apple cider vinegar, garlic, oil, olive oil, oregano, peppercorns, rosemary, sage, tarragon, white wine vinegar
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.
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.
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.
2 garlic cloves, crushed
1 or 2 chili peppers
1 sprig rosemary
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!
Hey del, where can one you pick up bottles like these? Oh, and I was thinking of making some pesto….do you have some trusted recipes you would want to share?
Much love, yolanda
I’ve been thinking about you! The bottles are from Canadian Tire. I know, I’ve been looking for ages for bottles that look pretty. 🙂
Pesto- yes. I will have to dig into my file and I actually have some basil to harvest. I’ll post the recipe real soon! 🙂
Lula Harp said:
Thanks for sharing your recipes. These are beautiful. I can’t wait to try them out.