Herbal Vinegars

It's as good a time as any to clean up the Garden's herbs.
Infused vinegars add nuances of flavors to foods, and make wonderful gifts. (I'm posting this in September, so that these simple culinary gifts will have ample time to steep prior to the holidays.)
I have made my special vinegars in the decorative bottles that I gift them in. They are easily found at Thrift stores, Pier One, The Container Store, somebody's liquor cabinet . . .
Vinegars will keep indefinitely. So, to insure a good quality herbal vinegar, sterilize the bottles, clean and air dry fresh herbs.
Remember that strong flavors go well with a strong vinegar. (Red wine vinegar: basil, bay, rosemary, sage, tarragon. White wine vinegar: dill, basil,chives. Sherry vinegar: parsley, rosemary, thyme. Apple cider vinegar: horseradish, dill, mustard seeds, lemon balm. Basil compliments everything.) Delicate flavors compliment a more subtle vinegar.
Do not be shy about adding enough herbs to achieve the best flavor. When using fresh herbs, I've used 1+ cup of herbs to 2 cups of vinegar.  When using smaller herbs, like thyme, but not oregano, add an extra sprig.
Simply add the herbs to your bottle. Slightly 'bruising' the herbs will release some of the oils. 'Bruising' can be as simple as lightly pressing them between fingers or using 2 spoons (one inside the other with the herbs between them), and gently squeezing the spoons.
Pour the  vinegar over the herbs and tightly seal the bottle or jar.   Do Not Heat The Vinegar !
Allow the herbal vinegar to steep in a dark place for several weeks.  Gently shake the bottle every 2 weeks.
My favorite herbal infused vinegars use fresh basil or fresh tarragon or fresh dill.
SIDEBAR : Basil has been shown to provide protection against unwanted bacterial growth. These anti-bacterial properties of basil are not associated with its unique flavors, but instead with its oils.


Here is a recipe for 'Bouquet Garni Vinegar.'
Using only the freshest herbs, combine the following:
*1 cup parsley sprigs
*4 sage leaves

*1/2 cup rosemary sprigs
*1/2 cup thyme sprigs
*1/2 cup bay leaves
*1 quart of white wine vinegar
****In a wide mouth glass jar, pack herbs.
****Cover with vinegar.
****Seal with plastic wrap. This will keep the lid from oxidizing, if metal.
****Tightly screw on the lid.
****Allow to steep in the dark at room temp for 4 weeks (cupboard or pantry).
****Strain through a seive into a non-reactive container, until clear. (Cheese cloth works well for this.)
****Add clean rosemary and thyme sprigs into sterilized decorative bottles.
****Using a funnel, pour the strained vinegar into the decorative bottles.
****Tightly seal bottles and return to dark until gifting.
As I often suggest, share with good friends.




"The bouquet garni (French for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption.
There is no generic recipe for bouquet garni, but most recipes include parsley, thyme and bay leaf. Depending on the recipe, the bouquet garni may include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Sometimes vegetables such as carrot, celery (leaves or stem), celeriac, leek, onion and parsley root are also included in the bouquet.
Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a net, or even a tea strainer instead. Traditionally, the aromatics are bound within leek leaves, though a coffee filter and butcher twine can be used instead." (quote and photo from Wikipedia)