Alternative Health, Birth and Pregnancy, Home Remedies, Recipes

Pregnancy Herbs Tincture Recipe

Nourishing your body during the time when it is building a new person can be an overwhelming task. Keeping a clean, toxin free diet that is nutrient dense is the main part of the battle. However, it is vital to nourish those organs that are working over-time for those 40 precious weeks. Getting a good pregnancy tea with 5 cups in every single day can be a bit challenging at times. I decided to condense this process and put the herbs I know to be essential for a healthy body and baby into a tincture so all I would need is a tablespoon each day.

Check out some material about using herbs while pregnant. God placed these green plants here for a reason.

Pregnancy Tea Tincture

Makes about 1 half gallon of tincture 


  • 3 parts red raspberry leaf
  • 3 parts red clover tops
  • 2 parts stinging nettle leaf
  • 1.5 parts blessed thistle
  • 1.5 parts alfalfa
  • 1 part fennel seed
  • 1 gallon steam distilled water
  • 1 cup vegetable glycerin
  • 1 cup brandy


  1. Measure out ingredients using the same measuring cup – for me I used 1 cup as 1 part. Put them all into a large crockpot.
  2. Add about 1 gallon of steam distilled water (the “dead” water will soak up the minerals and such from the herbs better then a mineral full water, like filtered from a Berkey where the minerals are all intact).
  3. Set crockpot on “Warm” with the lid on.
  4. When crockpot is warmed up, mix the herbs well so that they are all wet. Leave the lid off.
  5. Leave crockpot overnight or for about 13 hours.
  6. The next day, strain the herbs with a fine strainer into a bowl. Make sure to press down on the herbs as you go to get all the liquid out. Toss out the herbs in the compost as the strainer gets full and repeat until all the herbs are out of the crockpot and have been well strained.
  7. Let herbal concentrate cool to room temperature.
  8. Pour concentrate into a half gallon jar. You should have about 1 quart of liquid.
  9. Add your glycerin and brandy. Put a lid on and shake well.
  10. If you want to bottle the tincture into smaller, dark bottles you can at this point. Make sure to label and date them. I just pour enough into a 4 oz bottle to keep on the counter for daily use and put the rest into the back of a cabinet.
  11. Store your tincture in a cool, dark place for optimal potency.
  12. While pregnant, take 1 tablespoon a day.

I will probably post a nursing tincture recipe as this little’s arrival gets closer. In the meanwhile, enjoy your nourishing herbs!


7 thoughts on “Pregnancy Herbs Tincture Recipe”

    1. You could use half alcohol and half water in its place if you wanted. I used the glycerin so I didn’t have to use all alcohol in the tincture. Hope it works out for you!

  1. Where do you purchase your herbs? I need to make this tincture, but don’t even know where I can get the herbs. Thank you.

    1. I usually get my herbs from Frontier – a wholesale buying group; or from Azure Standard (another wholesale buying club). If neither of these places have the herbs I need, I look online with Amazon and see what I can come up with. Hope you find what you need!

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