Dandelion, Nettle and Lemongrass Brew with Apple Cider Vinegar
Dandelion, nettle and lemongrass steeped 9 minutes at 98 °C, then stirred with raw apple cider vinegar, lemon juice and a spoon of honey: tart, earthy and caffeine-free.
This morning cup combines two kitchen staples with a long history: a bitter herb blend and raw apple cider vinegar. Dandelion and nettle are the earthy, mineral base; what the European medicines agency says about each herb is quoted on the blend's own page, and nothing here adds to it.
Apple cider vinegar adds a bright, slightly funky acidity that pairs naturally with the earthy bitterness of dandelion. Use raw, unfiltered ACV with the 'mother' visible at the bottom—the cloudy strands are the vinegar's own culture, and they carry most of its character.
Brew the blend as our catalog does, 9 minutes at 98 °C with the cup covered: the lid keeps the volatile aromatic compounds from lemongrass in the cup. The lemongrass softens the herbal bitterness and brings a citrus note that ties everything together.
Sip it warm mid-morning or after a meal, where our catalog places the blend. The combination is tart, bitter and honeyed in that order—a cup with a lot of edges and no caffeine, for a morning that does not start with coffee.
Ingredients
- 1 tbsp herb blend (dandelion + nettle + lemongrass + optional burdock)
- 1 cup hot water (98 °C)
- 1 tbsp raw apple cider vinegar (with the mother)
- Juice of 1/2 lemon
- 1 tsp raw honey
- Pinch of grated fresh ginger (optional)
How to make it
- 1Place the herb blend in a mug. Pour hot water over and cover with a saucer or small plate. Steep 9 minutes.
- 2Strain into a clean mug. Let cool 2 minutes (so heat doesn't degrade the honey or ACV).
- 3Stir in apple cider vinegar, fresh lemon juice, and raw honey until honey dissolves.
- 4Add a pinch of grated fresh ginger if desired. Sip slowly while still warm.
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