Common Knowledge:FAQ43: How to Make Herbal Vinegars?

 Looking for a delicious, inexpensive way to boost your mineral intake? Try making some herbal vinegars.

 While minerals like calcium are not easily extracted in water, they dissolve quite easily into vinegar.

 For centuries, wise women have used apple cider vinegar combined with mineral-rich herbs, in place of calcium supplements to help build stronger bones. (It is said that a tablespoon of herbal infused vinegar has as much calcium as a glass of milk!)

 "Adding vinegar to your food actually helps build bones because it frees up minerals from the vegetables you eat. Adding a splash of vinegar to cooked greens is a classic trick of old ladies who want to be spry and flexible when they're ancient old ladies. In fact, a spoonful of vinegar on your broccoli or kale or dandelion greens increases the calcium you get by one-third. "~ Susun Weed

Selecting Herbs:

 ~ I suggest experimenting with different aromatic herbs. Some herbs, like thyme, oregano, rosemary or dill will be delightful in salad dressings and marinades. Others, like nettle, chicory, burdock, dandelion, mustard greens, kale, lambs quarters, etc, will be more nutritive and tonic. My guess is, by experimenting with single herbs at a time you will hit upon your favorites. How will you know? If you're like me, you'll crave them! Few things get my mouth watering in the spring like the sour, bitter flavor of dandelion vinegar!

Making Herbal Vinegar :

 ~ Fill a glass jar with your choice of fresh herbs. To get the most nutrients from your herbs, chop them into small pieces first. It is crucial to completely fill your jar with herbs. I like to use single herbs at a time, leaves, roots and flowers. Some people like to combine several herbs.

 ~ Pour room-temperature apple cider vinegar over the herbs until it is full to the top. Cover your jar with a plastic screw-on lid. Don't use metal lids because they react to the vinegar in a nasty way! Alternatively, you can use several layers of plastic or wax paper held on with a rubber band, or even a cork if it fits tightly enough. If you use unpasteurized vinegar you may get a film that forms at the top of what is called, 'the mother'. Simply skim it off when you decant.

 ~ Label your vinegar with the date and the type of herbs you used.
 ~ Place jar in a dark place like a kitchen cupboard or pantry shelf for 6 - 8 weeks.
 ~ Strain out the herbs and bottle your vinegar. (Again, avoid metal lids.)
 Some people like to eat the 'pickled' herbs rather than discard them. Decide for yourself.

Using Herbal Vinegars:

 ~ Add a splash to cooked greens
 ~ Use them in your salad dressing
 ~ Add to cooked beans or stirfrys
 ~ Dilute in a small amount of water and drink them down.
 For an herbal vinegar with a real kick try some Fire Cider!

Tips of Fire Cider!:

 ~In my opinion, no kitchen should be without fire cider!

 ~This recipe has been credited to many different herbalists, including the late Dr. Christopher, and I've seen many variations of the recipe over the years.
 ~I first learned it from Rosemary Gladstar back in the mid 90's.

 ~Some folks steep this recipe for 2 weeks - others say 2 or 3 months. Personally, I find the flavor and strength I desire by steeping at least 8 weeks. However, if you need it sooner you may certainly use it after just several weeks.

 ~For me Fire Cider is a tonic. I have always been drawn to the flavors of its ingredients and drink small amounts daily starting in the fall and all throughout the winter months.
 ~This recipe is an inexpensive, effective way to treat or stave off colds and flus, and to break up congestion.
 ~Some of the traditional benefits of Fire Cider's ingredients include:

 ~Horseradish ~ The antibacterial properties of Horseradish have been used to fight bacteria. Horseradish strongly stimulates the digestion, increasing gastric secretions and appetite. It's also a good diuretic that promotes perspiration, making it useful in fevers, colds, and flu. Horseradish is also an expectorant and mildly antibiotic, and can be of use in both respiratory and urinary tract infections.

 ~Ginger ~ is valued for its ability to warm the stomach, to ease vomiting and nausea and to fight off colds, chills and coughs. Ginger is useful for all types of congestion in the body.

 ~Garlic ~ supports the immune function and opens the pores of the skin to lower a fever. This herb's antibacterial and antimicrobial properties make it useful in treating bladder and kidney infections , yeast infections , strep throats and ear infections .

 ~Cayenne ~ is useful for increasing circulation and to get mucous flowing. This herb is an anti-inflammatory and anti-irritant. It is used as a digestive aid to stimulates gastric juices. Many people report relief from migraines with this herb as well.

How to Make Fire Cider :

 ~Contents:
 ~1 quart Organic Apple Cider Vinegar
 ~1/2 cup Horseradish root grated
 ~1/8 cup of Garlic chopped
 ~1/2 cup of Onion chopped
 ~1/2 cup of Ginger grated 1 tsp Cayenne

Directions of Fire Cider!:

 ~Place all ingredients in a quart jar and cover with Apple Cider Vinegar.
 Cover tightly. Steep for 8 weeks.
 Strain into clean jar.

How to Use Your Fire Cider?:

 ~ Rub into sore muscles and aching joints.
 ~ Soak a clean cloth in Fire Cider to place on a congested chest.
 ~ Drink it straight or diluted in a bit of water or tomato juice. Start out with a tsp or so to test your tolerance level.
 ~ Mix with a bit of honey to ease a cough.

 Individual tolerance to the heat will vary so you and your family will want to experiment with quantity.

 Personally, I can drink a small shot glass at a time. Others will want only a few drops mixed with honey, or only topically. (I once knew a woman in her late 80's who snorted small amounts from a spoon to clean out her nasal passages!)

 Enjoy!

♣ last edit date:1st,Nov.2010.