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HERBAL VINEGARS
AROMATIC DELIGHTS FROM YOUR GARDEN
by Susun S. Weed
Susun Weed CD - Nourishing Infusions and Herbal Vinegars
PART TWO of a two part article
Read Part One
Part one of this article explained herbal vinegars’ many potent
qualities and reviewed the basic tools and simple process of making
herbal vinegars. A journey into the author’s garden illustrated
how we can reap nature’s rewards and harvest numerous herbs for
herbal vinegars. Now, we get to the root of making herbal vinegars:
roots! We’ll also review some helpful tips for making vinegars,
and review a list of plants that make for tasty vinegars and for herbal
calcium supplements.
The main work of this frosty fall morning is to harvest roots: dandelion,
burdock, yellow dock, and chicory roots. I've been waiting for the frost
to bite deep before harvesting the nourishing, medicinal roots of these
weeds. With my spading fork (not a shovel, please) I carefully unearth
their tender roots, leaving a few to mature and shed seeds so I have
a constant supply of young roots. I love the feel of the root sliding
free of the soil and into my hands, offering me such gifts of health.
Burdock I admire especially, for its strength of character and its healing
qualities. I settle down to do some serious digging to unearth their
long roots. For peak benefit, I harvest at the end of the first year
of growth, when the roots are most tenacious and least willing to leave
the ground. Patience is rewarded when I dig burdock. Eaten cooked or
turned into a vinegar (and the pickled pieces of the root consumed with
the vinegar), burdock root attracts heavy metals and radioactive isotopes
and removes them quickly from the body. For several hundred years at
least, and in numerous cases that I have witnessed, burdock root is
known to reverse pre-cancerous changes in cells.
Dandelion and chicory are my allies for long life. They support and
nourish my liver and improve the production of hydrochloric acid in
my stomach, thus ensuring that I will be better nourished by any food
I eat. I make separate vinegars of each plant, but like to put both
their roots and their leaves together in my vinegar. A spoonful of either
of these in a glass of water in the morning or before meals can be used
to replace coffee. Note that roasted roots used in coffee substitutes
do not have the medicinal value of fresh roots eaten cooked or preserved
in vinegar.
Yellow dock is the herbalist's classic remedy for building iron in the
blood. Like calcium, iron is absorbed better when eaten with an acid,
such as vinegar, making yellow dock vinegar an especially good way to
utilize the iron-enhancing properties of this weed. (It nourishes the
iron in the soil, too, and is said to improve the yield of apple trees
it grows under.)
And at that thought, I awaken from my reverie and return to spring's
sunshine with a smile. The white cat twines my legs and offers to help
me carry the basket back inside to the warmth of the fire. The circle
has come around again, like the moon in her courses. Autumn memories
yield spring richness. The weeds of fall offer tender green magic in
the spring. What I harvested last November has been eaten with joy and
I return to be gifted yet again by the wild that lives here with me
in my garden.
NOTES ON MAKING HERBAL VINEGAR
~ It is vital to really fill the jar. This will take more herb or root
than you would think.
~ A good selection of jars of different sizes will enable you to fit
your jar to the amount of plant you've collected. I especially like
baby food jars, mustard jars, olive jars, peanut butter jars and juice
jars. Plastic is fine, though I prefer glass.
~ Always fill jar to the top with plant material; never fill a jar only
part way.
~ Pack the jar full of herb. How much~ How tight~ Tight enough to make
a comfortable mattress for a fairy. Not too tight and not too loose.
With roots, fill jar to within a thumb's width of the top.
~ For maximum strength herbal vinegar, snip or chop herbs and roots.
~ For maximum visual delight, leave plants whole.
~ Regular pasteurized apple cider vinegar from the supermarket is what
I use when I make my herbal vinegar. Unpasteurized apple cider vinegar
can also be used. Note that unpasteurized vinegar forms vinegar "mothers."
Vinegar mothers are harmless. (Actually, they're of value. I've seen
vinegar mothers for sale for fancy prices in specialty food shops.)
In a jar filled with herb and vinegar, the vinegar mother usually grows
across the top of the jar, clinging to the herb, and looking rather
like a damp, thin pancake.
~ Rice vinegar, malt vinegar, wine vinegar, or any other natural vinegar
can be used, but they are much more expensive than apple cider vinegar
and many have a taste which overpowers or clashes with the taste of
the herbs.
~ I don't use white vinegar, nor do I use umeboshi vinegar (a Japanese
condiment).
~ The reason that most recipes for herbal vinegar tell you to boil the
vinegar is to pasteurize it! I do not find it necessary to heat the
vinegar as it is already pasteurized and the final vinegar tastes better
if the herbs are not doused with boiling vinegar.
PLANTS THAT MAKE EXCEPTIONALLY GOOD-TASTING HERBAL VINEGARS
Apple mint leaves, stalks
Bee balm (Monarda didyma) flowers, leaves, stalks
Bergamot (Monarda sp.) flowers, leaves, stalks
Burdock (Arctium lappa) roots
Catnip (Nepeta cataria) leaves, stalks
Chicory (Cichorium intybus) leaves, roots
Chives and especially chive blossoms
Dandelion (Traxacum off.) flower buds, leaves, roots
Dill (Anethum graveolens) herb, seeds
Fennel (Foeniculum vulgare) herb, seeds
Garlic (Allium sativum)
Garlic mustard (Alliaria officinalis)
Goldenrod (Solidago sp.) flowers
Ginger (Zingiber off.) and Wild ginger (Asarum canadensis) roots
Lavender (Lavendula sp.) flowers, leaves
Mugwort (Artemisia vulgaris) new growth leaves and roots
Orange mint leaves, stalks
Orange peel, organic only
Peppermint (Mentha piperata and etc.) leaves, stalks
Perilla (Shiso) leaves, stalks
Rosemary (Rosmarinus off.) leaves, stalks
Spearmint (Mentha spicata) leaves, stalks
Thyme (Thymus sp.) leaves, stalks
White pine (Pinus strobus) needles
Yarrow (Achilllea millifolium) flowers and leaves
PLANTS TO USE WHEN MAKING AN HERBAL CALCIUM SUPPLEMENT
Amaranth (Amaranthus retroflexus) leaves
Cabbage leaves
Chickweed (Stellaria media) whole herb
Comfrey (Symphytum officinalis) leaves
Dandelion leaves and root
Kale leaves
Lambsquarter (Chenopodium album) leaves
Mallow (Malva neglecta) leaves
All mints, including sage, motherwort, lemon balm, lavender, peppermint,
etc.
Mugwort (cronewort) (Artemisia vulgaris)
Nettle (Urtica dioica) leaves
Parsley (Petroselinum sativum) leaves
Plantain (Plantago majus) leaves
Raspberry (Rubus species) leaves
Red clover (Trifolium pratense) blossoms
Violet (Viola ordorata) leaves
Yellow dock (Rumex crispus and other species) roots
HERBAL VINEGARS WHERE YOU EAT THE PICKLED PLANTS, TOO
Burdock
Chicory
Dandelion
Purslane
Yellow Dock
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Wise Woman Herbal for the Childbearing Year
Author: Susun S. Weed. Simple, safe remedies for pregnancy, childbirth, lactation, and newborns. Includes herbs for fertility and birth control. Foreword by Jeannine Parvati Baker. 196 pages, index, illustrations.
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Healing Wise
Author: Susun S. Weed. Superb herbal in the feminine-intuitive mode. Complete instructions for using common plants for food, beauty, medicine, and longevity. Introduction by Jean Houston. 312 pages, index, illustrations.
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NEW Menopausal Years the Wise Woman Way
Author: Susun S. Weed. The best book on menopause is now better. Completely revised with 100 new pages. All the remedies women know and trust plus hundreds of new ones. New sections on thyroid health, fibromyalgia, hairy problems, male menopause, and herbs for women taking hormones. Recommended by Susan Love MD and Christiane Northrup MD. Introduction by Juliette de Bairacli Levy. 304 pages, index, illustrations.
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For excerpts visit: www.menopause-metamorphosis.com
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Breast Cancer? Breast Health!
Author: Susun S. Weed. Foods, exercises, and attitudes to keep your breasts healthy. Supportive complimentary medicines to ease side-effects of surgery, radiation, chemotherapy, or tamoxifen. Foreword by Christiane Northrup, M.D. 380 pages, index, illustrations.
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Down There: Sexual and Reproductive Health the Wise Woman Way
Publication date: June 21, 2011
Author: Susun S. Weed
Simple, successful, strategies cover the entire range of options -- from mainstream to radical -- to help you choose the best, and the safest, ways to optimize sexual and reproductive health.
Foreword: Aviva Romm, MD, midwife, 484 pages, Index, illustrations.
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Abundantly Well - Seven Medicines
The Complementary Integrated Medical
Revolution
Publication date: December 2019
Author: Susun S. Weed
Seven Medicines build foundational health and guide you to the best health care when problems arise.
Includes case studies, recipes, exentsive references and resources. Introduction by Patch Adams illustrated by Durga
Yael Bernhard 352 pages, index, illustrations
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Susun
Weed, green witch and wise woman, is an extraordinary teacher with
a joyous spirit, a powerful presence, and an encyclopedic knowledge
of herbs and health. She is the voice of the Wise Woman Way, where common
weeds, simple ceremony, and compassionate listening support and nourish
health/wholeness/holiness. She has opened hearts to the magic and medicine
of the green nations for decades. Ms. Weed's Six herbal medicine
books focus on women's health topics including: menopause, childbearing,
and breast health. Visit her site www.susunweed.com for information on her workshops, apprenticeships, correspondence courses
and more! Venture into the
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