Herbal Vinegar

After the rain comes the flourish of growth and we need to think about ways of preserving our herbs, so this week I am talking about vinegar. Although not something I often prescribe, this is a great example of using food as medicine

Vinegar is one of the best mediums for extracting minerals such as calcium and magnesium from plants; making it perfect for our spring herbs. It can then be used as a base for salad dressings and vinaigrette. Alternatively, a tablespoon can be taken daily, diluted in water, before meals

The vinegar you use is up to you. I used raw apple cider vinegar with 'The Mother' as this promotes the growth of healthy bacteria in the gut and contains 'good' bacteria, enzymes and proteins that improve digestion. Raw ACV has many health benefits and can be used to lower blood sugar, treat high blood pressure and high cholesterol and support immune function if incorporated into part of a healthy diet and lifestyle plan

In my pot this week I have nettles, dandelion leaf, wild garlic flowers, strawberry leaf, nasturtium leaf, garlic mustard, radish leaf, fennel tops, plantain, cleavers, lemon balm and oregano - just use what you have growing in abundance and follow the instructions below:

Types of vinegar

Raw apple cider vinegar

White wine vinegar

Red wine vinegar

Balsamic vinegar

Cider vinegar

Rice wine vinegar

Examples of Herbs to use

Culinary herbs - fennel herb, tarragon, thyme, rosemary, dill, basil, coriander, lemon balm

Nettles

Dandelion leaves

Cleavers

Plantain

Wild garlic leaves and flowers

Radish leaves

Garlic mustard

Strawberry leaves

Garlic

Peppercorns

Mustard seeds

Chilli flakes

Horseradish

How to consume

Use as a base for salad dressing and vinaigrette

Take a tablespoon daily, diluted in water, before meals

Recipe

2 parts vinegar to 1 part herbs (approximately)

Gather your herbs and spices, remove and beasties from your greens and gently wash if necessary

Chop your herbs as finely as possible

Place them into a clip top or preserving jar along with your spices

Pour over enough vinegar to fully cover the herbs

If your jar has a metal lid use parchment paper as a barrier otherwise the vinegar will corrode the metal

Shake vigorously on a daily basis for 2-3 weeks

Once ready strain off the herbs and and bottle the vinegar

The vinegar will last around 12 months, likely longer if kept in the fridge