The Complete Guide to Making Alcohol Extracts and Oil Infusions from Roots and Mushrooms

Alright, let’s be honest: making your own herbal extracts and oil infusions is probably the closest thing we have to witchcraft. You take roots, leaves and mushrooms like Lion’s Mane, Rhodiola, Holy Basil, Ashwagandha, and Cordyceps, and pull their smell and taste into alcohol or oil. And the best part? You don’t need a fancy laboratory, just a few jars and a bit of patience.

So, let’s cut the fluff and get to the good stuff: how do you actually make alcohol extracts and oil infusions at home?

Alcohol Extracts (Tinctures): The Liquid Gold

Alcohol extracts, or tinctures, pull colour, smell and taste out of dried roots and mushrooms. Why alcohol? Because it's one of the best solvents: a spirit of 40% or more holds both water and alcohol, so it dissolves what likes either one.

How to Make an Alcohol Extract (Tincture):

Choose Your Root or Mushroom: Dried herbs work best. Fresh herbs have moisture, which dilutes the alcohol. So, stick with dried plant material (or mushroom).
Fill a Jar: Fill it about halfway with the dried herb or mushroom. You want the alcohol to be able to fully cover the herb, so don’t pack it too tightly.
Pour in the Alcohol: Use high-proof alcohol (think vodka or Everclear) to cover the plant material. Go for at least 40 to 50% alcohol by volume. This is your solvent.
Seal and Shake: Close the jar tight, and shake it hard. Give it a good shake every day, so all the good stuff dissolves into that alcohol.
Wait: Set the jar in a cool, dark place and let it sit for 2-4 weeks. Yes, I know it’s a waiting game, but trust me, it’ll be worth it. Just shake it every day to help the magic happen.
Strain: After the waiting period, use a fine mesh strainer or cheesecloth to strain out the plant material.
Store: Keep your tincture in dark glass bottles in a dark cupboard. Write the plant and the date on the label.

Best Roots and Mushrooms for Alcohol Extraction:

Lion’s Mane: A white, shaggy mushroom. Break dried pieces small so the alcohol soaks through.
Rhodiola: The root that smells of roses when cut. Use it dried and chopped.
Ashwagandha: A bitter, earthy root. Alcohol carries the bitterness, so use a little in a blend.
Holy Basil and Cordyceps can also be extracted: holy basil gives a clove-like smell, cordyceps a mild, earthy one.

Oil Infusions: A Slow, Steady Soak

Now, if you want something you can cook with, oil infusions are your jam. Use them in dressings, marinades or drizzled over soup. But here's the thing: oil infusions take time and a little TLC.

How to Make an Oil Infusion:

Pick Your Carrier Oil: Use something mild like sunflower oil, light olive oil or coconut oil. These carry the herb’s flavour without covering it.
Prepare the Herb: Again, you’ll want to use dried herbs or powders for this one. Fresh herbs contain moisture that can cause mold or spoilage in your oil.
Fill Your Jar: Fill the jar halfway with your dried herb or mushroom.
Add the Oil: Pour in enough oil to completely cover the plant material. Make sure it’s fully submerged. No plant material above the oil, or it can grow mould.
Heat Gently: Place the jar in a double boiler or a warm water bath (don’t boil!). Keep it warm over low heat for 3 to 5 hours, so the flavour of the herb moves into the oil.
Strain and Store: Once you've done the slow soak, strain the oil through a fine mesh strainer or cheesecloth. Store the infused oil in a closed glass jar in the fridge and use it within 1 month.

Best Herbs and Mushrooms for Oil Infusion:

Holy Basil: Its clove and pepper smell carries well into oil.
Lion's Mane: Mild and savoury, good in an oil for pasta or eggs.
Cordyceps: Great in oil, especially when you add a bit of rosemary or thyme for a cooking oil.

Rhodiola and Ashwagandha can be infused in oil as well, though their bitter roots suit tinctures better.

Tips and Hacks for Both Methods:

Label Everything: Always note the plant, the date, and the alcohol/oil used. You’ll thank yourself later when you try to figure out if that tincture is still good or not.
Adjust the Ratio: Want more flavour in your tincture or oil? Increase the herb-to-liquid ratio. More herbs = more flavour.
Storage is Key: Tinctures keep in a dark glass bottle in a dark cupboard. Oils infused with dried herbs go in the fridge: use them within 1 month.
Mix and Match: Why stop at one herb? Combine them for your own blend: Ashwagandha and Rhodiola, or Lion’s Mane and Cordyceps. Just adjust the ratios to keep the taste balanced.

How to Use Your Extracts and Infusions:

Tinctures: Add a few drops to tea, sparkling water or a sauce, and taste as you go.
Oil Infusions: Use these in dressings, marinades, or drizzled over roast vegetables.

Final Thought: It’s Time to Become Your Own Herbal Alchemist

Making your own alcohol extracts and oil infusions puts five unusual roots, leaves and mushrooms in your kitchen. You choose the plant, the liquid and the ratio, and you know what is in every jar. If you are pregnant, breastfeeding or take medication, ask your doctor or pharmacist before using any of these plants.

So grab a few jars, your favorite roots and mushrooms, and get extracting and infusing.