Herbal Vinegar

Herbal vinegars are so simple to make.  They make a nice little gift, especially if you put a bottle in a basket with the makings for a salad.  Or you can add a nice olive oil and your favorite recipe to make salad dressing!

I try to save a few uniquely shaped bottles throughout the year just for making flavored vinegars:

These were "dill and chive" and 

"basil and oregano" vinegars:                                                                                             These are "chive flower' vinegars:

In the spring I start some herbs by seed and others I buy at the local farm market:

The oregano and chives return every year and need no maintenance at all.  I don't let my herbs flower because that will discourage leaf growth.

Today I made a few bottles of Italian Vinegar:

I prefer to use champagne vinegar or rice vinegar, as they are less acidic than white vinegar.   This time I added a few sprigs of basil, chives, thyme and oregano to the bottles and poured the vinegar over them.  I store the bottles in the pantry for two weeks.  At this point it is ready to use.  You can strain it to remove the herbs if you like, but I like to keep them in to remember exactly what I used.

These vinegars make a tasty vinaigrette when mixed with olive oil:
Easy Herb Vinaigrette1/4 c herbal vinegar3/4 c olive oil1 T dijon mustard1 minced garlic clovedash of sugar, salt and pepperMakes one cup of dressing, let sit for 30 minutes and store leftover in refrigerator.

Oregano