Herbs are flourishing in mid-August. It doesn’t matter if they are in containers or in the ground—herbs are really doing well. Now, what to do with all the herbs. Try making herb vinegars. They last for months and can be stored for later use.
Many of us are more mindful of what we consume, counting calories and are substituting healthier choices at mealtime. Vinegar and oil salad dressings are one healthy way to reduce calories, while improving digestibility. Vinegar is good for our tummies, and herbs add a little flavor to otherwise dull vinegars.
Herb vinegars are easy to make and inexpensive. The kinds of herbs that can be used in vinegar are many. Basil is a favorite because of the many varieties, each giving a different aroma and flavor—Asian, cinnamon, lemon, lime, sweet—or purple that gives a pretty pink infusion. Other herbs include chamomile, chives, dill, garlic chives, lavender, marjoram, mint, oregano, rose geranium, rosemary, French tarragon, and thyme (English, French, German, or lemon). All are easy to grow in the garden.
Steps to make herb vinegars:
• Collect fresh herbs early in the day when plants are fully turgid. Foliage, flowers, and flower buds can be used.
• Wash by gently swishing in cool clean water. Check wash water for insects that will be dislodged with the gentle swishing. If there are quite a few in the wash water, discard water and repeat.
• Gently blot washed herbs, dry on clean towels away from heat or sun.
• Cut stems to fit bottles in which herbs will be placed. Some recipes call for only leaves but most herbs make a more attractive presentation when left intact, for instance, rosemary vinegar is more attractive when stems are intact.
• Use clean clear bottles so that herb textures are visible— wine bottles, other vinegar bottles or any decorative bottle.
• Place herbs into bottles, using a ratio of one cup fresh herbs to two cups vinegar.
• Decant vinegar into bottles. Vinegar choices may be white distilled, rice, champagne, or red wine vinegars. Secure corks or screw tops tightly and place bottles into the hot sun for 12 hours. There is no need to heat vinegar as bottle contents will heat in the sun.
• Vinegars can be strained so that only liquid remains or use with herb stems intact.
• Store away from bright light.
• Enjoy!
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