A tincture is made by infusing an herb with alcohol (either vodka or brandy) for a couple of weeks so that the alcohol draws the herb’s properties out. Please note that when working with ginger, a lot of the medicinal properties lie just under the skin, so when cutting, be sure you cut so that as much of that area is exposed to the alcohol as possible.
The following information comes from The Illustrated Encyclopedia of Healing Remedies by C. Norman Shealy MD, PhD. and is for making any sort of tincture, not just ginger.
*Please note: I double the recipe that is in the aforementioned book
* 1 oz of dried herb or 2 oz of fresh, chopped/diced herb
* 12 fl oz of brandy or vodka
* 6 fl oz of water
Put all the ingredients in a large glass jar (you can use smaller than what I have pictured). Seal lid tightly and shake. Store in a cool, dark place, out of the reach of children, for two weeks, shaking occasionally. At the end of the two weeks, strain through a muslin bag, squeezing all the liquid out and discard the used herb. Store your tincture in a dark glass (preferably amber) bottle. Label with the name and the date it was made and store out of the reach of children in a cool, dark place. This will keep indefinitely.
It can be used as a skin lotion, a foot bath, a gargle, or compress by diluting 1 dessertspoon with 1 cup of water.