Making Herbal Vinegars

Last week I posted about making infused olive oil. Herbal vinegars are another fabulous way to increase the number of plants you are including in your diet as well as adding layers and complexity of flavours to your dishes.

My favourite way of using herbal vinegars is to make a vinaigrette combining them with infused olive oil – see recipe below. Of course you can use them in all manner of culinary ways including for marinades and dressings. Herbal vinegars can also be used for cleaning and toiletries: use them for soaking your feet, hair rinses, and even add a little to your bath after a long day.

Making herbal vinegars couldn’t be easier. Simply soak your favourite herbs in good quality vinegar for a couple of weeks or so, and then strain and bottle. If you put them in fancy bottles, they make great inexpensive gifts.

Vinegar: use a good quality vinegar of your choice – red or white wine vinegars are good. Or rice wine vinegar for a different flavour. I like to use an apple cider vinegar that has the mother included.

Herbs: you can use fresh or dried herbs and other plant materials such as garlic or citrus peels.

• Fruits such as raspberries or figs make great vinegars
• dried herb and spice blends such as ‘herbs de Provence’ work well
• parsley, sage, rosemary and thyme
• Fire cider or low-fire cider vinegar are a great way to include lots of healthy ingredients

If using fresh herbs, wash and pat them dry. Then put them into a jar and cover with vinegar. You will need about 1 cup fresh herbs/plants (or 1/2 cups dried) to 2 cups vinegar. Seal and leave to infuse for 2-4 weeks until they have a good flavour. Strain and pour the vinegar into bottles. Avoid using metal lids as they can react with the vinegar.

Basic Vinaigrette Recipe

Equal parts (infused) olive oil and herbal vinegar in a small jar
1-2 tsp Dijon mustard

Shake well and use.