Herb-Infused Vinegar Recipe: Lemon Balm

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Add this lemony vinegar to soups or salad dressings.

Use this healthful lemony vinegar in salad dressings, sauces, or to flavor soups and stews.


• Large bundle of fresh lemon balm
• 1 quart apple cider vinegar


1. Coarsely chop lemon balm leaves and stems.

2. Fill a quart-size glass canning jar with lemon balm until it’s about 3⁄4 full. Cover with vinegar until plant matter is submerged. Cover with a lid and let steep in a cool, dark place for 2 to 4 weeks.

3. Strain and store in a glass jar. (Note that metal rings can corrode when they come into contact with vinegar. Narrow-neck vinegar bottles with rubber gaskets are best.)

Learn how toGrow, Harvest and Use Lemon Balm.

Adapted with permission from Weekend Wonder Detox by Michelle Schoffro Cook.

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