6. Dandelion Infused Vinegar
Infusing vinegar with dandelion has both medicinal and culinary applications. You can choose to mix dandelions with apple cider vinegar for therapeutic purposes or blend it with balsamic to add to salads and other meals.
Dandelions come packed with vital minerals such as magnesium, potassium, iron, and calcium. One of the best ways to extract these minerals from the plant matter – is by soaking the dandelions in vinegar. To create your vinegar, take a mason jar and fill it two-thirds of the way with dandelion flo0wers.
Pour the balsamic or ACV on top of the flowers and let them soak for 4 to 6-weeks to absorb all of the beneficial minerals and polyphenols into the vinegar. Remove the jar from storage and strain the plant matter, then bottle the vinegar in a glass mason jar. Store in a dark cupboard at room temperature. Most vinegar infusions will last for up to a year if you store them correctly.