vinegars, oxymels and the joy of making
vinegars
We’re moving deeper into Autumn. Soon we’ll be at Samhain, the Celtic festival that ends and begins a year and marks the slide into midwinter. But for now, there are the last of the berries, crops of root veg and wild roots to forage.
There are so many ways to nourish ourselves. With the rhythms of our days. With the company we keep. With food that is whole and nurturing. With rest. With the plant allies that move through the seasons with us.
I make herb vinegars throughout the year and in October a favourite is dandelion, ginger and turmeric. Aromatic vinegars are easy to make and wonderfully nutritious. You can take a teaspoon in a glass of warm water in the morning to boost immunity, or add them to salads, soups, stews and sauces.
Use organic apple cider vinegar with mother (the gunky looking strands that keep the vinegar alive) as this has lots of health benefits on its own. It reduces cholesterol, is anti-bacterial and regulates the pH balance of the body. We think of vinegar as acidic but in the gut it has an alkalising effect because of how it interacts so it also helps to keep down inflammation. It includes B vitamins, vitamin C, calcium and potassium. And when we start to add herbs it becomes even more nourishing.
If you can’t find any dandelion roots near you, just go with ginger and turmeric. Dandelion (Taraxacum officinale, rad) looks like a humble weed but he’s a powerful liver herb. The liver is a hard working organ — it processes everything we put through our bodies and has multiple functions. When everything is working well in the liver, the flow of nutrients and energy in the body is protected.
Dandelion is also rich in vitamins and minerals. He lowers LDL cholesterol (the low density type that we don’t want much of) and raises HDL cholesterol (the high density heart-protective cholesterol). He aids digestion and keeps the urinary tract clear.
For the vinegar, dig up 3 or 4 roots, give them a good scrub and chop them into the jar you are using to make your vinegar.
Ginger (Zingiber officinale) is another nutritious root. Anti-inflammatory, a digestive that boosts immunity and a mild pain reliever. She also lowers blood pressure and cholesterol. Use organic ginger if possible or scrape off the skin from non-organic (you can leave the skin on for organic). Chop into your jar.
Turmeric is one of the most nourishing roots you can take. The fresh root isn’t bitter and is wonderful in vinegar, but it stains everything so take care with where you chop it. Turmeric (Curcuma longa) is being researched for their anticancer properties and is highly anti-inflammatory. They lower blood pressure and aid circulation which is good for the heart and also for the eyes. They help with pain management, including headaches and migraines. In the winter, the lack of light can be challenging for lots of us so something with an uplifting quality is always welcome and they are good for memory too.
Again chop into your jar which wants to be about 1/2 to 2/3 full of roots and then topped up with vinegar.
Store it somewhere dark and not too warm for a couple of weeks at least and up to four weeks (but not the fridge). And give it an occasional shake. Finally, strain it (a muslin cloth is ideal, though a good sized strainer will work for this size of herb).
Label and enjoy.
oxymels
To take your vinegar making a stage further, oxymels are delicious, nourishing and simple and satisfying to make. We have a jug of oxymel to accompany every evening meal. You could make it from your dandelion, ginger and turmeric vinegar, but in the autumn and winter it’s wonderful to have berry oxymels.
Red and purple berries are crammed with nutrition. They are high in antioxidants, so they keep free radicals at a low level and prevent oxidative stress on the body’s cells and organs. They improve blood sugar levels by making the body more insulin-sensitive. Their main nutrients include big levels of vitamin C, manganese, vitamin K1 and good amounts of copper and folate, making them immune-boosting and good for fighting off winter bugs. They are anti-inflammatory, lower cholesterol and promote cardiovascular health by supporting veins and arteries and good circulation. So they are also good for eye health.
You can make a berry vinegar with fresh or dried berries. If it’s dried material, fill the jar to just over half and if it’s fresh berries around 2/3. Rosehips, bilberries, blueberries, hawthorn berries and elderberries are all good choices. (Just be aware that if you are using fresh rosehips you need to halve them and make sure you scoop out all the itchy seeds that can irritate the throat and gut.)
After two-four weeks, when you have your infused vinegar, strain it through muslin. It’s messy and needs a strong squeezing. Wear old clothes and an apron and enjoy the sense of play. (The pulp is great in compost.)
Finally, simply mix your vinegar with honey. You can mix one to one or you can make it 2 parts vinegar to 1 part honey if you don’t want it as sweet. A good organic honey works well. It can take quite a bit of stirring to get the honey to dissolve, but it will with a bit of persistence. Bottle and label. Use it like a cordial — it’s strong so you don’t need much in a glass or jug. Add a little, then top up with water and you can always adjust to taste.
for the joy of making
How many of us spend more and more time at screens. If we are writers even a lot of our creative time might be screen-time. I journal by hand and keep some notes by hand, but otherwise — writing, mentoring, editing, preparing and teaching courses… is all screen-dominant. If you’re a plastic artist you might have much less screen time. If you’re a grower too… But the ubiquity of screens is not getting any less.
And with it our sense of being grounded human creatures who make and play can diminish.
Blending herb teas, making a balm, mixing a vinegar or oxymel… making a mess, trying recipes that work or don’t… using hands and eyes and sense of smell… connecting to the more-than-human world… This is joy.
Joy. Play. Restful, sensual activity. Taking the time to nourish body and soul. This is resistance to all that would dehumanise our lives.
It asserts that embodied, slow, messy, humanity matters. That how we nourish ourselves — physically and creatively — matters.
Enjoy.