Vinegars
~Vinegar pulls out minerals, tannin, proteins, gums, and sugars. Some volatile oils and alkaloids.
~Vinegar tinctures are also great way to administer herbal medicines to animals. Eg. Artemesia for parasites. Add to water or food.
~Vinegar is a tonic to digestive tract, assist with acid/alkaline balance, high in minerals, alcohol-free
Making Herbal Vinegar
Process
Completely dry the herbs.
Garble or powder the herbs.
a. Simplers method: Place herbs into jar. Add enough vinegar to fully submerge the herbs and a little more.
b. Measure herbs and vinegar and combine in Jar. Ratio of herbs to vinegar is 1 pt herbs in weight to 5 pts vinegar in volume.
Let infuse for 2 weeks in warm place.
Strain the herbs. This can be done with a “ricer”, with a strainer (many not get all plant parts, which is OK), with cheesecloth or muslin.
Use within 1 year.
Using Vinegars
Salad dressings- Garlic Scape, Anise Hyssop
Switchels- Monarda, Hibiscus, Sumac
Oxymel- Elderberry, Sage, Fennel, Rosemary
In cooking- Tulsi, Monarda, Rosemary, Thyme
As tincture- Burdock, Dandelion, other roots
Skin and hair product- Nettle, Chamomile, Chickweed
Cleaning products- Rosemary, Thyme
*Infused vinegars using fresh herbs run the risk of molding, if the pH drops too low.
If using fresh herbs it’s best to let them wilt for ~24 hours.
*Add glycerine for additional preserving qualities (2-4T per Cup of Vinegar)