Making Mineral-Rich Herbal Vinegars
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An herbal vinegar made with Apple Cider Vinegar and Dandelion.
Aside from eating fresh herbs or preparing a water based infusion, herb-enriched vinegars provide the most optimum nourishment from plants. Vinegars are simple to make, can be taken in tablespoon doses or added to salad dressings, atop vegetable dishes or added to hot water as a tonic.
I had a debate this week about the quality of vinegar extracts and their place in the herbal apothecary. My introduction to herbal medicine was in the Wise Woman tradition, derived from the ancient medicine making practices of healers, herbalists, and midwives who used whatever resources they had on hand to heal. Vinegars have been used medicinally for more than 2000 years, so I of course have a special place in my heart for herb infused vinegar extracts.
So why is the mighty vinegar a more overlooked herbal remedy? Alcohol is the more dominant menstruum used in modern herbalism practices (think tinctures.) Vinegar is typically only used for extracting more mineral-rich plants. But with more people wanting to reduce the use of alcohol for financial considerations or even religious reasons, some makers are choosing vinegar.
Alcohol is of course stronger so many feel that vinegar is inadequate. It is true in some circumstances and the point is valid. However, with plant protocols in place and a deep connection to plants as the medicine maker, miracles and magic happen no matter if it's vinegar or alcohol.
In my practice, vinegars have proven to capture many of the subtle energies of the plants. Vinegars and drop dosing share this quality. I distinctly remember when I was first introduced to drop dosing. I was given a Lemon Balm vinegar tincture in a one drop dose. I didn't recognize the plant by its taste but I recognized it by its actions. My eyebrows lifted, my smile broadened and I was transformed into Lemon Balm joyousness. (Is that even a word? Well, it is when you take lemon balm!) Vinegars can do the same!
What else makes Vinegars so great? Vinegar has the ability to extract calcium and minerals from plants. Regular use of apple cider vinegars can even help assimilate other mineral rich foods in the body as well. When used as a solvent for extracting plants, vinegar is toning and health-promoting on its own.
There are some good things to keep in mind when using vinegars to make herbal medicine. Vinegar acts as a short-term preservative, so is best for frequently-used tonic remedies that will be used up within a few months time. However, it can be kept longer if refrigerated.
Unpasteurized cider vinegars are the way to go. They may look cloudy due the gelatinous acetobacter, a fancy name for the mother of vinegar. The "mother" is a bit like a sourdough starter for bread. The presence of the mother shows that the vinegar is alive. Eating living foods helps us feel alive and using vinegars is a simple way to boost the living foods in your diet.
Wild plants are my go-to for making Vinegars. Wild plants provide superior nutrition that our bodies recognize. Wild foods bring new flavors to delight the palate and stimulate our senses. The more we stimulate our senses with wild foods, the more aware we become of our surroundings.
If you are new to herbal vinegars, here are some good herbs to start infusing with:
Want your vinegar to be rich in Vitamin C? Consider Rose hips or Douglas Fir tips.
Want a classically mineral-rich vinegar? Use Nettle, Dandelion, Red Clover, or Yellow Dock.
For an Alkaloid (the bitter compound, good for digestion)-rich vinegar: Oregon Grape
For flavoring and wild plant nutrients, use Sheep Sorrel or Wild Mustard.
Easy to make and loaded with minerals, the herb-infused vinegar recipe below is made with mineral-rich plants. It is a great addition to your daily herbal supplements. Enjoy it by itself or drizzled on salads, cooked with greens, or (a favorite!) add equal parts honey and vinegar to a jar to make a delicious and nutritious shrub for mocktails. Take up to 3 tablespoons per serving.
Making a mineral rich vinegar is simple using the folk method. Any vinegar will work in this recipe but the preferred vinegar is apple cider vinegar.
Start with freshly harvested, wild, and nutrient-rich plants. Be certain of identification and harvest a few large handfuls of the plant from a clean harvest site. Rinse the plant material if it is dirty and allow to air dry.
Chop plant material finely and fill a mason jar 80-90 percent full of the chopped plant. Pillow pack the jar; packing it down lightly to insure adequate amount of plant material but not so packed that it will not move to allow for full expression of extraction. Cover the plant material completely with apple cider vinegar, preferably raw, unpasteurized with the “mother”. Using a spoon or chopstick, stir to release any air bubbles in the jar.
Cover with plastic lid or use parchment or wax paper between metal lid to avoid corrosion that occurs when vinegar touches metal. Check your vinegar for the first few days to make sure the plants are still completely covered. Those fairies get thirsty! Top it off to keep it full and shake the jar daily to help the plants infuse fully.
Your vinegar is ready in 10 days but can be allowed to infuse longer, up to 6 weeks. When it is finished, strain the vinegar and put in the fridge for a longer shelf life.
Here’s a quick cheat sheet recipe to read for when you’re in the kitchen:
Mineral Rich Herbal Vinegar Recipe
You will need:
A mason jar
Enough herbs to fill jar:
- 2 parts Dandelion leaves, finely chopped
- 1 part Mugwort leaves, finely chopped
- 2 parts Nettle leaf, finely chopped
- Violet flowers, elder flowers, carnations or clover (optional)Apple Cider Vinegar
Parchment Paper or leak-proof lid
Label
Instructions:
Pack a jar with fresh, vibrant and finely chopped plants.
Pour enough apple cider vinegar to fill the jar.
Cap with an acid-proof lid or place parchment paper between the jar and the lid. Label with date and ingredients.
As we say in herbal lore, place the jar in a sacred place, shake, and pray for 2 to 6 weeks.