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You are here: Home / Dietary Styles and Allergens / Casein-Free / Sneaky Herbs

Sneaky Herbs

February 22, 2011 by KerryAnn 3 Comments

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My posts may contain affiliate links. If you buy something through one of those links, you won't pay more but we will receive a small commission. That helps keep the blog up and the free recipes coming. Thanks!

This past Spring, I joined Herb Mentor and stayed with them for a few months, learning all I could about the use of herbs.  One of the tips I picked up is that you can soak an herb in vinegar and use that in your cooking.

I’m always looking for ways to get medicinal herbs into me in ways that don’t resemble forms of torture.  I know some of you laugh, but some of herbs I use are especially difficult to get down and I’m the type that can swallow anything.  I am totally not picky when it comes to the taste or texture of what I have to swallow, a skill I learned while I was so ill and going through chelation.  I found that some of the less palatable root herbs, like dandelion and burdock root, are easily done in vinegar without it becoming a mind-bending flavor.

So I began using the burdock and dandelion vinegars in all sorts of dishes, including uncooked things like my quick honey mustard dip (recipe below).  So far, no one has noticed any change in flavors or made any comments.  I now soak all of my apple cider vinegar in burdock or dandelion prior to use.

How to Make an Herbal Vinegar

Place your dandelion root or burdock root loosely in a mason jar, no more than two-thirds full.  Cover completely with raw apple cider vinegar and add one-half inch of extra vinegar on top.  Cap with a plastic cap or put a piece of wax paper between your metal lid and the jar- exposure of the metal to the vinegar will gradually corrode it.  Label the jar with the date and the contents.

The next day, uncap and stir the vinegar, adding more if necessary.  The pieces will have swollen and just shaking the jar is usually not enough to dislodge them all.  As the roots absorb the vinegar, they sometimes push themselves above the top of the liquid.  You want to keep them completely submerged.  Just top it off and add an extra quarter-inch of vinegar for good measure.  Check the following days and just shake the jar if the vinegar level is high enough.

Your vinegar is ready in six weeks.  I set them in an out of the way place in my kitchen.  I check on all of my tinctures and vinegars once every few days.  I shake them all then make sure the herb material is still under the level of the vinegar/alcohol/glycerin.  After six weeks, strain out the root and squeeze.  It’s fine to put the spent roots into your compost.  Don’t forget to label your vinegar once it’s ready, so you remember which herb you used and when it was made.

 

Quick Honey Mustard Dip
From the Menu Mailer

Makes ~1/2 cup

2 Tbs mustard of your choice
2 Tbs extra virgin olive oil
2 Tbs raw honey (or a little honey and stevia to taste)
2 Tbs burdock &/or dandelion-infused apple cider vinegar, lemon juice or a combination

Combine all ingredients with a whisk and serve.  Refrigerate any leftovers.

 

Disclaimer:  If you use the link above to join Herb Mentor or purchase products, I receive a small commission.

This post is part of Real Food Wednesday.

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Filed Under: Casein-Free, Condiments, Cultured Foods, Egg-Free, GAPS, Gluten-Free, Grain-Free, Herbal Remedies, Low-Carb, Menu Mailer, Nut-Free, Paleo, Recipes, Soy-Free, Sweetener-Free Tagged With: apple cider vinegar, breakfast, dandelion, dessert, family, herbs, honey, mason jar, Menu Mailer, stevia, vinegar

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

Reader Interactions

Comments

  1. Barbara says

    March 26, 2013 at 11:44 am

    No mustard?

    Reply
    • KerryAnn says

      March 28, 2013 at 11:07 am

      Eek! Yes! 2 Tbs mustard. I will correct the recipe.

      Reply

Trackbacks

  1. 101 Real Food Recipes in 30 Minutes or Less, Start to Finish | Cooking Traditional Foods says:
    March 20, 2013 at 5:02 pm

    […] Honey Mustard Dip […]

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Meet KerryAnn

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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