Using herbal vinegars for health

INFUSED: Front is a garlic chive peppercorn vinegar and behind is a jar of rosemary vinegar. PICTURE / GETTY IMAGES

There are a variety of ways herbs can be taken for either culinary or medicinal purposes. Preparations you may be most familiar with include powdered, teas and capsules. In previous articles I have also discussed infusions and decoctions.
Another method that is less recognised nowadays, although historically considered very effective, is infused vinegars.
Not only can infused vinegar taste great and add a delicious versatile twist to any salad dressing, it can also be taken as measured dosage for medicinal purposes.
Herbal vinegars increase the acidity in the stomach, thus improving digestion and absorption, especially of minerals. Impaired digestion and absorption may present itself as digestive symptoms such as, bloating, flatulence, wind and reflux, or nutrient deficiencies or fatigue. Reflux is a complex symptom and can create confusion. Because of the acid burning sensation in the throat/oesophagus it is commonly interpreted that the cause is excess stomach acid. Although this can be the cause, or 'faulty mechanics' within the upper digestive tract, more commonly reflux is caused by reduced stomach acid. For those with low stomach acid, apple cider vinegar can assist digestion and absorption, and consequently help control reflux. Medications, such as Losec, reduce stomach acid production. Although this may eliminate the reflux symptom, it is not addressing its cause and may aggravate long term digestive issues and nutrient absorption. Everyone's situation is unique and I recommend you discuss yours with your GP or health care professional before making changes.
Herbal vinegar also extracts the minerals from plants well, Susun Weed, world-recognised herbalist, says. "Vinegar extracts minerals from plants better than any other medium, although more slowly than water. Herbal vinegars are nourishing and tonifying."
Making a herbal vinegar is simple.
¦ 1. Finely chop the fresh plant material (which is touch dry) and pack loosely into a glass jar
¦ 2. Cover well with organic apple cider vinegar (preferably unpasteurised, containing the 'mother')
¦ 3. Cover with a plastic lid
¦ 4. Leave it to sit for two to six weeks (definitely six weeks when infusing roots) and then strain
¦ 5. Store in a cool dark place
¦ 6. Stored correctly, herbal vinegar should last up to 10 years
Note: if unpasteurised vinegar is used, harmless slimy 'pancakes' known as the 'mother' will grow in the bottles. Remove it before using the vinegar.
Herbs that can be used in vinegars are diverse, including nettle, dandelion leaf and root, red clover blossoms, rosemary, thyme and violet leaves. For herbal vinegar one teaspoon to one tablespoon (3-15mls) 1-3 times per day, preferably diluted in water.
If using the vinegar to improve digestion, take it before eating, or sip during your meal. This will require a bit of experimenting on your part to see what works, as drinking directly before or during meals is generally not recommended as it reduces stomach acid which is what you are trying to avoid! Alter when you take it and how much water you add, depending on what works best.
Make a vinegar with highly nutrient herbs - what an excellent daily multi!