Mugwort Infused Vinegar

MUGWORT (Artemisia vulgaris) is a queen of the weeds. This lovely plant grows gracefully by roadsides, railroad tracks, and along the edges of woods. She is a common visitor to urban environments, often towering as high as -- or higher -- than a human. Mugwort's leaves are silvery on the underside, and are pungent and aromatic when crushed.

Inside these leaves lies an array of nutrients such as calcium and magnesium. Artemisia is a traditional herb for the digestion, as it is a bitter herb that stimulates the production of stomach acid and the flow of bile. This property combined with its rich mineral content make it an ideal kitchen herb.

I especially love to use it infused in apple cider vinegar -- it is delicious when drizzled over salad, vegetables, or even enjoyed by the spoonful! This unique vinegar is simple to make, full of nutrition, and is a beautiful way to make use of an abundant local plant.

Read more about my love of this fascinating plant here...


How to Make Mugwort Infused Vinegar:
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• In a pint sized jar, add 1.5 cups chopped fresh mugwort leaves and stems. (If using dried mugwort, add just 3/4 cup.)
  
  
• Cover the herb completely with apple cider vinegar, until the liquid reaches to nearly the top of the jar.
  
  
• Stir with a spoon or chopstick to remove any air bubbles.
  
  
• Place a sheet of wax paper over the top of the jar and then cap tightly with the lid. (The wax paper prevents the vinegar from corroding the lid.)
  
  
• Let steep for 4 to 6 weeks, if you can bear to wait that long! Taste at intervals to see if the flavor is to your liking.
  
  
• When ready, strain out the mugwort through a fine sieve.
  
  
• Place the remaining liquid in a dark colored, air-tight bottle and label. The vinegar can be left at room temperature if used within a few months. For a longer shelf life, store in the refrigerator.