Wild Violet Vinegar

Updated: May 13


Wild Violet Vinegar is an easy way to benefit from your foraged wild violets. They are plentiful in our lawn right around the same time that we are out there picking dandelions for our dandelion oil. There are many uses including as simple eating them in a fresh salad. The flowers are high in vitamins E and C. The violet leaves contain magnesium and calcium. You can make Wild Violet Jelly. Wild Violet bath salts, and today's project, Wild Violet Vinegar.

This one is pretty easy. First, get out there and gather a batch of violet flowers and include a few violet leaves in there.


Rinse them off with cold water and gently blot them dry with a towel. Place them in a clean glass container of your choice. I like to use bottles that are easy to pour from.

Once your container is packed full of flowers, fill the container with white vinegar until the flowers are covered.

This stays on your counter for 7 days while the vinegar extracts the essence of the flower. You'll see the flowers go pale and the vinegar will become a beautiful shade of pink.

It will turn pink quickly, but give it the full 7 days. Shake 1 time per day. Strain the flowers out before using.

You can use this vinegar as a dressing for salads, or as a beautiful gift for a chef in your life. It even soothes soar throats with cough if you create an oxymel by mixing equal parts of the violet vinegar with honey and taking a teaspoon full by mouth.

An oxymel is a concoction of acid (Vinegar) and honey. They acid is infused with herbs needed to cure an ailment. The honey can be infused too, although that's not necessary. The honey just makes the herb filled acid taste better. Very much like a spoonful of sugar helps the medicine go down....


Always remember, I am not a doctor and none of my blogs have been evaluated by the FDA. This is not intended to cure anything or replace medical care.

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