Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
- Ready in: 30 minutes prep
- Serves: 6
- Complexity: easy
Feel free to substitute other herbs and adjust the amounts as you see fit. The longer your vinegar infuses, the stronger it will be. You can start using it after about a week, but I recommend letting it brew for at least a month to develop the flavor. I put one jar aside every spring for next spring, when it packs a powerful punch.
To strain, pour through a mesh strainer or cheesecloth into a clean jar. Squeeze out the last, strongest goodness from the plant matter before discarding.
Label and store in a cool, dark place. It has a shelf life of forever.
- 1/2 cup dandelion leaf and/or root
- 1/2 cup burdock root
- 1/2 cup chickweed leaf and flowers
- 1/2 cup nettles leaf
- 1 quart of raw apple cider vinegar
Wash and chop herbs. For roots, use a cloth or brush to gently remove dirt.
Mix herbs together in a quart jar. Fill with vinegar.
Cover the mouth of the jar with waxed paper or cloth before putting on the lid. This prevents the lid from corroding due to the vinegar’s acidity.
Label with the date and ingredients, and store in a cool, dark place.
Shake the jar daily (or as often as you remember). The motion helps extract the medicinal properties more thoroughly.