In Juliet Blankespoor's chapter on Violets in The Healing Garden, she recommends making a "mineral-rich springtime fairy vinegar" using the leaves and flowers of other spring edibles like chickweed, dandelion and nettles. This is my version of her recommendation. I use this in vinaigrettes - it can be taken by the teaspoonful or mixed in water, tea or other beverages.
1 quart organic apple cider vinegar
Generous 1/2 cup each of the following: fresh violet leaves, fresh violet flowers, fresh chickweed tips with flowers, fresh dandelion greens, fresh dandelion flowers, fresh nettle leaves, 1 (one) fresh green garlic (optional)
Wash and dry leaves and flowers. Wash garlic, remove root end and cut in half. Layer leaves and flowers into a clean quart jar. Stick the green garlic into the jar. Pour vinegar over all to fill the jar. Cap with a non-metallic lid, label and date. Leave in a place out of direct sunlight, where you will see and shake it everyday to activate the ingredients. I leave mine to macerate for 4 to 6 weeks and then strain out the botanicals. Use within 6 months - up to a year.
Makes one quart.