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Life's beauty & mystery

Astringent Gargle Recipe

Ingredients

Powdered sage leaf (Salvia officinalis)
Raw apple cider vinegar
Basic Guidelines for Making Infused Vinegars

Use dried herbs for making infused vinegars whenever possible. The water content of fresh herbs can dilute the acidity of the vinegar, reducing its shelf-life. Made properly, infused vinegar can last for up to twenty years.
Using a grinder or mortar and pestle, turn dried herbs into a coarse powder.
Place herbs in a clean glass jar and cover with vinegar to about an inch above the herbs.
Macerate your batch for at least two weeks, shaking every day or two.
Strain your vinegar using cheesecloth or a fine sieve or chinoise.
Pour vinegar into a sterilized bottle and cap (Green, 2000).

Dilute 1 tablespoonful in ¼ cup water and take as needed

Astringent Gargle Recipe was last modified: February 8th, 2016 by Lilian

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Lilian

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The blogger

My life in Denmark

I'm working as Laboratory technologist and my fritime involves baking and decorating cakes, cooking and experimenting on different ways to prepare foods, planting herbs and chilis, making natural cosmetics, soaps, lotion and more. Read more

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iQuote

When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left and could say, I used everything you gave me.

Life’s Quote

Certain things catch your eye, but pursue only those that capture the heart.

The mind is everything. What you think you become.

The only person you are destined to become is the person you decide to be.

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