One thing does occur to me though. I freeze carrot peelings, kale stems, and suchlike, and simmer them when I want a vegetable stock. It couldn't hurt to add leftovers from an infusion, as long as the herb is one that tastes good.
The reason for this being the basic elements in alchemy are salt, sulphur, and mercury. In traditional tinctures, Mercury is the water element- the alcoholic extract. Sulphur is fire element- the extract of the volatile oils. Salt, the earth element, is missing, which is represented by the vegetable salts extracted through the plant ashes. Basically, according to alchemical thought, traditional tinctures are energetically incomplete, thus less effective.
I've never gone through the whole process myself, just watched and assisted a more alchemically-minded herbalist friend do it, but I'm really interested in experimenting with it more. I have a hawthorn tincture macerating right now that I'm thinking about turning into a spagyric.
I can't attach a pdf I have, but if you google "spagyrics instructions", it's the first hit.
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