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Rosemary Vinegar

Photo Credit
Patty Sanders
Written By: Patty Sanders Herbalist and Nutritionist
Category
Salad Dressings
Course
Salads
Preparation Method
Other
Credit
Patty Sanders, Herbalist

With only two ingredients, our Rosemary Vinegar recipe is not only simple to make but also has SO many uses in the kitchen and as a natural remedy. Rosemary aids memory, soothes joint pain, and even fights germs. Try this easy way to add flavor and healthfulness to your daily life.

One of the most straightforward recipes for using this herb (or any herb) is this 19th-century hint for making flavored vinegar: Pour plain vinegar over herbs in a bottle and let it sit for a month or so. 

What could be easier?

Rosemary is an amazingly available plant all over the world, and you can clip rosemary from your own live plant or use dried rosemary from the spice drawer.

Uses for Rosemary Vinegar

  • Rosemary aids memory and concentration, is an anti-inflammatory, and supports the circulatory system (low blood pressure)—plus, it stimulates fat and starch digestion. 
  • In the kitchen, it’s great to add a splash (or more!) into salad dressings, sauces, soups, stews, marinades, pesto, hummus and more! Try drizzling on grain or rice dishes, cooked greens, and sandwiches.
  • Use rosemary vinegar to soothe your body. Adding 1 cup to a bath will sooth muscles as well as irritated or red skin (especially if you were in the garden!). You could use as a facial toner as well; if needed, dilute a facial toner down.
  • Finally, rosemary vinegar can be used to clean up the kitchen, bathroom, and house. Just put in spray cleaners. The house will smell wonderful, too!

See the simple recipe below and watch herbalist Patty Sanders make this simple recipe and share health tips!

Ingredients
2 Tablespoons of dried rosemary
2 cups of apple cider vinegar (preferably with the mother)

Instructions

Note that you’ll also need a regular mason jar (or pantry jar), parchment paper, labels/masking tape, a pen, and a rubber band.

  1. Coarsely grind rosemary with a mortar and pestle, then add to the mason jar.
  2. Pour vinegar over the top of the herbs to cover. Leave 1/2 inch at the top of the jar.
  3. Stir ingredients.
  4. Cut parchment paper according to the size of the jar opening and add a rubber band to secure it and then add the lid.  OR, use a food-safe plastic lid. (Vinegar reacts with metal lids and will cause them to corrode over time.)
  5. Label!
  6. Cover and place away from direct light or heat (room temperature) for 4-6 weeks.

About The Author
Patty Sanders

Patty Sanders

Herbalist and Nutritionist

Patty Sanders is a certified herbalist and professional nutritionist for Purdue University Extension.

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Comments

<span>Patty Sanders</span> Tue, 05/17/2022 - 14:39
Thank you Mr. James for offering a different option to make healthy recipes that can boost our immune system.
<span>Lisa Martin</span> Wed, 05/11/2022 - 20:52
After brewing the vinegar, should it be strained? Refrigerated? I worry a little about any microbes that may be attached to the fresh rosemary.
<span>Patty Sanders</span> Sun, 05/15/2022 - 23:25
Yes! After 6 weeks you can strain it and you may refrigerate it as well!
<span>Susan</span> Wed, 05/11/2022 - 08:53
Recipe states 2 Tbs Rosemary to 2 Cups vinegar!!
<span>Tom Chase</span> Wed, 05/11/2022 - 08:12
The old time famous doctor Jarvis of Vermont, has written a book about health. He advocates Vinegar religiously. I've used his advice and drink 8 oz of Organic Vinegar, Honey and water three times a day many years. The mixture can be warmed or cool as to one's liking. Simple formula, in a cup or glass: 2 Tbs Organic Vinegar, 2 Tbs Honey and top off with water to 8 ozs total. Noticing some quantity questions for the Rosemary formula, trusts this helps in the meantime.
<span>Julie Billot</span> Wed, 05/11/2022 - 07:05
With all do respect- This is a valid question will anybody answer it? Are the comments even noticed by you? Third time How much fresh Rosemary is needed for this recipe. Thank you in advance for answering our question.
<span>Bob</span> Fri, 05/13/2022 - 15:02
With all do respect, the person who submitted this recipe used dried rosemary. Look up the conversions yourself. This is not a free research center.
<span>Laurie</span> Wed, 05/11/2022 - 07:25
My grandmother taught me the the rule of thumb on fresh to dried or vise versa is 1 tablespoon of fresh for every 1 teaspoon of dried, 3 to 1 ratio. That's what I do when I'm using fresh instead of dried & always works for me.
<span>Patty Sanders</span> Wed, 06/01/2022 - 10:19
Thank you Laurie for sharing! your grandmother taught you well! I like 3 to 1 ratio and easy to remember.
<span>Deb</span> Wed, 05/11/2022 - 07:33
Hello! I usually use a 2-1 ratio but I'll try the 3-1 your grandmother taught you, usually cant go wrong if Granny said so!