I just decanted this nettle oxymel, a recipe I got from Five Flavors Herbs newsletter. It is super tasty. I had to reduce the measurements because I didn’t have a jar that big and I didn’t feel like picking a pound of nettles. As it is, I have 18 oz of oxymel. I wish I would have read some of the other articles about nettle oxymel before I composted the marc. Sounds like it would have made a good addition to a salad. Now I know for next time.
FROM FIVE FLAVORS HERBS
NETTLE OXYMEL RECIPE
An oxymel is a shelf-stable honey and vinegar herbal infusion that has been part of folk medicine for centuries (and likely longer). Enjoy a spoonful of this nettle oxymel straight or mixed into tea to ward off complaints during pollen season, or when you need an extra dose of nutritive support.
- 1 lb. nettle tops (leaves and tender stems)
- 750 mL raw apple cider vinegar 3 cups
- 250 mL raw honey 1 cup
Directions
- While wearing gloves, clean and finely chop nettles and transfer to a ½ gallon glass canning jar.
- In a separate glass jar, combine room-temperature vinegar and honey and stir periodically until honey is dissolved.
- Pour honey and vinegar mixture into the first jar until nettles are covered with liquid, ensuring all plant matter is submerged (to avoid mold). Secure lid.
- Store in a cool, dark place for 2 weeks, shaking every few days.
- Strain out leaves and store liquid in dark glass jars with airtight lids for up to 6 months (or longer in the refrigerator).
Yum!