Tonic Wine

Tonic wines are an agreeable way to take strengthening and tonic herbs to increase vitality and improve digestion. Neither strictly medicinal, nor simply appealing to the palate, they are easy to prepare at home. Tonic wines are made by steeping tonic herbs or bitter herbs in red or white wine for several weeks.

Quantity

100 g dried or 200 g fresh tonic herbs or 25 g dried bitter herbs and 1 quart (1 litre) of red or white wine.

Steps

Place the herb in a large, clean jar or vat. Pour in enough wine to cover the herb completely. Close the jar securely, shake carefully, and leave to stand.
Allow the wine to mature over 2–6 weeks, then take a dose from the tap or jar. Regularly top off the mixture with wine.

Dose

Drink 1/3 cup (70 ml) each day before a meal.

Storage

Use a ceramic vat with a tap at its base, or a sterilized glass jar. Store for 3–4 months, ensuring wine covers the herbs. If the herbs become moldy, discard the remedy.