- You can use the same recipe for any fresh herbs from the garden. Rosemary,
thyme,oregano and tarragon all make good vinegars. Remove any dirt and debris
from fresh herbs, and use only the best leaves, discarding those that are discolored,
or have been munched on by insects. Spray wash, spread on newsprint and let
the leaves wilt and dry on the stems. This step also lets any bugs clinging
to the leaves depart.
- Heat the vinegar gently till hot, (not boiling). Pour heated vinegar over herbs and let infuse in a covered container for 2 to 3 days, or longer depending on the recipe. If you are interested in extracting medicinal properties from herbs, the infusion time will be in longer rather than shorter.
Infuse at room temperature away from direct sunlight. Kitchen cupboards are ideal for this. Shake the bottle every few days.
- Strain - remove all organic materials, then pour herbal vinegar in a clean dry bottle and cork. Vinegar causes metal to deteriorate, so if you can't find a plastic or cork to fit the bottle of your choice cover the opening with wax paper before screwing on the lid. You can add back some sprigs of herbs or berries for decorative purposes, but make sure they stay submerged in the vinegar. Most flavored vinegars will last for months when stored in a cool, dark place. (refrigerator is fine), but for optimal flavor use within 3 months.
- To Make a simple oil and vinegar dressing use 1 part vinegar to 3 parts olive oil. A sample recipe for 1 salad would be.
- 2 Tbs. herbal vinegar
- 2 Tbs. Dijon mustard
- Salt and freshly ground pepper, to taste
- 6 Tbs. extra-virgin olive oil