Vinegars

 

Herbal Infused Vinegars

Herbal infused vinegars are quick and easy to make, and they’re a great way to enhance the benefits of your vinegar. Vinegar is excellent at extracting minerals, making it a good alternative to tinctures and glycerine for herbs that are rich in minerals. It’s also medicinal on its own, and when combined with herbs, it can be especially effective for conditions like sore throats or colds—such as in the popular Fire Cider remedy.

To make an herbal vinegar:

• Fill a Jar: Place fresh or dried plant material into a jar.
• Cover with Vinegar: Pour vinegar over the herbs, ensuring they’re fully submerged.
• Seal the Jar: If using a metal lid, place a layer of wax or parchment paper between the lid and vinegar to prevent rust.
• Let It Infuse: Allow the mixture to sit for 2-4 weeks. You can start using it immediately, but the longer it sits, the stronger it becomes as more plant constituents are extracted.
• Strain or Not: You can strain out the plant matter or leave it in, depending on how you plan to use the vinegar. Some people even eat the plant material directly from the jar.
• Storage: Vinegar is shelf-stable, so refrigeration isn’t necessary, although some prefer to refrigerate their infused vinegar.

Great herbs for vinegar infusions include nettles, alfalfa, egg shells (high in calcium), and wild edibles like lovage, violet leaf, alliums, and dandelion leaf.