I’ve shared a recipe for homemade chewable vitamins before, which is a big hit with my family, but I also want to introduce my herbal liquid vitamin recipe. This tincture, made with nutrient-rich herbs, serves as a liquid multivitamin and can be tailored for kids, adults, or even for pregnancy-specific needs, which I’ll discuss soon.
Creating an herbal multivitamin tincture follows the same steps as any herbal tincture, focusing on herbs that are densely packed with nutrients to make a potent vitamin source. Always do your own research or check with a doctor before consuming or giving herbs to children.
While my kids prefer the chewable vitamins for their gelatin content, this tincture is more concentrated in nutrients. You only need a small amount to get a healthy dose of vitamins and minerals, which is especially helpful during illness or when keeping food down is difficult, such as early pregnancy.
Homemade herbal multivitamins offer a cost-effective way to get essential nutrients without the added fillers found in commercial vitamins. Because the minerals are derived from natural herbs, they tend to be more balanced and better absorbed than synthetic options. If prepared correctly, these tinctures can taste good and be an easy way for kids to take vitamins!
When making a tincture for regular use, particularly for children, it’s crucial to use herbs that are safe for long-term consumption. I’ll share my recipe, but please research the herbs that best suit your family’s needs before making any herbal mixtures.
Here are the herbs I use:
– Alfalfa, often called “nature’s multivitamin,” is rich in vitamins and minerals, including eight essential amino acids, Vitamin K, and chlorophyll.
– Red Raspberry Leaf is packed with B-Vitamins, Vitamins C, E, and A, and minerals like calcium and magnesium. It’s popular among pregnant women for its uterine-toning properties, possibly due to its magnesium content.
– Dandelion leaf is high in vitamins and minerals, especially calcium. It’s beneficial for the digestive and circulatory systems, as well as the liver and pancreas.
– Stevia is added for taste, and sometimes peppermint leaf is used for flavor, but I usually omit it during pregnancy or for very young children.
To make a tincture, gather your herbs and some supplies. For the multivitamin tincture, I mix herbs in parts, which could be 1/4 cup or 1 ounce each. Fill a jar one-third to halfway with dried herbs (not packed down) for a stronger tincture. Optionally, pour boiling water to moisten the herbs, which helps extract their properties. Then, fill the jar with alcohol and stir. Cover the jar, store it in a cool, dry place for three weeks to six months, shaking daily. After this, strain the mixture and store it in a dark bottle or clean glass jar.
For those avoiding alcohol, use apple cider vinegar, but note it needs refrigeration and won’t last as long or be as tasty. A glycerine alternative offers a sweeter, less potent option—ensure it’s food-grade and not derived from GMO corn.
For adults, a standard dose is 1 teaspoon up to three times daily, or 1 tablespoon in the morning. Children typically take 1/2 to 1 teaspoon daily. To avoid alcohol, add the tincture to hot tea to allow the alcohol to evaporate before drinking.
When short on time or supplies, I’ve made herbal infusions or added dried herbs to smoothies instead. An infusion involves steeping 1 cup of herb mix in a 1/2 gallon of boiling water overnight. For smoothies, add 1 tablespoon of dried herb powder. Remember, these methods are less potent than tinctures.
Keep in mind, if you’re expecting, this tincture won’t fully meet the needs of pregnancy, so consider seeking additional prenatal options like Seek Health’s Prenatal vitamins. Have you made herbal vitamins before? What did you use? Share your experience!
