How To:Herbal Vinegars
How to make vinegars:
1) pack a jar full with fresh plant material (pick it yourself or fresh from a friend's garden).
2) cover to top with pasteurized[Raw is Better*] organic apple cider vinegar.
3) put a piece of plastic between the top and the lid, cover and let sit for 6 weeks before using.
Date: 4/7/2006 6:07:25 PM ( 15 y ) ... viewed 5880 times
Next she focused on making herbal vinegars. Vinegar extracts have high amounts of minerals and trace nutrients from fresh herbs. For example one tablespoon of a vinegar that has been made with a fresh wild plant is equal to 300 mg calcium (same as a glass of milk).
Wild foods and herbs you can use include: fresh springtime nettles leaves, motherwort leaves, catnip or any of the mints, dandelion (leaves and root), burdock root (a yang tonic - diabetic, skin problems, cold sores), yellow dock (1), goldenrod (Susun explained people are not allergic to goldenrod despite popular opinion because it is insect pollinated and no one is allergic to plants that are insect pollinated), and the stalks of shaiitake mushrooms. A special concoction can be made using daikon (a radish/vegetable that is a tonic for immune system, a strengthener, and also builds resistance to cancer), or burdock root, using half vinegar and half tamari. Steam them mildly then add, in thirds, the steaming water, nurtritional vinegar and tamari. You can use the vinegar tamari liquid as well as eat the marinated vegetables.
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