Amanda’s note: I would like to welcome Carol Little as a writer for Fresh Bites Daily. I reached out to Carol because of her long-time experience as an herbalist. She provides a depth of experience that is unusual to find and this simple vinegar recipe is one good example. Any of us can make a dandelion vinegar, but it takes using it for some time to have the wisdom of actually using it well. This is where Carol excels. If you would like to learn more about dandelions from Carol at her website Studio Botanica, check our her recipes on sauteed dandelions and dandelion quiche (here) or using dandelion as a green (here).
I love to teach about preserving herbs in vinegar. It’s easy to do. If you have a garden, you can grow specific plants to work with. Often, though, it’s the wild plants I choose to immerse in vinegar to capture their wild spirit and their nourishing goodness. At this time of year, I can’t wait to get out on a sunny morning to collect the early growth leaves and flowers of Taraxacum officinale aka the lovely sunny dandelion!
For the majority of my projects, I use pasteurized apple cider vinegar from the store. Sometimes, I use red or white wine vinegar or rice wine vinegar. I never use the white vinegar sold in large jugs ~ that’s more a window cleaning solvent for my home. Having said that, there are many successful herbal vinegar makers who use it exclusively.
Vinegar is a potent ally and very powerful. Vinegar:
Combine the potent powers of vinegar with the nutritive qualities in our green world and you have an effective ‘meal booster’ for every day!
Like all herbalists, I am a huge fan of all things DANDELION!
Dandelion is abundant, affordable, and makes digestion-promoting vinegar. I start making dandelion vinegar in the spring, harvesting young leaves and flowers and I make lots of it. Each year, I try to save half of this vinegar until autumn, when I add the best dandy roots to the mix!
Take a teaspoon or two of dandelion vinegar before meals.
I just pour it into a shot glass and toss ‘er back.
It will increase the production of hydrochloric acid (HCL) which helps with the assimilation of nutrients (especially calcium)
If we can fully digest our food and assimilate the nutrients in our meals, we can benefit from the good food choices we make. Many folks choose high quality ingredients but miss the boat when it comes to optimal digestion.
If my quick toss of dandelion shooter before meals is not ‘up your alley’, dandelion vinegar will add a zing to vinaigrettes, soups and stews, sauces, gravies, stir fries or casseroles. It makes a delicious marinade for meat.
Add a teaspoon to steamed greens to optimize your intake of calcium!
Do a little experiment. Add some of this healing vinegar to your meals in some way every day for 2-3 weeks. Notice if you feel any different. Sometimes it takes more dandelion, sometimes a stronger version, or sometimes a longer time but it’s safe to use, fun to make, and oh so GOOD FOR YOU!
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