Vinegars have a reputation of being sour, cider-tasting plastic bottled liquids, to be sparingly sprinkled on salads as an after thought for the diet-conscious.
The first vinegar may well have been an accident-perhaps someone left the wine out in the hot sun. It "turned" and became vinegar. "Vinegar" comes from a medieval French term, "vinaigre," or sour wine. The first herb vinegar, too, may have been a mistake - a cook throwing a handful of herbs to cover up some wine - gone - sour, forgetfully putting it aside.
Since that time, herb vinegars have been put to culinary, medicinal, and even cosmetic use. Wine vinegars are made from all types of wine from many different countries. Balsamic vinegar is considered to be the ulimate. Made in Modena, Italy, since the sixteenth century, balsamic vinegar was said to be so valued that it was often included in a bride's dowry or in a family inheritance. Dark, rich, sweet and pungent, balsamic vinegar is the fermented juice of Trebbiano grapes. As with old Cognac, wooden vats of oak, walnut, or cherry store the vinegar until maturity -- traditionally ten years.
Making Your Own Herb Vinegars
Homemade vinegars make great gifts and are beautiful displayed in your own kitchen, as well. If made correctly, these vinegars will last for years. Give it a try!
Consider using any of the following herbs in your vinegars:
basils - lemon, cinnamon, sweet, lettuce leaf, purple ruffled, Italian; bay leaves, chervil, chives, cilantro, dill, fennel, French tarragon, garlic, lemon balm, lemongrass, lemon verbena, lovage marjoram, Mexican mint marigold, mints, oregano, parsley, rosemary, sage, savory, scented geraniums, thymes.
It is best to harvest in the morning when the herbs are freshest and have the most flavor. Clean them, making sure no bugs are hiding within.
Fill a clean, sterilized glass bottle with fresh herbs or a combination of herbs and spices or fruit.
I suggest using 2/3 white vinegar to 1/3 white or red wine or champagne to make your vinegar more mellow.; this takes the bite or sharpness out. Pour the vinegar/wine mixture over the herbs, into the bottle. Bruise the herbs slightly with a wooden spoon of skewer. Put the top on the bottle and store in a cool, dark place at room temperature. Stir the mixture about five days later with a wooden spoon or skewer, or shake the vinegar in the bottle. This allows the flavors to be released. Your vinegars will be ready in 3 to 6 weeks, depending on how strong you the flavor.
Here are a few combinations you can use to make an unusual bottle of herb vinegar. Be creative and have fun!
Purple Basil with Blueberry Vinegar
2-3 sprigs of purple basil
2-3 tablespoons of fresh blueberries
Follow the basic directions given above.
Peaches & Herbs Vinegar
1 peach thinly sliced and with skin removed
2-3 sprigs of cinnamon basil
1 cinnamon stick
Follow the basic directions given above
Edible Flowers Herb Vinegar
1-2 sprigs of rosemary
a few organically grown edible flowers
Follow the basic directions given above.
Basic Herb Vinegar
2-3 sprigs of sweet basil1 fresh bay leaf
1 sprig of oregano
1 teaspoon mixed peppercorns
Follow the baic directions given above.
Here are a few tips for using herbal vinegars:
1. Add 1-2 tablespoons of herb vinegar to sauces and gravy.
2. After sauteing meat, pour a few tablespoons of herb vinegar with the browned particles in the pan to make a savory sauce.
3. Add a tablespoon of a peach or blueberry vinegar to a cake mix batter to bring a bold flavor note.
4. Add 2-3 tablespoons of herb vinegar to a soup or stew.
5. Add 1/3 cup edible flowers vinegar to 1/3 cup of honey, 1 cup canola oil, 1/2 teasoon paprika, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1 1/2 teaspoon lemon basil, finely minced. Puree in a blender and refrigerate for one hour before using for a great salad dressing.
