Lemon Verbena And Calendula Vinegar Recipes

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HERBAL VINEGAR WITH LEMON VERBENA & MINT



Herbal Vinegar With Lemon Verbena & Mint image

Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.

Provided by - Carla -

Categories     < 30 Mins

Time 20m

Yield 4 cups

Number Of Ingredients 3

1 quart white wine vinegar
1/2 cup lemon verbena leaf, chopped
2 cups fresh mint leaves, chopped

Steps:

  • In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
  • Bruise lemon verbena and mint and loosely fill clean glass jars.
  • Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
  • After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs.
  • Store as it is or strain through cheesecloth and rebottle.
  • Add a few fresh sprigs of lemon verbena and mint to the bottle for identification purposes and visual appeal.

LEMON VERBENA AND CALENDULA VINEGAR



Lemon Verbena and Calendula Vinegar image

When steeping herbs in vinegar in the morning, it can be used that evening since it will begin flavoring the vinegar immediately. The longer it stands the more flavor it will have. The flowers and herbs will deteriorate and the flavor will not be as vibrant. "The annual bed of pot marigolds is filled with plants. These are the true pot marigolds, Shakespeare's "flowers of Middle Summer", and by midsummer this spot will appear to be covered with a cloth of gold. I expect them to self-sow, returning every year to gladden our eyes." ---Annie Burnham Carter from In An Herb Garden

Provided by Rita1652

Categories     Native American

Time 5m

Yield 1 quart

Number Of Ingredients 3

1 quart vinegar (Use a good quality vinegar be it a white wine vinegar, red wine vinegar, rice wine vinegar, Champagn)
1 -2 cup lemon verbena leaf, Picked as soon as the morning due is dry. If washing dry completely. bruised
1/2-1 cup calendula flowers

Steps:

  • Fill a clean quart jar with the flowers and herbs and cover them with vinegar.
  • Place the jar in a cool, dark place.
  • Taste your vinegar in about 10 days to 2 weeks time and see if you are happy with the flavor; taste every few days or once a week thereafter until you have achieved the flavor that you are happy with. At that time the flowers and herbs will need to be removed from the vinegar. Open the jar, and pour the vinegar through a strainer to remove the herbs. Using a funnel, pour the vinegar into smaller bottles and label.
  • Add a fresh sprig of verbena, store the vinegar in a cool, dark place and use within a year.

Nutrition Facts : Calories 171.4, Sodium 19, Carbohydrate 0.4, Sugar 0.4

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