The recipe makes a thick, syrupy vinegar - similar to a sweet & sticky balsamic glaze or shrub/'drinking vinegar'. It's an interesting sweet, spicy & savoury addition to so many dishes - from a dash or 2 in a meat marinade to a goats cheese salad.
Forget any misconceptions you have about this wild flower. It is not likely responsible for anyone's hay fever. It is just a beautiful perennial which is also edible. This is the first of a series of recipes using this much misunderstood plant.
Canning the tomato base ahead during the peak of tomatoe season makes serving this soup delicious and easy. Just create a basic cream broth, pour in the tomato base and you have a delicious winter soup on a cold winter day.