Herb-Infused Vinegars for Cooking and Cleaning


| 3/14/2017 11:55:00 AM


Spring is right around the corner, and with it comes the desire to clean out the old to make space for the new. My pantry contains an abundance of last year’s dried herbs hanging in bundles and shedding little herb flakes all over the floor. My dried herb bundles supply me with an endless amount of seasonings and tea, plus they make me feel witchy and resourceful. However, by this point in the year I’m ready to use them up, vacuum the floor of my panty, and clear space for a new year’s worth of herbal harvests.

 Kami McBride’s book The Herbal Kitchen is absolutely brimming with smart and inexpensive ways to use and preserve extra herbs. I’m particularly smitten with her ideas for making herb-infused vinegars, which can be used as a base in everything from salad dressings to homemade cleaning products.

 You can use any kind of vinegar. I prefer to use inexpensive, distilled white vinegar for cleaning products, and then I use raw, organic apple cider vinegar for anything that I’ll eat or put on my body.

 How to Make Herb-Infused Vinegars

 Chop your plant material finely or use a mortar and pestle to grind it up. The amount of plant material — leaves, flowers, berries, spices, etc. — that you use will vary depending on whether you’re using fresh or dried material. If using dried plant material, fill a clean glass jar ¼ of the way. If using fresh plant material, then fill your jar ¾ of the way. This is because fresh herbs and fruits have higher water content than dried material.



Sage with mortar and pestle





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