Making Herbal Vinegars

Red or white wine vinegars or apple cider vinegars are the best to use for these recipes. White distilled vinegar can be too harsh and mask the flavors of the herbs.

Try making single-herb vinegars at first, such as the classic fresh tarragon in white wine vinegar. Then start experimenting!

For fresh herbs:

Loosely pack a glass jar with fresh herbs. Cover with vinegar and cap with a non-metallic lid (or put a waxed paper layer between a metallic lid and the jar). Wait one month. Strain. Rebottle, adding dried herb sprigs for decoration if desired (fresh herbs may turn dark in the vinegar).

For dried herbs:

Fill a jar 1/3 full of dried herbs. Heat vinegar to the simmering point. Pour vinegar over herbs. Seal as above. Wait one week. Strain and bottle as above.

Some herbs that make excellent flavored vinegars:

Sage, oregano, marjoram, garlic chives (and chive blossoms), rosemary, hot peppers, thyme, tarragon, chervil, borage, mint, lavender, mugwort, lemon balm, lemon verbena, cilantro

Other articles of interest:

A Home for Herbs

How to dry herbs in apartments and other small spaces.

Brooklyn In Provence

Learning to savor life here at home. Recipe for Herbes de Provence.

Herbal Gifts, Part Two: Dream Pillows and Bath Herbs

Go To Page: 1 2