How to make herbal vinegars

June 17, 1997

Herbs for vinegars include basil, bay, chervil, dill leaves, fennel, lemon balm, garlic, marjoram, rosemary, tarragon, thyme and mint.

Use cider or wine vinegar. Bruise the freshly picked herbs and loosely fill a clean jar. Pour on warmed, but not hot, vinegar to fill the jar and cap with an acid-proof lid. Set in a sunny window and shake daily for two weeks. Test for flavor. If a more pungent taste is required, strain the vinegar and repeat with fresh herbs. This can be stored as is or strained through cheesecloth and rebottled. A fresh sprig can be added to the bottle for visual appeal and identification. Use in salad dressings, marinades, gravies or sauces.

To make herbal teas

Herbal teas are the most commonly consumed liquids after water. The leaves or flowers are put into a warm teapot, boiling water is poured over and the tea is brewed for 3 to 5 minutes. Many people find herb teas too bland, compared with coffee and black tea. You can mix China tea with herbs or, to get some of the "bite" we derive from regular tea and coffee, add dried leaves of raspberry or strawberry. Anise, chamomile, lemon verbena, linden blossom, mint, rose hip and sage are refreshing teas.


To make herbal butter

Herbal butters are a delicious way to add the full flavors of fresh herbs to snacks and dishes. Try the following blend or choose your own herbs.

Chive and Parsley Butter

1 tablespoon chopped chives

2 tablespoons chopped parsley

8 ounces butter, slightly softened

juice of one lemon


black pepper

Beat herbs into the butter and then add the lemon juice and seasoning. Mix until smooth. Chill before serving. Use molds if desired. Store in a cool place.

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