Agriculture Reference
In-Depth Information
pour it into a fresh bottle or jar, maybe with a couple of sprigs for decoration. Don't forget to label
and date your jars so you know what they are.
Flavor combinations are endless. White vinegars can be tinted with blossoms and certain herbs,
like purple basil. Red vinegars hold up well against strongly flavored herbs. Beyond that, simply use
the herbs you like. Lavender blossoms are wonderful in white vinegar. Other basic combinations
might be rosemary and garlic in white vinegar, raspberry and black walnut in red wine vinegar, or
tarragon with thyme and garlic in cider vinegar.
Basil has such versatile flavor that it can be added to nearly anything. In white vinegars, it will leave a pink
tint, which adds aesthetic appeal to an already attractive infusion. This basil has already begun flowering,
which makes a stronger flavor in the leaves.
(Photo courtesy of Steve Swayne)
Experiment with blossoms, herbs, fruit and citrus zest, nuts, seeds, and even peppers. Vinegar
is also a good rinse for your hair and clothes, so herbed vinegars are even better. Of course, you
might want to skip the garlic and onions if you plan to pour it on your hair or rinse your mouth
out with it!
If you enjoy making new flavors and have the harvest excess to indulge the hobby, you will prob-
ably find yourself with more herbed vinegars than you know what to do with. They are so simple
to make and so fun to play with. Find old bottles and jars, especially ones with skinny necks that
you can cork. Clean and sterilize them, then fill with your herbed vinegar with a beautiful sprig
