MUP Celebrates National Herbs & Spices Day!
Today is National Herbs and Spices Day so it’s only fitting that we share a secret or two from one of our favorite authors! Jaclyn Weldon White and her A Southern Woman’s Guide to Herbs are both chock full of secrets of the garden and the kitchen. Enjoy a delicious tidbit, but be warned, you may have to get the whole book!
To make herbal vinegar, use any herb or combination of herbs that appeals to you. The most commonly used are basil, tarragon, rosemary, and thyme. They’re all delicious, and opal basil has the added benefit of turning the vinegar a gorgeous pink color.
Bring white wine or apple cider vinegar to a boil. Remove from the heat and let it cool a minute or two. Take a generous handful of your chosen fresh herb (which you’ve already washed) and bruise the leaves with your hands. Put the crushed herbs into a large glass jar or bottle and pour the hot vinegar over them. Further bruise the herbs with the handle of a wooden spoon and stir the mixture a few times. Seal the container and store your vinegar in a cool, dark place for a month or two, gently shaking the bottle every week.
When the vinegar is ready, strain it (discard the herbs) and put it in a nice bottle. If you like, you can put a couple of new sprigs of fresh herbs into the vinegar for decoration, but this isn’t necessary. Your vinegar is now ready to use or to give as a gift.
Herbal vinegar can be used in a variety of ways. A tablespoon or two adds a nice tang to stews or soups. It makes wonderful salad dressings and can be used when grilling fish or meat.
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