Herbal infused vinegars

Herbal vinegars
Here I’ll show you how simple it is to infuse herbs in vinegars to preserve them in a tasty way for use throughout the year
Fire Cider- a sinus tonic and immune booster.
This year was my first time making the famous “Fire Cider” or it’s also known as the “Master Tonic”.
I was inspired to make this by one of my favourite Irish Herbalists Marina Kesso. I attended some of her workshops at Herb Feast in St Anne’s Park in Raheny and another in Airfield. She had a selection of herbal vinegars and taught us how easy these were to do at home. I also read a lot of Susun Weed’s blogposts and books and she also teaches a lot about how good these are to incorporate into your diet.
The “Fire Cider” is taught by Marina as a sinus remedy. The horseradish in this would certainly have an effect on sinus, if you’ve ever eaten Wasabi with your sushi you know that burning pleasant rush that goes right through your head.
I altered this recipe slightly by adding in a couple of seasonal extras such as rose hips as i made this in the early autumn.
I added in all ingredients from the garden that I’d grown myself, apart from the ginger. As always, use organic where possible.
Onion, garlic, ginger, horseradish, chili, raw unpasteurized Apple Cider Vinegar and local honey. And the rose hips for extra vitamin C.
Here is a lovely youtube video link to Rosemary Gladstar talking about this herbal vinegar, Fire Cider.
And an excellent blog post from The Mountain Rose with better instructions and recipe ideas than I could write- check it out here: http://mountainroseblog.com/fire-cider/
I will add more recipes of the other herbal vinegars that I’ve made and the ways that I incorporate them into my daily diet.

“You are not where you are from you are where you are going, and I’d like to go there too.”

Elderberry Shrub

Today I was in Health and Healing in Wicklow town, adding some of my silver jewellery and steampunk jewellery to an empty display case. (thanks Neville!)

While there, I picked up a bottle of Bragg’s Live Apple Cider Vinegar. (As an aside, I’ve heard they have not been able to produce enough of their delicious unpasteurised vinegar to keep up with demand and it can be hard to come by these days!) When I got home I took a few jam jars half filled with elderberries and filled the rest with the vinegar and some sugar (I used Rapadura sugar). I took some parchment paper and folded it under the metal lid, so that the vinegar wouldn’t react with the metal.

I’ll shake this occasionally and leave it to infuse for the next 4-6 weeks.

The properties of the elderberry will infuse into the vinegar, preserving its medicinal properties and at the same time, creating the base for a tasty drink in the coming year. I’ll dilute this with sparkling water, or hot water and lemon to enjoy as a drink.

You can do this with any seasonal berries, herbs or fruit.

“A shrub is made by combining fruit, sugar and vinegar into a bright and complex syrup that delivers plenty of fruit flavour.”

Keep the shrub in a cool place and enjoy diluted with water, club soda, or in a mixed drink. Also nice to take in a shot glass for a concentrated sup of goodness!

’nuff said

organic gardening

“I think we need to take back our language. I want to call my organic carrots ‘carrots’ and let (other farmers) call theirs a chemical carrot. And they can list all of the ingredients that they used instead of me having to be certified. The burden is on us to prove something. Let them prove that they used only 30 chemicals instead of 50 to produce an apple.”

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