A vinegar infusion of fresh plant matter not only provides a means of preserving the plant for future consumption but also has nutritional value and taste.
Vinegar is an excellent solvent of calcium, so it is an ideal way to consume calcium-rich greens such as dandelion, nettle, chickweed. The acid in the vinegar also helps the body absorb the calcium, according to herbalist Susun Weed.
Onion grass and garlic mustard make great additions to vinegar because they also add flavor to the final product.
To make a vinegar infusion, wash and chop the greens. Put them in a wide-mouthed jar, stuffing them down until the jar is full. Then fill the jar with apple cider vinegar and cap tightly. Use a plastic lid or put a piece of plastic wrap under a metal lid to prevent corrosion of the metal. Store the jar in a dark cabinet, labeled with the date and contents. Strain out the plant matter after six weeks of steeping (if you can wait that long), and you have a healthful vinegar for homemade salad dressing and other condiments.
My favorite salad dressing is also incredibly easy to make. Just fill a jar halfway with extra virgin cold-pressed olive oil, fill the remaining space halfway with tamari or other soy sauce, and fill the final space halfway with plant-infused vinegar. An optional addition is a clove of minced garlic, but I’m usually to lazy to bother. Shake well and pour over greens or rice and beans.
For more on onion grass and garlic mustard, see Edible Green Plants of Winter.
