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Fresh herbs in the garden can be dried, frozen (most) or enjoyed immediately in recipes such as herb breads, herb butters, and pestos. You can also preserve the fresh flavors of summer herbs in oils and vinegars, which can then be added to salads, sauces, or used to flavor most cooked dishes, adding a lovely depth of flavor.

Herb Vinegar

1 sprig rosemary

2 large sage leaves

1 garlic clove, crushed

apple cider (to fill the bottle)

Combine all ingredients in bottle. Seal and keep for one month before use.

Tarragon Vinegar

5 sprigs tarragon

2 cloves garlic

White wine vinegar

Put both ingredients into bottle. Fill with white wine vinegar.  Seal and keep for one month before use.

Pizza Oil

2 garlic cloves, crushed

1 or 2 chili peppers

1 sprig rosemary

8 peppercorns

extra-virgin olive oil to fill the bottle

Place herbs and spices in clean bottle and fill with oil. Seal and allow flavors to blend for a week before use.

Olive oil is the very soul of a salad, and far beyond this, for it is one of the finest foods and medicines ever bestowed upon man [and woman]… A teaspoon a day, taken with vegetables in the course of the daily meals, will calm the troubles of many a storm-tossed digestion, and make the world a better place for the brief dwelling of man [and woman]. ~The Epicure’s Companion, E. Buyard, 1937

Pictured above: the raspberry vinegar that I made last month. All just waiting for labels now!