Vinegar extracts the vitamins, minerals, flavonoids, essential oils, and some alkaloids from plants as well flavors. The acidic nature of vinegar assists in the uptake of calcium and iron into our cells. For those dealing with health issues such as anemia, arthritis, and bone loss, herbal vinegars can be helpful in restoring health.
Drizzle your vinegars on cold noodle salads, stir fry, fruit, spinach and/or field green salads, cooked greens.
Marinate seafood, pork, chicken, beets and other vegetables. Makes an ideal marinade!
Mix with ketchup, mustard, brown sugar or molasses, grated ginger, minced onions and garlic for a delicious homemade BBQ/dipping sauce.
Combine with olive oil for dipping crusty bread!
Add to egg, chicken, tuna, tofu salads, deviled eggs.
Cool a fever or hot flash by dabbing the vinegar on your pulse points, forehead, back of the neck and knees.
To make your herbal vinegar:
Finely chop edible wild and garden plants of your choice. Pack the plant material tightly into a pint jar. Fill completely with apple cider vinegar. Add a piece of parchment paper between the jar and lid (if metal lid) to keep the lid from rusting, or use a plastic lid. Let the mix stand on your counter for a month. Strain and enjoy!
• Comfrey leaf, peppermint and red clover.
• Garlic, onion, oregano, thyme and parsley.
• Nettles, dock root, dandelion leaf and root.
• Blueberries and raspberries
• Wild raspberry leaves and wild currant leaves
• Chives, dill, and basil
• Wild or garden violet leaves and flowers, oxeye daisy flowers and leaves, pineapple weed
• Chickweed, lambsquarters and nasturtium flowers
• Motherwort and Mugwort
• Lavender flowers
To learn more about vinegars and wild plants read D.C. Jarvis’s book Folk Medicine.