Herbed Vinegar and Oils

Tuscan Vinegar
Thyme
Rosemary
Oregano
Chives

Terragon Vinegar
Tarragon
Garlic cloves, crushed

Middle East
Peppermint
Garlic cloves, crushed
Fennel
Lemon zest

Basil Vinegar
Basil, red and green
Garlic cloves, crushed

Hot Spiced Oil
Orange zest
Red chili peppers
Bay leaves
Peppercorns

Pick herbs in the morning after the dew has dried and before the heat of the day. Bruise slightly to release the oils. Pack in clear glass jar and pour vinegar (white, cider, wine) or oil (vegetable or olive) over herbs. Seal tightly and place in sunny window for two weeks before using. Turn occasionally. Use at least ½ c. herbs per quart of vinegar or oil. Try different combinations of herbs. Makes a nice hostess present or inexpensive gift from your kitchen!