I am without a doubt in love with my Goldenrod (Solidago, spp.) journey, and love simply being in her presence. It’s hard for me not to smile and feel blessed when I am near her. Yep, I love Goldenrod.

Here in the northeast our Goldenrod blooming season is rather long since there are between 130-160 different species each of which have different start times for bloom. They tend to start in early August and go on until early October. Alas, all good things must come to an end and now her bold golden glow is starting to fade. Everyday I visit and collect a little bit more and, of course, leaving most of the blossoms for the pollinators who, like me, can’t seem to get enough of her. Plus, they need it for their long winter.

I have been collecting blossoms and leaves to infuse into organic apple cider vinegar, which will be used for our salad dressing. Years ago, Mike took a spin at the salad recipe I adapted from my sister-in-law. You could say this recipe is third generation or 3.0. And with goldenrod apple cider vinegar, it is frankly pretty awesome. According to Susun Weed, Goldenrod vinegar will “improve mineral balance, help prevent kidney stones, eliminate flatulence, and improve immune functioning.” It’s delicious and medicinal, just like I love my foods.

When harvesting Goldenrod later in the season, it is important to pay closer attention to underside of the leaves. There tends to be more rust (orange spots), powdery mildew, and bacterial leaf spot (black spots) as the season comes to the close. Plus, you don’t want flowers that are on the way out. So make sure the blossoms are still vibrant. This is an ideal time to pause with Goldenrod, breathe, caress her blossoms and leaves as you selectively cut some for your apple cider vinegar. Once you have enough, remove all the blossoms and leaves from the stems, take your time, relax so all the critters have time to leave. It always amazes me how many crab spiders scurry away during these times.

The next step is to cut everything up, exposing as much of the plant’s cell walls to the apple cider vinegar. Once you are satisfied, fill a clean, dry mason jar ¾ of the way with the Goldenrod and then add the apple cider vinegar. Cover with a plastic lid since metal will react with the vinegar, and you don’t want that. Label the jar ~ ingredients and date. Shake well, put your intentions into it and store it at room temperature out of the sun. Visit daily, shake and infuse with your love for 6 weeks. Strain and then re-bottle.

Mike’s Kickass Dressing

(Makes a pint)

1/3 cup Goldenrod organic apple cider vinegar

2/3 cup Organic olive oil

2 or more Garlic cloves ~ peeled and minced

1 inch Ginger ~ peeled and minced

2 tbsp mustard

Organic cane sugar to taste

Add all the ingredients to a wide mouth pint-canning jar. Blend with a hand blender.

Enjoy!

How do you use your Goldenrod apple cider vinegar? Please share and I will continue to share.