How to make a tincture of Japanese Knotweed

Making a Tincture

Japanese knotweed tincture is the best way of making sure the dose level is right and storing it for the winter when the virus is likely to re-emerge.

 The recipe below is for one litre of gin that is 40-45% alcohol (ABV). It will work effectively with the cheapest gin you can find and probably better if it has fewer botanical flavours in it as this will interact with the different chemical components within the plant.

 Using pre-dried roots

Each litre of gin will require 340g of dried Japanese knotweed roots, available commercially.  The Japanese knotweed should be cut up and put into a container and filled with the gin so that there is little air and sealed.  Traditionally this should be left for a month and then then mixture sieved and the liquid retained, stored and labelled.

This liquid should be used at the following does levels

150lb person – 1 -2 teaspoon of liquid in water, three times a day

100lb person – 2/3 -1 teaspoon three times a day.

 Link to YouTube video to show how to make a tincture. 

If you do harvest Japanese knotweed, you must ensure that you cause no spread of the plant, as this is illegal within the UK. We recommend that no root material is taken, just the tops of the shoots. 

Contraindications and warnings 

Japanese knotweed tincture is not suggested for use in pregnant or lactating women, or in people with estrogen-sensitive cancers. Trans resveratrol found in Japanese knotweed root is a phytoestrogen having estrogenic properties, which allows them to mildly mimic and sometimes act as antagonists of estrogen.

Japanese knotweed root may interact with several medications, such as blood thinners and drugs metabolised by the P-450 enzyme system in the liver.

As always consult your general practitioner/healthcare provider before adding to your regiment of drug treatment.