Well, my double dandelion is sitting in the cupboard as we speak; so I guess it's too late to dry it. :-) So, you would never use fresh dandelion leaves, chopped up?
Pounded and blended would crack the cell walls, wouldn't it?
I believe the original vinegar was the distilled kind. It was quite saturated with herb, so I heated it, just to be on the safe side. Then I topped up the chopped leaves with ACV.
Interesting comment about the ACV and its being partly saturated--I never really looked at it like that before.
Makes sense. >>> Probably why Susun Weed used to say just to use the distilled white kind, which I would never ordinarily use.