>> 1 quart apple cider vinegar
>> 1 tbsp. lavender
>> 1 tbsp. rosemary
>> 1 tbsp. sage
>> 1 tbsp. wormwood
>> 1 tbsp. rue
>> 1 tbsp. mint
>> 1 tbsp. cut up fresh garlic
Combine all the dried herbs and add to the vinegar. Let steep two weeks in direct sunshine. Shake daily.
After the two weeks, strain, making sure you get as much vinegar as possible out of the herbs. Rebottle and add the fresh garlic. Let sit for one more week.
Remove the garlic. If you plan on storing this mixture for over two months, add ½ cup of vegetable glycerin. Be sure not to use a jar with a metal lid as the vinegar is an acid and it will corrode.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Vinegars and Oils
EdibleWildFood.com is informational in nature. While we strive to be 100% accurate, it is solely up to the reader to ensure proper plant identification. Some wild plants are poisonous or can have serious adverse health effects.
We are not health professionals, medical doctors, nor are we nutritionists. It is up to the reader to verify nutritional information and health benefits with qualified professionals for all edible plants listed in this web site. Please click here for more information.