Spring Vinegar

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  • Ready in: 30 minutes prep
  • Serves: 6
  • Complexity: easy
jars of vinegar

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.

Shake well.

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.

Comments (2)

  • Nicky

    31 March 2015 at 21:09 |
    Do I peel/chop/grate the burdock root before adding to the vinegar or put in whole? Peeled?


    • Meg Lucas

      01 April 2015 at 15:57 |
      Hi Nicky,

      Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take forever. I just chop it up.


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