[Latin Name] Salix alba L.

[Plant Source] from China

[Specifications] Salicin 15-98%

[Appearance] Yellow Brown to White powder

Plant Part Used: Bark

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Brief Introduction

Salicin is a naturally occurring compound found in the bark of several species of trees, primarily North American in origin, that are from the willow, poplar, and aspen families. White willow, from whose Latin name, Salix alba, the term salicin is derived, is the most well known source of this compound, but it is found in a number of other trees, shrubs, and herbaceous plants as well being synthesized commercially. It is a member of the glucoside family of chemicals and is used as an analgesic and antipyretic. Salicin is used as a precursor for the synthesis of salicylic acid and acetylsalicylic acid, commonly known as aspirin.

A colorless, crystalline solid in its pure form, salicin has the chemical formula C13H18O7. Part of its chemical structure is equivalent to the sugar glucose, meaning it is classified as a glucoside. It is soluble, but not strongly so, in water and alcolhol. Salicin has a bitter taste and is a natural analgesic and antipyretic, or fever reducer. In large quantities, it can be toxic, and overdoses may lead to liver and kidney damage. In its raw form, it may be mildly irritating to skin, respiratory organs, and eyes.

Function

1. Salicin is used to ease pain and reduce inflammation.

2. Relieve acute and chronic pain, including headache, back and neck pain, muscle aches, and menstrual cramps; Control arthritis discomforts.

3. Relieve acute and chronic pain.

4. It has the same effect on the body as aspirin without any of the side effects.

5. It is an anti-inflammatory, a fever reducer, an analgesic, an anti-rheumatic, and an astringent. Specifically, it helps to relieve headaches.

Application

1.Anti-inflammatory, anti-rheumatic,

2.Reduce a fever,

3.Use as an analgesic and astringent,

4.Relieve headache,

5.Ease pain caused by rheumatism, arthritis, and carpal tunnel syndrome.

How to make an Herbal Tincture

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Herbal tincture-making is a way of extracting and preserving the goodness of herbs so that you have them available to use all year round (because summer herbs do not grow in the winter!). Tinctures are usually made using alcohol. Alcohol is a very effective solvent and preservative so it is an excellent substance to use to make tinctures. Alcohol has a low boiling point so if you want to reduce the alcohol content of a tincture before giving it to someone then pour the dosage of tincture (e.g. 5 ml) into a dosage beaker or cup and add a splash of boiled water. Drink when cool. The heat of the boiled water will cause some of the alcohol to evaporate.

Tinctures can also be made with vinegar or glycerine. Vinegar tinctures are excellent and are very therapeutic. I really like them but many people don’t like vinegar and find them hard to take. If you are the sort of person who is happy to drink cider vinegar or herbal vinegars in water as a tonic then you will probably manage to drink tinctures made from vinegar.

Tinctures can also be made with glycerine. However I don’t recommend these. Glycerine is not an effective solvent so the goodness of the plant is nowhere near as efficiently extracted as when you use alcohol or vinegar. I also have big ethical issues with people using glycerine because it is a by-product of the palm oil industry. This means that rainforests are cut down and tigers and orang-utans are endangered to feed the market in the West for palm oil and glycerine! Not worth it in my book.

Tinctures are probably the most common herbal extract used by professional herbalists. They are also sold in health shops and chemists/pharmacies (e.g. Bioforce products). Tinctures are a convenient way of taking herbal medicine. Because tinctures are more concentrated than herbal teas or infusions the dosages are usually drops or teaspoons and this can really appeal to people who don’t want to drink flasks-full of tea or who don’t like the taste of herbs.

Because alcohol and vinegar have a long shelf-life, herbal tinctures keep for many years. Try building up your collection gradually by making a few different tinctures ever year.

You can use fresh or dried herbs to make tinctures. I prefer fresh herbs for tincture-making but it is still a worthwhile process to make your own with dried herbs. Making your own herbal extracts can be so satisfying: like the difference between eating a nourishing, wholesome home-cooked meal and grabbing an unsatisfying sandwich when you’re out.

Tinctures are more expensive to make than herbal infusions or teas because of the cost of the alcohol. However, very good quality brandy or vodka is now available from cheaper supermarkets so that makes these products more affordable to make at home.

1.Finely chop 120g/4oz dried herb or 240g/8oz fresh herb and place in a glass jar.

2.Cover with ½ litre/ 1 pint 30%/60 proof alcohol (eg. vodka or brandy) and tightly close lid (note: the alcohol should cover the herb. If the herb is very bulky then add more alcohol to ensure that the herb is covered).

3.Store the jar out of direct light e.g. in a cupboard.

4.Check the tincture for the first day or two to ensure that the herbs are fully covered in the alcohol. Top up the jar with alcohol if needed.

5.Leave for 2 weeks.

6.After 2 weeks, strain off the liquid through muslin, squeezing all the goodness out of the herb (the used herbs make excellent compost).

7.Pour the liquid into a glass bottle.

8.Label with the herb name and date made.

9.Store out of direct light and away from direct heat.

10.Dosage: This varies according to the herb that you have extracted. Please consult a reliable herbal book or the lesson on the relevant herb in this E-course to ensure that you take a suitable dosage.

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