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Bulk Herbs: Infused Vinegars

Summers bring an abundance of salad ingredients, especially at Oregon's Wild Harvest, where our staff often share their home-grown produce. The key to a flavorful salad dressing is using infused vinegar. Our selection of freshly dried herbs can be transformed into delicious infused vinegars.

Ingredients

Here are some favorites that can be used either alone or in combination - Basil, Catnip, Cumin, Dandelion leaf, Dandelion root, Fennel, Garlic, Ginger, Lavender, Lemon peel, Nettle, Oregano, Red Raspberry, Rosemary, Peppermint, Sage, Thyme, and Yarrow.

Directions

  1. Use white wine vinegar or pasteurized apple cider vinegar, preferably organic.
  2. Use ½ cup dried herb (chopped to 2 inch pieces) to 1 cup vinegar. It is important to completely submerge the herb in the vinegar.
  3. Let it set for 6 weeks in the dark.
  4. Shake the container at least weekly.
  5. Remove the herbal solids through a coffee filter.
  6. The vinegar can now be mixed with a healthful oil such as olive oil and used in salads or as a flavoring agent in sauces, or as a condiment which can be poured directly onto foods.