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HERBAL VINEGARS, SALTS AND SUGARS

What to do with all those herbs you have growing? Turn them into gourmet vinegars, salts and sugars! Rita Heikenfeld, Lazarus Culinary Expert, shows us how.

Herbal vinegars are really easy to make and you can use them in all kinds of foods: vinaigrettes, marinades, as a seasoning agent for seafood, etc. Now there are no hard set rules, so I'll share the recipe I've been using for years, which always guarantees success, every time.

EQUIPMENT NEEDED:

Glass jar or other container that is not aluminum or plastic
Wooden or stainless spoon
Lid for glass jar that is not metal (or if it is, cover jar with plastic wrap BEFORE capping)
Herbs of choice

Run jars & caps through dishwashing cycle or sterilize in boiling water by boiling for 15 minutes.

RECIPE

If herbs need cleaning, rinse with hose the day before. Or put them in a salad spinner, like we sell at Lazarus, which washes and drys them without bruising. You can also rinse them gently and lay out to dry, or roll up in a towel to dry.

Fill container half full with herbs, bruising with spoon as you fill jar to release volatile oils. Pour wine vinegar, rice vinegar or champagne vinegar over the herbs, filling the jar. Or you can use regular clear or cider vinegar; just be sure it's 5% acidity.

Let steep in sun for a couple of days until the herbs turn a lighter color and the aroma when you open the jar smells like the herb. Be careful here, because the sun can get quite hot and if they sit too long outside, the flavor will dissipate. Or keep them in the house. I like to store mine at room temperature, or in a cool, dry place. This takes longer than the sun method, perhaps a week or several weeks depending upon the herb.

You can also make herb vinegar quickly by heating the vinegar (don't let it boil because the vinegar breaks down then) to a simmer and pouring over the herbs.

After the vinegar is finished, either strain the herb out and place a fresh sprig in, or just leave them in the jar. You can also put the vinegar into any pretty glass jar you like. If you leave the herbs in, you can refill the jar once or twice with vinegar.

TIP FROM RITA'S KITCHEN: MAKE YOUR OWN WINE

VINEGAR! Since I make herb vinegars by the gallon to use at home and give away as gifts, I make my own wine vinegar, which lends a very mellow taste. Wine vinegar makes the best herbal vinegars. To every quart of vinegar, add 1/4 to 1/2 cup of wine: for clear vinegar, use white wine; for cider, either white or red. WHAT KIND OF WINE TO USE? Your choice - you can start with a dry white or even use a fruity Riesling. I usually use what's left over from dinner, etc. Mix the wine into the vinegar well.

HERB COMBINATIONS:

Think of your favorite herb vinegars at the store: Here are some of my favorites. And don't forget other aromatics, like bay leaves, onions, celery, berries, etc. You can add these to taste.

Basil and chives
Tarragon
Dill
Mint and Rosemary
Thyme, Rosemary, Oregano and Basil (I call this my Herb Medley Vinegar)
Chives and Dill
Parsley, Sage, Rosemary and Thyme
Shallots and Basil

Flower petals which have not been sprayed can be added to vinegars for color and flavor. Try rose petals, hibiscus, nasturtium (these lend a peppery flavor); petunias, violas, impatiens.

Herbal vinegars make wonderful gifts, too!

HERBAL SUGARS:

To every cup of granulated sugar, add about 1/4 cup dried, chopped sweet herbs of your choice, like mint, rose geranium, lavender, lemon balm, lemon verbena, rose petals, etc. If you use fresh herbs, place everything in a large baggie and smack it on the counter every once in a while. The moisture in the herbs makes the sugar clump. You can strain the herbs out, or leave them in. To store, place in covered container at room temperature.

HERBAL SALTS:

Use a good quality salt, like Sea Salt, Kosher, or even the reduced sodium salts. To every cup of salt, add about 1/3 cup dried mixedchopped herbs, such as savory, chives, rosemary, thyme,
dried garlic and onion; or try this combo: parsley, chives, tarragon, lemon balm. Any combination is good - read labels on your favorite herb blends at the store and go from there. Store in a covered container at room temperature.

 

©2000-2008 Rita Heikenfeld and AboutEating.com