375ml of raw, organic apple cider vinegar, infused with 33 different herbs from the farm. All the plants are harvested fresh at their aromatic peak, after the dew has dried and the sun has brought the oils of the plants to the surface. This brings out their medicine and their deepest flavour.
Incredibly flavourful on it’s own, our vinegar is an excellent health tonic. Our vinegar will elevate your salad dressings and dips, add flavour and acidity to soups and marinades, or anywhere you’d use vinegar.
Infused with: thyme, basil, oregano, rosemary, marjoram, sage, bee balm, chives, lemonbalm, tarragon, yarrow, parsley, bergamont, sumac berries, shepherd’s purse, chickweed, motherwort, nettles, raspberry, angelica, horsetail, red clover, calendula, alfalfa, wild carrot tops, fireweed, heal-all, yellowdock, cilantro, dandelion tops and roots, burdock root, bladder campion,catnip, pine, garlic, horseradish, thistle.
Every year at the summer’s peak Megan and I do a round of collecting medicinal and culinary herbs to make our yearly vinegar. When collecting I literally move around the land sun-wise collecting all the tasty healing herbs as I go and layering them as a spiral in my willow basket. Its beauty is beyond words. I’m casting a spell as each herb’s medicine blends in and solidifies those before. It feels like a ritual that both honours the plant’s and deities’ of creation as well as capturing the peak of summer to keep us well through the winter. The smells and tastes that reside in the vinegar always bring me back to the special medicine of that time of year. This year there are thirty three herbs in the mix. A couple of teaspoons a day of this vinegar is tonic for all the bodies’ systems; blood, lymph, digestion and all the organs. We put our herbal vinegar in everything from soups and stir-fries to oatmeal and salad dressing. The incredibly layered complex taste elevates even the most common or bland fair into something to relish!