Lemon balm just popped up on its own in our yard a few years ago (along with feverfew and sweet cicely), and I’ve been harvesting it heavily ever since. This infused vinegar is one of my favorites — it has the most wonderful fresh lemony scent that reminds me of Lemon Pledge from my childhood, only much better and completely natural!
Ingredients:
- Fresh lemon balm leaves and stems
- White vinegar (or apple cider vinegar)
Instructions:
- Harvest fresh lemon balm and give it a gentle rinse if needed. Pat dry.
- Fill a clean mason jar about ¾ full with the lemon balm.
- Pour vinegar over the herbs until the jar is completely full, making sure all the leaves are submerged.
- Cap the jar tightly, label it with the date, and place it in a cool, dark cupboard.
- Let it infuse for 8 weeks, shaking the jar gently every once in a while.
- After 8 weeks, strain out the herbs and transfer the vinegar to a clean bottle or jar. Label and store in a cool, dark place.
Uses:
- Natural Cleaner: Dilute with water for an all-purpose spray that smells amazing and cuts through grease.
- Culinary: Use in salad dressings, marinades, or drizzled over roasted vegetables.
- Wellness: Add a splash to tea or water for a gentle digestive boost.
This is such an easy way to turn a volunteer herb into something useful and beautiful. I love knowing exactly what’s in my cleaning products and pantry!
