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H ER BA L V I N E G A R M A R I N A D E Adding herbal marinades not only enriches the flavor of your food, but the antimicrobial properties help to keep away colds and flu. I use more herbal vinegar marinade in the winter months, making our meals part of our preventive–health care practice. ½ cup (15 g) finely chopped fresh parsley ¼ cup (10 g) finely chopped fresh basil ¼ cup (24 g) finely chopped fresh thyme ¼ cup (12 g) finely chopped fresh sage 1 tablespoon (3 g) finely chopped fresh peppermint 3 fresh bay leaves, finely chopped 2 cups (500 ml) apple cider vinegar
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J U N I P ER R EJ U V EN AT I O N Put 1 or 2 cups (250 to 500 ml) of this vinegar into your bath to increase circulation and soothe sore muscles. ½ cup (120 g) crushed dried juniper berries ½ cup (26 g) crushed dried rosemary 1 teaspoon (2 g) powdered ginger 3 fresh or dried whole bay leaves 2 cups (500 ml) apple cider vinegar
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L AV EN D ER – RO S E G ER A N I U M V I N E G A R For a delicious salad dressing, add 2 tablespoons (30 ml) of this vinegar to ¼ cup (60 ml) olive oil. ¼ cup (24 g) finely chopped fresh rose geranium 1 tablespoon (5 g) finely chopped fresh lavender ½ cup (93 g) whole dried currants 1 cup (250 ml) apple cider vinegar ¼ cup (93 ml) honey Add herbs and fruit to vinegar and infuse for one month. Strain herbs and fruit from the vinegar, add the ¼ cup (93 ml) of honey, and shake well.
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THE HERBAL KITCHEN
6/2/19 11:33 PM