Vinegars have been around since 3000 BC. During the 17th and 18th centuries, flavored vinegars became popular due to the increase in world travel. And Sarah Munro (my PhD historian and heroine in book 2 of the Deadly Force series, ONE DARK WISH), has added her recipe for Violet Vinegar to her collection of DIY herbal recipes.
This time of year, wild violets appear in my lawn, my planting beds, and in the woods near my home. One of my favorite things to do with these violets is to collect the flower buds and add them to white Balsamic vinegar. Infused Violet Vinegar adds a lovely flavor to spring greens and salad dressings. Since violets are also high in Vitamin C, they add a nice immune boost to help ward off the Spring sniffles. This is an easy recipe to make, just make sure to only use the flowers and not the stems. The stems can sometimes add a bitter flavor. This vinegar is a great way to celebrate these earliest flowers of Spring!
Sarah Munro’s Violet Vinegar
Ingredients:
Directions:
Fill the sterilized glass jar with the 1/2 cup of wild violets. It should fill the jar about half way.
Pour the white Balsamic vinegar into the jar, covering the flowers.
Place a piece of parchment paper over the top of the jar, leaving at least a 1 inch hangover of paper around the perimeter. Twist on the top or, if using a canning jar, place the metal top over the paper and twist on the ring. Do not let any part of the metal lid touch the vinegar. (You don’t want a reaction between the metal and the vinegar)
Place the jar in a dark, cool cabinet for 2 weeks. Violet Vinegar has the same shelf life as regular vinegar but once you start using it, the color will eventually fade.
IMPORTANT DISCLAIMER ABOUT WILD PLANTS, FORAGING, AND MAKING HERBAL REMEDIES:
I am not a medical professional and nothing written on this blog is medical advice. None of my statements have been evaluated by the FDA (I am legally required to give you this disclaimer).
It is important to do your due diligence before foraging, harvesting, and/or consuming any type of medicinal plant.
- If you are taking any medications, talk to your doctor about any potential drug interactions.
- If you are allergic to anything, make sure whatever you are foraging is not in the same family. Example: While dandelions are typically considered safe, those who are allergic to ragweed, latex, daisies, or any other plants in the same or similar families, may not be able to consume dandelion.
Always research potential side effects, dosage recommendations, and how to properly prepare and consume each medicinal plant.
Always make sure you are foraging what you believe to be. Fully prepare and study the anatomy before harvesting wild plants.
Always make sure your kitchen/work area is clean and that all materials are sterilized.
Do not forage plants from areas that have been sprayed within the past 2 years at the very least.
I am not legally or morally responsible for the health of any of my readers. Please do your own research!
