Vinegar: The Amazing Summer Cleanser

Vinegar is an ancient elixir, full of healing and restorative properties.   For over 5000 years, it has been used for beauty and well being.  There are an endless variety of preparations that can be made from it.  Its cleansing ability works on the inside and out.

Vinegar has been used industrially, domestically, and medicinally.  It destroys free radicals which weaken the immune system and breaks down mucus and phlegm in your body, which improves the kidney and liver function.  Vinegar promotes skin cell renewal, and reverses signs of aging.  
If you have dry, cracked feet, vinegar softens and heals these symptoms.  It also increases your energy level exceptionally well, especially when combined with honey.  Every human activity requires energy.  Our bodies are energy-producing factories.  As we age, our energy levels deplete.  This shortage of energy affects every cell in our body.  When our energy levels slow down, our skin dries out, our metabolism slows down,  and we experience excessive fatigue.

Apple cider vinegar boosts your energy levels.   It contains beta-carotene, magnesium, potassium, calcium, riboflavin, thiamine, vitamins B6, C, & E, fruit acids and pectin.

One of the most popular vinegars is apple cider vinegar; however, there are any different types.

Maple vinegar and honey vinegar were used by  American Indians.  They made vinegar out of birch sap and maple sugar.  These vinegars were called “Indian Vinegars”.

During the summer, when flowers and trees are blooming, is the best time to make vinegars.  Herbal vinegars are made and “enriched” by infusing the vinegar with green plants.  Infused vinegars are rich in minerals, due to the ability of vinegar to extract the minerals from the plants.  Vinegar can also increase calcium and other mineral absorption by as much as one- third.

Using high quality vinegar pays off in the long run.  In your gardens, there are both weeds and cultivated greens that can be used.  Explore your possibilities.  Here is a list of unexpected herbal vinegar combinations:  calcium rich veggies; kale, collards, beet greens, Herbs (that are often called weeds) yellow dock, dandelions, plantain, red clover, garlic mustard, and chickweed can  be used with good results.  Edible roots, flowers, seaweed, and even mushrooms can be used.  Making herbal vinegars is very easy.  Collect your plant material.  Clean them and Chop them up.  Put them in clean jars; mason jars are good ( however use a plastic top NOT metal).  When using leafy greens, fill the jar to the top, but don’t compress them.  When using roots, seaweed, or dried materials, fill the jar between ½ and ¾.  Then, fill the jar to the top with vinegar.  Remember to use a non- metal lid or doubled cheesecloth wrapped with rubber bands to separate it.  Store this mixture in a cool place, out of direct light, for 6 weeks.  After 4-6 weeks, strain the mixture through cheese cloth, or a strainer and store in a jar with a plastic, or cork top. Herbal vinegars are good to use during illness and wellness.   Thyme, oregano, garlic and peppers make great vinegar choices also.  Adding fruit to the equation is deliciously explosive!  Blackberry, strawberry, peach, grape - the choices are endless and the experience is yours for the taking!