Creative Gardening

A Child's Garden Creating a Cook's Garden Herb Teas Herbs in the Garden Series - Herbs as Groundcovers Herbs in the Garden Series - Herbs for Moist but not Soggy Soil Herbs in the Garden Series - Herbs for Poor Soil

Herbs in the Garden Series - Herbs for Shady Areas Herbs in the Garden Series - Herbs that Attract Butterflies Living Wreaths Making Herbal Vinegars and Oils Planting Herbs in Combinations Preserving Herbs

One way to preserve the wonderful flavors of fresh herbs for use year-round is to make herbed vinegars and oils. The herbed oils are great for sauteing meats and vegetables, making salad dressings and marinades - anything you usually use oils for. Herbed vinegar can be used in salad dressings, marinara sauce, and marinades. Use decorative containers with tight fitting lids or corks and give as gifts from your garden.

Pick fresh, blemish-free herbs from the garden in the morning after the dew has dried but before the sun steals the potent flavor.

Herbal Oils

Pack jars loosely with fresh herbs. Cover with cooking oil of any kind as long as it's not too strongly flavored. Add 1 Tbsp vinegar. Place lid on firmly. Place in a sunny windowsill for two weeks to steep. Strain the oil through cheesecloth. Return strained oil to bottle and place a new fresh herb sprig inside to help identify the type of oil and for visual appeal.

Best herbs for oils: basils, garlic chives, fennel, marjoram, rosemary, tarragon, thymes, savory, lemon verbena. Use these in any combination you desire. You may also wish to add garlic, savory seeds, red chilies, or lemon.

Herbal Vinegars

Slightly bruise herbs and pack them into glass jars loosely. About 1/2 cup herbs per pint of vinegar. Cover with good quality, slightly heated, but not hot, cider or wine vinegar. Cap with an acid proof lid and allow to steep in a sunny windowsill for a couple weeks. Strain through cheese cloth and return strained vinegar to jars. Add a fresh sprig of herb to the jar for identification and visual appeal.

Best herbs for vinegars: basils, chervil, chives and chive blossoms, dill leaves, fennel, lemon verbena, marjoram, rosemary, salad burnett, savory, tarragon, thyme, lemon thyme. Use these in any combination you desire. You may also wish to add garlic, savory seeds, red chilies, or lemon.

Click here to purchase the Vinegar and Oil Herb Assortment Pack