Food underfoot: the cuisine of the ancient roads

Vinegar is not merely a condiment, but an ancient elixir, valued by our ancestors for its flavour, healing properties, and ability to preserve food. In the wild kitchen, vinegar made from flowers, berries, and herbs is a universal remedy – for nourishment, for medicine, and for preservation. It accompanied travellers and herbalists alike as a source of vitality and taste.

In this chapter, we shall delve into the art of making vinegars from wild plants. You will discover how to transform the simplest gifts of nature into a fragrant and health-giving base for marinades, sauces, and dressings. Such vinegars not only lend dishes a delicate tang, but also enrich them with a bouquet ranging from floral to spicy, from fruity to resinous.

Vinegar as a gift of nature

Vinegar is among the oldest products known to humankind. As early as Ancient Egypt and Mesopotamia, it was obtained from fermented fruits and herbs and used as a drink, a medicine, an antiseptic, and a flavouring. It was both a household necessity and a magical substance.

In the tradition of wild cuisine, vinegar is a way to preserve summer in a bottle: the sunlit taste of berries, the fragrance of meadow herbs, the subtle tartness of wild fruits. Wild plants – nettle, dandelion, blackthorn, meadowsweet, maple – impart vinegars with distinctive, often layered flavours and rich colours.

Homemade vinegars from wild plants are a simple craft with great potential. They can replace factory-made condiments, elevate even the humblest dishes, serve as a base for dressings, drinks, and fermented foods, and even become part of your natural medicine chest.

In this chapter, you will learn how to make vinegars from foraged ingredients – aromatic, healing, and unique. They will enrich your cooking and bring true character to your pantry.

The basics of vinegar making

Vinegar is formed through a two-stage fermentation. First, the sugars contained in the raw material are converted into alcohol by yeasts; then the alcohol is transformed into acetic acid by bacteria (Acetobacter). Here are the main steps of the process:

1. Choosing raw materials

A wide range of plants can be used for vinegar fermentation, such as:

Flowers (dandelion, elderflower)

Berries (sloe, rosehip)

Herbs (nettle, ground elder)

It is essential that the plants are fresh, clean, and free from mould or contamination.

2. Fermentation base

To begin fermentation, you will need:

Ready-made vinegar (apple cider, wine), which already contains the bacteria required to turn alcohol into vinegar.

Vinegar mother – a gelatinous mass formed during previous fermentation, serving as a source of bacteria for the next batch.

Alternatively, sweetened water (water with sugar) can be used to supply sugar for the initial fermentation, if you do not have vinegar to hand.

3. Fermentation process

Preparing the raw material: Wash the plants, and chop them if necessary to speed up the release of aroma and active compounds. Berries may be lightly crushed or left whole.

Filling the vessel: Place the raw material into a clean glass jar, cover with vinegar (or sweetened water), leaving sufficient headspace for fermentation. To activate fermentation, add a little ready-made vinegar or vinegar mother, ensuring the presence of the right bacteria.

Starting fermentation: Cover the vessel with muslin or cloth to allow oxygen in, as bacteria require it to work. Keep the jar in a warm place (20—30°C). A stable temperature is important, as it affects the speed of fermentation.

Infusion: Over 2—4 weeks, the mixture will ferment. Check it regularly, noting aroma and flavour. The taste should gradually sharpen, and bubbles will appear – a sign of alcohol turning into vinegar.

4. Fermentation conditions

1. Use glass vessels (jars or bottles), which do not react with acid.

2. Cover with cloth or muslin to allow airflow while keeping out dust and insects.

3. Maintain a temperature of 20—30°C to ensure effective fermentation.

5. Filtering

Once fermentation is complete (when the vinegar has become sufficiently sharp), strain the liquid through muslin or a sieve to remove plant residues. Decant into sterilised bottles or jars for storage.

Tips:

If the vinegar becomes cloudy, develops an unpleasant odour or taste, it is best to start again. Check the cleanliness of your raw material, vessels, and the stability of the temperature.

Take care to prevent undesirable microorganisms entering during fermentation, as they may spoil the product.

Uses of vinegars

Culinary: Salad dressings, vegetable marinades, sauces.

Health: Dilute 1 teaspoon of vinegar in a glass of water as a morning tonic.

Household: Use as a hair rinse or a natural cleaning solution.

Tip: Store vinegar in a cool, dark place to preserve its aroma.

Vinegar recipes without sugar

Apple vinegar from peel and cores

A simple peasant method of preparation, using leftovers after preserving apples.

Ingredients:

– Peel and cores from 5—7 apples (preferably wild or sharp-tasting)

– 1 litre of water

– 1 tbsp of old vinegar (or leave out)

Preparation:

– Place the apple scraps in a jar and cover with water.

– Cover with muslin and leave in a warm place.

– After 5—7 days fermentation will begin. Stir daily.

– After 2—3 weeks, strain and leave to mature for another 1—2 weeks.

– Filter the finished vinegar and store in a bottle.

Uses: For food and as a healing remedy – especially diluted, to ease fatigue and aid digestion.

Herbal vinegar from sour infusions

A recipe using any sour-tasting herbs, especially sorrel.

Ingredients:

– A bunch of sorrel or ground elder (young leaves)

– 1 litre of rainwater or spring water

– A little old vinegar (optional)

Preparation:

– Chop the herbs and cover with water.

– Leave in a warm place for 2—3 days until fermentation begins.

– Strain, add a little vinegar as a starter, and allow to ferment for a further 2 weeks.

– Decant into a bottle and leave for another week.

Notes: A light vinegar with a mineral, herbal flavour. Traditionally used for dressing dishes and for treating greens before drying.

Vinegar from sour berries (sloe, rowan, lingonberry)

A northern method of vinegar-making.

Ingredients:

– 1 cup of fresh sour berries (such as lingonberry, sloe, guelder rose)

– 1 litre of boiled or spring water

Preparation:

– Crush the berries and place in a jar with water.

– Cover with cloth and leave for 5—7 days.

– Stir daily, monitoring the fermentation.

– Once the flavour has become distinctly sour and sediment begins to form, strain and leave to mature for a further 1—2 weeks.

– Decant into bottles.

Uses: A base for marinades and drinks.

Grain vinegar from rye or wheat

An Old Russian method of obtaining vinegar from soured grain.

Ingredients:

– 1 cup of sprouted rye grain

– 1 litre of water

Preparation:

– Cover the sprouted grain with warm water and leave for 2 days.

– Strain, and leave the liquid in an open jar at room temperature.

– After 5—7 days a light vinegar aroma will appear. Strain and mature to the desired strength.

Notes: A little old vinegar or fermented liquid (such as sauerkraut brine) may be added.

Birch sap vinegar

A Siberian spring recipe – vinegar was prepared when the sap began to sour naturally.

Ingredients:

– 1 litre of fresh birch sap

Preparation:

– Leave the sap at room temperature in an open jar.

– It will first sour, then begin to turn into vinegar.

– After 10—14 days, filter and decant into a bottle.

Uses: In folk medicine, and as a refreshing seasoning.

Vinegar recipes with sugar

Apple vinegar

Ingredients:

– 1 kg of wild apples (peel and cores may also be used)

– 1 litre of water

– 100 g of sugar syrup or honey

– 1 tsp of starter (or 2 tablespoons of prepared apple vinegar)

Preparation:

– Chop the apples into small pieces together with the peel and place in a jar.

– Boil the water, dissolve the sugar or honey in it, and cool until lukewarm.

– Pour the sweetened water over the apples so that they are completely covered.

– Add vinegar or starter, cover the jar with muslin.

– Leave in a warm place for 2—4 weeks, stirring daily.

– When the liquid turns sour and the apples sink to the bottom, strain the vinegar.

– Bottle and store in a cool place.

Uses: A universal homemade vinegar for cooking and health purposes.

Linden иlossom мinegar

Ingredients:

– 1 cup of fresh or ½ cup of dried linden (lime) blossoms

– 1 litre of water

– 100 g of sugar syrup

– 1 tsp of vinegar starter or a little natural vinegar

Preparation:

– Pour boiling water over the linden blossoms and steep for 10—15 minutes.

– Strain the infusion, add sugar, and cool.

– Transfer into a glass container and add the starter.

– Cover with muslin and leave at room temperature for 3—4 weeks.

– Strain and bottle when ready.

Notes: Fragrant, floral vinegar with delicate flavour.

Ground elder vinegar

Ingredients:

– 2 cups of young ground elder leaves

– 1 litre of water

– 100 g of sugar syrup

– 1 tsp of starter or a little vinegar

Preparation:

– Wash and chop the ground elder leaves.

– Prepare the sweet water, then cool.

– Place the greens in a jar and pour in the sweetened water.

– Add the starter, cover with muslin.

– Leave in a warm place for 2—3 weeks, stirring daily.

– Strain the finished vinegar and bottle.

Notes: Herbaceous vinegar with a fresh, green aroma.

Hawthorn berry vinegar

Ingredients:

– 1 cup of fresh hawthorn berries

– 1 litre of water

– 100 g of honey or sugar syrup

– 1 tsp of starter or a little vinegar

Preparation:

– Lightly crush the berries to release juice.

– Prepare sweetened water and cool.

– Pour the liquid over the berries and add starter.

– Cover with muslin and leave for 3—4 weeks.

– When the liquid acquires a distinct sourness, strain and bottle.

Uses: Traditionally used as a tonic and in marinades.

Dandelion vinegar

Ingredients:

– 1 cup of dandelion blossoms

– 1 litre of water

– 100 g of sugar (or sugar syrup)

– 1 tsp of starter (or a little vinegar)

Preparation:

– Collect fresh dandelion blossoms, wash, and lightly dry.

– In a pan, boil the water, add sugar (or syrup), and stir until dissolved.

– Place the blossoms in a jar or pan and pour over the sweet water.

– Leave to cool to room temperature, then add starter (or vinegar).

– Cover with muslin and leave for 3—4 weeks to ferment.

– Check occasionally; when the vinegar reaches the desired acidity, strain and transfer to bottles.

Notes: Light floral vinegar with a springtime aroma.

Nettle vinegar

Ingredients:

– 1 cup of fresh nettle (young leaves preferred)

– 1 litre of water

– 100 g of sugar (or sugar syrup)

– 1 tsp of starter (or a little apple vinegar)

Preparation:

– Wash and chop the nettle leaves.In a pot or jar, boil the water, add sugar (or syrup), and dissolve completely.

– Place the nettle leaves in the hot water and leave to infuse until cooled to room temperature.

– Add the starter (or vinegar).

– Cover with cloth and leave in a warm place for 3—4 weeks. Check occasionally.

– When the vinegar reaches the desired acidity, strain and bottle.

Notes: Refreshing, slightly sharp vinegar with a herbal character.

Mint vinegar

Ingredients:

– 1 cup of fresh mint leaves

– 1 litre of water

– 100 g of sugar (or sugar syrup)

– 1 tsp of starter (or a little apple vinegar)

Preparation:

– Collect fresh mint leaves and wash thoroughly.

– In a pan, boil the water, add sugar, and dissolve.

– Place the mint leaves in a jar or pan and cover with the sweet water.

– Allow to cool to room temperature, then add the starter (or vinegar).

– Cover with muslin and leave in a warm place for 2—3 weeks.

– Strain and bottle when the vinegar reaches the desired flavour.

Notes: Cooling, aromatic vinegar, ideal for summer dishes.

General tips and recommendations

Choice of ingredients: Gather plants on dry mornings so that they are fresh and aromatic.

Storage: Vinegar keeps for up to 1 year in a dark, cool place. Use glass bottles with tight lids.

Experiments: Combine ingredients – for example, add rose hips to dandelions for a new flavour.

Cleanliness: Sterilise jars and bottles to prevent mould.

Economy: Leftover plant matter after straining can be used in sauces.

Tip: If the vinegar tastes too sharp, dilute with water before use.

FINAL NOTE

Vinegars made from wild plants are a way to preserve the flavour and benefits of forest herbs, berries, and blossoms. They bring a light tang, enhance flavour, and diversify everyday cooking. Easy to prepare, they provide a wholesome and tasty base for marinades, dressings, and drinks. By using nature’s gifts, you create natural products with a vivid character and a seasonal touch.

Plant-based milk is more than a modern trend – it is rooted in ancient tradition practised by our ancestors for centuries. In times when cow’s or goat’s milk was not always available, people found ways to obtain nutritious drinks from the plants around them. Today, we are returning to this knowledge to create delicious and healthy alternatives that not only diversify our diet but also bring the vitality and richness of the wild.

Milk from nature

Plant-based milk is more than just a substitute for animal milk – it is a unique product with its own flavour and texture. Rich in proteins, fats, and micronutrients, its preparation is both simple and fascinating. Using nature’s gifts, you can create beverages suitable for porridges, pastries, sauces – or simply to enjoy on their own.

Methods for making plant-based milk

The basic principle is to blend plant material with water and then strain it. However, each type of plant requires its own approach.

Milk from nuts

– Hazelnuts: Produces rich, buttery milk – perfect for porridges and desserts.

– Hazelnuts with linden flowers: An infusion of linden blossoms adds a gentle, honeyed note.

– Hazelnuts and hemp seeds: When blended, they form a creamy “butter” and thick milk – highly nutritious.

– Pine nuts: Resulting milk is creamy, with a light coniferous aroma – ideal as a base for cream or plant-based cheeses.

– Beechnuts: Delicate, slightly tart flavour – perfect for autumn porridges, puddings, and biscuits.

– Edible chestnuts: Produce thick, fragrant milk – great for desserts and sauces.

Tip: Nut milk may be sweetened with a little honey or seasoned with a pinch of sea salt.

Milk from seeds

– Nettle seeds: Delicate flavour with nutty undertones.

– Orache seeds: Nutritious and mild-tasting milk.

– Burdock seeds: Dense and oily – especially tasty in sauces and baked goods.

– Flax and amaranth seeds: Mucilaginous milk – excellent for digestive health and gravies.

– Wild cumin and nettle seeds: Spicy, savoury milk – ideal for hot sauces and mushroom dishes.

– Horse sorrel seeds: Tangy and robust in flavour – pairs well with nuts and berries.

– Psyllium seeds: When blended, form a thick, gel-like consistency – a natural thickener.

– Shepherd’s purse seeds: A springtime ingredient that yields light milk – good for soups and mashed vegetables.

Tip: Seeds can be lightly toasted before grinding to enhance flavour – but only slightly, to avoid bitterness.

Milk from roots

– Dandelirn roots: Earthy taste with a slight bitterness.

– Burdock roots: Naturally sweet milk due to its inulin content.

– Cattail rhizomes: After cooking, they turn into a creamy purée – a substitute for thick cream.

– Tip: Milk made from roots is particularly suited to thick soups and hearty porridges, offering earthy depth and natural sweetness.

Milk from sprouts and flowers

– Sprouted clover: Produces a vitamin-rich, refreshing milk.

– Linden blossoms: Brewed and blended with nettle powder into a creamy, milky mass.

– Pine pollen: When added to nut milk, it creates a fragrant “cream”.

Recipes for plant-based milk and thick bases

Milk from hazelnuts

Ingredients:

• 100 g hazelnuts

• 300 ml water

• Optional: 1 tsp honey or a pinch of salt

Preparation:

– Soak the nuts for 8—12 hours.

– Drain and rinse.

– Blend with fresh water.

– Strain through muslin cloth or a fine sieve.

– Add honey or salt, if desired.

Features: Requires soaking for better digestibility.

Taste: Delicate, creamy, slightly sweet.

Usage: Porridges, smoothies, baking.

Milk from pine nuts

Ingredients:

• 100 g pine nuts

• 400 ml water

Preparation:

– Blend the nuts with water.

– Strain.

Features: No soaking needed.

Taste: Rich, soft, with a light resinous note.

Usage: Cream soups, sauces, desserts.

Milk from beechnuts

Ingredients:

• 100 g beechnuts

• 300 ml water

Preparation:

– Soak overnight, then rinse.

– Scald with boiling water and chill to peel faster (optional).

– Blend with water.

– Strain.

Taste: Creamy, with a slight woody bitterness.

Usage: Autumn baking, puddings.

Milk from edible chestnuts

Ingredients:

• 100 g boiled chestnuts

• 250 ml water

Preparation:

– Blend with water.

– Strain.

Features: Use only edible chestnuts.

Taste: Mild, creamy, slightly sweet.

Usage: Desserts, especially with spices.

Milk from nettle seeds

Ingredients:

• 50 g dried nettle seeds

• 250 ml water

Preparation:

– Grind to powder.

– Blend with water for 1—2 minutes.

– Strain.

Features: Rich in protein and trace minerals.

Taste: Light, slightly herbaceous.

Usage: Smoothies, pastries, sauces.

Milk from orache seeds

Ingredients:

• 3 tbsp orache seeds

• 300 ml water

Preparation:

– Soak for 6—8 hours.

– Discard soaking water.

– Blend with fresh water.

– Strain.

Taste: Mild, nutty, slightly grainy.

Usage: Porridge, set milk dessert.

Milk from burdock seeds

Ingredients:

• 50 g dried seeds

• 200 ml water

Preparation: