|
Suitable herbs are:
- nasturtiums
(leaves and seeds)
- garlic and
chives (foliage and flowers)
- juniper
(berries)
- rosemary
- lavender
- basil
|
- tarragon
- garlic
(cloves)
- green
ginger
- fennel
- dill
- sage
- thyme
- cayenne
|
|
How
to make
Pack a wide-mouthed glass jar lightly to three quarters of its
capacity with the chosen herb or herbs. For vinegars, use cider or
wine vinegar. Suitable oils are maize, sunflower or olive oil.
Fill the jar with vinegar or oil and cover with plastic wrap. For
vinegar, stand the jar on a windowsill or in any sunny place. Oil
should be kept out of the sun to prevent its becoming rancid.
After 10 days, strain and taste. If not sufficiently potent,
return to the jar with more fresh herbs and top up with oil or
vinegar. When ready, strain and pour into suitable bottles with a
sprig or two of the herb used. |
|
|
