Rosemary & Dandelion Digestive Vinegar
This simple yet powerful herbal vinegar supports healthy digestion, gently stimulates the liver, and adds a tangy, botanical kick to meals. Rosemary helps stimulate bile flow and mental clarity, while dandelion supports liver function and detoxification.
Perfect drizzled over salads, mixed into sparkling water, or taken by the spoonful before meals.
Ingredients
Makes 200–250ml (about 1 cup)
1 small handful fresh Dandelion leaves (or 1 tbsp dried)
1 small handful fresh Rosemary sprigs (or 1 tbsp dried)
Raw apple cider vinegar (with the ‘mother’)
A clean glass jar with a plastic or non-metallic lid
Instructions
Lightly bruise the rosemary leaves and chop the dandelion if fresh, to help release their beneficial compounds.
Place the herbs in your jar, filling it about ¼ to ⅓ full with plant material.
Pour apple cider vinegar over the herbs until completely covered, leaving a little space at the top.
Cover with a non-metallic lid (vinegar corrodes metal) or use parchment under a metal lid.
Label with the ingredients and date, then store in a cool, dark place.
Shake gently every day or two.
After 2–4 weeks, strain out the herbs and bottle the infused vinegar.
How to Use
Digestive Tonic: Take 1 tsp to 1 tbsp in a bit of water about 10 to 15 minutes before meals.
Salad Dressing Base: Mix olive oil, mustard, and honey for a gut-loving vinaigrette.
Mocktail Splash: Add a dash to sparkling water with mint and lemon for a refreshing digestive spritz.
Notes
Fresh dandelion leaves are best harvested before spring or early summer flowering.
You can add a few fresh ginger slices or orange peel slices for extra flavour and digestive warmth.
