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Tips for Making Your Own Herbal Oils and Vinegars

Herb infused oils and vinegars are a wonderful way of using the bounty from your food garden to create very personal and individual gifts.

herb infused oils and vinegars
Herb infused oils and vinegars adds another dimension to your cooking.

From simple flavours to elaborate blends, these light (on calories), easy-to use products are revolutionizing menus. They are not for cooking but for flavouring: bread-dipping for a first course, mixing with other ingredients, or adding a sizzling finish to hot cooked items.

  • Herb infused oils can be used in marinades, salad dressings or for the initial sauté in a stir-fry – in fact for any dish that requires ordinary oil.
  • Herbal vinegars can be used in dressings, mayonnaise, marinades, stews, soups and stews, and for deglazing.
  • When making herbal oils and vinegars as gifts attach a little card that details the significance of the herb as well as ways of using it?
  • Robust herbs such as rosemary, tarragon and thyme work best. But almost any herb can be used.
  • Basil Dark Opal is particularly suitable for herbal vinegar because the purple leaves impart a wonderful colour to the vinegar.
  • Use mild flavoured oil. This can be olive oil, canola oil or sunflower oil.
  • Use a good quality natural grape, wine or apple cider vinegar.
  • Do not use chemically produced vinegar because it overpowers the herbs.
  • Keep your infused oils in the refrigerator and use them within a month.
  • Keep herbal vinegar in a cool, dark place and use them within three months.