Sweet Violet Vinegar
By Lucia Kloster
Image courtesy of Kelli Wilson
Ingredients
- 1⁄2 to 3⁄4 cup freshly picked viola flowers*
- Raw apple cider vinegar
* Make sure you are positive the flowers you harvest are from the Viola spp. Don’t be fooled by the African violet, which is not edible.
Directions
- Fill half to three-quarters of a clean, 1⁄2-pint (8 ounces) mason jar with freshly picked viola flowers.
- Add raw apple cider vinegar, and fill to about (about 1⁄4-inch from the lid.
- Cover and let the mixture sit overnight in a cool, dry place.
Contributor
Lucia Kloster
Lucia Kloster received her master’s degree from Saint Michael’s College. She concentrated her studies on the herbalist Saint Hildegard. She earned certifications in Sacred Plant Medicine and Advance Sacred Plant Medicine from The Gaia School of Healing and Earth Education. She runs Lucia's Gateless Studios offering sacred plant writing salons and retreats.
