Blueberry Herbal Vinegar {a brain food!}

Beautiful blueberry herbal vinegar features ingredients that are good for your brain and body!

Learn how to make blueberry vinegar, plus how to turn it into a brain boosting oxymel (herbal sweet and sour syrup).

A jar of vinegar with blueberries and herbs

This recipe was inspired by an interesting study I read about blueberry vinegar and its potential to improve cognitive function.

“…The BV [blueberry vinegar] group showed significantly restored cognitive function in the behavioral tests. … “

Since I’ve spent my life struggling with attention and memory issues, and I unfortunately have the “Alzheimer’s gene”, I’m always on the lookout for things that are brain-beneficial.

With fresh blueberries in season, this is one I had to try!

In addition, I included a handful of herbs in my vinegar for added benefits. Feel free to leave them out, or add your own favorite herbs to the mix.

Herbs for Blueberry Infused Vinegar

Brain-Friendly Culinary Herbs

Here are the herbs I added to my vinegar and why I chose them.

Following each herb is a link to a related scientific study that may be of interest. (I also consulted favorite herbal books, since science has barely touched what herbs can do!)

I chose fairly common kitchen or garden herbs and used just a small amount of each, similar to the amount used when cooking. Still, if you have any health concerns, are on medication, pregnant or nursing, check with your health care provider before using home remedies like this one.

Jar of Blueberries and Herbs for Blueberry Herbal Vinegar

How to Make Blueberry Herbal Vinegar

  1. Fill a jar about half way with fresh blueberries.
  2. Add several pinches of fresh herbs, if you’d like.
  3. Pour vinegar into the jar until it’s almost filled.
  4. Stir with a knife or chopstick to release air bubbles, then add more vinegar if needed.
  5. Cover with a non-metallic lid and let steep for 1 to 3 weeks.
  6. Strain and store the finished vinegar in your fridge for about 4 to 6 months.
  7. Alternatively, infused vinegars can be processed in a water bath canner for 10 minutes to increase shelf life to 9 months to 1 year.

Tips when infusing vinegar:

  • For the vinegar portion, use white wine, red wine, or apple cider vinegar.
  • Place a layer of parchment paper or plastic wrap between metal lids and vinegar to prevent corrosion, or use a non-metal top.
  • Want to use frozen berries? Kathie from Homespun Seasonal Living has helpful information on the prep work you need to do in her article “How to Make Berry Infused Vinegar from Frozen Berries“.
A jar of blueberries and herbs in vinegar

How to Make a Blueberry Herbal Oxymel

An oxymel is an herbal sweet and sour syrup that’s used for medicinal purposes.

They’re often used for respiratory issues, but in the case of this blueberry oxymel, I’m using it for brain benefits.

(Read more about oxymels in my article: How to Make Medicinal Vinegars & Oxymels.)

  1. Combine equal parts of honey and strained blueberry herbal vinegar in a small jar.
  2. Taste to see what you think of the balance of sweet and sour.
  3. If you feel the mixture is too sweet, add more vinegar. If it’s too sour for your taste, add more honey.
  4. The amount is flexible since both honey and vinegar act as preservatives, so you can’t mess up with this recipe!
  5. Stir the honey and blueberry herbal vinegar together; it might not blend well at first, that’s okay.
  6. Store in a cool place or the refrigerator for around 6 months.

Take oxymels by the spoonful. I try to take 1/2 to 1 tsp one two times a day, with a meal. (I just guessed on that dose, you may want to take more.)

You can also stir a spoonful of oxymel into a beverage such as lemonade.

More Blueberry Infused Vinegar Recipe Ideas

Blueberry, blackberry and raspberry vinegars are often interchangeable in recipes.

See my article: Blackberry Vinegar + 3 Recipes to Use it In for a fruit dip, salad dressing & main dish idea.

You could also use blueberry vinegar to replace elderberry vinegar in my Elderberry Vinegar Honey Caramels Recipe.

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author, herbalist, soapmaker

Jan Berry is a writer, herbalist, soapmaker, and bestselling author of The Big Book of Homemade Products, Simple & Natural Soapmaking, and Easy Homemade Melt & Pour Soaps. She lives in the Blue Ridge Mountains with her family and a menagerie of animals, where she enjoys brainstorming creative things to make with the flowers and weeds that grow around her. You can also find her writing about gardening and foraging over at her family's website: UnrulyGardening.com!

17 Comments

  1. Ooh I love this idea! I get scattered at times too and feel like as I get older, my brain has trouble focusing. I wonder if this could be used as a base for a shrub even.

  2. Jan, you’re the BEST! I am so inspired that I’m going to self-teach about herbal healing – just for my own education/knowledge.

    Warmly,

    Michelle

  3. Thank you! I appreciate your taking the time to share your amazing discoveries!
    And bless you for adopting those kittens and their Mamma!

  4. Hi Jan,
    Since this is using fresh berries should it be steeped in the refrigerator?
    Thanks!
    Melody

    1. Hi Melody! You could infuse in the refrigerator if you’d like, but it’s not necessary. According to my Ball Blue Book of canning & preserving, you can store vinegar while it’s infusing in a cool dark place for up to 4 weeks.

  5. Pingback: Elderberry Vinegar Honey Caramels Recipe {+video}

  6. This makes a very tasty oxymel! I just finished my batch today. We typically make (and take) an anti-inflammatory oxymel (“fire” cider), so this one intrigued me especially since I grow all of the herbs in this recipe and I can always use a brain boost. Thanks so much!

  7. Hello Jan:
    Thank you for sharing your story with us. I do have one question would this vinegar oxymel work using frozen blueberries and if so would you let them thaw before mixing in with the dried herbs and vinegar (in winter)?
    thank you and enjoy your kitties
    Yvonne

  9. Once again you amaze me with your abundance of important information and joyful way of sharing it with all with us. I have been growing and using flowers and herbs for many years and to see so many new ideas is a pleasure. Thank you, thank you for your caring and sharing of the good things Mother Earth has given us. Terry

    1. Hi Terry, Thank you so much for the kind words! ❤ I’m happy to hear you enjoy the information & recipes!

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