You’ll maximize your mineral extraction from herbs if you use them to make super infusions, decoctions, or both or simply prepare the plants as food. That said, an herb-infused vinegar is vastly superior to a tincture when it comes to minerals. Since you’ll be consuming small amounts of the vinegar, you’ll receive only a light dose of minerals, but delivering these nutrients alongside digestive bitters and ingesting vinegar improves your ability to absorb nutrients from your food. Use this vinegar in salad dressing or seltzer, or mix it with some water in a shot glass and drink it. Feel free to sweeten it with honey if you like. Use fresh or dried herbs, as available.
What You’ll Need:
- 2 parts fresh or 1 part dried dandelion leaves
- 1 part dandelion root
- 1 part burdock root
- 1 part nettle leaf
- Raw, organic apple cider vinegar
- Combine herbs in the mason jar, filling it loosely with herbs. Cover with vinegar. Cap with a plastic lid (vinegar eats through metal) and let macerate for 2 to 4 weeks, shaking regularly.
- Strain and store in a cool, dark, dry spot for 6 months or more. It will keep in the fridge for longer. Enjoy up to two tablespoon per meal (take care to brush your teeth after enjoying, as vinegar can damage tooth enamel.)