Article written

  • on 03.05.2011
  • at 02:14 PM
  • by Wendy

Infusions, Tinctures and Vinegars 7


I’ve just had a flurry of herbal tonic making, and it feels so GOOD! Pictured from left to right are a beginning batch of nettle infusion, beginning jar of Susun Weed’s Old Sourpuss mixture, an already set and strained nettle infusion (nothing else has that color), beginning infusion of fresh oat tops, and some motherwort tincture that I took out of the cupboard.

You may be wondering how someone as lazy as I did all that. I had harvesting help. I had been really craving nettles, but mine were still pretty small, they’re just getting good for picking now. I pick them when they’re young, but wanted to give them a chance to outrun the pellitory. I have a bed of nettles planted on the north side of the house, where it doesn’t get super sunny, and they do fine there without taking over.

Garden nettles, which have since grown, with hardly any sun.

I decided to order some fresh herbs from the Sonoma County Herb Exchange, a worthy organization with a great catalogue of fresh herbs. When I first talked to them, there was the possibility of delivery to SF, but that didn’t work out, so I got the herbs through the mail. Nettles, dandelion root, oat tops and raspberry leaf, which I shared with my pregnant friend. I knew I had to go through them in a hurry and try to get the most out of their freshness.

I’ve been drinking the nettle infusion as much as possible, and also decided to make Susun Weed’s old sourpuss mineral mix, which I got from her excellent menopause book. I love this recipe, because it has a lot of high mineral herbs, and you can use whichever fresh herbs you have.

So  I chopped up some dandelion root, added nettle and raspberry leaves, covered with apple cider vinegar and that’ll be one batch. One thing to remember with herbal vinegars is that you don’t want to use metal with the vinegar, so I found a plastic top to a quart jar, filled it with Bragg’s raw apple cider vinegar, and will let it set for some time.

I think I’ll make another batch, if I can find another plastic lid, with added herbs from the garden: comfrey, mugwort (have a ton of these) and more raspberry or yellow dock. This is such a good way for the body to get all those minerals.

Tthe nettles have been tasting so deeply satisfying, I haven’t been taking them regularly since last summer, and my body has been craving them.  In a week that included a hit-and-run accident, and my cat’s ruptured anal gland (sorry), these nutritive tonics were just what I needed to stay sane and healthy.

I’ll include another post with more how-to details soon, but one thing I wanted to stress (which is not represented in my picture) is to make sure you label your herbal tinctures and vinegars (anything that’s going to last) with the date and contents. So easy to forget when you’re lazy, and I can’t tell you how many mystery tinctures I have had that I can’t share with anyone else!

subscribe to comments RSS

There are 7 comments for this post

  1. Great post! I make infusions of nettle and oat straw. I have one of Susun Weed’s books, but I have not tried all her herbal concoctions. You have inspired me to try some more.

  2. Stacy says:

    This is so cool! I can’t wait for your “how to” post!

  3. Very nifty! And they look so pretty lined up there together in the sun. Glad I stopped by. Very nice blog!

  4. Genevieve says:

    Oh, for heaven’s sakes’, your advice about labeling is so spot-on. I once took a swig of what I thought was a plum liqueur and it turned out to be a pequin pepper infusion we’d made to add, in droplets, to sauces. OW OW OW!!!!! Can’t wait for your instructions on tinctures and such. I’d love to learn more.

    • admin says:

      Ouch! I want to get that how-to post out there, but first I have one from a fermentation workshop I went to, and then the bee class has been clamoring to be heard as well. So, allowing for amazing surprise blooms, it should be coming up soon.

  5. Ma says:

    Are you making your nettle infusion with fresh or dried nettles? I saw Susun was making hers with dried, but I can’t wait:)

    • admin says:

      I usually make it with fresh nettles, it’s so much more amazing when they’re fresh! I hardly ever make it with dried nettles, but I think I need to sometimes, because I’m missing out on too much nettle-y goodness! Another great thing to do with nettles is to make a seasoning you can sprinkle on your food, I remember I used to give this to my son when he was growing up. Thanks so much for the reminder, I really need to bring nettles back into my life, in this busy time, when the garden has been dried out for so long, but now that the rain has come, they will probably start springing up again soon. I am still enjoying the old sourpuss mineral mix, both on salad, and as a refreshing drink mixed with water.

Please, feel free to post your own comment

* these are required fields

The Lazy Composter is powered by WordPress and FREEmium Theme.