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May 1, 2009, Newsletter Issue #213: Herbs in Tonic Wines
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Tip of the Week
Tonic wines can be a fun, unusual way to enjoy many different herbs. Tonic wines are simple to make. Some of the medicinal benefits of the herbs are lost in the fermenting process. When using herbs for specific medicinal purposes, you shouldn´t use tonic wines exclusively.
To make a tonic wine, you need three ounces of dried herb leaves or two teaspoons of powdered root and one liter of red wine. Place the herbs into a vat or ceramic jar and add the wine. Let the mixture sit in a cool place for at least two weeks.
Strain off the herbs and drink a small glass before dinner. Herbal wines made with dried roots such as ginseng are especially effective. Or try a blend of herbs such as a bitters formula for digestion. These formulas often include gentian, ginger and orange peel.
Store finished tonic wine in a cool, dark place (the refrigerator would be perfect) for up to four months. Check for mold before drinking. If any mold forms, throw the wine away. Mold may be opaque, whitish disks floating on the surface of the wine.
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