four thieves vinegar recipe
Recipe type: Ferment
Cuisine: American
Prep time: 
Total time: 
Serves: 1 quart
While many recipes for Four Thieves Vinegar abound, there’s no telling now which recipe is most accurate though a recipe written by Jean Valnet, a renowned aromatherapist and herbalist of the early 20th century, may resemble the original more closely than any other.
  • 2 tbsp chopped fresh lavender flowers
  • 2 tbsp chopped fresh rosemary
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped fresh sage
  • 2 tbsp chopped fresh marjoram
  • 2 tbsp chopped fresh anise hyssop
  • 4 cloves garlic, (peeled and crushed)
  • 1 quart white wine or apple cider vinegar, (preferably raw)
  1. Toss herbs and garlic together in a one-quart mason jar, cover with vinegar and allow them to marinate for seven to ten days in a sunny location. After seven to ten days, strain the vinegar through a fine-mesh sieve into a second, clean 1-quart glass jar.
  2. Store at room temperature until ready to use and serve as you would any seasoned vinegar: as a basis for vinaigrettes or as a seasoning for braised meats and vegetables.
Recipe by Nourished Kitchen at