I thought since we are dealing with a continual need to disinfect things this might be useful if not intriguing!!
This is a lovely herbal disinfectant but can also be used as a flavoured vinegar and with the addition of oil – turned into a delicious dressing.
I have supplied two versions – one made with fresh herbs and one with dried. The fresh herb recipe takes only a week or so to mature whereas the dried herb one can take up to 4 weeks before being useful.
There is a story about four thieves who made an herbal vinegar during the great plague in France. The vinegar was such a strong disinfectant that the thieves could rob the dead without fear of getting ill and dying themselves. They became very rich, but were eventually caught and given a merciful death in return for the recipe.
Although it is no longer used for the original purpose, it is an excellent disinfectant to use around the house – as well as being safe to eat! (The original recipe also contained a lot of herbs with well-known anti-flea and anti-microbial properties!!)
For the dried herb version
You will need:
1 tsp whole cloves
1 small piece of cinnamon
2 tsp dried rosemary
2 tsp dried peppermint
4 tsp dried sage
2 tsp dried lavender flowers
1 tsp dried thyme
2 tsp dried garlic flakes
½ tsp black peppercorns
500ml apple cider vinegar
What to do:
Warm the vinegar gently – do not boil. Place all ingredients into a glass jar and pour over the warm vinegar.
Seal well and leave on a sunny windowsill for 3 – 4 weeks. Shake every now and then to mix.
Thereafter, strain, and use as a spray on surfaces, door knobs, hands etc. or use as an edible flavoured vinegar.
For the fresh herb version
You will need:
2 tablespoons fresh lavender
2 tablespoons fresh rosemary
2 tablespoons fresh mint
2 tablespoons fresh sage
2 tablespoons fresh thyme
2 tablespoons fresh marjoram
2 tablespoons fresh anise hyssop(optional)
4 cloves of garlic
½ teaspoon black peppercorns
3 whole cloves
500 ml apple cider vinegar
What to do:
Chop all the fresh herbs and crush the peppercorns, garlic and cloves.
Place all ingredients into a large glass jar, pour over the vinegar and seal. Leave to infuse for 7-10 days on a sunny windowsill.
Thereafter, strain and use as a spray on surfaces, door knobs, hands etc. or use as an edible flavoured vinegar.
To turn this into a Classy Vinaigrette:
Take 1part Vinegar with 1part good Olive oil and mix with ½ part prepared mustard. Blend well. Then add a bit more crushed fresh garlic and salt and pepper to taste.
Shake very well to blend.
Set aside for a while to infuse and let the flavours develop. Shake well before use.