This is another quick and easy preparation to preserve the plant. This time it favours those who don’t have a sweet tooth or are wanting to avoid sugar. It’s made in much the same way as a tincture.
Vinegar has it’s own health-giving properties i.e optimises the body’s pH balance, reduces inflammation, boots immunity and regulates metabolism. Taken with food it helps the assimilation of minerals. Externally, it helps resolve bruisings and swellings and nourishes the hair and nails.
Put your chopped herb in a kilner jar (or wide necked jar) and cover with 2-3 times the amount of Apple Cider Vinegar. Leave in a cool, dark place for 2-4 weeks. Shake occasionally. Strain through a sieve or ideally a jelly bag or muslin cloth. Bottle and label. It will keep for 2 years.
Dose: 1 x teaspoon, 2-3 times daily diluted in a little water.