THE HERB VINEGARS

The use of herb vinegars is increasing and their popularity has become well-established. Herb vinegars give salads a new flavor, and they are now being used in most homes. The present desire for people to reduce, means that more salads are being eaten, which means that more herb vinegars are desired. In bottling your herb vinegars, dress them up with a bottle that is distinctive and labeled so it has an appearance of "class." They make wonderful gifts.

HOW TO MAKE HERB VINEGARS

The manufacture of these special vinegars is a very simple process and requires only the simplest of equipment. First you take your fresh herb leaves as they come from the field and bruise them with a wooden mallet on a wide, thick board. Then they are placed in large container (non metallic). Pour the hot, but not boiling vinegar over the bruised herb foilage. Cover tightly and allow it to steep in a warm, dark place for 3 weeks. During the steeping, stir the mixture everyday.

Over-steeping will bring out unpleasant flavors. When this process has been completed, strain the mixture through three thicknesses of cheesecloth, or 2 coffee filters. It it fails to come clear on the first straining, repeat the process until it does. The herb vinegar is now ready to bottle and seal. Fill the sterilized bottles adding a sprig or two of your fresh herb, a hot pepper or garlic for a good appearance, and cap with corks, or (non-metallic) caps. Store the bottles in a cool, dark place.

HERBS USED IN MAKING HERB VINEGARS

French tarragon heads the list in popularity, but the mints, sweet marjoram, basils, salad burnet, dill, parsley, chives, chili peppers and garlic are also used extensively. If you would like to try something different, experiment with the mixtures of the various vinegars. This offers exciting possibilities of creating an original mixture.