herb flower vinegar

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Make your herb flower vinegar now, or forever hold your peace.  (Well, at least until next spring.)  Don’t waste the herb trimmings you’ve pruned from now-flowering plantings.  My vinegar is fortified with thyme flowers, Tuscan rosemary flowers, chive blossom heads, and a single strawberry blossom. Another lovely possibility is chive blossoms and a long, fat twist of lemon peel.

Pack the flowers loosely in a jar, then fill with a decent quality vinegar.  I prefer wine vinegar over plain distilled vinegar, since the latter is so sharp-tasting, but you could use either.  Top with a non-metal cap and let sit for a month or so before using or gifting.

6 thoughts on “herb flower vinegar

  1. Veronica 17 May 2009 / 11:17 am

    Beautiful!

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  2. dorisgoat 17 May 2009 / 4:57 pm

    Fabulous idea! (and great photo) Have you tried making your own vinegar, too? Mine has been a mixed success. The color wouldn’t be quite as attractive, but the flavor is generally pretty mild, and I love the idea of full-on DIY vinegar.

    http://dorisandjillycook.com

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  3. Eugenia 18 May 2009 / 6:36 am

    Dorisgoat: Thanks! No, I haven’t tried doing my own vinegar. It would be fun if I had time, but it’s one of those projects that seems to be expensive and labor-intensive. But if you’re having fun, I say go for it! :) Although, beware — don’t use homemade vinegar for pickling, since it probably won’t be acidic enough.

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  4. Ann 20 May 2009 / 7:11 am

    Eugenia, the homemade vinegar process can be cheap and easy. I started by inoculating some good leftover red wine with the mother from some raw cider vinegar, put it in a mason jar, covered it with cloth, and stuck it in a closet. Two months later, voila, wonderful vinegar. Way better than store-bought. I keep at this approach and have good success. The odd batch takes forever to turn. If I get frustrated I just dump it!

    Thanks for the tip on the herb flower vinegar!

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