One way to preserve the wonderful flavors of fresh herbs for use year-round is to make herbed vinegars. Herbed vinegar can be used in salad dressings, marinara sauce, and marinades. Use decorative containers with tight fitting lids or corks and give as gifts from your garden.
- Pick fresh, blemish-free herbs from the garden in the morning after the dew has dried but before the sun steals the potent flavor.
- Slightly bruise herbs and pack them into glass jars loosely.
- Add about 1/2 cup herbs per pint of vinegar.
- Cover with good quality, slightly heated, but not hot, cider or wine vinegar.
- Cap with an acid proof lid and allow to steep in a sunny windowsill for a couple weeks.
- Strain through cheese cloth and return strained vinegar to jars.
- Add a fresh sprig of herb to the jar for identification and visual appeal.
Best herbs for vinegars: Basils, Chervil, Chives and Chive blossoms, Dill leaves, Fennel, Lemon Verbena, Marjoram, Rosemary, Salad Burnet, Savory, Tarragon, Thyme, Lemon Thyme. Use these in any combination you desire. You may also wish to add Garlic, Savory seeds, Red chilies, or lemon. Click here to purchase the Vinegar and Oil Herb Assortment Pack.