” for Cold and Flu.

The great thing is that you can make this at home for less than prescription anti biotics and is not harmful to your body…it’s food!

What you’ll need:
Habanero Peppers (Organic)
Garlic Bulbs (Organic)
White Onions (Organic)
Ginger Roots (Organic)
Horseradish Roots (Organic)
Apple Cider Vinegar (Bragg’s is best)
Mason Jar

NOTE: I could not find any habanero peppers this time around so I used jalepeno and serrano peppers. When you cannot find the exact ingredient do your best within the same family. What we are looking for here is the most capsicum we can get because it will help stimulate blood and lymphatic flow and get the other herbal compounds to the effected areas, so do your best.

Jalepeno & Serrano Peppers!

Jalepeno & Serrano Peppers!





We want equal parts of each ingredient for this tincture. We went with 8.8 oz as that is how much the peppers weighed. So everything else was weighed out to 8.8 oz. Once we did a rough chop and deskinning of the garlic and onions, we went to fine chopping. You can do a much smaller preparation say 1oz or much larger 20 lbs! Just make sure they are all the same weight and you are good to go.

Some people say to put the herbs into a food processor…but our food processor would liquify most of this…you want it finely chopped but not liquified. Once we had the consistency needed we then took the ingredients and mixed them into a bowl.

Herbs Mixed Up In  Bowl

Herbs Mixed Up In Bowl Finely Chopped!

Once everything was well mixed we filled up our mason jars about 3/4 of the way full.

Mason Jar FIlled 3/4 Up

Mason Jar FIlled 3/4 Up

Next we added the apple cider vinegar…make sure you get the good organic stuff. We use Bragg’s with “The Mother”.

Apple Cider Vinegar

Apple Cider Vinegar up to the top…leave a little room for shaking.

We filled up the jar to cover the ingredients almost to the top. We want to leave some room because we will periodically be shaking the jars to mix them.

Filled UP!

Filled UP!

With 8.8oz of each ingredient we were able to make three and 1/4 jars!


Jars of goodness!

What we want to do next is pack the jars into a brown paper bag fold the top down and then store it in a dark place. Periodically during the day we will take out the jars and shake them well to mix up the ingredients.



So that is the canning process. Now it’s a waiting game. But don’t let the herbs just sit…make sure you shake them up each and every day, once to three times a day making sure to store them in a dark place. If it needs more apple cider vingar open it up and put more in. You may have to fill the container back up with apple cider vinegar a few times…its all part of the task. 😀

So we started this process on the new moon, when the moon is dark. Sounds like a bunch of hocus-pocus right? It’s not. When our ancestors did this type of tincturing, as well as planting and harvesting crops, they used the moon as their guide. Not only is the new moon a sign of new beginnings but it is also when the moon’s gravitational pull helps to draw out the natural healing properties from the ingredients. It helps to make your tincture the best that it can possibly be.

So when do we take it out? Typically at the full moon, fourteen to fifteen days later, or at the next new moon in about a month. Since sickness has already sprung up this fall I will more than likely pull one jar at the full moon to have on hand and leave the other jars for the next new moon.

I’ll show the straining process once I get to that in a follow up post. Just in case you don’t see that post. When the time comes, on the next full moon or on the next new moon, pull the herbs! Strain using organic cheese cloth or an unbleached (preferably organic) coffee filter. Put in your glass container of choice…done. A dark glass bottle is best if you can find one…or keep it in a smaller mason jar remaining in a dark environment….the cupboard is fine.

Depending on the severity of the ailment take one or two table spoons up to three times a day. Also good if you are expecting a barrage of sickness as they kids come home from school saying, “wow, there was like three kids sick at school today.” Bust out your super tonic and get your immunities boosted immediately. Then if you do happen to get sick due to some super bug you’ll be that far out of the red. Then take as usual to kill the sickness.

…Oh and this type of tincture, vinegar based, will last up to one year.

Let me know how your super tonic tincture worked out in the comments below!

Author: Brent Wisdom

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