Spring is finally here, and so are all the lovely little medicinal powerhouses. W E E D S. Well, I don’t like to shame them with this label, but it’s what most of us know them as. Let’s go ahead and just call them by their ‘god given’ names. So here we go!
The first we see are Cleaver, Chickweed, Purple Dead Nettle, and Violets.
In this recipe we are going to use Chickweed, Cleavers and Purple Dead Nettles. I chose these because, well, that’s what I found right out in my yard!
(If you are wild harvesting from your yard, PLEASE make sure you know the area has been free of chemicals. Our soils can hold these chemicals for a while, if you are not sure grow them in your own garden or go for little trip into the unknown of nature. )
I live in the middle of the Pisgah National forest on top of a mountain. Its still a little colder up here so I am limited to what’s sprouting, but give it a few weeks, and I’ll have the violets and red clovers!
Here is a quick overview of what makes these herbs so wonderful for you in the spring.
Spring is a time to start n e w and refresh. It’s a wonderful time to find movement in all aspects of the word. These herbs help the body c l e a n s e. Remove all those toxins and debris out of your system, from the stagnant winter.
Chickweed- a gentle food herb, meaning safe for liberal use and for babies and elders. It’s easy to identify, with its single string of hair, that goes down the stem on one side. Put it up to the light, and you will see it shine. Chickweed has a high mineral content. It is a demulcent, nutritive tonic, and blood tonic. Best used to help strengthen the body after an illness, or as a general nutritious ally.
Cleavers- A friend that will sticks by you. Cleavers uniqueness is that no matter what, its sticky hairs will form a bond to your clothes. It has whorled leaves, which set it apart from its spring time herbal pals. It is best known for its anti-inflammatory qualities, a tonic herb, and detoxifying actions. Cleaver is also best known for its cleaning of the lymphatic system. This system doesn’t have an organ like the heart to pump it so herbs, massage, and exercise are crucial in draining it.
Purple Dead Nettle- WHAT A BEAUT. To me, it looks like a flower alien hybrid. The purple flowers are like antennas that poke out form under the base of the leaves. Purple Dead Nettle has antioxidants and is a diuretic. Its not a huge medicinal plant, but it adds a flare to your salads, and I almost feel mean taking it away from its friends. So, I go ahead and added it into the tonic. Why not add some extra antioxidants!
Garlic - We all know this culinary herb. We have brought it into our kitchens for a reason. Beyond the yummy taste, this herb gives our immune system a boost, and is a blood cleanser. It’s a cardio tonic by helping reduce blood pressure and cholesterol. It can also help in aiding-in detoxifying the body. I add garlic into everything I possibly can.
Now, that you have gotten to know these herbs a little better, lets get to the medicine making!
SPRING TONIC HERBAL BALSAMIC VINAIGRETTE
*Vinegar tinctures or infusion do not have to use exact measurements. Bringing in that intuition is important with a lot of medicine making. So, you know your body, and needs, so take that into consideration when you are making your medicine. Certain herbs give more to vinegars. Herbs with demulcent actions and high mineral content.
But… for the people that love measurements here you go.
2-3 cups of loosely packed & chopped chickweed, cleavers, and purple dead nettles
The amount I used was based off what I could harvest at the time and the majority was chickweed.
4-8 oz of honey (depending on your pallet for sweetness)
25 fl oz of your choice of Balsamic Vinaigrette.
5 fresh garlic cloves -chopped
Canning jar of appropriate size for your recipe with a plastic lid, or a metal lid lined with a piece of natural wax paper
Optional; Add 1 teaspoon of peppercorn for an extra ziiingggg.
Chopped chickweed, cleavers, and dead nettles with garlic and honey
Herbs are tightly packed, making a stronger medicinal vinegar
First rinse and clean your herbs. Then chop up all your herbs, doesn’t have to be super fine, or you can add them into a food processor. (NOTE: DO NOT make into paste). Then add the chopped herb into a jar, I used a 32 oz mason jar. Lastly, add the garlic, the honey, and the vinaigrette. Feel free to personalize this recipe. If you want it spicer add onions, do you want a sweeter aspect, add raspberries. I want you to feel empowered while creating your own medicine. So experiment.
**Make sure you have cleaned your jar and sterilized it. This can be done by boiling the jar in hot water for a few minutes. You can add mason jar caps to the bottom, to prevent jar from touching the bottom of the pot.
When finished, add a LABEL. Super important. We can’t remember everything, so the label helps us remember the herbs we used, and when they will be ready for straining. Shake every other day to move solution around. Do a little dance, make it fun.
If using a mason jar, before sealing the jars cap, add natural wax paper under it since vinegar can erode the metal.
Herbs covered in Balsamic Vinaigrette & Honey
Label:
Add clear tape over label to make it water resistant, if you can’t read you label what’s the point?
Name of herbs and where you got them - if from store add lot #
Type of solvent - here its vinegar and honey.
Date of creation and straining date- this should be 4- 6 weeks after preparation.
6 w e e k s later…..
Straining, this all depends on what utensils you have in the kitchen.
If you don’t have all the fancy medicine making utensils, its okay.
Grab:
Strainer, a tight meshed one.
A fresh clean jar or glass bottle
An old t shirt, or cheese cloth
Mason Jar
Flip-top bottle or used glass vinegar bottle to store your finished vinegar
Funnel
Set up your straining station.
Put the strainer inside the top of the mason jar, and drop the old t-shirt over the strainer to catch all the loose herb.
Then take your preparation and start pouring it into the strainer and letting the vinegar pour into the mason jar. Once all the loose herbs make it into the strainer, go ahead and s q u e e z e out all that extra vinegar from the loose herb. You might have to divide this into steps, depending on you strainer size.
Now you are left with the herbal solution in your mason jar. This is where you will get a funnel (or something similar), to pour your vinegar into a Flip-top bottle, or store bought vinegar bottle. Then store in fridge with another label on it.
This vinegar should last up to 6 months or a year in the fridge.
Sine I used fresh herbs, I will be keeping my dressing in the fridge to help prevent bacterial growth. Since fresh herbs have water content, this adds water to the mixture, which leads to risk of spoilage. But it should be fine. The vinegar and the fridge will work together to keep it safe for you.
I will be adding her to salads, toast & hummus, sandwiches, pastas and more! Get creative.
You can also just take it by the spoonful, every morning, to get that extra nutritive boost!
Suggested Utensils:
If you are thinking about making at home medicine more often, I advise you to buy the following items:
Porcelain coffee strainer - Coffee Strainer - Click here for amazon listing
This will take over your meshed strainer. Sturdy and won’t move while straining, fits on most mason jars.
Cheese cloth, ones they use for goat cheese (smaller mesh). Makes straining much easier.
Potato ricer for easy pressing, but hands work just fine.
A set of metal funnels- Small Funnels and Larger Funnels - Linked
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&& tag #florapeutic so I can see your creation!