By Sarena-Rae Santos, Natural Health Blogger
Functional foods are my favorite foods. I love incorporating medicinal herbs into the foods I cook and using food as medicine. There’s nothing like a highly nutritious and beneficial addition to an already delicious meal. One of the easiest ways to do this is vinegar extracts.
In high school, I was diagnosed with gastritis, and in my early adult years, I was diagnosed with gastroesophageal reflux disease (GERD). So, of course, for my first vinegar infusion, I went with Fennel-Infused Apple Cider Vinegar.
If you’ve read our fennel herbal profile, you know fennel is a carminative herb that promotes digestion, soothes the gut, and removes gas from the digestive tract. Aside from fennel’s digestive benefits, it also has benefits like:
- Highly Nutritious
- Anti-inflammatory Properties
- Antibacterial Properties
- May Support Heart Health
- May Provide Menopause Symptom Relief
- May Increase Breastmilk Supply
- Anticancer Properties
This recipe helps hone in on the antibacterial and gut-supporting properties of fennel. Add in the amazing benefits of apple cider vinegar, and you have the perfect recipe for digestion support before meals.
Fennel-Infused Apple Cider Vinegar
Ingredients & Materials
- ¼ cup fennel seeds (I recommend Starwest Botanicals or Frontier Co-Op)
- 1 cup apple cider vinegar (learn how to make your own apple cider vinegar)
- 16 oz. mason jar
Step 1: Gather ¼ cup of fennel seeds.
Step 2: In a mason jar, pour 1 cup vinegar over the herbs and combine well.
Step 3: Place the jar in a cool, dark cabinet to steep for about four weeks and shake daily.
Step 4: After steeping, strain the mixture through a strainer covered in cheesecloth.
Optional: Some people use a French press to extract the remaining liquid after straining the mixture.
Step 5: Transfer to a dark-colored, glass, airtight container for long-term storage.
Usage & Storage: Take 30 minutes before meals. Add one teaspoon of fennel-infused apple cider vinegar to as much or as little water as you want. It will last about six months when stored in a cool, dark place like a cabinet (you can also store in the refrigerator to retain flavor). If you notice a rancid smell or visible mold at the top, it has gone bad.
Disclaimer: This post is not intended as medical advice. These statements have not been evaluated by the FDA, and nothing in this post is intended to diagnose, treat, or cure anything. If you have questions, please do your own research or seek advice from a health professional.
