Creating Your Own Herbed Oils and Vinegars

Years ago when I lived in Fairfield County, I lived near a dear friend that has a large number of raspberry bushes that made their way near her fig trees.  These bushes would produce sweet, ruby red berries that were too tempting to put them all in the basket without popping a few in my mouth.  Other than having them as a snack or creating a raspberry sauce to put over ice cream, I would make a wonderful vinegar with them.  Its very easy to make, even though I used lots of fruit to create a beautiful red color with the sweetness of the fruit.  But whether you use fruit or herbs, making your own can be fun and makes a wonderful gift for the cook/chef in your family or friend.  It will allow you to enjoy the taste of fresh herbs year round and gives a special wonderful flavor when you use them in salads, sauces, marinades, when grilling or sauteed dishes.

You can use any herb to make a good flavored vinegar, even though tarragon has been known to be a popular herb for vinegar (which I have made as well).  Dill makes a wonderful vinegar as well, especially if you add a sprig or two of the seed heads when you bottle them.   For either a vinegar or oil base, mint can be made for lamb and fruit salads, lemon thyme for fish, basil for tomatoes, sage for marinating rich meats and fowls; oniony chive blossoms and even the buds, flowers and leaves of the peppery nasturtiums can be used.  You can also use a combination of two or more herbs, just decide which flavor you would like to have dominate.  Dill vinegar is quite delicious when a little lemon and garlic are added to the bottle.
Herbed oils are not only popular, they are especially beautiful to look at, with the colorful herbs and red chili peppers that fill the bottles.  One made with thyme and rosemary makes a quick flavorful oil or create one with garlic, chili peppers, rosemary and other herbs and use for marinating, or use as a basting sauce for grilling meats.  If you make one with peppermint, garlic, cumin, coriander, fennugreek, cloves, mace and fennel, your meals take on an Middle East flavor.

So, lets begin with some basics.  Make sure that the herbs you use are the freshest you can obtain and make sure they are not brown.  Use only the perfect leaves or flowers and make sure they are dry from any water.  Bruise the herbs slightly before putting them in a glass bottle or ceramic crock with a tightly fitting top.  Use about 1/2 cup of herbs for each pint of vinegar, more if you want the taste to be stronger.  (What I do at times, once I have let it sit for a period of time, I will repeat the process.  I do this when making raspberry vinegar, repeating the process 3 to 4 or more times, which can end up being expensive, if you need to purchase your own fruit.)  When you choose a vinegar, make sure the quality is the best cider or wine varieties available, as herbs will not disguise the sharpness of bad vinegar.  My favorite - champagne vinegar.  Strawberry or blueberry vinegars are great in fruit salads or a nice spring mixed greens salad.
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.

One of the two methods can be used:
1. Pour the vinegar over the herbs in a clear glass bottle and make sure that you close it tightly.  Place the bottle in a very bright sunny window and frequently turn it for a two week period. I have used this method when I make my flavored vinegars.  Looks really nice near a window.
Or:
2. Heat, then pour the warm vinegar over the herbs in a bottle or crock container and close tightly.  Let it steep overnight.  Do not over heat the vinegar, since you do want to keep the acidity level as close to the original level.

Which ever method you choose, you want to strain and rebottle the vinegar at the end of the steeping time, adding a fresh unbruised sprig for decoration.  You can either place one sprig or a generous bunch of herbs can be inserted.

Making herb oils are just as easy to create or can be more involved.  To make your own, add the herbs and spices of your choice to olive oil (olive oil is the best, even though you may use any good oil).  Steep herbs in a closed bottle or container in a warm (but not too hot) place for a few weeks before using.  Again, make sure that both the herbs and containers are water-free.  Sometimes, I will slightly dry the herbs by putting them in a warm oven to release some of the water content, before putting them in the oil.  As you know, water and oil do not mix. Again, add some dried whole peppers for a spicy oil or dried rosemary sprig.  Experiment and enjoy your creations. 

Herbal Oil
15 whole peppercorns

6 tsps dried rosemary
2 tsps dried crushed garlic
3 tsps dried oregano
3 tsps dried thyme
2 bay leaves (whole)

Olive Oil goes well with Basil, Fennel, Garlic, Cayenne, Rosemary, Thyme, Tarragon.

Sunflower Oil goes well with Basil, Rosemary, Tarragon, Thyme.

Safflower Oil is complimented by Basil, Garlic, Rosemary, Thyme.

Peanut Oil is enhanced by Garlic, Basil, Thyme, Rosemary.

Herb of the Month for March - Bergamot

Bergamot (Monarda didyma) reminds me of Earl Grey tea, with an orangery flavor. This fragrant herb has bright red flowers with pale red, red-tinged leaves. It prefers a rich, moist soil, partial shade and needs to be well watered. The scarlet flower blooms during the late summer and can grow between 18 to 36 inches tall. Rejuvenate the plant that has grown in one spot for more than three years by digging up the clump, discard the center and replant only the sucker shoots from the outside of the clump.

A common name for this herb is Bee Balm, due to the attraction of the scent and nectar. The plant is native to North America, was first discovered by early settlers and used by Oswego Indians to make tea (also known as Oswego tea). Beebalm became quite popular and during the period of the Boston Tea Party, the colonists enjoyed drinking it in place of black tea. Even though Beebalm is cultivated widely in Europe, it was introduced in the mid-17oos when John Bartman of Philadelphia sent seeds to England and was introduced to the European continent, where it is generally cultivated under the names of golden Melissa or Indian nettle.
This wonderful herb can be chopped (leaves and flowers) and used to add color and flavor to green salads, jellies and fruit salads. Bergamot can be used in recipes for duck, pork, meat sausages and curries. It complements many fruits that include apples, oranges, strawberries, tangerines and melons. It also makes a great companion plant that enhances the growth of tomatoes.

The next time you make apple jelly, try adding a handful of fresh leaves. Make sure you strain before boiling down to the gel stage. Add a beebalm flower in each jar before sealing.

Some Species/Varieties
Monarda citriodora: pink-purple blossom; strong lemon scent; excellent in tea.
M. didyma ‘Adam’: moderate red blossom
M. didyma ‘Cambridge Scarlet’: bright red blossom
M didyma ‘Croftway Pink’: clear rosy pink blossom.
M. fistulosa: lavender blossom; strong fragrance

Enjoy the this beautiful herb, whether for its beauty in the garden or for the benefits in your kitchen.
Bayberry Meadow Herbs