Directions:
- In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
- Bruise lemon verbena and mint and loosely fill clean glass jars.
- Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
- After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs.
- Store as it is or strain through cheesecloth and rebottle.
- Add a few fresh sprigs of lemon verbena and mint to the bottle for identification purposes and visual appeal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.11 Kcal (582 kJ) | ||
| Calories from fat | 7.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.79g | 1% | |
|---|---|---|---|
| Cholesterol | 1.17mg | 0% | |
| Sodium | 54.54mg | 2% | |
| Potassium | 767.2mg | 16% | |
| Total Carbs | 12.83g | 4% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 12g | 48% | |
| Protein | 0.67g | 1% | |
| Vitamin C | 37.9mg | 63% | |
| Vitamin A | 6mg | 199% | |
| Iron | 709.8mg | 3944% | |
| Calcium | 270.9mg | 27% | |
| Amount Per 100 g | |||
| Calories | 36.03 Kcal (151 kJ) | ||
| Calories from fat | 1.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.21g | 1% | |
|---|---|---|---|
| Cholesterol | 0.3mg | 0% | |
| Sodium | 14.13mg | 2% | |
| Potassium | 198.73mg | 16% | |
| Total Carbs | 3.32g | 4% | |
| Sugars | 0.04g | 1% | |
| Dietary Fiber | 3.11g | 48% | |
| Protein | 0.17g | 1% | |
| Vitamin C | 9.8mg | 63% | |
| Vitamin A | 1.5mg | 199% | |
| Iron | 183.9mg | 3944% | |
| Calcium | 70.2mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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