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You can infuse vinegars with fresh plant material in exactly the same way as oils. They are very palatable as cordials sweetened with honey, and as daily tonics taken by the spoonful. They work well in compresses, as gargles and mouthwashes, to add shine to hair in rinses or just poured into the bath to soothe skin. They also add an extra depth of flavour in cooking and salad dressings.

To make an infused vinegar: three-quarters fill a clean Kilner jar with plant material, crushing lightly to help release the essential compounds. Pour over cider or white wine vinegar to cover (don’t use malt), making sure the plants are completely submerged.

Storage Seal, and leave in a warm, sunny spot for 2 weeks, shaking the bottle every couple of days, and pushing down any uncovered plant material. When ready, strain and pour into a sterilized bottle.