Tuesday, September 18, 2012

Peach Pit Tincture

Peach leaf tincture has been use for centuries in Traditional Chinese medicine for cooling the body of any heat type ailment. Hormonal hot flashes come to mind, over heating from exposure. 
All parts can be used from twigs, bark, flowers to pits. With pits being my preferred method. The leaves are commonly used for a lightly flavored, slightly sweet tea. With the bark and flowers yielding a lovely smelling and flavored tincture. But none compares to the intensely glorious flavor that one if gifted with when the pits are tinctured. They also tend to provide the strongest medicine and should be given praise and gratitude in return. As well as much respect. It only takes a drop or two in order to achieve successful results.  A few of which are believed by herbalists to be as follows:
~ A few drops taken internally can help with the sinus dryness that comes with allergies. 
~ It is also used for strengthening the Chi or Life Energy because it helps get the blood moving and stimulates a sluggish or stagnant digestive system. 
~ A few drops of tincture will relieve nausea brought on from over heating or anxiety
~ Apply a drop to bug bites and you will notice it take the swelling and draw the itch or sting away in most cases.
~ It works well on the smooth muscle system so it's perfect to use in cases of constipation or diarrhea. It puts the smooth muscles back in order so that everything begins to function normally again. 
So, how do you make Peach Pit Tincture? 
Materials Needed:
Clean, unbroken peach pits 
Any good solid jar and tight fitting lid (canning jars & lids are perfect)
Brandy (doesn't have to be overly expensive)
Put your pits in the jar, cover with brandy and seal the jar. Make sure the pits are covered with about a 1 inch head of brandy above the pits. How long you let this tincture "stew" is a matter of preference. You can start using it in as little as a week or wait the traditional 6 weeks. But for these types of brandy tinctures, I just keep adding pits to the jar all summer and draw a bit from the jar, strain into a small dropper bottle, and refill as needed. Adding more brandy to the "mother" jar when needed. 
Contraindications & Cautions: Peach pits, leaves, bark, etc. contains a very small amount of cyanic acid, which if consumed in large amounts can be harmful. So it's important that you use pits that are whole, not cracked or broken. Same with the leaves if you use them for tea, they should be in good condition, not bruised or brown. And if your tincture or tea has a foul odor or extremely bitter taste, it's best that you toss it and start fresh. The effect of cyanic acid poisoning are extreme tiredness and/or vomiting. And as always, if you are pregnant or nursing, ALWAYS consult your physician before consuming. 
I hope you've found this motivating to try making your own Peach Pit Brandy Tincture. Or you can check out my simple tutorial video here

Saturday, September 15, 2012


Welcome to my new blog. This is an extension of my new YouTube Channel. My goal is to share the knowledge and lessons that I have gleaned over the years about foraging, wildcrafting, herbal and folk medicine, tinctures, gardening, soapmaking, animal husbandry and general living in harmony with Mama Gaia.
I will be posting videos, recipes, folk lore, resources ad more. I hope you enjoy reading From Gaia's Hands and find the information shared here useful.

Blessed Be,
Gaia's Girl