Herb Flower Vinegar
Hat tip to Culinaria Eugenius for reminding me to make my own herb flower vinegar before it’s too late. I immersed trimmings from flowering rosemary, thyme, chives and sage plants, plus some dill and lemon peel, in a white wine vinegar bath. Make sure to use a jar with a non-reactive, non-metal cap. The vinegar sits at least a month in a cool, dark place and then it’s ready to use.
I’ll be learning more techniques on flavoring vinegars and oils in my Master Food Preservation class later this month.
I’d really like to make a pure French-style tarragon vinegar, but the tarragon start I planted is rather puny. Mom used use it in a (Silver Palate, I think) tarragon chicken salad she often made. Any suggestions on how to promote more vibrant growth? What keeps tarragon happy?