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Rosemary Vinegar

Photo Credit
Patty Sanders
Patty Sanders
Category
Salad Dressings
Course
Salads
Preparation Method
Other
Credit
Patty Sanders, Herbalist
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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 is a certified herbalist and professional nutritionist for Purdue University Extension. Read More from Patty Sanders
 

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Comments

jj (not verified)

1 month 3 weeks ago

You should remove the weird misinformation attributing magic powers to herbs. None of those "health benefits" are real. Stick to posting recipes

Wendy Smith (not verified)

2 months 4 weeks ago

How much do you take to aid memory?

Hi, Wendy. It is the rosemary specifically that is aids memory, so if you are only looking for that benefit perhaps you may want to start drinking rosemary tea and adding the herb into your cooking.

Patricia Masi (not verified)

5 months 3 weeks ago

Hello ty I just wanted to know after the 6 week what do I do next. Strain the rosemary leaves. Then how long is the vinger good for and does it have to be Frigidaired and how long will it stay good? Thanks

Hi, Patricia. After the 6 weeks you will strain the vinegar and yes, you can keep it in the refrigerator.

Diana (not verified)

10 months 2 weeks ago

After the 4 to 6 weeks when the rosemary vinegar has completed its brewing cycle should the vinegar be fully strained and then re-bottled? Or can the rosemary herb (fresh and/or dried) be left in the vinegar until all the vinegar is used?

Rena (not verified)

10 months 3 weeks ago

What is "the mother"? My mom used to refer to the air bubble in honey as the mother, but how does it apply to vinegar?

Hi, Rena. When buying apple cider vinegar, sometimes you will see the bottle labeled as containing “the mother.” This means the vinegar contains the yeast and bacteria from the fermentation process.

Cathy (not verified)

10 months 3 weeks ago

Can it be fresh and not dried in with the vinegar? I have a giant rosemary plant, and drying a quantity will take time.