Blackberry Malt Vinegar Syrup

Blackberries are one of life’s sweetest gifts, growing abundantly in the bramble along the rambling path. An extremely effective medicinal tonic can be made by soaking a quart of berries in a quart of malt vinegar for three days. Drain and strain the liquid into a pan. Simmer and stir in sugar, one pound to every two cups of tonic. Boil gently for five minutes and skim off any foam. Cool and pour into a sealable jar. This potion is so powerful, you can add a teaspoon into a cup of water and cure tummy aches, cramps, fevers, coughs, and colds. Best of all, blackberry vinegar is both a medicine and a highly prized dessert topping in the UK. Pour some over your apple pie and cream, and you will soon scurry off to pick blackberries all summer.

Garden Alchemy: Perfect Plants for DIY Vinegars

The leaves and stalks of the following plants are very good for making herbal vinegars: apple mint, basil, catnip, garlic, mustard, orange mint, peppermint, rosemary, spearmint, thyme, and yarrow.

Dill and fennel seeds work very well, as do lemon and orange peels.

The flowers of bee balm, chives, goldenrod, lavender, and yarrow make for delicate herbed vinegars.

Roots also infuse nicely into herbal vinegars—the best are dandelion, chicory, ginger, garlic, mugwort, and burdock.

Make Your Own Herbal Vinegar

If you love everything about lavender, you may well want to create your own lavender vinegar. Many herbs make excellent vinegars, so pay attention to which ones especially appeal to you as you go about your gardening. The more herbs you pack into the jar, the higher the mineral content in your vinegar, which makes it more flavorful and healthful. Once you have your own apple cider vinegar or a premade organic variety you and your family love, pick an herb you know works for you and pack a quart canning jar as full of that herb as you can. Pour room temperature apple cider vinegar to cover, then cover it with paper and rubber bands and pop on a dark corner shelf for six weeks, giving the jar a shake once a week. At the end of the infusion period, strain out any remaining compostable twigs or stems. Store your herb vinegar in a colored bottle and add a pretty label. These make wonderful gifts, so I recommend you either create or acquire a set of labels for all your herbal brews.