It has been a long time! Our family has been dealing with some health issues, but God is great! We are healing and on the up and up. About a month ago, I started drying most all of the herbs that we grew in our garden. I couldn’t let them to go to waste, but couldn’t use the fresh version up in enough time. Due to lacking freezer space, I tried another alternative such as making flavored vinegar. After the herbs were cut down to just stems, the purple basil started regrowing leaves and eventually flowered. But what I didn’t know, was that you can use the entire plant and make flavored vinegar! I had heard about it in books and online, but never gave it a try. It is a great way to use most all of the plant to get the most out of it. Here is how to make it.
Purple Basil Vinegar
-Cleaned and drained basil leaves and flowers
-Sterilized Mason jar
-White Distilled Vinegar
Fill the bottom of the mason jar with freshly cut leaves and flowers of whatever herb you are wanting. In this post, it is purple basil.
Pour over white distilled vinegar and cover tightly. Shake gently and put in the refrigerator. Let it sit in the refrigerator and in two weeks you will have flavored vinegar. Simply strain the leaves and flowers and keep in the fridge.
You can make any flavor you’d like with any herb you’d like. The vinegar has a pretty strong fragrance and can be used in so many recipes for a boost in flavor. First thought that comes to mind is spaghetti sauce and chicken! Other ways to incorporate vinegar is in sauces, canning, or even in pickled vegetables. The two pictures to the left and right are what the vinegar looks like after two weeks. It smells soo good ya’ll!
Other Flavorful Ideas
- Combinations such as a sprig of rosemary, basil, and oregano
Total Cost: An estimated .50 cents for the vinegar to fill a quart jar and my 3rd round of basil. Store bought version on average for flavored vinegar is $5-$6 with no guarantee it is made from fresh herbs.