First, gather your edible wild fowers. We used flowers of
- Common daisy (Bellis perennis) Dutch: Madeliefje - French: Pâquerette - German: Gänseblümchen
- Bear's garlic (Allium ursinum) Dutch: Daslook - French: Ail des ours - German: Bärlauch
- Sweet woodruff (Galium odoratum) Dutch: Lievevrouwebedstro - French: Aspérule odorante - German: Waldmeister
- Herb Robert (Geranium robertianum) Dutch: Robertskruid - French: Géranium Herbe à Robert - German: Ruprechtskraut
- Garlic mustard (Alliaria petiolata) Dutch: Look-zonder-look - French: Herbe à ail - German: Knoblauchsrauke
- One late dandelion :) (Taraxacum officinale) Dutch: Paardenbloem - French: Pissenlit - German: Löwenzahn
Place them in a glass jar.
Yes, we can add some more.
Pour the apple cider vinegar over the plants...
... until all the flowers are covered.
There you have it: wild flower vinegar. Doesn't that look amazing?
Let steep for six weeks and enjoy!
Let steep for six weeks and enjoy!