Dandelion vinegar

Growing up, I didn’t think much about dandelions apart from the soft fluffy head they create; I would religiously pick these in late summer and blow the tops off to make a wish. In fact, I still do this. The dandelion is one of the most underrated weeds on our planet – its health benefits are said to be some of the most important in herbal medicine. Try picking the greens in early summer before they start developing and become tough. You can use both the root and the green parts, just ensure you pick these as far away from polluted areas as you can. You can make however much you like with this recipe, just make sure the jar is packed with the roots and leaves and totally covered in vinegar.

Dandelion roots and leaves

Raw unfiltered apple cider vinegar

1 Wash and scrub both the dandelion roots and leaves and cut into 5cm pieces.

2 Put the roots and leaves in a sterilised jar and pour over enough vinegar to cover.

3 Seal the jar and leave in a cool dark place to infuse for eight weeks. Strain through cheesecloth and decant into sterilised bottles. Use the vinegar as you would any vinegar for your salad dressings.

Tip: The health benefits of drinking dandelion vinegar are extremely good – try drinking a small glass of it before a meal. It can be a little intense so you can dilute it with cold water.