More Gifts from the Garden and Kitchen—Fresh Herb Vinegars

Decades ago at a gourmet shop I encountered my first fancy herb vinegars. You know--the ones that come with real sprigs of tarragon or basil or some other culinary herb tucked inside. I was charmed, but after checking the prices, immediately decided to see if I could make my own. I could, and have been ever since!

Each year, I prepare enough to use in my own vinaigrettes and cooking, as well as to give as holiday gifts to culinary friends. Often, it's a task for summer,  but as you can see from the golden hue of the trees behind my house, autumn was already in full swing by the time I got around to readying my vinegars this year.

In fact, I make a point of growing certain herbs, like purple basil, garlic chives, nasturtiums, and tarragon partly because they are so useful in creating tasty and enticing-looking vinegars. (Yes, nasturtiums are sometimes categorized as herbs and they taste a lot like watercress--which can actually be used in their place in vinegars if necessary).  But don't worry if you don't have a garden--the vinegars will taste just as good made with fresh herbs purchased from the grocery or produce store.

The bottle on the right side in the top pic is brightened with a yellow nasturtium bloom as well as both the graceful  branching white flower heads and leaves of garlic chives. The yellow nasturtium flower gradually lent a white wine color to the rice vinegar used. (A flashy red bloom will tint the vinegar a vivid orange-red!) The rose-hued bottle in the center of the pic was also made with a nearly colorless unseasoned rice vinegar, which turned gorgeous and flavorful after the purple basil sprigs infused it for a few days. The brightly-hued bottle on the far left was readied with red wine vinegar and infused with a combination of green and purple basil sprigs. Though these vinegars are all quite easy to make, they are so appealing it's no wonder the bottles in shops are pricy.


Homemade Herbed Vinegars

The pictures here and below show the nasturtium-chive and purple basil- chive vinegars during preparation. As you can see, an old fondue fork is an especially handy tool for inserting the herbs into small-mouthed bottles.

The exact same approach can also be used to ready a lovely tarragon or tarragon-chive vinegar, or a chive-watercress vinegar. A blend of thyme, chives, and parsley is nice, too.  Oregano is a bit strong and dillweed yields a vinegar that tastes like pickle brine, so I don't recommend these herbs.


Each blend will have its own unique and savory appeal. Try a little splash  to enhance a simple butter sauce for seafood or a pan sauce for sauteed meat. Or use a little to perk up sauteed cabbage or slaw; add life to store-bought mayo; or whisk into a pleasing vinaigrette.

Herb vinegars can be kept, unrefrigerated but away from bright light or heat for up to a year. After that the flavors and colors fade, so plan to use them up and make more!

Tip: While it's easiest to just add herbs to the bottles the vinegar comes in, for a more decorative look, try interesting recycled bottles topped with corks or non-reactive caps. The herbs stay in the bottle, so the flavor intensifies further over time.

For each bottle of vinegar, you'll need:

3-4 large fresh basil, tarragon, or thyme sprigs, or 6-8 watercress springs or nasturtium leaves (plus a nasturtium bloom or two, if desired)

1 small handful of fresh chives or garlic chives (include blooms, if desired), optional
About 12- to 16-ounces white wine vinegar or unseasoned rice wine vinegar or red wine vinegar

Cut (or purchase) some fresh sprigs of  the herbs of your choice. Discard any brown, yellowed, or bruised leaves. Rinse the sprigs under cool water. Gently pat dry with paper towels. Push the sprigs down into a nearly full bottle of vinegar (a fondue fork is great for this but a long skewer can be used). Keep working until all the leaves are completely submerged in the vinegar. If the vinegar overflows the top, just pour off the excess. Let the mixture steep at least a few days so the flavor can develop.

Makes 1 12- to 16-ounce bottle of vinegar