Painkiller In a Jar

Consider making a feverfew tincture for a versatile painkiller you can make yourself and have on hand whenever inflammation is giving you a hard time. In this post, I’ll share with you my painkiller-in-a-jar recipe, which is a staple in my home apothecary.

In addition, feverfew has fewer side effects than pharmaceutical painkillers, which can be addictive and harmful.

Why I Chose Feverfew

A member of the daisy family, feverfew (Tanacetum parthenium) is sometimes called wild chamomile. It grows alongside roads and near wooded areas.

The round stem is adorned with small white flowers and yellow-green leaves.

In the summer, the stems may reach a height of about three feet and are topped with yellow flowers with tight-bunched tubular florets surrounded by creamy white petals.

During the 1600s, feverfew was a common remedy for migraines and headaches. Used regularly, feverfew reduces migraine frequency and severity even when no other remedy has been effective.

The 1700s saw its use for everything, from opium overdose recovery to the treatment of fevers. It was also used to help with digestive issues, childbirth, alcohol withdrawal, sciatica, and mild depression.

Pain was one of the things it helped with – no matter what the source was. Since then, feverfew has been studied extensively to understand how it works.

There is evidence that it reduces inflammation, relieves spasms, dilates blood vessels, reduces fever, and migraines, arthritis, toothaches, and period pain.

Painkiller In a Jar Recipe

Using homegrown plants for preparing your remedies it’s always a good choice. I’ve grown my own Feverfew at home using these seeds, and I am pleased with the results.

I prefer making a tincture with feverfew because it’s very easy, very potent, and doesn’t take up much space, while providing us with a powerful long-lasting remedy.

I didn’t have our usual 4 oz. mason jars available, so I used another jar with a cork lid. All you need is a jar made of glass that will fit your ingredients.

Any 80-proof alcohol will work. Vodka is versatile and works well with all plants.

If you want to forage Feverfew, it is best to harvest it when it is in full bloom, in late summer. Cut the stems about one-third of the way down and hang them upside down in a paper bag in a cool, dry location. The herbs should be dry enough after a few weeks.

In total, making a feverfew tincture takes 4-6 weeks, but you’ll only spend about 10 minutes actually working on it.

There are only a few supplies you’ll need to make a tincture.

You will need:

• A small glass jar (4 ounces) with a lid
• A brown glass bottle with a dropper for tinctures
• Dried feverfew, at least 2 oz
• 80 proof Alcohol, enough to fill the jar (e.g. vodka)
• Fine strainer or cheesecloth

Steps:

1. Place your dried feverfew in the jar, packing it well to allow for more space.
2. Once the jar is just over halfway full, pour your alcohol over it gently, all the way to the top of the jar.
3. You can seal the lid and shake it or mix everything together with a spoon before sealing it.
4. Put today’s date on the jar so you know when you prepared it. Now place it in a cool dark place. Leave it here for the next 4-6 weeks. Your herbs cabinet is a perfect place for it.
5. The tincture is ready after 4-6 weeks; all you need to do is strain it and pour it into a tincture bottle. Brown glass tincture jars protect the contents from sunlight, extending their effects significantly.
   

It will last you many years if you mark the tincture bottle to indicate what’s inside, and when to use it.

How to Use

Put a few drops under your tongue whenever you feel pains, aches, or fevers coming on.

Drop the tincture directly into your mouth after filling the dropper with it.

If the bitter taste bothers you, you can add it to your food or drink to mask it. If you need more, increase your dose up to two full droppers twice a day.

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