It’s no mistake that the first plants to pop up in spring are tender wild edibles that are bursting with nutrition. After a long cold winter of eating heavier meals and lots of sugar, these wonderful weeds are what our bodies crave! Whenever I’m feeling blah I’ll take a little swig of this vinegar to perk me right up, but I’ll also add it to soups, stir-frys and salad dressings. It adds a fresh green flavor to your foods, aids in digestion and assimilation and also gives you that much needed vitamin and mineral boost!
Ingredients: all fresh and wild – stinging nettle, garlic mustard, chickweed, hairy bittercress, ground ivy, dandelion leaf, henbit, cleavers, purple dead nettle, evening primrose and organic apple cider vinegar.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. If you’re pregnant, breastfeeding, or on any medications, please consult with a qualified health professional before beginning any new herbal products.