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An
optimistic gardener is one who believes that whatever goes down must come up.
Leslie Hall |
Making Herb Vinegars
Vinegar is among the oldest foods &
medicine. Its discovery most likely
occurred about 10,000 years ago concurrent with the advent of wine, since
vinegar is the natural next step after alcoholic fermentation. It is possible
to make your own vinegar base, but easier & less expensive to start with
vinegar purchased at the grocery store. Red or white vinegar is preferred. It is available in 12-oz. bottles; all you
have to do is pour about half of it into a measuring cup & stuff the bottle
with fresh, clean, dry herbs of your choice; pour back some vinegar to cover
the herbs; recap and let stand in a warm place for at least a month. (shake
occasionally). Viola! Herb Vinegar!
If you prefer to make larger batches, always use
glass; if using canning jars, cover the jar with plastic wrap before screwing
on the lid as vinegar reacts to metals. Allow at least 1 cup herb or fruit per
pint of vinegar. After 3 – 4 weeks, if the flavor isn’t strong enough, strain
& rebottle with fresh herbs. A fresh sprig of herbs can be added to the
final bottling or the vinegar can be left clear. If using dry herbs/spices,
place them in a muslin bag or tie them up in a coffee filter. Allow 1/3 – ½ cup
per pint of vinegar.
You can place the herbs/fruit in a glass or enamel
pot, cover with vinegar, cover with lid, warm – do not boil – 10 to 15
minutes. Remove from heat, cool, pour into jar, cover. Let stand 1 to 2 weeks, strain and rebottle.
Nasturtium blossoms add color & a peppery
flavor. Chive blossoms add pink color
& a light onion flavor. Salad burnet or borage have a cucumber flavor;
lovage is celery-like. Pineapple sage
or rose geranium vinegars are nice for fruit salads. Lemon thyme for fish.
Combinations of herbs can be used; (i.e.) - for an Italian blend use basil,
oregano, garlic chives, fennel & rosemary. The combination of fruit &
herbs can also be used; (i.e.) – raspberries & lavender buds.
Vinegar is also an unheralded cosmetic ingredient;
it cleanses, softens, soothes, and restores the ph balance for skin & hair.
Added to a bath it soothes itchiness. Of course the benefit of vinegar is
enhanced & increased when infused with herbs. Cider vinegar is usually the
base for cosmetic vinegars. They are prepared the same as any herb vinegar.
Distilled water can also be added to the finished vinegar; about ½ the amount
of vinegar. Some beneficial herbs for the skin are: Chamomile flowers,
Calendula & Elder flowers for soothing; Lavender is soothing & healing;
Lemon balm is soothing & astringent; Lovage (leaves or root) is cleansing
and deodorizing; Sage & Thyme are also deodorant & astringent. Rosemary
invigorating. Use ½ to 1 cup in your bath; 3 tablespoons in water as a final
rinse for hair; equal parts lavender & distilled water in a spray bottle on
sunburn.
For cleaning or room deodorizing, make
lavender/lemon peel vinegar. Place ½ cup in a recycled spray cleaner bottle,
add water & 3 squirts dish detergent.
For use as an air freshener don’t add the detergent; or put vinegar
& water in a glass/enamel pan on the stove & warm for a few minutes.
Tips for use of Herb Vinegar
Make vinaigrettes, relishes, mayonnaise, mustard,
marinades, salad dressings
Add 1 teaspoon to pie fillings or desserts to enhance the flavor or reduce
cloying sweetness
Use 3 tablespoons per gallon of water to wash
fruits & vegetables
Toss potatoes, apples, avocados with vinegar to keep
from turning color or add 1 teaspoon to water
Add 1 to 2 teaspoons to soup the last 5 minutes of
cooking
Add 1 teaspoon each vinegar & sugar to over
salted food; reheat
A Few Recipes
Raspberry Vinegar
2 cups raspberries
2 cups red wine vinegar
2 Tablespoons sugar or honey
Combine ingredients in glass or enamel pot. Warm for 10 minutes; remove from heat, cool,
cover. Let stand 3 to 4 weeks; strain,
pressing to extract all of the juices. Rebottle.
Raspberry Vinaigrette
¼ cup Raspberry Vinegar
½ cup olive oil
1 Tablespoon honey
1 teaspoon lemon juice
salt & pepper to taste
Herb Vinaigrette
¼ cup Herb Vinegar
¾ cup olive oil
1 teaspoon honey
¼ teaspoon each salt & pepper
1 Tablespoon herbs (chervil, chives, parsley or tarragon)
Sources
Fancy Pantry by Helen Witty
Kitchen Gardens by Mary Mason Campbell
The Herbal Pantry by Emelie Tolley & Chris Mead